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Description An introductory compilation of Korean culinary delights, 'Korean Cooking Made Easy' consists of 52 traditional Korean recipes presented in the following categories: kimchi, soups, rice, grilled meats, stews, hot pots, seasoned vegetables, and spiced & braised dishes. By attaching pictures to every recipe, this book greatly simplifies the task of making these Korean foods. Contents Characteristics of Korean food Soups Heukyimjajuk, Hobakjuk, Jeonbokjuk, Miyeokguk, Soegogi-muguk, Tteokguk, Galbitang, Samgyetang, Saengtae-maeuntang, Haemul-malgeuntang, Daegutang, Sinseolno Rice, Noddles, Dumpling Bibimbap, Dolsotbap, Naengmyeon, Bibimmyeon, Onmyeon, Bomandu, Pyeonsu Kimchi Baechu-kimchi, Chonggak-kimch, Kkakdugi, Baekimchi, Oyi-Sobaki Grill Bulgogi, Neobiani, Saenggalbi-guyi, Byeongeo-gochujang-guyi, Deodeok-yangnyum-guyi Stews, Hot Pot Doenjang-jjigae, Sundubu-jjigae, Kimchi-jjigae, Nakji-jeongol, Haemul-jeongol Braised and Glazed Dishes, Steamed or Braised Dishes Hodu-ttangkong-jorim, Gamja-jorim, Dubu-jorim, Kongjorim, Godeungeo-jorim, Jeonbokcho, Jangjorim, Galbijjim, Dalgyaljjim, Daehajjim, Hobakseon Seasoned Vegetables, Spiced Dishes Danhobak-salad, Gujeolpan, Weolgwachae, Japchae, Dallae-muchim, Yukhoe Rice Cake, Beverage Songpyeon, Yakshik, Tteok-cake, Sikhye, Omija-hwachae Index |
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* Airmail I, Airmail II
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Books Published by Seoul Selection 
