Quick & Easy Korean Cooking for Everyone

( 5 )

Overview

Perhaps the best-known dishes from Korea are the pungent relish kimchee and the barbequed meats called bulkogee. Korean cuisine, however, includes a blend of old and modern tastes with influences from all over Asia, including China and Japan. Quick & Easy Korean Cooking for Everyone includes over sixty recipes that showcase the uniquely fresh style of Korean cuisine, which utilizes high-quality ingredients and spices to achieve delicious tasting meal. This book also includes...
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Overview

Perhaps the best-known dishes from Korea are the pungent relish kimchee and the barbequed meats called bulkogee. Korean cuisine, however, includes a blend of old and modern tastes with influences from all over Asia, including China and Japan. Quick & Easy Korean Cooking for Everyone includes over sixty recipes that showcase the uniquely fresh style of Korean cuisine, which utilizes high-quality ingredients and spices to achieve delicious tasting meal. This book also includes some of this country's most popular homemade dishes.

ABOUT THE AUTHOR

Ji Sook Choe was born in Seoul. She was an important contributor in "raising" the quality of Korean cuisine in Japan.

Yukiko Moriyama teaches cooking classes in Seattle and is currently a member of the International Association of Cooking Professionals.

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Editorial Reviews

KLIATT
Most of the recipes in this book have been adapted for Western tastes, while others retain their authenticity. All recipes have been selected for ease of preparation. Numerous color illustrations accompany each recipe, ensuring complete success. Some of the recipes: Country Style Beef, Oxtail Soup, Baked Spareribs, Seafood Salad, Sauteed Mushrooms, Daikon Radish With Chicken, Stuffed Cabbage Rolls, Rolled Egg Omelet, and Daikon Radish Pickles. An information section provides basic tips, preparation, cooking methods, menu planning, facets of Korean culture, cooking utensils, ingredients and a metric conversion chart. (Quick and Easy). KLIATT Codes: JSA-Recommended for junior and senior high school students, advanced students, and adults. 2003, Kodansha, 112p. illus. index., Ages 12 to adult.
— Shirley Reis
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Product Details

  • ISBN-13: 9784889961249
  • Publisher: Japan Publications Trading
  • Publication date: 8/8/2003
  • Series: Quick & Easy Cookbooks Series
  • Pages: 112
  • Sales rank: 385,232
  • Product dimensions: 10.10 (w) x 7.10 (h) x 0.30 (d)

Table of Contents

Acknowledgements 3
Introduction 4
Basic Cooking Information 8
Map of Korea 9
Appetizers
Rolled Ham (Minari Mari) 10
Leaf Rolls (Sam--Sengche, Sukche) 11
Country Style Beef (Chang Jorim) 12
Toasted Nori Seaweed (Kim Kuee) 13
Soups
Oxtail Soup (Komtang) 14
Cooked Rice in Oxtail Soup (Kukbap) 15
Vegetable Soup (Woogoji Kuk) 16
Fish Soup (Tongtae Kuk) 17
Chicken Soup (Miycok Kuk) 18
Cold Cucumber Soup (Miyeok Nengkuk) 19
Meats
Barbecued Meat (Bulkogee) 20
Baked Spareribs (Bulkalbee) 22
Oven-Barbecued Spareribs (Kalbee Oven Kuee) 23
Skewered Beef and Vegetables (Kochi Kuee) 24
Seasoned Raw Beef (Yukwe) 25
Beef and Vegetable Hot Pot (Sokoki Chongol) 26
Braised Short Ribs with Vegetables (Kalbee Chim) 28
Steamed Tongue (Wousul Pyeonyuk) 29
Stir-Fried Pork with Kimchee (Kimchee Pokkum) 30
Pork and Kimchee Casserole (Kimchee Chighe) 31
Seafoods
Fresh Fish with Hot Sauce (Sengseon Hwe) 32
White Fish Salad (Sengseon Chokochujang Muchim) 33
Bouillabaisse-Korean Style (Haemul Chongol) 34
Hot-Spicy Fish Stew (Sengseon Chighe) 36
Spicy Stir-Fried Squid (Ojingeo Pokkum) 37
Steamed fish (Tomi Chim) 38
Broiled Fish (Chogi Kuee) 39
Clam Bake (Choge Chim) 40
Steamed Clams (Taehap Chim) 41
Clams and Wak Ame Seaweed (Miycok Muchim) 42
Seafood Salad (Haemul Salad) 43
Vegetables
Assorted Vegetables (Namool) 44
Mixed Vegetables with Beef (Chapche) 46
Mixed Vegetables with Seafood (Haemul Chapche) 47
Sauteed Mushrooms (Beosot Pokkum) 48
Stir-Fried Garlic Stalks (Maneulchong Pokkum) 49
Stir-Fried Cucumbers and Beef (Oee Pokkum) 50
Steamed Small Green Peppers (Pootkochu Yangnyeom Muchim) 51
Boiled Potatoes and Beef (Kamja Chorim) 52
Daikon Radish with Chicken (Moo Chorim) 53
Stuffed Cabbage Rolls (Cabbage Sam) 54
Eggs
Seafood and Vegetable Omelet (Cheon) 56
Kebab Korean Style (Kochi Cheon) 57
Rolled-Egg-Omelet (Talgyal Mari) 58
Steamed Egg Custard (Talgyal Chim) 59
Tofu
Tofu Steak (Tuboo Steak) 60
Braised Tofu (Tuboo Chorim) 61
Tofu Hot Pot (Tuboo Cheongol) 62
Tofu Casserole with Miso (Toboo Toenjang Chighe) 63
Rice
Vegetables and Beef on Rice (Bibimbap) 64
Cooked Rice in Hot Broth (Kukbap) 65
Gruel Rice with Vegetables (Yache Chook) 66
Gruel Rice with Chicken (Tak Chook) 67
Rice with Soybean Sprouts (Kongnamul Bap) 68
Stir-Fried Rice (Bokkumbap) 69
Rolled Rice with Nori Seaweed (Kimbap) 70
Noodles
Cold Noodle Dish (Nengmyeon) 72
Hot Noodle Dish (Onmyeon) 74
Cold Noodles with Hot Sauce (Bibimmyeon) 75
Steamed Buns (Mandu) 76
Shrimp and Vegetable Wrap-Ups (Milsam) 78
Pickles
Chinese Cabbage Kimchee (Pechu Kimchee) 80
Daikon Radish Kimchee (Kaktookee) 82
Cold Kimchee Drinks (Nabakkimchee) 83
Daikon Radish Pickles (Moomallengee Chang-a-chee) 84
Garlic Pickles (Maneul Chang-a-chee) 85
Shiso Leaves in Miso Paste (Kennip Chang-a-chee) 86
Hot Green Peppers in Miso Paste (Pootkochu Chang-a-chee) 87
Preserves
Salted Oysters Salted Clams (Orikul Cheot-Choge Cheot) 88
Information
Basic Tips 90
Preparation 91
Cooking Methods 96
Menu Planning 100
Facets of Korean Culture 102
Cooking Utensils 104
Ingredients 106
Metric Tables 110
Index 111
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Customer Reviews

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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted February 15, 2014

    Recommend- easy to read and follow

    Found the book well illustrated and the directions were easy to read and follow.

    Was this review helpful? Yes  No   Report this review
  • Posted March 31, 2013

    One of my favorite cooking books, printed in a Japanese style, w

    One of my favorite cooking books, printed in a Japanese style, which makes it very easy and efficient reading of recipes. 

    Each recipe has the picture of the completed recipe and the how-to steps. This isn't a book of nice pictures ...
     this is really a book about cooking Korean food. Everything is laid out for you in a format that is consistent throughout the entire
    book. I enjoy the fact that the Korean title of food is included in Korean, and that at the end of the book there is more information like how to make stock. Would recommend.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 5, 2010

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    Posted December 23, 2009

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  • Anonymous

    Posted May 11, 2010

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