Authentic Recipes from Korea by Masano Kawana, Injoo Chun, Jaewoon Lee, Youngran Baek, David

By Masano Kawana, Injoo Chun, Jaewoon Lee, Youngran Baek, David Clive Price

Greater than 60 treasures of Korean cooking are published via easy-to-follow recipes and lovely images. research from top Korean cooks find out how to create all-time favorites like pork bulgolgi, chook and ginseng, and highly spiced kimchi, in addition to different scrumptious and easy-to-prepare dishes akin to gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with greens and purple chili paste), and Korean Thanksgiving rice muffins. including to the reader's entertainment are attractive place images, exact details on parts, and insights into Korean tradition.

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Bring to a boil over medium heat, stirring constantly. 3 Reduce the heat and simmer for 2 minutes, then add the sugar and salt. Serve in individual bowls, topped with the toasted pumpkin seeds. Serves 6–8 Abalone Rice Porridge Preparation time: 10 mins Cooking time: 30 mins Jeonbokjuk 1 Heat the sesame oil in a pot and stir-fry the drained rice, coating the grains thoroughly with the oil. 2 Add the water and the reserved cup of abalone liquid, and bring to a boil over medium heat. Reduce the heat and simmer, partially covered, for 30 to 40 minutes.

Squeeze gently to remove any excess water. 5 Push the Stuffing into the slits in the cucumber sections and pack in tight rows in an airtight container. The kimchi may be eaten immediately or stored in the refrigerator for up to 8 days. For a more sour kimchi, leave it aside for 4 hours, then store in the refrigerator for 8 days. Daikon Radish Kimchi 3 lbs (11/2 kg) daikon radish, peeled and cut into large chunks 3 tablespoons sea salt 1 portion Kimchi Spice Mixture (page 27) Serves 4–6 Preparation time: 20 mins 28 Appetizers and Side Dishes 1 Sprinkle the daikon with the sea salt and leave to sit for 20 minutes.

2 Place the beef and water in a pot and bring to a boil. Cover, then reduce the heat and simmer for about 11/2 hours until the beef is tender. Remove the beef from the pot and allow to cool. 3 Bring the beef broth to a boil over medium-low heat, cover, and leave to simmer. Shred the cooled beef very finely. 4 If using spinach instead of bracken, mix the softened spinach with 1/2 teaspoon soy sauce and 1 teaspoon peeled and crushed garlic, mix well and set aside. 5 Combine the Seasoning with the bracken and shredded beef.

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