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Download Cooking the Korean Way: Revised and Expanded to Include New by Okwha Chung, Judy Monroe PDF

By Okwha Chung, Judy Monroe

An advent to the cooking of Korea that includes uncomplicated recipes for soups, appetizers, major dishes, part dishes, and cakes.

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Read Online or Download Cooking the Korean Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF

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Additional info for Cooking the Korean Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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Preparation time: 2 minutes Cooking time: 2 to 4 minutes Makes 2 tbsp. Quick Dipping Sauce ø c. soy sauce ¥ tsp. rice or cider vinegar ¥ tsp. sesame seeds 1. Mixing the sauce ingredients in a small bowl. 2. Place the dipping sauce in a bowl together with the food to be dipped on a large plate and serve. Preparation time: 3 to 5 minutes Makes 1⁄4 c. 36 Vinegar-Soy Sauce/ Ch’o Kanjang Every Korean family has its own version of this sour-and-salty sauce. It is used as a dipping sauce for fried foods and dumplings and as a dressing for vegetables.

Soup can be served as a main dish at any Korean meal, including breakfast. Most soup stock is made from beef, but fish or chicken is also used. Traditionally, clear soups are served in the morn­ ing, and the heartier soups are for lunch or dinner. Light, delicately flavored cold cucumber soup (top, recipe on page 42) and spinach salad (bottom, recipe on page 41) complement any meal. 39 Bean Sprout Salad/ Sukju Namul Bean sprouts are the white, crunchy shoots of the mung bean that are often used in Korean soups and stir-fries.

Place several slices of beef on a leaf of romaine lettuce and top it with 2 tsp. of hot cooked rice and a dash of cayenne pepper. Roll up the leaf and enjoy. This winter dish is popular with cooks because it is so easy to make. 2¥ lb. lean beef short ribs ¥ c. water ¥ c. soy sauce 2 tsp. sesame oil ø c. sugar ¥ tsp. black pepper 1 clove garlic, peeled and chopped 2 onions, peeled and chopped 4 large carrots, peeled and chopped 3¥ tsp. toasted sesame seeds (see recipe on page 36) 3 green onions, finely chopped 10 fresh mushrooms, cut in half 1.

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