Korean Food Made Easy by Caroline Hwang

  • Soy-marinated aubergine [eggplant] (Gaji namu) (page 22)

    from Korean Food Made Easy Korean Food Made Easy by Caroline Hwang

    • Categories: Quick / easy; Side dish; Small plates - tapas, meze; Korean; Vegan; Vegetarian
    • Ingredients: aubergines; soy sauce; spring onions; white pepper; toasted sesame oil; mirin; toasted sesame seeds
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Notes about Recipes in this book

  • Fennel

    • chezlarios on January 03, 2026

      Made this with some fennel from the organic produce basket that I didn't know what to do with. Used it with the rice bowl.

  • Bean sprout soup with kimchi (Kimchi kongnamul guk)

    • chezlarios on May 18, 2024

      Bf: "Better than expected. But would be better with tofu." Would generally agree! Ate it with short-grain rice (mix of risotto and milchreis) due to not having any sushi rice around. By the way, you also need kimchi for this recipe - it's missing from the ingredients list.

  • Spicy squid stir-fry (Ojingobokkum)

    • chezlarios on January 03, 2026

      Made half the recipe (well, 283g raw calamari rings and half of the sauce, but used the entire zucchini and carrot) for use in the Spicy squid and fennel kimchi rice bowl (made 3 servings with 216g rice and 2 tbls fennel kimchi). Was good, not too difficult to make.

  • Bean sprout rice in rice cooker (Kongnamul bap)

    • chezlarios on May 15, 2025

      Very nom nom. Very easy to make. Minimal dishes. A winner all around! I subbed mung bean sprouts for the soybean sprouts, and all was fine.

  • Cucumber soba noodle salad with soy chilli dressing

    • chezlarios on June 29, 2024

      Really nice to have a main that can be served cold, for hot summer days. Next time, would try marinating the tofu before frying them, for extra flavour, and maybe a little bit more of the sauce.

  • Spicy squid & fennel kimchee [rice bowl]

    • chezlarios on January 03, 2026

      As I had already made the fennel kimchi and needed a way to use it, made this rice bowl, but used only 216g sushi rice for half of the recipe of the spicy squid stir-fry - made three servings.

  • Black bean noodles (Jajangmyun)

    • chezlarios on February 19, 2024

      I think I wasn't patient enough for it to thicken up - the sauce was rather "soupy". I skipped the daikon radish as couldn't find any here, and used cornstarch instead of potato starch. It was alright, but didn't quite taste like the jajangmyeon I remember...something was a little "off".

  • Spicy braised tofu (Dubu-jorim)

    • chezlarios on November 26, 2023

      Made this to eat with rice and mandu. Delicious! Though it seems my tofu took longer to crisp up/turn golden brown.

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  • ISBN 10 1760523380
  • ISBN 13 9781760523381
  • Published Jun 28 2018
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Murdoch

Publishers Text

Korean cuisine is one of the simplest, healthiest and friendliest in the world - its dishes are perfect for sharing. It's fun to cook Korean: with just a few easily sourced ingredients you'll be able to create your first banchan, the small but delicious side dishes that are served at every meal, and the amazingly simple gut-affirming kimchi, which works with just about any vegetable. Soon you'll graduate to the ever-popular Korean barbecue recipes, galbi, one-pot stews and dosirak (the perfect packed lunch). Koreans often start a meal with the joyful phrase 'Please, eat well!' because they know that food is best eaten in good company and that good health begins with a happy gut.

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