By David Clive Price
Greater than 60 treasures of Korean cooking are published via easy-to-follow recipes and gorgeous images. examine from top Korean cooks the right way 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 equivalent to gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with greens and crimson chili paste), and Korean Thanksgiving rice truffles. including to the reader's entertainment are wonderful situation images, precise info on elements, and insights into Korean tradition.
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Additional info for Authentic Recipes from Korea: 63 Simple and Delicious Recipes from the land of the Morning Calm
As a general guide, the recipes in this book will serve 4-6 people for a meal consisting of rice, soup, one or two side dishes, as well as two to three main dishes. Korean seasonings and Ingredients Korean seasonings are simple—a delicate balance of typical Asian ingredients such as dried red chilies, garlic, good quality soy, and sesame oil—combined with fresh produce to achieve a perfect blend of spicy, sweet, sour and salty flavors. Other essential seasonings are sesame seeds, soybean paste (deonjang) and chili bean paste (gochujang).
Both types of persimmons may be used in cooking. Pine nuts used in Korean cooking are the same as those used in Italian cuisine—cream-colored pinecone seeds that are similar in flavor and texture to sunflower or watermelon seeds. When ground up and cooked, they impart a creamy flavor and texture to the taste of a dish. Pine nuts are often crushed and sprinkled over dishes as a slightly crunchy garnish. Rice in Korea is short-grain, quite starchy and very sticky when prepared. When properly cooked, the individual grains retain their shape and do not fuse together.
Korea has four distinct seasons: spring and autumn are temperate, winter and summer verge on the extremes. Winter is particularly cold, with temperatures dropping to 24°F (-5°C) or less, and often lasts from November until late March. This climate, in combination with the mountainous interior, has given Koreans an appetite for hearty, stimulating food—meats and soups are cooked with chilies, garlic, ginseng, and many medicinal vegetables, berries and nuts—which helps to keep out the cold and produce energy.