The Korean Cookbook

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

From inside the book

What people are saying - Write a review

User Review - Flag as inappropriate

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! 

Contents

Introduction
1
A Welcome to The Land of Morning Calm
7
Soups
41
Copyright

11 other sections not shown

Other editions - View all

Common terms and phrases

Bibliographic information