Seoul Food Korean Cookbook

Author: Naomi Imatome-Yun

Publisher: Rockridge Press

ISBN:

Category: Cooking

Page: 232

View: 440

Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion. Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be. Seoul Food Korean Cooking includes: 135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to Korea Special chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae) An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tips Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef

Korean Cookbook

A Twist on the Traditional

Author: Chung Jae Lee

Publisher:

ISBN:

Category: Cooking, Korean

Page: 208

View: 361

With simple steps and easy-to-find ingredients, learn how to cook some of Korea's specialities including bulgogi, bibimbap, Korean barbeque, drumsticks, seafood pancake, kimchi and green tea loaves. Chung Jae shows how easy cooking Korean food can be from party food and mains, to sweets, sauces and sides - this is food you will love to share with friends.

Kimchee Cookbook

Author: Kim Man-Jo

Publisher: Tuttle Publishing

ISBN:

Category: Cooking

Page: 128

View: 983

Learn to make Korean kimchee with this easy-to-use Korean cookbook. Korea's favorite food - kimchee - is not simply a side dish. Made by pickling vegetables and other foods, adding seasonings and allowing the mixture to mature, it is the country's national dish. Based on the Asian theory of Yin and Yang, kimchee expresses Korean Cosmology in its highest form, in fact to a Korean, to eat kimchee is to become one with the universe. This cookbook catalogues over 80 recipes for all seasons. Recipes include: Traditional whole cabbage kimchee Cubed radish kimchee Cucumber kimchee King scallion kimchee Swiss chard kimchee Stuffed kimchee Korean watercress juicy kimchee Octopus kimchee And many more! Sumptuous photographs illustrate the dishes and substitutes are offered for hard-to-find or specifically Korean ingredients. Tips on preparation and a historical and cultural over-view of the dish make for a comprehensive insight into Korean cuisine and culture.

Growing Up in a Korean Kitchen

A Cookbook

Author: Hi Soo Shin Hepinstall

Publisher: Springer Science & Business

ISBN:

Category: Cooking

Page: 254

View: 563

A collection of more than 175 recipes for authentic Korean dishes, many of which were passed down through the author's family for generations.

Historical Dictionary of the Republic of Korea

Author: James E. Hoare

Publisher: Rowman & Littlefield

ISBN:

Category: History

Page: 692

View: 702

The Korean Peninsula lies at the strategic heart of East Asia, between China, Russia, and Japan, and has been influenced in different ways and at different times by all three of them. Across the Pacific lies the United State, which has also had a major influence on the peninsula since the first encounters in the mid-nineteenth century. Faced by such powerful neighbors, the Koreans have had to struggle hard to maintain their political and cultural identity. The result has been to create a fiercely independent people. If they have from time to time been divided, the pressures towards unification have always proved strong. This third edition of Historical Dictionary of the Republic of Korea covers its history through a chronology, an introductory essay, appendixes, and an extensive bibliography. The dictionary section has over 500 cross-referenced entries on important personalities, politics, economy, foreign relations, religion, and culture. This book is an excellent access point for students, researchers, and anyone wanting to know more about the Republic of Korea.

My Korea: Traditional Flavors, Modern Recipes

Author: Hooni Kim

Publisher: W. W. Norton & Company

ISBN:

Category: Cooking

Page: 352

View: 403

An Epicurious Spring 2020 "Book We Want to Cook from Now" A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.

Ramen Obsession

The Ultimate Bible for Mastering Japanese Ramen

Author: Naomi Imatome-Yun

Publisher: Rockridge Press

ISBN:

Category: Cooking

Page: 232

View: 870

"A master class in the art of ramen, this comprehensive book provides a fascinating overview of the global history and culture of the dish, from its early start to modern-day interpretations. Ramen Obsession will also teach you how to make a wide array of ramen broths, salty tare sauces, aromatic oils, authentic noodles, and vibrantly assorted toppings--all from scratch"--

The Koreas

Author: Mary E. Connor

Publisher: ABC-CLIO

ISBN:

Category: History

Page: 499

View: 692

Looks at the history, geography, politics, economics, religion, education, etiquette, language, art, architecture, music, food, leisure activities, and sports of both North and South Korea.

Seoultown Kitchen

Korean Recipes to Share with Family and Friends

Author: Debbie Lee

Publisher:

ISBN:

Category: Cooking, Korean

Page: 158

View: 222

Korean food is enjoying a renaissance, and rightly so as it offers a real change from the more usual Asian cuisines of China, Thailand and Japan. This title reflects the author's favourite thing about Korean food - small plates, simple and delicious, ideal for sharing with friends, which encompass Korea's full culinary range.