By Masano Kawana, Injoo Chun, Jaewoon Lee, Youngran Baek, David Clive Price
Greater than 60 treasures of Korean cooking are printed via easy-to-follow recipes and lovely images. research from best Korean cooks how you can create all-time favorites like pork bulgolgi, fowl and ginseng, and highly spiced kimchi, in addition to different scrumptious and easy-to-prepare dishes akin to gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with greens and pink chili paste), and Korean Thanksgiving rice brownies. including to the reader's leisure are gorgeous place images, special details on parts, and insights into Korean tradition.
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Additional info for Authentic Recipes from Korea
Cut the cucumbers into short sections, about 2 in (5 cm) in length. 3 Cut through the center of each cucumber lengthwise, stopping three-quarters of the way down. Make another lengthwise slit at a right angle to the cut made earlier, forming a cross at the top of each cucumber. 4 Toss the cucumbers gently with the remaining sea salt, then leave to sit for 20 minutes (If using baby Asian cucumbers, they should sit for 40 minutes). Wash the salt from the cucumbers and drain thoroughly. Squeeze gently to remove any excess water.
Strain the stock and set aside, reserving it for other dishes. 2 Shred the meat and return it to the pot. Add the remaining ingredients, except the quail eggs and bring to a boil. Cover, then reduce the heat and simmer over low heat for 30 to 45 minutes, stirring from time to time until the beef is very tender. Serve with the quail eggs and freshly steamed rice. Note: If desired, peel the hard-boiled quail eggs and add to the soup in the last 5 minutes of simmering. The beef stock, prepared above, can be kept frozen for 3 months.
Place a big plate on top the cabbage to weigh it down and keep the cabbage immersed in the brine. Soak for 4 to 6 hours or more, until the stems soften and bend without breaking. 2 To make the Kimchi Spice Mixture, first make a glutinous rice flour paste by heating the flour and the water in a small saucepan. Stir constantly until it thickens, about 4 minutes, then set aside to cool. Once it has cooled, combine with the garlic, ginger, fish sauce, red pepper and sugar in a large bowl and mix well.
Authentic Recipes from Korea by Masano Kawana, Injoo Chun, Jaewoon Lee, Youngran Baek, David Clive Price