Simple and Straightforward Korean Food Recipes 53 Representative Food Recipes: Representations and Characteristics of Korean Food Healthy Korean Foods: No MSG or Chemical Seasoning are Included The Korean Food Foundation and Hollym have published 『53 Korean Foods You Have to Try』 which introduces variety of Korean foods that are easy to make and rich in nutrition. The menus selected here are representations and characteristics of Korean cuisine. The recipes are healthy and simple to prepare. The cooking method is also quite simple and straightforward, so those attempting to make Korean food for the first time will not be met too many difficulties during cooking once the ingredients are ready. This book is divided into seven sections and each section is organized by the main ingredients. Moreover, any kind of chemical or artificial seasoning (e.g. MSG) is not included in the recipe. One can then enjoy the true, Korean flavor and original taste of the ingredients. Also, most of the ingredients that are introduced in this book are easily found in almost every grocery store. Moreover, one can adjust the level of spiciness and saltiness of the seasoning to one’s taste. By publishing this book, we hope more people become more aware of Korean food and will enjoy it. Contents Introduction Ingredients / Korean-Style Eating / Menu Planning for Korean Food / Choosing Dinnerware for Korean Food / What to Drink with Korean Food 1. The Basis of Hansik, Korean Food Myeolchi-yuksu / Soegogi-yuksu / Chaeso-yuksu 2. Vegetable Dishes Rich in Dietary Fiber Ssam-bap / Oi-saengchae / Mu-saengchae / Kong-namul-muchim / Dotori-muk-muchim / Beoseot-bokkeum / Sigeumchi-namul / Hobak-namul / Japchae / Yeondubu / Dubu-jorim / Nokdu-bindae-tteok / Bibim-guksu / Kong-guksu / Gamja-sujebi / Sundubu-jjigae 3. Seafood Dishes Packed with Iron and Mineral Godeungeo-jorim / Ojingeo-bokkeum / Myeolchi-bokkeun / Kkotge-tang / Miyeok-guk / Haemul-pajeon 4. Good Sources of Protein, Meat and Egg Dishes Bulgogi / Galbi-gui / Galbi-jjim / Dak-galbi / Dak-gangjeong / Jjim-dak / Samgyetang / Bossam / Jaeyuk-bokkem / Pyogobeoseot-jeon /Gyeran-jjim / Yukgaejang 5. Gluten-free, Rice and Rice Dishes Ssal-bap / Chaeso-gimbap / Bibimbap / Kimchi-bokkeum-bap / Hobak-juk / Tteokguk / Tteok-bokki 6. A Gold Mine of Vitamin, Kimchi and Fermented Foods Baechu-kimchi / Oi-sobagi / Kkakdugi / Geot-jeori / Kimchi-jeon / Dubu Kimchi / Kimchi-jjigae / Doenjang-jjigae 7. Nutritious Snacks and Desserts That Boost Your Happiness Sujeonggwa / Patbingsu / Hotteok / Yaksik  Index

BTS Recipe Book 1 **** NOW Available **** Special Gift:  BTS Photo Frame + only from us: BTS Postcard Watch the trailer Introduction of the ChapterIntroduces the recipe theme for each chapter with BTS’ song lyricsIntroduction of Three DishesLists the key features and preparation difficulty of the recipes in each chapterBTS’ StoriesOffers detailed descriptions and explanations of what BTS said and did when they were cooking and eating each of the dishesIngredients● Provides a list of the ingredients and alternative ingredients for each recipe● Exact quantities are given in two different measurementsPreparationLists the preparation steps in of each recipe in chronological orderBTS' Choice● Provides a glimpse into the different personal tastes of BTS● You can check out how they answered in the book.Special Gift: BTS Mini Photo FrameShare your kitchen with BTS! Showcase your own cooking with the frame.   Contents 서문 (Introduction)BTS’ Kitchen- 기본 조리 도구 (Kitchenware)- 기본 재료 (Basic Ingredients)- 양념 재료 및 계량법 (Spices, Seasonings, and Oil Measurements)기본 조리법 (Basic Preparations)주제 1. 간단하게 기분 낼 때 (For a Simple Pick-Me-Up)- 김치볶음밥 (Kimchi-bokkeumbap)- 잔치국수 (Janchi-guksu)- 부대찌개 (Budae-jjigae)주제 2. 비가 올 때 (When It Rains)- 파전 (Pajeon)- 수제비 (Sujebi)- 닭볶음탕 (Dak-bokkeumtang)주제 3. 간식이 당길 때 (When Feeling Peckish)- 누룽지 과자 (Nurungji-gwaja)- 붕어빵 (Bungeobbang)- 호떡 (Hotteok)주제 4. 야식이 생각날 때 (Scrumptious Late-Night Snacks)- 치킨 (Chicken)- 떡볶이 (Tteokbokki)- 라면 (Ramyeon)주제 5. 힘을 내고 싶을 때 (When You Need a Boost)- 수육 (Suyuk)- 삼계탕 (Samgyetang)- 갈비찜 (Galbijjim)BTS’ ChoiceARMY’s Choice

BTS Recipe Book 2: Book of Tasty Stories Now with 2 special gifts:  Ingredients Cards + only from us: BTS Postcard Watch the trailer Meet BTS' new cooking stories and recipes, along with useful Korean expressions! Also included are guidelines for vegan, gluten-free recipesShall we take a trip to the kitchen with BTS? Contents IntroductionBTS’ Kitchen- 기본 조리 도구 (Kitchenware)- 기본 재료 (Basic Ingredients)- 양념 재료 및 계량법 (Spices, Seasonings, and Oil Measurements)1. 간편한 집밥 (Easy Homemade Meals)- 간장계란밥 (Ganjang Gyeran Bap)- 김치찌개 (Kimchi Jjigae)2. 취향 따라 만드는 도시락 (Box Lunches Just for You)- 김밥 (Gimbap)- 토스트 (Toast)3. 후루룩 면 요리 (Slurp! Noodle Dishes)- 칼국수 (Kalguksu)- 짜장 라면 (Jjajang Ramyeon)4. 매콤한 고기 요리 (Spicy Meat Dishes)- 닭갈비 (Dakgalbi)- 제육볶음 (Jeyuk Bokkeum)5. 특별한 만찬 (Dishes for Special Feasts)- 미역국 (Miyeokguk)- 잡채 (Japchae)- 떡국 (Tteokguk)- 불고기 (Bulgogi)6. 술과 어울리는 안주 (Perfect Pairings with Drinks)- 김치전 (Kimchijeon)- 계란말이 (Gyeran Mari)7. 달달한 디저트 (Sweet Desserts)- 달고나 (Dalgona)- 화채 (Hwachae)기본 조리법 (Basic Preparations)- 밥 (Rice)- 채소 국물 (Vegetable Broth)- 멸칫국물 (Anchovy Broth)- 고깃국물 (Beef Broth)Ingredients IndexReferences  

Easy and Fun Korean Recipes is a textbook that teaches Korean through cooking, created when the author considered how to make Korean learning more entertaining. It specially includes YouTube videos of the author personally cooking, to which readers can refer along with the textbook in order to make it easier to try cooking the 40 Korean dishes within. Dishes and snacks frequently eaten by Korean people are organized by 6 different ingredients (kimchi, rice, eggs/tofu, meat, seafood, etc.), and while learning how to cook Korean food, readers can also learn vocabulary related to simple ingredients and expressions, and even practice conversation. In addition, not only can readers instantly connect and refer to videos of each recipe via QR code, they can even hear each cooking terms and conversation sentences recorded by professional voice actors, provided via QR code as well. Download Audiofiles here Visit author's recipes on YouTubeIncludes 40 easy and fun recipes for Korean dishes that anyone can follow along withA textbook with 40 carefully selected Korean dishes organized by 6 main ingredients so that even foreigners can easily follow along and choose a dish to try cooking for themselves.Introduction of ingredients and the cooking process are provided together in Korean and English for easier understanding.Check the author’s cooking videos on YouTube via QR code for quick and easy understandingEach recipe includes a QR code so readers can instantly connect and refer to the author’s cooking videos on YouTube to understand the cooking process at a glance and follow along.Using videos that include step-by-step explanations of everything from the ingredients to the cooking process, readers can try cooking Korean dishes without difficulty.A Korean textbook you can use to study Korean cooking alongside Korean vocabulary and expressionsEach recipe includes relevant vocabulary for ingredients and cooking expressions, with simple explanations and example sentences, and readers can even learn Korean grammar.All vocabulary words and example sentences can be checked instantly by connecting via QR code to recordings from professional voice actors.   Contents 김치볶음밥 Kimchi-bokkeumbap 김치전 Kimchijeon 김치찜 Kimchijjim 배추김치 Baechukimchi 2. 쌀 Rice떡꼬치 Tteok-kkochi 떡볶이 Tteokbokki 궁중떡볶이 Gungjungtteokbokki 비빔밥 Bibimbap 김밥 Gimbap 3. 달걀 · 두부 Eggs · Tofu달걀말이 Dalgyalmari 계란찜 Gyeranjjim 두부부침 Dububuchim 두부김치 Dubukimchi 순두부찌개 Sundubujjigae 4. 고기 Meat불고기 Bulgogi 갈비탕 Galbitang 갈비구이 Galbigui 갈비찜 Galbijjim 장조림 Jangjorim 소고기뭇국 Sogogi-mutguk 고추장불고기 Gochujangbulgogi 동그랑땡 Donggeurangttaeng 삼계탕 Samgyetang찜닭 Jjimdak 닭갈비 Dakgalbi 5. 해산물 Seafood해물파전 Haemulpajeon 미역국 Miyeokguk 새우전 Saeujeon 어묵탕 Eomuktang 오징어볶음 Ojingeo-bokkeum 6. 기타 Other된장찌개 Doenjangjjigae 부대찌개 Budaejjigae 잡채 Japchae 김말이 Gimmari 호떡 Hotteok 감자전 Gamjajeon 호박죽 Hobakjuk 핫도그 Hot dog 짜파구리 Jjapaguri AppendixExplantions in Korean Index

Food of Korea: 200 Recipes presents beautiful photos and carefully crafted recipes of dishes familiar to all who enjoy Korean food around the world. In addition to presenting a feast for those interested in preparing their own Korean delights, the book attempts to address the difficulty that exists when transliterating the names of Korean recipes into English. In order to advance Korean food culture throughout the world, this cookbook was compiled to support the standardization of Korean recipes with consistent English names for use in restaurants and search engines worldwide.Table of Contents Prologue Characteristics of Korean cuisine Ingredients of Korean cuisine Rice, Porridge & Noodles Soup & Stew Braised & Stir-Fried Dishes Grilled & Pan-Fried Dishes Kimchi & Jang Salad & Raw Food Desserts Information_Converting Measurements References Index

A revised edition of Good Morning, Kimchi!, one of Hollym’s best-selling books, has been released. It introduces 40 different kinds of traditional and fusion kimchi recipes carefully selected by Professor Yoon Sook-ja, a master of traditional Korean food. Part one contains explanations on the history and types of kimchi, ingredients, storage methods, utensils, and so on. Part two introduces 20 each recipes for traditional and fusion kimchi that contain the know-how of the author, the CEO of the Institute of Traditional Korean Food. This book will be the first step toward discovering the charm of Korean kimchi. About the Author Yoon Sook-ja won her Ph.D. from Dankook University in Nutrition. She has been active in teaching, researching and propagating Korean cuisine from her early times. She taught at Baewha Women’s College and is currently engaged, as the dynamic and energetic director, in operating the Institute of Traditional Korean Food. She is also active in doing research and rediscovering many traditional Korean recipes which have been lost or in oblivion.She is never hesitant but rather enthusiastic, in informing the Korean public as well as foreigners residing or just traveling in Korea on Korean cuisine, often appearing in various newspapers and journals and on TVs to reintroduce traditional Korean food, especially desserts and kimchi and rice cake, tteok. Prof. Yoon works closely with research organizations in Korea, and the Ministries of Agriculture and Forestry, and Culture Information to help people cherish the tradition of Korean food culture and mores. (www.kfr.or.kr) Contents. Part I: Introduction Chapters on History, Science, Preparation, Storage, Ingredients etc. Part II: Traditional Kimchi Traditional Kimchi recipes, such as: Cabbage Kimchi, White Kimchi, Wrapped Kimchi, Soy Souce Kimchi, Radish Kimchi, Oyster Kimchi, Cucumber Kimchi, Ginsaeng Kimchi, Watery Kimchi and many more! Part III: Fusion Kimchi Modern Kimchi recipes with eggplant, carrot, turnip, green bean, broccoli, asparagus, cauliflower and many others!

Korean cuisine, or hansik, is a source of great pride for Koreans, representing a national food source for an entire nation. In the country’s 5,000-year history, hansik has transformed itself through the turbulent times, helping Koreans to survive. With numerous vegetables that helped people stay alive in times when they lacked food, the rice and grain farmers cultivated after overcoming adverse weather conditions, and the abundant seafood that could be obtained on three sides of the peninsula played an important role in making life better for everyone. In addition to being labelled “healthy food,” hansik not only has a long history behind it, but also a unique philosophy and wisdom to it. Based on vegetarian and fermented foods, hansik was conceived of in the spirit and philosophy of Korean naturalism, which considered nature an integral part of us as human beings. In fact, hansik embraces the food philosophy of the Koreans’ ancestors, who thought of food as part of nature, not just things to consume, and who only had plain, simple foods to consume. This book was written for those who want to know more about hansik, and to promote it on a global level. While many agree that hansik is delicious, healthy, and something that can be proudly presented worldwide, these same people do not understand the reasons why. This book serves as a guide to hansik. Part 1 introduces the history, philosophy, characteristics, and table setting of hansik. Part 2 highlights the diversity and possibilities that hansik provides, describing the different types of hansik, K-food trends, and the current food culture in Korea, as well as how hansik is being greeted around the world. Part 3 clearly summarizes facts about Korean alcoholic drinks that many people do not know about. Part 4 is an answer to freguently asked guestions by foreigners. Stories about hansik are intermittently inserted in this part and will add to readers’ interest in this subject. CONTENTS: Part 1 Exploring the Depth of Hansik The History and Philosophy of Hansik 12 Characteristics of Hansik 18 Korean Fermented Food 23 Korean Table Settings and Table Manners 34   Part 2 A Wide Range of Hansik Different Types of Hansik 46 Hansik Now? 63 Hansik around the World 74   Part 3 Learning about Korean Alcoholic Beverages The Origins of Korean Liquor and People’s Brewing Philosophy 86 The History and Types of Korean Alcoholic Beverages 88 The Unique and Distinctive Nature of Korean Brewing Culture 96 The Meaning of Gayangju and Korea’s Drinking Culture 103 How Koreans Drink in Style 107 Alcoholic Beverages Suitable for Korean Dinners 111   Part 4 Bonus for Your Korean Cuisine Knowledge Frequently Asked Questions by Foreigners 118 Korean Culture Tips for Foreigners to Know 122 Common Korean Culinary Terms 128 Bibliography 136 Source of Images 138

This book introduces 70 recipes from Korean royal cuisine, as well as many stories and philosophies of Joseon. The recipes are easy to follow – even by foreigners who may not have access to all the ingredients available in Korea. The recipes are fully illustrated with modern food-styling techniques.

Explore Classic Korean Rice Rolls - 46 Easy-to-follow Kimbap recipes From basic kimbap to extra-special kimbap, this cookbook will help you make kimbap at home while capturing the texture and flavor of each ingredient. You’ll find 46 mouth-watering kimbap recipes here, each developed and tested by the test kitchen team at Recipe Factory, a company that has long specialized in menu development. At the beginning of the book, everything about the process of making kimbap is explained from A to Z in an easy-to-understand manner so that even beginners who have never made kimbap before can follow along. There are also detailed tips on how to overcome common mistakes, with answers provided to many of the questions you may have during the preparation process. From the middle part of the book, the recipes are organized by spiciness level so that you can choose the kimbap that best suits your preferred taste. The book also introduces ways to customize your kimbap by adding different seasonings and fillings, as well as by changing the type of rice you add and the way you roll it. Through this compact-sized book, which is as easy to hold in one hand as a piece of bite-sized kimbap, readers unfamiliar with this Korean classic dish can now make and enjoy authentic Korean kimbap. Table of ContentsCHAPTER 1 Basic Kimbap • Prepare the Laver & Kimbap Roller ••• 15 • Cooking Soft, Fluffy Rice ••• 16 • Seasoning the Cooked Rice ••• 20 • Combining Fillings ••• 22 • Prepare Delicious Fillings ••• 24 • Rolling & Rolling ••• 31 • Regular Kimbap ••• 32 • Premiun King Kimbap ••• 36 • Nude Kimbap ••• 38 • Egg Roll Kimbap ••• 40 • Water Drop Kimbap ••• 42 • Mini Kimbap ••• 44 • Square Kimbap ••• 44 • Neatly Slicing ••• 46 • Pack It Nicely ••• 47 Make It Extra Special • Enjoying Leftover Ingredients & Kimbap ••• 48 CHAPTER 2 Non-spicy Kimbap • Family Kimbap ••• 52 • Chicken Breast & Coleslaw Kimbap ••• 54 • Asparagus Kimbap ••• 56 • Flower Kimbap ••• 58 • Kabocha Squash & Tteokgalbi Kimbap ••• 60 • Smiley Kimbap ••• 62 • Smoked Duck Nude Kimbap ••• 64 • Bassak Bulgogi & Water Parsley Kimbap ••• 66 • Pork Cutlet Kimbap ••• 68 • Omelet Rice Kimbap ••• 70 • Avocado & Crab Meat Kimbap ••• 72 • Teriyaki Shrimp Kimbap ••• 74 • Sprout Salad & Tuna Kimbap ••• 76 • Eel Kimbap ••• 78 • Salmon Kimbap ••• 80 • Cucumber Cream Cheese Nude Kimbap ••• 82 • Pollock Roe Kimbap ••• 84 • Namul Kimbap ••• 86 • Addictive Kimbap ••• 88 • Buckwheat Kimbap ••• 90 Make It Extra Special • Perfect Side Dishes for a Kimbap Lunch Box •••92 CHAPTER 3 Slightly Spicy Kimbap • Seasoned Fried Chicken Kimbap ••• 94 • Burger Kimbap ••• 96 • Garlic Chives & Bacon Kimbap ••• 98 • Jeyuk Ssam Kimbap ••• 100 • Jangjorim Kimbap ••• 102 • Seasoned Yellow Pickled Radish Kimbap ••• 104 • Spam Egg Roll ••• 106 • Dried Radish Strips Kimbap ••• 108 • Mukeunji Kimbap ••• 110 • Dried Squid Strip Kimbap ••• 112 • Chungmu Kimbap ••• 114 • Tofu Kimchi Kimbap ••• 116 Make It Extra Special • Using Side Dishes from the Fridge as Kimbap Ingredients ••• 118 CHAPTER 4 Extra Spicy Kimbap • Spicy Yakgochujang Kimbap ••• 120 • Chili Tuna Kimbap ••• 122 • Hot Squid Kimbap ••• 124 • Spicy Fish Cake Kimbap ••• 126 • Myeolchu Kimbap ••• 128 • Spicy Nuts Kimbap ••• 130 • Ttaengcho Kimbap ••• 132 Make It Extra Special • Soups to Pair with Spicy Kimbap ••• 134 About the Author Founded in 2007, Recipe Factory specializes in menu development and cookbook publishing. It publishes highly collectible cookbooks for readers on home cooking, baking, and healthy cooking. Every recipe from the Recipe Factory is developed and thoroughly tested by the in-house expert team to ensure that it is accurate, practical, and successful, no matter who is following the recipe.

Here Are the 101 Korean Dishes You Should Know! Good introduction to representative Korean traditional dishes. You might obtain the knowledge and information on not only Korean dishes but Korean and Korean culture! To enjoy Korean food culture with other citizens of the world, the Korean Food Foundation has attempted to investigate various resources on Korean food and to inform others about the value of modernized Korean cuisine. Hollym Corp., Publishers and the Korean Food Foundation published the book Korean Food 101: A Glimpse into Everyday Dining. This book is released to introduce representative 101 Korean traditional dishes for English readers. This book consists of 10 chapters: “Cooked Grains and Porridge” “Noodles and Dumplings” “Soups” “Stews and Hot Pots” “Braised Dishes, Glazed Dishes and Stir-fried Dishes” “Grilled Dishes and Pan-fried Delicacies” “Sliced Raw Fish or Meat” “Kimchi” “Basic Side Dish” “Rice Cake, Korean Sweets and Beverages.” Readers could know the origins, common misconceptions, behind story of each Korean cuisine. The noticeable response of celebrities who tried to tasted Korean food, easy recipes for good taste, and prestigious locations for specific dishes are also introduced occasionally. Even more, all the Korean dishes are spelled in the Roman alphabet to best guide readers to correct reading and pronunciation. Throughout the Korean Food 101, readers could easily get the knowledge and information on Korean dishes, because the book introduces dishes as not heavily. The book especially will be good for the people who do not know the details but have interests on Korean food and its culture. Furthermore, readers might understand not only Korean food but also Korean and Korean culture via reading the book. Additionally, they could get the answer of these questions: What does Korean mainly eat for a late-night snack? Why does Korean east sea mustard soup on their birthday?, Why do Korean have dried pollack soup for relieving hangover?, etc.   Contents PREFACETHE CULINARY CULTURE OF KOREA BAP & JUK (Cooked Grains and Porridge) 밥 & 죽Bap / Dolsot-bap / Bibimbap / Gimbap / Ssambap / Kimchi-bokkeum-bap / Bulgogi-deopbap / Ojingeo-deopbap / Kongnamul-gukbap / Jat-juk / Hobak-juk / Jeonbok-juk밥 / 돌솥밥 / 비빔밥 / 김밥 / 쌈밥 / 김치볶음밥 / 불고기덮밥 / 오징어덮밥 / 콩나물국밥 / 잣죽 / 호박죽 / 전복죽 MYEON & GUKSU (Noodles and Dumplings) 면 & 국수Mul-naengmyeon / Bibim-naengmyeon / Janchi-guksu / Bibim-guksu / Jaengban-guksu / Memil-guksu / Kong-guksu / Kalguksu / Mandu물냉면 / 비빔냉면 / 잔치국수 / 비빔국수 / 쟁반국수 / 메밀국수 / 콩국수 / 칼국수 / 만두 GUK & TANG (Soups) 국 & 탕Doenjang-guk / Miyeok-guk / Bugeo-guk / Yukgaejang / Tteok-guk / Galbi-tang / Gomtang / Seolleong-tang / Samgye-tang / Maeun-tang / Gamja-tang된장국 / 미역국 / 북엇국 / 육개장 / 떡국 / 갈비탕 / 곰탕 / 설렁탕 / 삼계탕 / 매운탕 / 감자탕 JJIGAE & JEONGOL (Stews and Hot Pots) 찌개 & 전골Doenjang-jjigae / Kimchi-jjigae / Cheongguk-jang-jjigae / Sundubu-jjigae / Budae-jjigae / Sinseollo / Gopchang-jeongol / Guksu-jeongol / Dubu-jeongol / Mandu-jeongol / Bullak-jeongol된장찌개 / 김치찌개 / 청국장찌개 / 순두부찌개 / 부대찌개 / 신선로 / 곱창전골 / 국수전골 / 두부전골 / 만두전골 / 불낙전골 JJIM, JORIM & BOKKEUM (Braised Dishes, Glazed Dishes and Stir-fried Dishes) 찜, 조림 & 볶음Galbi-jjim / Dak-maeun-jjim / Dak-baeksuk / Bossam / Jokbal / Agwi-jjim / Haemul-jjim / Galchi-jorim / Godeungeo-jorim / Eun-daegu-jorim / Dubu-jorim / Dubu-kimchi / Tteok-bokki / Nakji-bokkeum / Ojingeo-bokkeum / Jeyuk-bokkeum갈비찜 / 닭매운찜 / 닭백숙 / 보쌈 / 족발 / 아귀찜 / 해물찜 / 갈치조림 / 고등어조림 / 은대구조림 / 두부조림 / 두부김치 / 떡볶이 / 낙지볶음 / 오징어볶음 / 제육볶음 GUI & JEON (Grilled Dishes and Pan-fried Delicacies) 구이 & 전So-galbi-gui / Tteok-galbi / Dwaeji-galbi-gui / Bulgogi / Ttukbaegi-bulgogi / Sogogi-pyeonchae / Samgyeopsal-gui / Saengseon-gui / Hwangtae-gui / Chuncheon-dak-galbi / Gopchang-gui / Ori-gui / Deodeok-gui / Pajeon / Bindae-tteok / Kimchi-jeon / Modum-jeon소갈비구이 / 떡갈비 / 돼지갈비구이 / 불고기 / 뚝배기불고기 / 소고기편채 / 삼겹살구이 / 생선구이 / 황태구이 / 춘천닭갈비 / 곱창구이 / 오리구이 / 더덕구이 / 파전 / 빈대떡 / 김치전 / 모둠전 HOE (Sliced Raw Fish or Meat) 회Saengseon-hoe / Yuk-hoe / Hongeo-hoe생선회 / 육회 / 홍어회 KIMCHI (Kimchi) 김치Baechu-kimchi / Baek-kimchi / Nabak-kimchi / Kkakdugi / Oi-sobagi배추김치 / 백김치 / 나박김치 / 깍두기 / 오이소박이 MIT-BANCHAN (Basic Side Dish) 밑반찬Namul / Gujeol-pan / Dotori-muk / Oi-seon / Japchae / Tangpyeong-chae / Haepari-naengchae / Jangajji / Jeotgal / Ganjang-gejang나물 / 구절판 / 도토리묵 / 오이선 / 잡채 / 탕평채 / 해파리냉채 / 장아찌 / 젓갈 / 간장게장 TTEOK, HANGWA & EUMCHEONGRYU (Rice Cake, Korean Sweets and Beverages) 떡, 한과 & 음청류Tteok / Hangwa / Cha / Sikhye & Sujeonggwa / Nurungji & Sungnyung / Makgeolli떡 / 한과 / 차 / 식혜&수정과 / 누룽지&숭늉 / 막걸리 INDEX

The Korean people have a culinary history that is as long and colorful as the history of the nation, recorded not only in documents but vividly captured in the paintings of the time. This book, Korean Food in Art, comprises a selection of important genre paintings and documentary paintings of Joseon accompanied by commentary explaining the food featured in the works. It gives a vivid account of the everyday food and culinary culture of the Joseon people, the food set on tables for special occasions such as rites of passage and banquets in the royal court, and the process of producing food ingredients and cooking dishes to eat. The Korean Food Promotion Institute The Korean Food Promotion Institute is a specialized public organization that searches for new dishes and conducts research on Korean cuisine in order to introduce Korean food and culinary culture to the world, and supports related content development and marketing.   TABLE of CONTENTS Part 1. Food from the Land and Sea Rice Threshing Catching Fish Salt Furnace The Markets By The Well Water Carriers Milking Making Noodles Making Bean Curd Pounding Rice Cakes Making Taffy Scooping Rice and Setting The Table Part 2. Food in Festive Settings Raising A Cup For A Drink Going On A Spring Picnic Lunch Eathing And Drinking By The Riverside Tavern Drinking At A Gisaeng House Party In The Field Party Outdoors After Snow Part 3. Food for Ceremonies and Celebrations First Birthday Celebration First Bow Between The Bride And Groom, Wedding Ceremony, Feast For The Bride Sixtieth Birthday Celebration Sixtieth Wedding Anniversary Celebration Invoking The Spirit Of The Dead At The Funeral Rite After The First Wearing Of Mourning Clothes, First And Second Anniversaries Of Death

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.  

This book describes 55 popular Korean recipes with concise and easy-to-follow instructions. It includes meats, fish, soups, vegetable salads and desserts. Every recipe in this book has been thoroughly tested to make sure it can be prepared with ease and confidence by cooks who are unfamiliar with Korean ingredients and cooking techniques. Step-by-step preparations are illustrated in full color. Incl. a list of Korean ingredients and dishes in Korean-English explanation. Contents: Soups and Rice (9 recipes) Side Dishes (35 recipes) Sweet Dishes (11 recipes)

Korean food has been appraised as a genuine, slow, healthy food for its organization with the seasons and regional specialties, harmony of food ingredients and combination of food groups. In spite of high interest in Korean food by global villagers, there haven't been any good books introducing Korean food with internationally comprehensible recipes. As part of the project "Research and Development Project for Standardization of Korean Cuisine" driven by the Korean government, this book is designed to standardize the recipes of the selected 100 Korean foods by using international system of units (SI unit) and to present the pleasure of cooking healthy Korean food easily for everyone around the world. It also gives useful tips, such as service temperature, total cooking time, suggested utensils, nutritional information for one serve, along with specific instructions for preparing ingredients and cooking. About the author: Yoon Sook-ja As a principal researcher of the Research and Development Project for the Standardization of Korean Cuisine, she has been in the lead to popularize and globalize the Korean food. She has been extending diverse R&D, lectures and writing books, and also acting as a publicity ambassador for the globalization of Korean food at the various overseas exhibitions. She has held the Special Exhibition of Korean Royal Court Cuisine during the APEC Korea in 2005 and promoted the 4th Korean Food Festival in UN Headquarters in 2007, won high praises from ambassadors to UN and overseas journals for the beauty and excellence of Korean food. Major works are: "Korean Food," "Traditional Korean Food," "The Store and Fermentation Food of Korea," "Korean Traditional tteok," an more.

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