The Korean Cookbook

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Hollym International Corporation, 1988 - Cookery, Korean - 294 pages

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I am Korean American but didn't know how to cook Korean food. My parents knew the author and her husband and gave me this cookbook. This is by far the best Korean cookbook I have ever seen. The author has written a Betty Crocker type cookbook for Korean dishes so the ingredients are easy to get and the instructions are clear, simple, and easy to follow. I have used fajita meat for bulgoki, substituted dry minced onions for spring onions or chopped onions, and used powdered garlic instead of fresh garlic. I have used cooking shears to cut spring onions into little pieces. I highly recommend this book! 


A Welcome to The Land of Morning Calm

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