H Mart: The Cookbook

Welcome to H Mart
How to Use This Cookbook  
How H Mart Became H Mart
The Unites States of H Mart
 
Fruits and Vegetables
Fruit Basket     
Love on a Plate                                 
Hwachae (Korean Fruit Punch Bowl)               
The Art of Peeling         
Always in Season
The Beauty of Dried Persimmons
All the Asian Greens 
Pick a Pepper
An Extremely Pungent Love Letter to Garlic                
Yuchoy Doenjang Bokkeum (Yuchoy Stir-Fry with Doenjang and Oyster Sauce)
Ssukgat Salad with Black Sesame Dressing (Chrysanthemum Salad with Black Sesame Dressing)   
Oi Muchim (Spicy Cucumber Salad)                
Kongnamul Muchim (Soybean Sprout Salad)            
Shroom Service            
Beoseot Jeongol (Mushroom Hot Pot)            
Limited Editions            
The MVP of Korean Produce
Sogogi Muguk (Beef and Radish Soup)          
Getting to the Root     
Yeongeun Jorim (Soy-Braised Lotus Root)  
                 
Kimchi and Banchan               
Welcome to the Kimchiverse                
Party Time: Kimjang   
Meet the Kimchi Maker            
Every Last Bit of Kimchi           
Kimchi Yangnyeom (Kimchi Seasoning)        
Mindeulle Kimchi (Dandelion Greens Kimchi)           
Basil Kimchi    
Cheese Buldak Kimchi Bokkeumbap (Cheesy Fire Chicken Sauce Kimchi Fried Rice) 
Kkongchi Kimchi Jjigae (Mackerel Pike Kimchi Stew)            
The Bounty of Banchan            
Sigeumchi Namul Muchim (Seasoned Spinach)    
Meet the Banchan Maker       
Crispy, Caramelized, Crucial                
Gamja Chae Bokkeum (Stir-Fried Potatoes)               
Set Your Bapsang Like an Ajumma  
Feeling Salty   
Triple Threat    
Kkaennip Jorim (Braised Perilla Leaves)       
Kwari Gochu Jjim (Steamed Spicy Shishito Peppers)           
Donggeurangttaeng (Pan-Fried Meat Patties)            
How to Jeon Anything                
Chuseok            
 
Meat    
Everything You Need for a Korean BBQ Party             
The Right Gear                
The Foolproof Cooking Method          
The Perfect Bites888
Maeun Dwaeji Bulgogi (Stir-Fried Spicy Pork)            
Deep Cuts: Pork           
Makgeolli Bossam with Buchu Muchim (Korean Rice Wine–Braised Pork Belly with Spicy Chive Salad)            
Gogi Guksu (Pork Belly Noodle Soup)             
Deep Cuts: Beef
Galbi-Jjim (Braised Beef Short Ribs with Rice Cakes)           
Kkori Gomtang (Oxtail Bone Broth Soup)     
Dak Naengchae (Cold Chicken Salad with Vegetables)     
Rosé Jjimdak (Creamy, Spicy Braised Chicken)
Deep Cuts: Game Meats        
                 
Tofu and Eggs                
Choose Your Tofu        
Meet the Tofu Maker 
How Tofu Is Made        
Dubu Jorim (Braised Tofu)      
Sogogi Soondubu Jjigae (Silken Tofu Stew with Beef)            
Mapo Tofu (Korean-Style Tofu in a Spicy Sauce)      
Yubu Chobap with Crab Salad (Fried Tofu Pockets Stuffed with Seasoned Rice and Crab Salad)           
The Wonderful World of Tofu                 
Eggs Everywhere          
Gyeran Jjim (Steamed Eggs)
Put an Egg on It              
The Best Eggs Are from the Sauna   
Good Eggs        
Gochujang Metchurial Jorim (Gochujang Quail Eggs)          
 
Jang, Sauces, Oils, and Canned Foods    
Magic Dust      
Korean Mother Sauces
Get Down with Doenjang
Chadol Doenjang Jjigae (Soybean Stew with Thinly Sliced Brisket)             
Gochujang Cream Pasta         
Gochujang Gang                                              
Down the (Long) Soy Sauce Aisles  
Exploring Japanese and Chinese Soy Sauces           
Soy Sauce Selector   
Mat Ganjang (Flavored Soy Sauce) 
Ganjang Oven Chicken Gu (Roasted Soy Sauce Chicken Thighs)                 
Get Lost in (All the Other) Sauces    
Liquid Assets 
Jangjorim (Soy-Braised Beef)                
Deulgireum Makguksu (Perilla Oil Cold Noodles)  
Stock Your Pantry like a Pro H Mart Shopper              
The Spam Fan Club   
Tinned Treasure
Build-Your-Own Tuna Handroll            
Salts to Swear By         
Umami Machine           
Top Seeded     
Shake It!                               
 
Seaweed and Dried Foods 
The Seaweed Survey
Deulkkae Beoseot Miyeok Guk (Seaweed Soup with Perilla Seed Powder and Shiitake Mushrooms) 
Gosari Namul (Seasoned Fernbrake)              
A Dried Vegetable Deep Dive                
The Original Health Drinks    
Nuts for Nuts 
Bori Oksusu Cha (Barley and Roasted Corn Tea)    
The Dried Mushroom That Can Do It All        
Know Your Korean Herbs        
Samgyetang for the Soul         
Ssamyetang (Cornish Hen Soup)      
Bindaetteok (Fried Mung Bean Pancakes)  
 
Seafood
Fish Tales                            
We’ve Got Bigger Fish to Fry, Steam, Grill . . .            
Any Way You Slice It                    
Jogi Gui (Crispy Croaker)         
Godeungeo Gui (Broiled Mackerel) 
Galchi Jorim (Spicy Braised Belt Fish)            
A Raw Deal      
Shellfish, Squid, and So Much More                
Ojingeo Guk (Squid Soup)     
Honghap Tang (Mussel Soup)               
Beyond the Fish Counter        
Myeongnan Gyeran Mari (Rolled Omelet with Seasoned Pollack Roe)     
                                
Noodles and Rice Cakes
Oodles of Noodles     
Japchae (Sweet Potato Noodles with Stir-Fried Noodles)
The Five Commandments of Cooking Asian Noodles          
Janchi Guksu (Banquet Noodles)      
Myeongdong Kalguksu (Knife-Cut Noodle Soup)    
Gan Jjajangmyeon (Stir-Fried Black Bean Noodles)               
Jjolmyeon (Spicy Chewy Cold Noodles)       
As Seen on TV                 
The World Is Your Rice Cake
Meet the Rice Cake Maker    
Why Are Rice Cakes in Three Different Aisles?         
Time to Celebrate: Seollal!   
Tteok Mandu Guk (Rice Cake and Dumpling Soup)                
Tteokbokki (Spicy Rice Cakes)            
                 
Rice, Grains, and Flour          
How to Make Perfect Rice      
The Marvels of the Rice Cooker          
Nurungji (Scorched Rice)       
Decoding Rice                
Hot Rice, Right Now  
Jeonbokjuk (Abalone Porridge)            
Build-Your-Own Bibimbap     
Party Time: Gimbap   
Dry Goods        
The Powerhouse Rice                
Japgokbap (Mixed Rice)           
Starch Search                 
Dotorimuk Muchim (Acorn Jelly Salad)         
Into the Deep-Fry        
Cheese Donkatsu (Fried Pork Cutlet with Cheese)                
Gochu Twigim (Fried Stuffed Peppers with Soy-Pickled Onions) 
 
Instant Foods                
It’s Always Time for Ramyun
Ramen Beyond Borders           
What’s Inside the Cup?                              
Upgrade Your Ramyun
Gamjatang Ramyun (Quick Pork Bone Soup Ramen)           
Ramyun Mazemen (Mixed Ramyun Noodles)            
Budae Rabokki (Army Stew Rice Cakes and Ramyun)         
Korean Beef Broth Is in a League of Its Own
Curry Block Party         
How Koreans Fell in Love with Instant “Western” Soups
Cream Kare Udon (Creamy Curry Udon)      
The Tteokbokki Cinematic Universe                 
You Can Air-Fry That  
Pop Culture     
Legends of the Snack Aisle   
New-School Snacks
The Sweet Life                
 
Frozen Foods                 
Beyond the Sea             
An Ode to Anchovies
Myeolchi Yuksu (The Perfect Anchovy Broth)             
Myeolchi Bokkeum (Stir-Fried Anchovies)  
Bukeo Gyeran Guk (Dried Pollack and Egg Soup)  
Bundles of Joy                
Decoding Dumpling Wrappers            
Kimchi Mandu Sok (Kimchi Dumpling Filling)            
Party Time: Dumplings             
 
Drinks
Fizz Factor        
Goin’ Bananas                
Strawberry Milk              
Soy Happy        
A Coffeehouse in a Stick         
Sool Party                           
How to Drink Soju       
          
Desserts and Sweets
Behind the Korean Bakery Case       
The Cult of Milk Bread         
Honey Butter Toast with Matcha Cream       
Down the Candy Aisle          
Here for the Jelly       
Fall Bounty    
Milk Patbingsu (Milk Shaved Ice with Sweet Red Bean Paste)        
Freeze Tag
Cream of the Crop                 
Pizza Bunggeoppang (Pizza-Stuffed Fish-Shaped Waffles)  
Time to Celebrate: Dol!         
Coconut Injeolmi Dduk (Coconut Rice Cake with Roasted Soybean Powder)