Two days ago I received the Korean cookbook which I ordered from Amazon.de. It's in German and written by three Korean women who have settled in Germany for a few decades. The book is beautifully illustrated by Tina Kraus and I was very thrilled by the cookbook since I am a real sucker for good, colourful illustrations - if you are more into photos, then this book is not really for you, but if you love something delicious and artistic at the same time, I highly recommend this cookbook :).
The cover says what the cookbook is about:
The Korea-Cookbook - Pictures, Stories, Recipes
The cookbook costs €19,95 which I think is quite decent for 160 pages of delicious recipes and heartwarming illustrations.
A sample of two pages from the cookbook.
Usually I love to look at Maangchi's site, Aeri's Kitchen or Beyond Kimchee when I want to cook something Korean, but I still love 'old-fashioned' (cook)books which I can hold in my hands - in fact I do have a collection of them...:)!
Originally the recipe in the book is called Dwaejigogitwigim - Fried sweet and sour pork, but after doing some research, I couldn't find any recipes with the Korean name Dwaejigogitwigim, instead most (Korean/ and non Korean) people refer to Korean-style sweet and sour pork as Tangsuyuk - that's why I decided to stay with this name, or are there any Koreans out there who would like to enlighten me with the difference between Dwaejigogitwigim and Tangsuyuk? I'd be very grateful :)!
Korean-Style Sweet and Sour Pork - serves 4
Adapted from Das Korea-Kochbuch
Originally the recipe in the book is called Dwaejigogitwigim - Fried sweet and sour pork, but after doing some research, I couldn't find any recipes with the Korean name Dwaejigogitwigim, instead most (Korean/ and non Korean) people refer to Korean-style sweet and sour pork as Tangsuyuk - that's why I decided to stay with this name, or are there any Koreans out there who would like to enlighten me with the difference between Dwaejigogitwigim and Tangsuyuk? I'd be very grateful :)!
Korean-Style Sweet and Sour Pork - serves 4
Adapted from Das Korea-Kochbuch
- 600 grams pork, cut into bite-sized pieces
- 2 cups tapioca starch
- Oil to deep fry the pork
Marinade sauce
- 3 cm ginger, minced
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 3 teaspoons sugar
- 2 teaspoon sesame oil
- Black pepper to taste
Sweet and Sour Sauce
- 1 tablespoon olive oil
- 3 slices of canned pineapple, cut into bite sized pieces
- 1/2 onion, sliced
- 1 carrot, sliced thinly
- 1 sweet pepper, cut into cubes
- 1 spring onion, sliced
- 1 tablespoon tapioca starch, mixed with 3 tablespoons water
- 400 ml water
- 3 tablespoons vinegar
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Marinade the pork pieces with the marinade-sauce for 2 hours (I only waited for 20 minutes).
- Cover each pork piece with tapioca starch before deep frying.
- Sweet and Sour sauce: Heat oil in wok and stir fry the onion and carrot until slightly brown.
- Add water and the rest of the sauce ingredients (except the sweet pepper and spring onion). Cook for 1 minute.
- Add the sweet pepper cubes and spring onion slices just before you turn off the heat. Mix well.
- Serve the sauce on top of the deep-fried pork pieces.
This recipe is very delicious, the only thing that could have been better is the pork bites, they could have been crispier. I think the batter from the Korean Fried Chicken would be perfect for the pork.
