Quick & Easy Korean Cooking for Everyone

by Choe, Ji Sook; Moriyama, Yukiko

• ISBN13: 9784889961249
• ISBN10: 4889961240
• Format: Paperback
• Copyright: 2003-08-15
• Publisher: Japan Pubn Trading Co

Summary

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

Table of Contents

ACKNOWLEDGEMENTS	3	(1)
INTRODUCTION	4	(4)
BASIC COOKING INFORMATION	8	(1)
MAP OF KOREA	9	(1)
Appetizers
ROLLED HAM (Minari Mari)	10	(1)
LEAF ROLLS (Sam-Sengche, Sukche)	11	(1)
COUNTRY STYLE BEEF (Chang forim)	12	(1)
TOASTED NORI SEAWEED (Kim Kuee)	13	(1)
Soups
OXTAIL SOUP (Komtang)	14	(2)
Less than VARIATION>COOKED RICE IN OXTAIL SOUP (Kukbap) 15
VEGETABLE SOUP (Woogoji Kuk)	16	(1)
FISH SOUP (TongtaeKuk)	17	(1)
CHICKEN SOUP (Mýeok Kuk)	18	(1)
COLD CUCUMBER SOUP (Miyeok Nengkuk)	19	(1)
Meats
BARBECUED MEAT (Bulkogee)	20	(2)
BAKED SPARERIBS (Bulkalbee)	22	(2)
Less than VARIATION> OVEN-BARBECUED SPARERIBS (Kalbee Oven Kuee) 23
SKEWERED BEEF AND VEGETABLES (Kochi Kuee)	24	(1)
SEASONED RAW BEEF (Yukwe)	25	(1)
BEEF AND VEGETABLE HOT POT (Sokoki Chongol)	26	(2)
BRAISED SHORT RIBS WITH VEGETABLES (Kalbee Chim)	28	(1)
STEAMED TONGUE (Wousul Pyeonyuk)	29	(1)
STIR-FRIED PORK WITH KIMCHEE (Kimchee Pokkum)	30	(1)
PORK AND KIMCHEE CASSEROLE (Kimchee Chighe)	31	(1)
Seafoods
FRESH FISH WITH HOT SAUCE (Sengseon Hwe)	32	(2)
Less than VARIATION> WHITE FISH SALAD (Sengseon Chokochujang Muchim) 33
BOUILLABAISSE-KOREAN STYLE (Haemul Chongol)	34	(2)
HOT-SPICY FISH STEW (Sengseon Chighe)	36	(1)
SPICY STIR-FRIED SQUID (Ojingeo Pokkum)	37	(1)
STEAMED FISH (Tomi Chim)	38	(1)
BROILED FISH (Chogi Kuee)	39	(1)
CLAM BAKE (Choge Chim)	40	(1)
STEAMED CLAMS (Taehap Chim)	41	(1)
CLAMS AND WAKAME SEAWEED (Miyeok Muchim)	42	(1)
SEAFOOD SALAD (Haemul Salad)	43	(1)
Vegetables
ASSORTED VEGETABLES (Namool)	44	(2)
MIXED VEGETABLES WITH BEEF (Chapche)	46	(2)
Less than VARIATION> MIXED VEGETABLES WITH SEAFOOD (Haemul Chapche) 47
SAUTÉED MUSHROOMS (Beosot Pokkum)	48	(1)
STIR-FRIED GARLIC STALKS (Maneulchong Pokkum)	49	(1)
STIR-FRIED CUCUMBERS AND BEEF (Oee Pokkum)	50	(1)
STEAMED SMALL GREEN PEPPERS (Pootkochu Yangnyeom Muchim)	51	(1)
BOILED POTATOES AND BEEF (Kamja Chorim)	52	(1)
DAIKON RADISH WITH CHICKEN (Moo Chorim)	53	(1)
STUFFED CABBAGE ROLLS (Cabbage Sam)	54	(2)
Eggs
SEAFOOD AND VEGETABLE OMELET (Cheon)	56	(2)
Less than VARIATION> KEBAB KOREAN STYLE (KochiCheon) 57
ROLLED-EGG-OMELET	58	(1)
STEAMED EGG CUSTARD (Talgyal Chim)	59	(1)
Tofu
TOFU STEAK (Tuboo Steak)	60	(1)
BRAISED TOFU (Tuboo Chorim)	61	(1)
TOFU HOT POT (Tuboo Cheongol)	62	(1)
TOFU CASSEROLE WITH MISO (Toboo Toenjang Chighe)	63	(1)
Rice
VEGETABLES AND BEEF ON RICE (Bibimbap)	64	(1)
COOKED RICE IN HOT BROTH (Kukbap)	65	(1)
GRUEL RICE WITH VEGETABLES (YacheChook)	66	(1)
GRUEL RICE WITH CHICKEN (Tak Chook)	67	(1)
RICE WITH SOYBEAN SPROUTS (KongnamulBap)	68	(1)
STIR-FRIED RICE (Bokkumbap)	69	(1)
ROLLED RICE WITH NORI SEAWEED (Kimbag)	70	(2)
Noodles
COLD NOODLE DISH (Nengmyeon)	72	(2)
HOT NOODLE DISH (Onmyeon)	74	(1)
COLD NOODLES WITH HOT SAUCE (Bibimmyeon)	75	(1)
STEAMED BUNS (Mandu)	76	(2)
SHRIMP AND VEGETABLE WRAP-UPS (Milsam)	78	(2)
Pickles
CHINESE CABBAGE KIMCHEE (Pechu Kimchee)	80	(2)
DAIKON RADISH KIMCHEE (Kaktookee)	82	(1)
COLD KIMCHEE DRINKS (Nabakkimchee)	83	(1)
DAIKON RADISH PICKLES (Moomallengee Chang-a-chee)	84	(1)
GARLIC PICKLES (Maneul Chang-a-chee)	85	(1)
SHISO LEAVES IN MISO PASTE (Kennip Chang-a-chee)	86	(1)
HOT GREEN PEPPERS IN MISO PASTE (Pootkochu Chang-a-chee)	87	(1)
Preserves
SALTED OYSTERS SALTED CLAMS (Orikul Cheot-Choge Cheot)	88	(2)
INFORMATION
BASIC TIPS	90	(1)
PREPARATION	91	(5)
COOKING METHODS	96	(4)
MENU PLANNING	100	(2)
FACETS OF KOREAN CULTURE	102	(2)
COOKING UTENSILS	104	(2)
INGREDIENTS	106	(4)
METRIC TABLES	110	(1)
INDEX	111