Additional information
by Injoo Chun (Author), Jaewoon Lee (Author), Youngran Baek (Author)
Korean food is one of the most varied and unique cuisines in Asia.
The modern Korean homemaker cooks with a repertoire of vegetables and spices, using age-old recipes handed down from the tables of Korean kings and Buddhist Monks. Flavorful and satisfying, Korean cuisine is a tantalizing balance of tastes and textures -- fiery peppers are a counterpoint to mild rice, fragrant sesame oil adds a hint of sweetness to meat and vegetables, and pickled kimchi adds zest with its tanginess and crunch. And, best of all, Korean food emphasizes vegetables and grains, making it as healthy as it is delicious. This unique Korean cookbook of over 60 recipes, created by the celebrated chefs of the Sorabol Restaurant in the Shilla Hotel, Seoul, reveals the treasures of Korean cooking. Discover the all-time favorites -- beef bulgogi, steamed chicken with ginsing, and stuffed cucumber kimchi -- as well as other delicious and easy-to-prepare dishes such as Guljeolpan (nine-sectioned royal platter), Shinseolo (vegetables, fish, nuts, vegetables -- boiled at the table), Bibimbap (steamed rice with vegetables and red chili bean paste), and Korean Festive Cakes. Stunning location photography, detailed information on ingredients, and insights into the culture of his fascinating country make this Korean cooking book the perfect companion for your adventure into Korean cuisine. Korean recipes include:- Classic Chinese Cabbage Kimchi
- Traditional Rice Flour Pancake Rolls
- Mushroom Casserole
- Stewed Beef Ribs
- Grilled Red Snapper
- Ginger Cookies Dipped in Honey
Author Biography
Injoo Chun, Jaewoon Lee and Youngran Baek are Executive Chefs at the renowned Sorabol restaurant in the Shilla Hoetl, Seoul.
Masano Kawana has photographed a wide variety of subjects for books and lifestyle magazines. His book Shunju: New Japanese Cuisine won a James Beard Award for best cookbook photography.
Number of Pages: 112
Dimensions: 0.3 x 11 x 8.5 IN
Illustrated: Yes
Publication Date: March 24, 2015
