| Description |
1 online resource (458 pages) |
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text file |
| Physical Medium |
polychrome |
| Contents |
Intro; Title Page; Introduction; The Korean Kitchen; Banchan; Jorim/Braised; Yun-Geun Jorim -- Glazed Lotus Root; Jang Jorim -- Soy-Braised Beef; Gamja Jorim -- Potato Stewed in Soy Sauce; Dae-Pa Jorim -- Charred Braised Leeks; Dubu Jorim -- Soy-Braised Tofu; Gyeran Jorim -- Soy-Marinated Seven-Minute Eggs; Goguma Jorim -- Roasted Sweet Potatoes; Dan Hobak Jorim -- Sweet Soy-Glazed Kabocha; Kongjang -- Soy-Braised Black Soybeans; Jeon/Pan-Fried; Hobak Jeon -- Green Squash Fritters; Kketnip Jeon -- Stuffed Perilla Leaves; Dwejigogi Jeon -- Pork Patties. |
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Haemul Pajeon -- Seafood Pancakes with Scallions and ChilesKimchi Jeon -- Kimchi Pancakes; Bindaetteok -- Mung Bean Pancakes with Kimchi and Sprouts; Gyeran Mari -- Rolled Omelet with Vegetables; Twigim/Crispy Fried; Yachae Twigim -- Vegetable Fritters; Bugak -- Crispy Fried Seaweed Chips; Bokkeum/Stir-Fried; Auh-Muk Bokkeum -- Sautéed Fish Cakes with Vegetables; Buh-Sut Bokkeum -- Mushroom Stir-Fry; Ojingo Bokkeum -- Fresh Squid Stir-Fry; Myulchi Bokkeum -- Candied Anchovies with Peanuts; Mae-Un Myulchi Bokkeum -- Spicy Anchovy Stir-Fry; Muchim/Tossed; Butchu Oi Muchim -- Marinated Cucumbers. |
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Oijjangachi Muchim -- Pickled Cucumber SaladFennel Muchim -- Fennel Salad; Miyeok Oi Muchim -- Seaweed, Cucumber, and Charred Leek Salad; Ojingochae Muchim -- Spicy Dried Squid; Nokdu Muk -- Mung Bean Starch Jelly; Sangchu Muchim -- Grilled Escarole Muchim; Gu Oon Hobak Muchim -- Charred Summer Squash Salad; Moo Saengchae -- Quick-Pickled Radish; Moo Malleng e Muchim -- Pickled Dried Radish; Namul/Seasoned Greens; Kong Namul -- Soybean Sprout Salad; Geun-Dae Namul -- Swiss Chard Namul; Gosari Namul -- Bracken Salad; Mulnaeng-e Namul -- Watercress Namul. |
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Gaji Namul -- Charred Eggplant with White Soy and ChilesGamjachae Banchan -- Shredded Potato Salad; Kimchi; Baechu Kimchi -- Whole Napa Cabbage Kimchi; Baechu Gutjeori -- Quick Chopped-Cabbage Kimchi; Nabak Kimchi -- Sliced Radish and Cabbage Water Kimchi; Butchu Kimchi -- Garlic Chive Kimchi; Dongchimi -- Whole Radish Water Kimchi; Kkakdugi -- Cubed Moo Radish Kimchi; Oi-So-Begi -- Stuffed Cucumber Kimchi; Kketnip Kimchi -- Perilla Kimchi; Ojingeojeot -- Salted Preserved Squid in Spicy Sauce; Korean Barbeque; Yangnyum Kalbi -- Marinated Short Ribs; LA-Style Kalbi -- Flanken-Cut Marinated Short Ribs. |
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Samgyupsal -- Sliced Pork BellyDweji Bulgogi -- Spicy Marinated Pork Butt; Bol Sal -- Cured Pork Jowl; Dweji Kalbi -- Gochujang-Glazed Baby Back Ribs; Saewoo and Ojingo -- Shrimp and Squid; Nakji -- Octopus; Pa Muchim -- Scallion Salad; Kimchi Vinaigrette; Sangchu -- Lettuces and Herbs; Kong-Garu -- Soybean Powder; Chamgireum, Sogeum -- Sesame Oil and Salt; Ssam Jang -- Seasoned Doenjang Sauce; Haesanmul & Gogi/Seafood & Meat; "Hot Bar" -- Seafood Sausage; Ganjang Gaejang -- Soy-Marinated Crabs; Yangnyum Gaejang -- Spicy Marinated Crabs; Kkanpoong Saewoo -- Crispy Sweet-and-Sour Shrimp. |
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Kkongchi-Jorim -- Braised Pacific Saury. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Cooking, Korean.
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Cooking, Korean. |
| Genre/Form |
Electronic books.
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| Added Author |
Wharton, Rachel.
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| Other Form: |
Print version: Kim, Sohui. Korean Home Cooking : Classic and Modern Recipes. Cork : Abrams, ©2018 9781419732409 |
| ISBN |
9781683353256 (electronic book) |
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1683353250 (electronic book) |
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1419732404 |
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9781419732409 |
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