Eat Like a Local with Updated Recipes for Authentic Korean Cooking
To capture the different flavors of Korea’s thriving food scene, the Seoul Food Korean Cookbook offers a wide range of recipes for traditional and modern Korean dishes. Whether you hope to recreate your mother’s Sliced Barbecued Beef (bulgogi) or replicate the Spicy Stir-Fried Rice Cakes (tteokbokki) from your trip to Korea, the Seoul Food Korean Cookbook takes you there.
• 135 step-by-step recipes for Korean barbecue, kimchi, and more that any home cook can prepare with ease
• Korean recipe names and ingredients listed in English, Korean, and Romanized Korean
• A concise overview of Korean cooking, food customs, table manners, and restaurant dining tips
• Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources
• Special chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)
About the Author: Naomi Imatome-Yun is the author of the Korean cookbook Cooking with Gochujang: Asia's Original Hot Sauce and has been the Korean food editor for About.com since 2008. Her work appears in USA Today, Yahoo, and Dining Out.
To capture the different flavors of Korea’s thriving food scene, the Seoul Food Korean Cookbook offers a wide range of recipes for traditional and modern Korean dishes. Whether you hope to recreate your mother’s Sliced Barbecued Beef (bulgogi) or replicate the Spicy Stir-Fried Rice Cakes (tteokbokki) from your trip to Korea, the Seoul Food Korean Cookbook takes you there.
• 135 step-by-step recipes for Korean barbecue, kimchi, and more that any home cook can prepare with ease
• Korean recipe names and ingredients listed in English, Korean, and Romanized Korean
• A concise overview of Korean cooking, food customs, table manners, and restaurant dining tips
• Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources
• Special chapters for Korean bar food (anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)
About the Author: Naomi Imatome-Yun is the author of the Korean cookbook Cooking with Gochujang: Asia's Original Hot Sauce and has been the Korean food editor for About.com since 2008. Her work appears in USA Today, Yahoo, and Dining Out.
