Useful Korean Cookbook for English Speakers75 Representative Food Recipes: Staple for Learning How to Cook Korean FoodGiving Tips on Shopping for Ingredients Easily in Other CountriesTo enjoy Korean food culture with other citizens of the world, the Korean Food Foundation and Hollym Corp., Publishers published the Korean cookbook: The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes. The book was released to introduce representative Korean traditional dishes. The book provides not only 75 Korean food recipes, but also basic ingredients of Korean cuisine, techniques to make Korean dishes, and the traditional Korean table setting. Because purchasing ingredients is an important part of cooking Korean food, the book especially gives tips on shopping for ingredients easily in other countries. The book also refers to some alternative food materials as a tip on the recipes. Its Korean edition is also published.The book contains representative Korean recipes such as rice mixed with vegetables and beef (bibimbap), spicy soft dubu stew (sundubu-jjigae), dumplings (mandu), grilled marinated beef (bulgogi), and braised short ribs in soy sauce (galbi-jjim), etc. The recipes are divided into (1) Rice, Porridge and Noodles, (2) Soups and Stews, (3) Special Dishes, (4) Side Dishes, (5) Kimchi, and (6) Desserts. There were many photos to illustrate steps and clearer explanation in the recipes of the book. Through this book, readers will be able to cook from everyday dishes to fancy feasts to beverages and desserts.Korean cuisine has gained world-wide attention as healthful foods because of the increased number of grains and vegetables compared to Western foods, as well as the scientifically proven benefits of fermented foods. Additionally, "Korean kimchi and kimchi culture" was listed as a UNESCO world intangible cultural heritage in December, 2013; thus, Korean food culture is not only a Korean resource but also a world wide cultural asset that should be preserved and passed on. In this time, The Korean Kitchen will be good choice for people interested in Korean home cooking and for Korean-Americans who want to learn how to cook Korean. This book might be a good friend to the global kitchen.
Korean Cuisine CultureNature's Influence on Korean Cuisine / Characteristics of Korean Cuisine Ingredients and Basic Techniques of Korean CuisineBasic Ingredients of Korean Cuisine / Shopping for Korean Ingredients in Other Countries / Essential Ingredients for Korean Cuisine / Essential Korean Kitchen ware / Converting Measurements / Basic Techniques Top 12 Korean FoodBibimbap / Sundubu-jjigae / Mandu / Bulgogi / Galbi-jjim / Dwaeji-bulgogi / Modum-jeon / Haemul-pajeon / Japchae / Gimbap / Tteok-bokki / Maekom-dak-gangjeong Rice, Porridge and NoodlesHuin-bap-Ogok-bap / Kimchi-bokkeum-bap / Hobak-juk / Patjuk / Mul-naengmyeon / Bibim-naengmyeon / Janchi-guksu(On-myeon) / Goldong-myeon(Bibim-guksu) / Kal-guksu / Tteokguk Soups and StewsMiyeok-guk / Sigeumchi-doenjang-guk / Oi-naengguk / Doenjang-jjigae / Kimchi-jjigae / So-gogi-beoseot-jeongol / Yukgaejang / Samgye-tang Special DishesNeobiani / Galbi-gui / Dwaeji-bossam / Dak-jjim / Dak-bokkeum-tang / Godeungeo-gui / Ojingeo-bokkeum / Nokdu-bindae-tteok / Kimchi-jeon / Saeu-jeon - Beoseot-jeon / Gujeol-pan / Tangpyeong-chae / Gungjung-tteok-bokki Side DishesSaengseon-jorim / Saengseon-ganjang-jorim / Dubu-jorim / Dubu-kimchi / Gamja-jorim / Myeolchi-bokkeum / Sangchu-oi-saengchae / Baechu-geot-jeori / Samsaek-namul / Gosari-namul - Doraji-namul / Gyeran-jjim / Gyeran-mari KimchiBaechu-kimchi / Baek-kimchi / Mat-kimchi (Seokbakji) / Oi-so-bagi / Nabak-kimchi / Dongchimi DessertsSongpyeon / Hwajeon / Maejakgwa / Sujeonggwa / Omija-hwachae / Yuja-hwachaeThe Traditional Korean Table Setting / Korean Menu Suggestion / How to Enjoy Korean FoodReference / Index
Inhaltsverzeichnis
Korean Cuisine Culture
Nature¿s Influence on Korean Cuisine / Characteristics of Korean Cuisine
Ingredients and Basic Techniques of Korean Cuisine
Basic Ingredients of Korean Cuisine / Shopping for Korean Ingredients in Other Countries / Essential Ingredients for Korean Cuisine / Essential Korean Kitchen ware / Converting Measurements / Basic Techniques
Top 12 Korean Food
Bibimbap / Sundubu-jjigae / Mandu / Bulgogi / Galbi-jjim / Dwaeji-bulgogi / Modum-jeon / Haemul-pajeon / Japchae / Gimbap / Tteok-bokki / Maekom-dak-gangjeong
Rice, Porridge and Noodles
Huin-bap¿Ogok-bap / Kimchi-bokkeum-bap / Hobak-juk / Patjuk / Mul-naengmyeon / Bibim-naengmyeon / Janchi-guksu(On-myeon) / Goldong-myeon(Bibim-guksu) / Kal-guksu / Tteokguk
Soups and Stews
Miyeok-guk / Sigeumchi-doenjang-guk / Oi-naengguk / Doenjang-jjigae / Kimchi-jjigae / So-gogi-beoseot-jeongol / Yukgaejang / Samgye-tang
Special Dishes
Neobiani / Galbi-gui / Dwaeji-bossam / Dak-jjim / Dak-bokkeum-tang / Godeungeo-gui / Ojingeo-bokkeum / Nokdu-bindae-tteok / Kimchi-jeon / Saeu-jeon ¿ Beoseot-jeon / Gujeol-pan / Tangpyeong-chae / Gungjung-tteok-bokki
Side Dishes
Saengseon-jorim / Saengseon-ganjang-jorim / Dubu-jorim / Dubu-kimchi / Gamja-jorim / Myeolchi-bokkeum / Sangchu-oi-saengchae / Baechu-geot-jeori / Samsaek-namul / Gosari-namul ¿ Doraji-namul / Gyeran-jjim / Gyeran-mari
Kimchi
Baechu-kimchi / Baek-kimchi / Mat-kimchi (Seokbakji) / Oi-so-bagi / Nabak-kimchi / Dongchimi
Desserts
Songpyeon / Hwajeon / Maejakgwa / Sujeonggwa / Omija-hwachae / Yuja-hwachae
The Traditional Korean Table Setting / Korean Menu Suggestion / How to Enjoy Korean Food
Reference / Index
Klappentext
Useful Korean Cookbook for English Speakersnn75 Representative Food Recipes: Staple for Learning How to Cook Korean FoodnGiving Tips on Shopping for Ingredients Easily in Other CountriesnnTo enjoy Korean food culture with other citizens of the world, the Korean Food Foundation and Hollym Corp., Publishers published the Korean cookbook: The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes. The book was released to introduce representative Korean traditional dishes. The book provides not only 75 Korean food recipes, but also basic ingredients of Korean cuisine, techniques to make Korean dishes, and the traditional Korean table setting. Because purchasing ingredients is an important part of cooking Korean food, the book especially gives tips on shopping for ingredients easily in other countries. The book also refers to some alternative food materials as a tip on the recipes. Its Korean edition is also published.nnThe book contains representative Korean recipes such as rice mixed with vegetables and beef (bibimbap), spicy soft dubu stew (sundubu-jjigae), dumplings (mandu), grilled marinated beef (bulgogi), and braised short ribs in soy sauce (galbi-jjim), etc. The recipes are divided into (1) Rice, Porridge and Noodles, (2) Soups and Stews, (3) Special Dishes, (4) Side Dishes, (5) Kimchi, and (6) Desserts. There were many photos to illustrate steps and clearer explanation in the recipes of the book. Through this book, readers will be able to cook from everyday dishes to fancy feasts to beverages and desserts.nnKorean cuisine has gained world-wide attention as healthful foods because of the increased number of grains and vegetables compared to Western foods, as well as the scientifically proven benefits of fermented foods. Additionally, "Korean kimchi and kimchi culture" was listed as a UNESCO world intangible cultural heritage in December, 2013; thus, Korean food culture is not only a Korean resource but also a world wide cultural asset that should be preserved and passed on. In this time, The Korean Kitchen will be good choice for people interested in Korean home cooking and for Korean-Americans who want to learn how to cook Korean. This book might be a good friend to the global kitchen.
(Orig.-Vlg: Hollym Publishers)
