The Ethnomusicologists' Cookbook
SHOPPING LIST FOR KOREA RECIPES
Meat:
8 beef short ribs (about 5 pounds)
Produce:
various fresh fruits, peeled (for dessert)
kimchi (buy this from a Korean grocery store or a regular grocery store)
1 ripe pear
24 chestnuts, peeled
1 10 oz. package of spinach
1 bunch of scallions
10 cloves garlic
3 c. cubed red potato
1/2 inch fresh ginger root, roughly chopped
1 lb. fresh oyster or shiitake mushroom, cleaned, trimmed and sliced
Grain:
Version I: 2 c short-grain white rice (Do not use instant rice, sweet rice,
Arborio,
wild rice, long-grain rice, jasmine, basmati or other long grain rice that
are
the staples in a Western grocery store. I would use a brand such as Han
Kuk Mi, Kyong Gi Rice, Sam Su Gab San, Wang Hanmi Rice, Wang
Hangawee Rice, Kagayaki, Kokuho Rose, Nishiki or other similar brands
that can be easily found in an Asian grocery store)
Version II: 1-1/2 c. short-grain brown rice (use same rice brands as above)
Miscellaneous:
1 can of red kidney beans (if you plan to use version II of the rice recipe,
above)
1 medium-sized bottle of soy sauce
7 T sugar
7 T rice wine
7 T sesame oil
4 T extra-virgin olive or corn oil (though not typically Korean, olive oil
is tasty)
black pepper
Beverages:
Korean beer or wine
