A step-by-step guide to re-creating healthy, delicious, Korean-style dinners, this book unlocks the mysteries behind these delicacies in an approachable, illuminating manner. Featuring contributions from 12 of Los Angeles’ most prominent Korean restaurants, this cookbook includes recipes ranging from mainstays such as kimchi, bulgogi (marinated beef), mu-saengchae (spicy Korean radish), and bossam (boiled pork) to specialty dishes such as jjim-dak (vegetable chicken stew), hobak-juk (squash porridge), and jjam-bong (spicy noodle soup with seafood). Besides the typical listing of ingredients and instructions, each recipe contains a progression of photographs illustrating various stages of preparation along with the completed dish. A handy introductory section visually identifies common ingredients and details how to complete the basicscleaning, peeling, dicing, slicing, shredding, and preparing broths and rice. Those inspired to visit the restaurants themselves will find contact information and a map of their locations in the back of the book.
|Publisher:||Dream Character, Inc.|
|Product dimensions:||8.50(w) x 10.75(h) x 0.43(d)|
About the Author
Allisa Park is the editor of A Collection of Fine Baking, the first English-language collection of recipes by the internationally renowned Korean pastry chef, Young Mo Kim, which won the prestigious Gourmand World Cookbook Award for best dessert book in 2005. She lives in Los Angeles.