Title : Korean Cuisine
( Written in Englsih )

The cookbook,  KOREAN CUISINE shows you the cooking method in a very simple and clear way. It eliminates the idea that Korean food is difficult and complicated to make. It covers the entire range of the cuisine from Appetizers, Dubu, Kimchi, Vegetables, Condiments, Grilled and Braised Meat and Fish, Rice, Soup, Noodles to Desserts. This book also introduces you the tradition and culture related to our food which will give readers a better understanding of Korea.

[ Description ]
- Page : 224 pages
- Size :  9.4 x 9.1 in  ( 240 x 230 mm )
- Language : Written in English
- ISBN 13 : 9788970844060
- ISBN 10 : 8970844066
- Publisher : YEKYONG 

Jonchaeyori Appetizers
Gheran Chim_ Silky Egg Custard
Paeju Gui_ Grilled Scallops with Sesame Salt
Sahmchi Whe_ Fresh Tuna with Hot and Sweet Vinaigrette
Ojing-o Chomuchim_ Squid with Hot and Sweet Vinaigrette
Muk_ Molded Acorn Jelly with Seaweed and Seasoned Soy Sauce
Sengson Jon_ Pan-grilled Fish with Egg
Hobak Jon_ Pan-grilled Zucchini with Egg
Haemul Pajon_ Scallion Pancakes with Oysters
Bindaetok_ Mung Bean Pancakes with Clams and Shrimp
Haepari Nengche_ Jellyfish Salad with Mustard
Oisun_ Stuffed Cucumber with Beef and Egg Strips
Tokboki_ Stir-fried Rice Cake Slices with Beef and Mushrooms
Gujolpan_ Nine-Ingredient Wraps
* Jidan_ Yellow and White Egg Pancakes


Dubu Tofu (Bean Curd)
Yangnyom Dubu_ Seasoned Tofu 
1 Tofu with Seasoned Soy Sauce
2 Tofu with Marinated Pollack Roe
3 Tofu with Marinated Oysters
Dubu Jorim_ Braised Tofu with Soy Sauce
Dubu Jijim_ Seared Tofu with Crispy Crust


Kimchi Marinated Cabbage
Baek Kimchi_ White Cabbage with Garlic and Ginger
Baechu Kimchi_ Cabbage with Chili Flakes and Small Salted Shrimp
Oi Sobagi_ Stuffed Cucumber with Wild Leek and Chili Flakes
Kaktugi_ Radish Cubes with Garlic and Chili Flakes
Bossam Kimchi_ Wrapped Cabbage with Oysters, Pine Nuts and Pear
* Chapsalpul_ Sweet/Glutinous Rice Liquid (binding agent)


Namul Marinated Vegetables
Sukju Namul_ Bean Sprouts with Sesame Salt
Kong Namul_ Soybean Sprouts with Sesame Salt
Miyok Muchim_ Seaweed Salad with Vinaigrette
Sigumchi Namul_ Spinach with Sesame Oil and Lemon Juice
Gosari Namul_ Bracken Sprouts with Garlic and Sesame Oil
Chi Namul_ Marinated Wild Aster 
Bosot Bokum_ Stir-fried Mushrooms with Salt
Gamja Bokum_ Stir-fried Potato Strips and Green Chili 
Ssam_ Lettuce Wraps with Seasoned Soybean Paste
Musengche_ Sweet and Sour Radish Salad
Hobak Chim_ Steamed Zucchini with Seasoned Soy Sauce
Putgochu Chim_ Steamed Green Chilies with Flour Coating
Asparagus Muchim_ Asparagus with Seasoned Chili Paste
Sukat Muchim_ Chrysanthemum Leaves with Seasoned Chili Paste
Doraji Namul_ Bellflower Roots with Chili Vinaigrette
Oi Namul_ Cucumber with Seasoned Chili Paste


Mitbanchan Salty Side Dishes
Bugo Muchim_ Shredded Dried Pollock
Bang-opo Gui_ Grilled White Bait Sheets
Oeriguljot_ Marinated Oysters with Ginger, Radish and Chili Powder
Jangjorim_ Shredded Beef with Green Chilies in Soy Sauce
Marunsaewu Bokum_ Stir-Fry of Dried Shrimp with Perilla Seed Oil
Myolchi Bokum_ Stir-Fry of Dried Anchovies with Green Chilies

Gui Grilled Meat & Fish
Bulgogi_ Grilled Beef with Soy Sauce and Sesame Marinade
Galbi Gui_ Grilled Short Ribs with Soy Sauce and Sesame Marinade
Sanjok_ Skewered Beef with Mushrooms and Carrots
Samgyopsal Gui_ Grilled Pork Belly with Hot and Sweet Marinade
Cholpan Gui_ Tabletop-grilled Meat, Tofu and Vegetables
Daeha Jijim_ Pan-grilled Whole Shrimp with Chili Flakes
Bugo Gui_ Grilled Dried Pollack with Hot and Sweet Marinade
Sengson Gui_ Grilled Fish with Salt
* Pahmuchim_ Marinated Scallion Strips


Chigae & Chim Stews & Braised Meat and Fish
Denjang Chigae_ Tofu & Soybean Paste Stew
Haemul Tookbaegi_ Seafood Pot with Chrysanthemum Leaves
Godung-o Chim_ Braised Mackerel with Radish in Chili Sauce
Sengson Chim_ Braised Fish with Radish in Seasoned Soy Sauce
Galbi Chim_ Braised Short Ribs with Radish and Shiitake Mushrooms
Dak Chim_ Braised Chicken with Soy Sauce and Vinegar 


Bap & Juk Rice & Porridge
GRAINS FOR BAP
Bap_ Rice
Ogokbap_ Five-grain Rice
Giimbap_ Seaweed Rolls of Rice, Beef and Spinach
Bibimbap_ Rice with Medley of Vegetables
Sangchu Bibimbap_ Rice with Lettuce and Muk (Molded Acorn Jelly)
Sengson Bibimbap_ Rice with Grilled Fish, Avocado and Cucumber
Dejigogi Bibimbap_ Rice with Grilled Pork and Vegetables
Dakjuk_ Porridge with Chicken
Jaatjuk_ Porridge with Ground Pine Nuts 
* Chicken Broth for Juk (Porridge) 

Guk Soups
SOUP BASE
Sengson Jiri_ Fish with Chrysanthemum Leaves in Ginger Broth
Miyok Nengguk_ Cold Seaweed Soup with Cucumber
Miyokguk_ Seaweed Soup with Beef 
Toranguk_ Taro Root Soup with Kelp and Radish
Mooguk_ Radish Soup 
Jogae Sigumchiguk_ Soybean Paste Soup with Clams and Spinach
Yonggae Baeksuk_ Baby Chicken Soup Stuffed with Sweet/Glutinous Rice
Tokguk_ Beef Bone Soup with Rice Cake Slices  

Guksu (Myon) Noodles
Nengmyon_ Cold Noodles with Medley of Toppings in Beef Broth
Bibim Nengmyon_ Cold Noodles with Medley of Toppings and Spicy Sauce
Haemul Jengbanguksu_ Seafood and Noodle Platter 
Japche_ Clear Noodles with Beef and Vegetables
Janchi Guksu_ Party Noodles


Husik Desserts
Yongun Jongua_ Candied Lotus Roots
Gaam_ Persimmons with Honey and Lime Juice
Baesuk_ Pears with Peppercorn in Ginger Broth
Whache_ Watermelon Puree with Apple Slices
Goon Goguma_ Baked Sweet Potatoes with Dark Brown Sugar
Patjuk_ Red Bean Puree with Sweet/Glutinous Rice Balls
Sujongua_ Semi-dried Persimmons with Cinnamon in Ginger Broth
Yaksik_ Sweet/Glutinous Rice with Chestnuts and Dates
Songnyu Muk_ Pomegranate Jelly
Chilled Oranges with Yujachong (Citrus Fruit Preserve)

< About Book >

Korea is a country surrounded by water, so we have developed a vast array of seafood dishes. As it is also very mountainous, we have always had a penchant for meat since ancient times. Like our tough terrain and extreme weather, which is arctic cold in winter and steaming hot in summer, our food is bold and never shy of flavor. 

Korean food is easy to prepare. Whether cooking in a pot with broth or marinating the meat and vegetables, the key is just adding a few spices before or after cooking. The marinade we use ― the combination of soy sauce, chili or soybean paste, and sesame oil, sesame seeds and sugar ― is so delicious; you can make a dish full of flavor with ordinary ingredients. 

Korean food is exotic and healthy. A wide range of vegetables, some more unusual than others, soy products like Dubu(Tofu), which is packed with protein, and sea products like seaweed and kelp make korean food very unique and light without additional effort. 

The cookbook,  KOREAN CUISINE shows you the cooking method in a very simple and clear way. It eliminates the idea that Korean food is difficult and complicated to make. It covers the entire range of the cuisine from Appetizers, Dubu, Kimchi, Vegetables, Condiments, Grilled and Braised Meat and Fish, Rice, Soup, Noodles to Desserts. This book also introduces you the tradition and culture related to our food which will give readers a better understanding of Korea.

The chapters; 'How to Serve Korean Food', 'Korean Dining Etiquettes' and 'Sample Menus' will help you to easily become familiar with Korean food. The world famous chef Jean-Georges Vongerichten wrote the foreword for this book and photographs were done by Erin Gleeson in New York.

< About Writer >

Writer : Yongja Kim
Yongja Kim is a gastronomy journalist and has been a cooking ins... tructor since 1993 in New York and its surrounding region. She has also hosted food shows for cable television networks. In 1995, she was the first person to write a comprehensive guide and cookbook on Western food (Food of the West) in Korean language. The present book, Korean Cuisine, was written to share with the world the enticing flavors and health benefits of the food of Korea.

Photo : Erin Gleeson
Erin Gleeson is a food photographer who currently lives and works in New York City. Her photos have been published by Gourmet Magazine, The New York Times and the James Beard Foundation. She is an adjunct professor of photography at the Fashion Institute of Technology in NYC.

Due to difference in monitor setting and light setting when taking photos, the colors of the real items may a little differ from the pictures.
Pictures are only for reference.
Thanks for your understanding.


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