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Korean cooking for everyone

Author: Ji Sook ChoeYukiko MoriyamaEiichi TakumaMariko SuzukiAkira NaitoAll authors
Publisher: Tokyo, Japan : JOIE, INC. ; New York : [Distributed by] Kodansha America, Inc., [2003]
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
From pungent kimchee to the barbecued meats called bulkogee, this book can help anyone learn to cook delicious Korean recipes. in color.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Ji Sook Choe; Yukiko Moriyama; Eiichi Takuma; Mariko Suzuki; Akira Naito; Mieko Nagawasa
ISBN: 4889961240 9784889961249
OCLC Number: 53039930
Notes: Includes index.
Title from cover.
Description: 112 pages : illustrations (some color) ; 26 cm
Contents: Appetizers --
Rolled Ham (Minari Mari) --
Leaf Rolls (Sam --
Sengche, Sukche) --
Country Style Beef (Chang Jorim) --
Toasted Nori Seaweed (Kim Kuee) --
Soups --
Oxtail Soup (Komtang) --
Cooked Rice in Oxtail Soup (Kukbap) --
Vegetable Soup (Woogoji Kuk) --
Fish Soup (Tongtae Kuk) --
Chicken Soup (Miycok Kuk) --
Cold Cucumber Soup (Miyeok Nengkuk) --
Meats --
Barbecued Meat (Bulkogee) --
Baked Spareribs (Bulkalbee) --
Oven-Barbecued Spareribs (Kalbee Oven Kuee). Skewered Beef and Vegetables (Kochi Kuee) --
Seasoned Raw Beef (Yukwe) --
Beef and Vegetable Hot Pot (Sokoki Chongol) --
Braised Short Ribs with Vegetables (Kalbee Chim) --
Steamed Tongue (Wousul Pyeonyuk) --
Stir-Fried Pork with Kimchee (Kimchee Pokkum) --
Pork and Kimchee Casserole (Kimchee Chighe) --
Seafoods --
Fresh Fish with Hot Sauce (Sengseon Hwe) --
White Fish Salad (Sengseon Chokochujang Muchim) --
Bouillabaisse-Korean Style (Haemul Chongol). Hot-Spicy Fish Stew (Sengseon Chighe) --
Spicy Stir-Fried Squid (Ojingeo Pokkum) --
Steamed fish (Tomi Chim) --
Broiled Fish (Chogi Kuee) --
Clam Bake (Choge Chim) --
Steamed Clams (Taehap Chim) --
Clams and Wak Ame Seaweed (Miycok Muchim) --
Seafood Salad (Haemul Salad) --
Vegetables --
Assorted Vegetables (Namool) --
Mixed Vegetables with Beef (Chapche) --
Mixed Vegetables with Seafood (Haemul Chapche) --
Sauteed Mushrooms (Beosot Pokkum). Stir-Fried Garlic Stalks (Maneulchong Pokkum) --
Stir-Fried Cucumbers and Beef (Oee Pokkum) --
Steamed Small Green Peppers (Pootkochu Yangnyeom Muchim) --
Boiled Potatoes and Beef (Kamja Chorim) --
Daikon Radish with Chicken (Moo Chorim) --
Stuffed Cabbage Rolls (Cabbage Sam) --
Eggs --
Seafood and Vegetable Omelet (Cheon) --
Kebab Korean Style (Kochi Cheon) --
Rolled-Egg-Omelet (Talgyal Mari) --
Steamed Egg Custard (Talgyal Chim) --
Tofu --
Tofu Steak (Tuboo Steak). Braised Tofu (Tuboo Chorim) --
Tofu Hot Pot (Tuboo Cheongol) --
Tofu Casserole with Miso (Toboo Toenjang Chighe) --
Rice --
Vegetables and Beef on Rice (Bibimbap) --
Cooked Rice in Hot Broth (Kukbap) --
Gruel Rice with Vegetables (Yache Chook) --
Gruel Rice with Chicken (Tak Chook) --
Rice with Soybean Sprouts (Kongnamul Bap) --
Stir-Fried Rice (Bokkumbap) --
Rolled Rice with Nori Seaweed (Kimbap) --
Noodles --
Cold Noodle Dish (Nengmyeon) --
Hot Noodle Dish (Onmyeon). Cold Noodles with Hot Sauce (Bibimmyeon) --
Steamed Buns (Mandu) --
Shrimp and Vegetable Wrap-Ups (Milsam) --
Pickles --
Chinese Cabbage Kimchee (Pechu Kimchee) --
Daikon Radish Kimchee (Kaktookee) --
Cold Kimchee Drinks (Nabakkimchee) --
Daikon Radish Pickles (Moomallengee Chang-a-chee) --
Garlic Pickles (Maneul Chang-a-chee) --
Shiso Leaves in Miso Paste (Kennip Chang-a-chee) --
Hot Green Peppers in Miso Paste (Pootkochu Chang-a-chee) --
Preserves. Salted Oysters Salted Clams (Orikul Cheot-Choge Cheot) --
Preparation --
Cooking Methods --
Menu Planning --
Facets of Korean Culture.
Other Titles: Quick & easy Korean cooking for everyone
Responsibility: by Ji Sook Choe & Yukiko Moriyama ; Eiichi Takuma, photographer ; Mariko Suzuki, illustrator ; Akira Naito, chief editor ; Mieko Nagawasa, editor.

Abstract:

From pungent kimchee to the barbecued meats called bulkogee, this book can help anyone learn to cook delicious Korean recipes. in color.

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