Korean Food 101: A Glimpse into Everyday Dining

75 Representative Food Recipes: Staple for Learning How to Cook Korean Food Giving Tips on Shopping for Ingredients Easily in Other Countries To enjoy Korean food culture with other citizens of the world, the Korean Food Foundation and Hollym Corp., Publishers published the Korean cookbook: The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes. The book was released to introduce representative Korean traditional dishes. The book provides not only 75 Korean food recipes, but also basic ingredients of Korean cuisine, techniques to make Korean dishes, and the traditional Korean table setting. Because purchasing ingredients is an important part of cooking Korean food, the book especially gives tips on shopping for ingredients easily in other countries. The book also refers to some alternative food materials as a tip on the recipes. Its Korean edition is also published. The book contains representative Korean recipes such as rice mixed with vegetables and beef (bibimbap), spicy soft dubu stew (sundubu-jjigae), dumplings (mandu), grilled marinated beef (bulgogi), and braised short ribs in soy sauce (galbi-jjim), etc. The recipes are divided into (1) Rice, Porridge and Noodles, (2) Soups and Stews, (3) Special Dishes, (4) Side Dishes, (5) Kimchi, and (6) Desserts. There were many photos to illustrate steps and clearer explanation in the recipes of the book. Through this book, readers will be able to cook from everyday dishes to fancy feasts to beverages and desserts. Korean cuisine has gained world-wide attention as healthful foods because of the increased number of grains and vegetables compared to Western foods, as well as the scientifically proven benefits of fermented foods. Additionally, “Korean kimchi and kimchi culture” was listed as a UNESCO world intangible cultural heritage in December, 2013; thus, Korean food culture is not only a Korean resource but also a world wide cultural asset that should be preserved and passed on. In this time, The Korean Kitchen will be good choice for people interested in Korean home cooking and for Korean-Americans who want to learn how to cook Korean. This book might be a good friend to the global kitchen. CONTENTSKorea Cuisine CultureIngredients and Basic Techniques of Korean CuisineTop 12 Korean FoodRice, Porridge and NoodlesSoups and StewsSpecial DishesSide DishesKimchiDesserts

Mängelexemplar: Buchumschlag hinten geknickt, sonst neu und einwandfrei Damaged Copy: Back cover dented, otherwise new copy 75 Representative Food Recipes: Staple for Learning How to Cook Korean Food Giving Tips on Shopping for Ingredients Easily in Other Countries To enjoy Korean food culture with other citizens of the world, the Korean Food Foundation and Hollym Corp., Publishers published the Korean cookbook: The Korean Kitchen: 75 Healthy, Delicious and Easy Recipes. The book was released to introduce representative Korean traditional dishes. The book provides not only 75 Korean food recipes, but also basic ingredients of Korean cuisine, techniques to make Korean dishes, and the traditional Korean table setting. Because purchasing ingredients is an important part of cooking Korean food, the book especially gives tips on shopping for ingredients easily in other countries. The book also refers to some alternative food materials as a tip on the recipes. Its Korean edition is also published. The book contains representative Korean recipes such as rice mixed with vegetables and beef (bibimbap), spicy soft dubu stew (sundubu-jjigae), dumplings (mandu), grilled marinated beef (bulgogi), and braised short ribs in soy sauce (galbi-jjim), etc. The recipes are divided into (1) Rice, Porridge and Noodles, (2) Soups and Stews, (3) Special Dishes, (4) Side Dishes, (5) Kimchi, and (6) Desserts. There were many photos to illustrate steps and clearer explanation in the recipes of the book. Through this book, readers will be able to cook from everyday dishes to fancy feasts to beverages and desserts. Korean cuisine has gained world-wide attention as healthful foods because of the increased number of grains and vegetables compared to Western foods, as well as the scientifically proven benefits of fermented foods. Additionally, “Korean kimchi and kimchi culture” was listed as a UNESCO world intangible cultural heritage in December, 2013; thus, Korean food culture is not only a Korean resource but also a world wide cultural asset that should be preserved and passed on. In this time, The Korean Kitchen will be good choice for people interested in Korean home cooking and for Korean-Americans who want to learn how to cook Korean. This book might be a good friend to the global kitchen. CONTENTSKorea Cuisine CultureIngredients and Basic Techniques of Korean CuisineTop 12 Korean FoodRice, Porridge and NoodlesSoups and StewsSpecial DishesSide DishesKimchiDesserts

Jetzt zum Sonderpreis erhältlich! Dieses Kochbuch zeigt, wie einfach man leckere koreanische Gerichte auf den Tisch zaubern kann. Die Autorin hat 28 beliebte koreanische Rezepte ausgewählt, die sowohl vegetarische als auch Gerichte mit Fisch, Fleisch oder Geflügel umfassen. Dabei dürfen auch die im Westen besonders beliebten Gerichte bulgogi (herzhaft-süßes Feuerfleisch) und Kimchi (fermentierter Chinakohl) nicht fehlen. Die koreanische Küche ist herzhaft, gesund, vielfältig und einfach zuzubereiten. Wer zum ersten Mal koreanische Gerichte probiert, dem eröffnet sich ein ganz neuer Geschmackskosmos, denn die koreanische Küche besitzt ganz charakteristische Aromen, die sie merkbar von anderen asiatischen Länderküchen abhebt. Dabei benötigt man für eine wirklich authentische Küche nur wenige, wenn auch unentbehrliche koreanische Zutaten. Rote Chilipaste, Sesampaste und Sojasauce gibt es heutzutage in jedem Asienladen zu kaufen gibt. Abgesehen davon zeichnet sich die koreanische Küche eher durch die Vielfalt der verwendeten Gemüsesorten aus, die es aber auch bei uns überall zu kaufen gibt. Das sind einfach beste Voraussetzungen, um sich in das Abenteuer „Lust auf Koreanisch“ zu stürzen! Über die Autorin Jia Choi ist Präsidentin von O’ngo Food Communications in Seoul. In ihrer Arbeit bedient sie sich ihrer eigenen Erfahrungen im Ausland, um Menschen aus aller Welt die koreanische Essenskultur nahe zu bringen.Der Firmenname O’ngo bedeutet: „Belebung der Tradition durch Modernisierung.“ Nach dieser Maxime sieht Choi ihre Aufgabe darin, herauszufinden, wie traditionelle koreanische Gerichte schneller, einfacher und sogar noch köstlicher zubereitet werden können.Choi ist Experte für die koreanische Küche und erhielt ihren Doktortitel in Ernährungswissenschaften an der Ewha Womans University. Sie betreibt eine Kochschule für koreanische Küche und organisiert kulinarische Reisen. InhaltFLEISCH & GEFLÜGEL01 Geschmortes Huhn in Sojasauce (jjimdak)02 Gegrilltes Hühnchen (dak gui)03 Koreanische Barbecue-Ribs (LA galbi)04 Frittiertes Hühnchen in süß-scharfer Sauce (dak gangjeong)05 Mariniertes Rindfleisch aus der Pfanne (bulgogi)06 Herzhafte Hühnchenpfanne (dak galbi)07 Scharfes Schweinefleisch aus der Pfanne (jeyuk bokkeum) GEMÜSE & SALAT08 Gekühlter Rettich-Salat (mu saengchae)09 Frühlingssalat mit Schnittknoblauch (buchu muchim)10 Frischer Chinakohl-Salat (geotjeori)11 Knackige Sojasprossen (kongnamul muchim)12 Mildwürziger Spinat (sigeumchi namul)13 Zucchini Salat (hobak namul)REISGERICHTE14 Gebratener Reis mit Kimchi (kimchi bokkeumbap)15 Bibimbap im Steintopf (dolsot bibimbap)16 Mehrkornreis im Steintopf (yeongyang dolsotbap)NUDEL- UND EIERGERICHTE17 Glasnudelsalat mit gemischten Pilzen (beoseot japchae)18 Nudeln mit scharfem Tintenfisch (ojingeo somyeon)19 Pfannkuchen mit Meeresfrüchten (haemul pajeon)20 Bunter Nudelsalat (jaengban gugksu)BOHNEN & TOFU21 Gebratener Tofu mit scharfer Sauce (dubu jorim)22 Kasserolle mit Seiden-Tofu (sundubi jjigae)23 Heißer Eintopf mit Sojabohnenpaste (doenjang jjigae)KIMCHI24 Kimchi aus Chinakohl (baechu kimchi)25 Gurken-Kimchi (oi kimchi)26 Weißer Rettich-Kimchi (kkagdugi)27 Kimchi-Pfannkuchen (kimchi jeon)28 Tofu mit gebratenem Kimchi (dubu kimchi)  

Learn how to make traditional Korean dishes at home with easy-to-follow illustrations. The author, who has taught Korean cooking to students from all over the world for 20 years, has selected 40 Korean recipes that are fun and easy to make. Main dish, side dish and dessert recipes are illustrated with step-by-step instructions so even beginners can easily follow them. The book also includes special dishes for hosting parties. After practicing Korean cooking and different cuisine from all over the world and teaching Korean cooking at the Blue House Korean Food Experience Center, Cheong Wa Dae Sarangchae,  the author has written a book that anyone can follow and enjoy traditional Korean food in the easiest way. About the Author Recipes and Cooking Mother Yoon Okhee Researcher of Korean Cuisine, Master Craftsman Cook and Doctor of Science Yoon Ok-hee majored in food and nutrition and went on to lecture at the university level. She lived in Japan for 4 years where she became interested in food from different parts of the world. Returning to Korea, she learned Korean traditional cuisine from Professor Kang In-hee, a master of Joseon period cuisine, and grew her knowledge and passion for Korean cuisine after studying, a Korean traditional medical book, <Donguibogam>. In addition to more than 20 years of operating her own cooking academy and lecturing at universities, Yoon has expanded her expertise through the Korean family restaurant Sannae Deulnae, the Korea Food and Culture Institute, and the Cheong Wa Dae Sarangchae Korean Food Experience Center. She now hopes to share the true taste and value of Korean cuisine to her daughter and all those who are interested in Korean cuisine.   Illustrations Daughter Chae Jinjoo Illustrator & Doll Artist Instagram @bodlebodle   After studying Visual Design, she began working as an illustrator and doll artist. Ever since she was young, Chae has always been interested in drawing, crafts, and the colorful dishes her mother made for her. But her passion was more focused on eating the food rather than the cooking itself. Her interest in cooking grew as she became a mother who tries to regularly make healthy and delicious meals for her children. She is now ready to learn the taste and value of Korean cuisine from her mother.  

Mängelexempar: Umschlag leicht berieben, sonst neu und einwandfrei Remainder Copy: Cover slightly rubbed, otherwise new copyLearn how to make traditional Korean dishes at home with easy-to-follow illustrations. The author, who has taught Korean cooking to students from all over the world for 20 years, has selected 40 Korean recipes that are fun and easy to make. Main dish, side dish and dessert recipes are illustrated with step-by-step instructions so even beginners can easily follow them. The book also includes special dishes for hosting parties. After practicing Korean cooking and different cuisine from all over the world and teaching Korean cooking at the Blue House Korean Food Experience Center, Cheong Wa Dae Sarangchae,  the author has written a book that anyone can follow and enjoy traditional Korean food in the easiest way. About the Author Recipes and Cooking Mother Yoon Okhee Researcher of Korean Cuisine, Master Craftsman Cook and Doctor of Science Yoon Ok-hee majored in food and nutrition and went on to lecture at the university level. She lived in Japan for 4 years where she became interested in food from different parts of the world. Returning to Korea, she learned Korean traditional cuisine from Professor Kang In-hee, a master of Joseon period cuisine, and grew her knowledge and passion for Korean cuisine after studying, a Korean traditional medical book, <Donguibogam>. In addition to more than 20 years of operating her own cooking academy and lecturing at universities, Yoon has expanded her expertise through the Korean family restaurant Sannae Deulnae, the Korea Food and Culture Institute, and the Cheong Wa Dae Sarangchae Korean Food Experience Center. She now hopes to share the true taste and value of Korean cuisine to her daughter and all those who are interested in Korean cuisine.   Illustrations Daughter Chae Jinjoo Illustrator & Doll Artist Instagram @bodlebodle   After studying Visual Design, she began working as an illustrator and doll artist. Ever since she was young, Chae has always been interested in drawing, crafts, and the colorful dishes her mother made for her. But her passion was more focused on eating the food rather than the cooking itself. Her interest in cooking grew as she became a mother who tries to regularly make healthy and delicious meals for her children. She is now ready to learn the taste and value of Korean cuisine from her mother.