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美しい韓国料理 100選 (The Beauty of Korean Food: With 100 Best-Loved Recipes)
Price per Unit (piece): KRW 20,000
USD 15.54
Author: Text by Institute of Traditional Korean Food
Publisher: Hollym
Pub. Date: May. 2008
Pages: 263
Cover: Softcover
Dimensions (in inches): 10 x 7.44 x 0.55
ISBN: 9781565912762
Language: Japanese
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[Hollym]
The Beauty of Korean Food: With 100 Best..
KRW 20,000
USD 15.54
 
 

 
 
 

"The Beauty of Korean Food: With 100 Best-Loved Recipes" won two Gourmand World Cookbook Awards, in 2010

As part of the project "Research and Development Project for Standardization of Korean Cuisine" driven by the Korean government, this book is designed to standardize the recipes of the selected 100 Korean foods by using international system of units (SI unit) and to present the pleasure of cooking healthy Korean food easily for everyone around the world. Furthermore, in March 2010, "The Beauty of Korean Food" won a Special Award for its French translation and another award for its English translation. And now this book is attracting global notice, from Asia to Europe.


CHAPTER I AN OVERVIEW OF KOREAN FOOD

1. THE CULTURE OF KOREAN FOOD
2. THE INGREDIENTS OF KOREAN FOOD
3. THE KINDS OF KOREAN FOOD
4. TABLE SETTINGS FOR KOREAN FOOD
5. REGIONAL KOREAN FOOD
6. KOREAN FOOD TABLE MANNERS

CHAPTER II THE BASIC OF COOKING KOREAN FOOD

1. MEASURING
2. ADJUSTING HEAT
3. CUTTING
4. PREPARING BASIC INGREDIENTS
5. COOKING BASIC BROTH
6. PREPARING BASIC SEASONING
7. PREPARING GARNISHES

CHAPTER III STANDARD RECIPES FOR 100 KOREAN FOOD

1. MAIN DISHES
BAP (COOKED RICE) | JUK (PORRIDGE) | GUKSU (NOODLES)
MANDU (DUMPLING) | TTEOKGUK (SLICED RICE CAKE PASTA SOUP)

2. SIDE DISHES
GUK (SOUP) | JJIGAE (STEW) | JEONGOL (HOT POT) | JJIM (STEAMED POT)
SEON (STUFFED AND STEAMED VEGETABLES) | SUKCHAE (PARBOILED BEGETABLES)
SAENGCHAE (FRESH SALAD) | JORIM (BRAISED DISH) | BOKKEUM (STIR-FRIED DISH)
GUI (GRILLED DISH) | JEON (PAN-FRIED DISH) | JEOK (BROCHETTE)
HOE (RAW FISH FILLETS OR RAW MEAT) | PYEONYUK (PRESSED MEAT)
MAREUNCHAN (DRY SIDE DISH) | JANGGWA (SEASONED AND BRAISED SEAFOODS)
JANGAJJI (PICKLED VEGETABLES) | JEOTGGAL (SALT-FERMENTED SEAFOODS) | KIMCHI (KIMCHI)

3. DESSERT
TTEOK (RICE CAKE) | HANGWA (KOREAN COOKIES) | EUMCHEONGRYU (BEVERAGE)

 
 

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