Quick & Easy Korean Cooking for Everyone

Quick & Easy Korean Cooking for Everyone

by Ji Sook Choe, Yukiko Moriyama


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This book will enable anyone to start cooking Korean cuisine, even beginners.

Product Details

ISBN-13: 9784889961249
Publisher: Kodansha USA
Publication date: 08/08/2003
Series: Quick & Easy Cookbooks Series
Pages: 112
Product dimensions: 7.20(w) x 10.20(h) x 0.40(d)

Table of Contents

Basic Cooking Information8
Map of Korea9
Rolled Ham (Minari Mari)10
Leaf Rolls (Sam--Sengche, Sukche)11
Country Style Beef (Chang Jorim)12
Toasted Nori Seaweed (Kim Kuee)13
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
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
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
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
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 Steak (Tuboo Steak)60
Braised Tofu (Tuboo Chorim)61
Tofu Hot Pot (Tuboo Cheongol)62
Tofu Casserole with Miso (Toboo Toenjang Chighe)63
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
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
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
Salted Oysters Salted Clams (Orikul Cheot-Choge Cheot)88
Basic Tips90
Cooking Methods96
Menu Planning100
Facets of Korean Culture102
Cooking Utensils104
Metric Tables110

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Quick & Easy Korean Cooking for Everyone 5 out of 5 based on 0 ratings. 5 reviews.
cyandev More than 1 year ago
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.
Anonymous More than 1 year ago
Found the book well illustrated and the directions were easy to read and follow.
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