Korean Cooking
Published on 18. September 2018
Book
Paperback/Softback
128 pages
978-0-8048-5133-6 (ISBN)
Description
Korean cuisine is today's new foodie favorite, and Korean Cooking is the perfect introduction to making it at home.
With a tantalizing balance of tastes and textures and the satisfying crunch of pickled and fermented vegetables, Korean favorites deliver incredible variety to every meal. With an emphasis on vegetables and grains, these dishes are as healthy as they are delicious!
But while Korean BBQ restaurants are popping up around the country and Chef Roy Choi's acclaimed memoir, L.A. Son, has turned a spotlight on its incredible flavors, home cooks are still mystified by the process of making Korean food.
Thankfully, award-winning chef Soon Yung Chung takes the stress out of cooking Korean dishes. Filled with simple recipes and using ingredients that can be found in most American grocery stores, this Korean cookbook gives readers step-by-step recipes on how to make Korean barbecue and kimchee plus other popular favorites like:
Zesty Bean-Noodle Japchae
Rice and Vegetable Bibimbap
Steamed Spareribs
Accessible and easy-to-follow, Korean Cooking will tempt home cooks at every level of expertise to incorporate the tantalizing combination of fiery peppers and fragrant sesame oil into their dinner repertoire.
With a tantalizing balance of tastes and textures and the satisfying crunch of pickled and fermented vegetables, Korean favorites deliver incredible variety to every meal. With an emphasis on vegetables and grains, these dishes are as healthy as they are delicious!
But while Korean BBQ restaurants are popping up around the country and Chef Roy Choi's acclaimed memoir, L.A. Son, has turned a spotlight on its incredible flavors, home cooks are still mystified by the process of making Korean food.
Thankfully, award-winning chef Soon Yung Chung takes the stress out of cooking Korean dishes. Filled with simple recipes and using ingredients that can be found in most American grocery stores, this Korean cookbook gives readers step-by-step recipes on how to make Korean barbecue and kimchee plus other popular favorites like:
Zesty Bean-Noodle Japchae
Rice and Vegetable Bibimbap
Steamed Spareribs
Accessible and easy-to-follow, Korean Cooking will tempt home cooks at every level of expertise to incorporate the tantalizing combination of fiery peppers and fragrant sesame oil into their dinner repertoire.
More details
Series
Language
English
Place of publication
Boston
United States
Product notice
Paperback (trade)
Unsewn / adhesive bound
Illustrations
over 50 recipes; over 140 color photos
Dimensions
Height: 259 mm
Width: 230 mm
Thickness: 10 mm
Weight
531 gr
ISBN-13
978-0-8048-5133-6 (9780804851336)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition
Soon Young Chung
Korean Cooking
Book
08/2014
Tuttle Publishing
€34.84
Article exhausted; check for reprint
Person
Soon Yung Chung is an award-winning Korean food expert with more than 20 years experience in the art of Korean cuisine creation. She was the winner of the Gold medal at the prestigious Korea International Food Contest in 1994 and has appeared on Korea's popular television station KBS TV. She began her restaurant career in Korea, where she is certified as a Craftsman Cook for Korean Food. After moving to Australia, she has worked in several restaurants in Sydney and served as a consultant to the Korea House of the Foundation for the Preservation of Cultural Properties Korea.