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Korean Cooking by Samantha Schwartz ebook deal
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Cooking & Recipes

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Korean Cooking

By: Samantha Schwartz

Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes that accompany steam-cooked short-grain rice. Kimchi, which is a spicy fermented vegetable side dish, is almost always served at every meal.

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Book Description

Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes that accompany steam-cooked short-grain rice. Kimchi, which is a spicy fermented vegetable side dish, is almost always served at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and cabbage.

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family.

Korean Cooking brings to your kitchen this healthy cuisine. Check out some of these delicious recipes:

-Shrimp Rice Soup
-Dried Codfish Soup
-Beef Brisket and Tripe Soup
-Chicken and Ginseng Soup
-Rice and Beef Noodle Soup
-Beef Bulgogi
-Korean BBQ Short Ribs
-Korean Chicken
-Korean Steak
-Chap Chee Noodles
-Korean Spicy Marinated Pork
-Korean Marinated Flank Steak
-Sweet Grilled Lamb Chops with Spice
-Korean Roast Chicken Thighs
-Spicy Korean Chicken and Potato
-Spicy Cold Noodles

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