Authentic Recipes from Korea: 63 Simple and Delicious Recipes from the land of the Morning Calm (Authentic Recipes Series)
David Clive Price, Injoo Chun
Language: English
Pages: 112
ISBN: 0794602886
Format: PDF / Kindle (mobi) / ePub
Make simple and delicious Korean dishes with this easy-to-follow Korean cookbook.
This unique Korean cookbook of over 60 recipes, created by the celebrated chefs of the Sorabol Restaurant in the Shilla Hotel, Seoul, reveals the treasures of Korean cooking. Discover the all-time favorites — beef bulgogi, steamed chicken with ginsing, and stuffed cucumber kimchi — as well as other delicious and easy-to-prepare dishes such as Guljeolpan (nine-sectioned royal platter), Shinseolo (vegetables, fish, nuts, vegetables — boiled at the table), Bibimbap (steamed rice with vegetables and red chili bean paste), and Korean Festive Cakes.
Stunning location photography, detailed information on ingredients, and insights into the culture of his fascinating country make this Korean cooking book the perfect companion for your adventure into Korean cuisine.
Delicious Korean recipes include:
- Classic Chinese Cabbage Kimchi
- Traditional Rice Flour Pancake Rolls
- Mushroom Casserole
- Stewed Beef Ribs
- Grilled Red Snapper
- Ginger Cookies Dipped in Honey
Hungry Girl to the Max!: The Ultimate Guilt-Free Cookbook
Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro
The Southern Italian Farmer's Table: Authentic Recipes and Local Lore from Tuscany to Sicily
stems are used. If you cannot find it, use regular watercress or fresh coriander (cilantro) stems. Leeks called for in the following recipes are mild in flavor—they are 20–25 in (50–60 cm) long and similar to Western leeks in appearance. When leeks are fresh, the ends of the stems snap off easily. Rinse well to remove sand and grit between the leaves. If using smaller Asian leeks, which have a stronger garlic taste, slice and soak in cold water for 30 minutes or more before use. Mung beans are
Preparation time: 10 mins Appetizers and Side Dishes 41 Braised Garlic Soy Beef Sogogi Jangchorim This simple and delicious recipe requires little preparation although it does take some time to cook. While waiting for the meat to cook, you can prepare the rice and a vegetable dish or two to accompany the beef, along with a side dish of kimchi. 1 medium onion, quartered 3 bulbs of garlic, peeled 2 cups (500 ml) water 1/ cup (125 ml) soy sauce 2 2 teaspoons sugar 6 hard-boiled quail eggs or 2
teaspoon of the vegetable oil in a wok over medium heat and stir-fry the whitebait until crisp and cooked, about 5 minutes. Remove the whitebait from the wok and drain on paper towels. Clean the wok and set aside. 2 Place the garlic, ginger and water in a small bowl and mix to form a paste. 3 Heat the remaining vegetable oil in the cleaned wok over medium heat and stir-fry the blended paste for 1 minute. Add the whitebait and continue to stir-fry for another 2 minutes. Add the corn syrup and
are enjoyed slowly. When the glass is returned to the elder person, it is held in the right hand with the left hand supporting the right elbow gently. The younger persons are expected to keep the glasses of the elder people present full and during pouring, the bottle is held in the right hand and the left hand supports the right elbow. Such Confucian-style rules sound extremely cumbersome, but it is surprising how relaxed and graceful they can make one feel. Drinking in Korea is a social
makgeolli drinking establishments in Seoul and the provincial cities. These are well worth a visit for their old-fashioned wooden decor, the snacks (anju) they serve, and their air of conviviality. Popchu, a high-grade rice wine similar to Japanese sake and usually served hot, is a specialty of Konju, in central Korea. Other alcoholic beverages such as beer has also become increasingly popular in Korea, especially the bottled variety, while draught beer can be found in the many beer halls