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· 분류 : 국내도서 > 요리/살림 > 나라별 요리 > 한국요리
· ISBN : 9781565912762
· 쪽수 : 263쪽
목차
Chapter 1 General Observation of Korean Foods
Chapter 2 The Basics of Cooking for Korean Foods
Chapter 3 Standard Recipes for 100 Korean Foods
1. Main Dishes
Bap (Cooked Rice)
Juk (Porridge)
Guksu (Noodles)
Mandu (Dumpling)
Tteokguk (Sliced Rice Cake Pasta Soup)
2. Side Dishes
Guk (Soup)
Jjigae (Stew)
Jeongol (Hot Pot)
Jjim (Steamed Pot)
Seon (Stuffed and Steamed Vegetables)
Sukchae (Parboiled Begetables)
Saengchae (Fresh Salad)
Jorim (Braised Dish)
Bokkeum (Stir-fried Dish)
Gui (Grilled Dish)
Jeon (Pan-fried Dish)
Jeok (Brochette)
Hoe (Raw Fish Fillets or Raw Meat)
Pyeonyuk (Pressed Meat)
Mareunchan (Dry Side Dish)
Janggwa (Seasoned and Braised Seafoods)
Jangajji (Pickled Vegetables)
Jeotggal (Salt-fermented Seafoods)
Kimchi (Kimchi)
3. Dessert
Tteok (Rice Cake)
Hangwa (Korean Cookies)
Eumcheongryu (Beverage