Authentic Recipes from Korea: 63 Simple and Delicious Recipes from the land of the Morning Calm (Authentic Recipes Series)

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

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sit for 20 minutes. 2 Wash and rinse the daikon thoroughly to remove all the salt. 3 Rub the Kimchi Spice Mixture over the daikon and place in an airtight container. Cover the container, leave to stand overnight, then refrigerate. This is an excellent accompaniment to noodle dishes like Chilled Summer Noodles with Beef and Vegetables (page 53). Seasoned Korean Vegetables Namul Side dishes of blanched vegetables, delicately seasoned and prepared with minimum oil, are almost invariably served

as well as the skin; dried red dates and bellflower root for coughs and colds and raw potato juice for an upset stomach, while dried pollack with bean sprouts and tofu is said to be good for hangovers. Much of Korean history was characterized by the struggle between the supporters of Buddhism and Confucianism for control of the system of patronage; this consequently also greatly influenced the food. The Silla Kingdom, based on Kyongju, united the Korean nation for the first time in the 7th

acorn pancakes and cold acorn noodles as variations; grilled todok (deodeok gui), a pounded mountain root seasoned with red pepper paste sauce and grilled on a griddle; and pickled crabs (kkogejang) marinated in soy sauce, mixed with red chili, garlic and sesame oil. Kyonsangdo, centered around the southeastern industrial city of Taegu, the port city of Pusan and the ancient capital of Kyongju, produces abundant crops and marine products all year round. The hot and salty dishes include Taegu soup

chrysanthemums), rinsed and dried, or toasted sesame seeds, to garnish Hwajeon 1 Mix the rice flour, salt and water to form a smooth, pliable but non-sticky dough. Tear off about 1 tablespoon of the dough and roll it out onto a lightly floured surface to make a circle, about 21/4 in (6 cm) in diameter. Alternatively, transfer the dough to a floured surface and roll it out until it is about 1/2 in (1 cm) thick and use a cookie cutter or a drinking glass to cut out small circles of dough. 2 Heat

Dried red dates are also known as Chinese dates or jujubes. They are native to the Mediterranean as well as China, and are used in both sweet and savory dishes as a flavoring. Look for bright, deep red dates. Dried pollack, a type of cod, is sold whole and deboned, or in shaved strips. A delicacy in Korea, this dried fish is not salted. It is available from Korean specialty stores. If using salt cod or other types of dried salted fish, slice and then soak it overnight and squeeze dry before use

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