K FOOD Part 2 : Bland, Wrapping, Mixing (영문판)

< K FOOD: Secrets of Korean Flavors: Part 2, Bland, Wrapping, Mixing >
Prologue
Bland Wrapping and Mixing
The Fusion Culture Created by Rice
Bland
The Korean Way of Dining
Why Have Koreans Made Rice Their Staple Food?
Future of the 0.001%: Korea’s Native Rice
An Introduction to Korea’s Most Prominent Native Rice Cultivars
Comparing the Tastes of Korean Rice Cultivars
The Infinite Transformations of Ssal and Bap in the Korean Language
Tools to Make Rice: From Cast-Iron Cauldrons to Pressure Cookers
Secrets of Instant Rice
Why Did Koreans Drink Sungnyung After Meals?
Juk: A Food That Came Before Cooked Rice
Wrapping Everything
Korean Ssambap: Fortune and Health in a Wrap
How Quick Meals in the Fields Became Ssambap
Common Wrapping Leaves in Korea
Gujeolpan: Ssam, Elevated
What’s in a Royal Lettuce Ssam?
When Did Koreans Start Eating Gimbap?
Korea’s Mandu vs. China’s Dumplings
The Secrets of Frozen Mandu
Mixing Cooked Rice
Bibimbap: A Commonwealth of Flavors
Haeju Bibimbap
Jinju Bibimbap
Tongyeong Bibimbap
Andong Bibimbap
Jeonju Bibimbap
Sesame Oil and Perilla Oil: The Finishing Touches of Korean Dishes
Korea’s Top Bibimbap Restaurants
Everyday Korean Dishes Made by Mixing and Wrapping