Flavours of Korea: With Stories and Recipes from a Korean Grandmother's Kitchen
Flavours of Korea is written for both the practical cook and the armchair cook. Illustrated with Kim Millon's superb photographs and line drawings, it tells not only of the tastes but also of the sights, sounds and traditions of town and country. About 150 easy-to-follow recipes teach the home cook the secrets of a hitherto little known cuisine. There are recipes for classics such as pajon (scallion pancake), bulgogi (soy-and-sesame marinaded beef), chapchae (a delicious noodle and vegetable medley), pimbimpap (a one-dish mixture of rice and any assortment of cultivated and wild vegetables and roots), and of course kim chi in all its fiery manifestations.
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Preface and MiniGlossary
Korea the Country and Food
Techniques Equipment and Ingredients
10 other sections not shown
bean curd bean sprouts beaten egg beef boil bowl broth cabbage cakes carrots chicken Chinese cabbage chojang vinegar dipping chopped 1 tablespoon cooked courgettes crushed cucumber cups cut into thin delicious diagonal dish Drain on kitchen dried finely chopped fish flavour fresh ginger Freshly ground black fried garlic cloves garnish ginseng ground black pepper Halmoni Heat ingredients kimchi kisaeng kitchen paper Korean meal Korean pear Korean radish marinade matchsticks meat minutes a side mung bean mushrooms namul noodles oil 1 teaspoon oil for frying peeled piece of fresh pine nuts pints pulgogi Pusan radish red pepper powder sauce 1 tablespoon Seoul Serve with chojang simmer sirloin steak soak soju soup spring onions steak steamed stir-fry tablespoon sesame oil tablespoon sugar tablespoon toasted sesame tablespoons soy sauce teaspoon sesame oil teaspoon sugar teaspoons toasted sesame thin strips toasted sesame seeds vegetable oil vinegar dipping sauce