Cooking the Korean Way
Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays--and of course, food. Supports the national curriculum standards Culture; People, Places, and Environments; Production, Distribution, and Consumption; and Global Connections as outlined by the National Council for the Social Studies.
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BEFORE YOU BEGIN
SALADS AND SOUPS
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20 minutes Cooking Asian baking pan Barbecued beef bean sprouts beaten egg bite-sized pieces black pepper boil over high broil brown cabbage cayenne pepper cellophane noodles charcoal grill chopsticks cider vinegar clove garlic colander colorful drain egg pancake F F F favorite festive filling finely chopped garlic flavor fresh garlic garnish ginger root green onions high heat holidays ingredients kimchi Korean cooking Korean cuisine Korean meal large bowl large frying pan large saucepan medium heat millet moon mung bean mushrooms nori peeled and finely pieces of food potatoes Preparation quick dipping sauce red pepper reduce heat rice cakes rice or cider rinse salt sauce 2 tsp sauce mixture sauce see recipe Seaweed Rice Rolls seeds see recipe Serve hot sesame oil short-grain white rice skillet South Korea soy sauce soybean spicy Stir stir-fry sugar tender toasted sesame seeds tofu vegetable oil wonton wonton skin zucchini