By David Clive Price
Greater than 60 treasures of Korean cooking are printed via easy-to-follow recipes and gorgeous photos. study from top Korean cooks how one can create all-time favorites like red meat bulgolgi, chook and ginseng, and highly spiced kimchi, in addition to different scrumptious and easy-to-prepare dishes equivalent to gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with greens and crimson chili paste), and Korean Thanksgiving rice tarts. including to the reader's leisure are beautiful situation images, specific details on components, and insights into Korean tradition.
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Greater than 60 treasures of Korean cooking are printed via easy-to-follow recipes and lovely pictures. study from top Korean cooks the right way to create all-time favorites like red meat bulgolgi, fowl and ginseng, and highly spiced kimchi, in addition to different scrumptious and easy-to-prepare dishes similar to gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with greens and pink chili paste), and Korean Thanksgiving rice tarts.
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Additional resources for Authentic Recipes from Korea: 63 Simple and Delicious Recipes from the land of the Morning Calm
Shredded beef, soybean sprouts, dried mushrooms, bellflower root and bracken are mixed with soy sauce, garlic and sesame oil, and stir-fried until brown. The ingredients are then mixed together in a large bowl, a fried egg is placed on top and a bowl of rice is upended into the mixture. In Jeonju, five different variations of kimchi and namul are placed on the table, along with big green chili peppers. The rice, which is cooked in wood and iron braziers, is mixed with a dark soy and onion sauce and served with ginseng root spread with kimchi and barbecued on the grill.
Such Confucian-style rules sound extremely cumbersome, but it is surprising how relaxed and graceful they can make one feel. Drinking in Korea is a social experience and there is a whole range of Korean liquors, tonics and teas to enjoy. Ginseng liquor (insam-sul), for example, is prepared by leaving a whole ginseng root to soak in a bottle of soju, a Korean gin made from potatoes, best enjoyed with ginseng chicken. Soju leaves a bad hangover if taken in excess and the best remedy is a ginseng tonic.
As a general guide, the recipes in this book will serve 4-6 people for a meal consisting of rice, soup, one or two side dishes, as well as two to three main dishes. Korean seasonings and Ingredients Korean seasonings are simple—a delicate balance of typical Asian ingredients such as dried red chilies, garlic, good quality soy, and sesame oil—combined with fresh produce to achieve a perfect blend of spicy, sweet, sour and salty flavors. Other essential seasonings are sesame seeds, soybean paste (deonjang) and chili bean paste (gochujang).