Cook Korean! by Ha, Robin -- Read -- Imperial Library of Trantor

Index

Title Contents Prologue Introduction

7 Key Ingredidents in Korean Cooking What is in the Korean Refrigerator? The Korean Pantry: Dried Goods, Spirits & Kitchenware Korean Meal Guide Bap: Cooked Rice Rice & Its Delicious By-Products Korea’s Regions & Foods Dengki’s Dress

Chapter 1: Kimchi and Pickles

Intro to Kimchi Easy Kimchi (Mak Kimchi) Radish Cube Kimchi (Kkakdugi) Cool & Spicy Cucumber (Oisobagi) Green Onion Kimchi (Pa Kimchi) Chayote Pickle (Chayote Jangachi) Square-Cut Kimchi Gazpacho (Nabak Kimchi)

Chapter 2: Vegetable Side Dishes

Intro to Dosirak Bean Sprout Salad (Kongnamul Muchim) Soy Spinach (Sigeumchi Namul) Steamed Asian Eggplant (Gaji Namul) Pan-Fried Tofu (Dubu Buchim) Spicy Bok Choy (Cheonggyeongchae Muchim) Mixed Veggies & Rice in a Stone Bowl (Dolsot Bibimbap) Acorn Jelly Salad (Dotorimuk)

Chapter 3: Meat and Poultry

Intro to Korean Barbecue Green Onion Salad (Pajeori) Grilled Beef Short Ribs (Galbi) Soy Garlic Beef over Rice (Bulgogi Dupbap) Braised Beef in Soy Sauce with Eggs (Jangjorim) Spicy Pork over Rice (Jeyuk Dupbap) Boiled Pork Belly Wrap (Bossam) Chile Chicken Stew (Dakbokkeumtang) Ginseng Chicken Soup (Samgyetang)

Chapter 4: Seaford

Intro to Korean Seafood Spicy Octopus over Rice (Nakji Dupbap) Tangy Seaweed Salad (Miyeok Naengchae) Braised Daikon With Saury (Mu Kkongchi Jorim) Shishito Peppers With Dried Anchovies & Fish Cakes (Kkwarigochujjim) Raw Fish Salad Bowl (Hoedupbap) Pan-Fried Yellow Croaker (Jogi Gui) The Legend of Gulbi

Chapter 5: Soups and Stews

Fire & Ice: Intro to Extreme Temperatures in Korean Dining Soft Tofu Soup (Sundubu Jjigae) Kimchi Stew (Kimchi Jjigae) Soybean Paste Soup with Clams (Jogye Doenjangguk) Seaweed Soup with Beef (Sogogi Miyeokguk) Soybean Sprout Soup (Kongnamulguk) Beef & Daikon Soup (Sogogimuguk) Spicy Fish Stew (Maeuntang) Spicy Beef Soup (Yukgaejang)

Chapter 6: Porridges

Intro to Juk Pine Nut Porridge (Jatjuk) Black Sesame Porridge (Heukimjajuk) Sweet Red Bean Porridge (Danpatjuk) Sweet Pumpkin Porridge (Hobakjuk) Seafood Mushroom Porridge (Haemul Beoseot Juk)

Chapter 7: Noodles and Rice Cakes

Intro to Noodles Spicy Cold Noodles (Bibim Guksu) Rice Cake Soup (Tteokguk) Hand-Pulled Dough Soup with Potatoes (Gamja Sujebi) Knife Noodle Soup with Clams (Bajirak Kalguksu) Sweet Potato Noodles (Japchae) Cold Buckwheat Noodles (Mulnaengmyun)

Chapter 8: Snacks and Street Food

Intro to Bunsik Spicy Rice Cakes (Tteokbokki) Brown Sugar Pancakes (Hotteok) Brown Sugar Sticky Rice (Yaksik) Kimchi Fried Rice (Kimchi Bokkumbap) Pickled Radish (Tongdakmu) Egg in a Bowl (Gyeranjjim) Seaweed Rice Roll (Gimbap) Bbopkki

Chapter 9: Cocktails and Anju

Intro to Korean Drinking Culture Watermelon Soju (Subak Soju) Persimmon–Red Date Punch (Sujeonggwa) Yogurt Soju (Yakult Soju) Intro to Anju Army Stew (Budaejjigae) Seafood & Green Onion Pancake (Haemul Pajeon) Kimchi Pancake (Kimchi Buchimgae)

Chapter 10: Korean Fusion

Intro to Foreign Food In Korea Omelet Fried Rice (Omurice) Sweet & Sour Pork (Tangsuyuk) Black Soybean Noodles (Jjajangmyeon) Spicy Chicken Tacos (Buldak Taco) Korean Burgers (Kimchi Galbi Burger)

Ackowledgements Index Copy