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

By Okwha Chung, Judy Monroe

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

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Extra 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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If you like, you can add a pinch of salt to the sesame seeds as you crush them. 2 tbsp. sesame seeds 1. Place sesame seeds in a small frying pan. ) Cook, stirring constantly, over medium heat 2 to 4 minutes, or until golden brown. ) Remove from heat and set aside to cool. 2. Place toasted seeds into a large bowl and crush with the back of a wooden spoon. 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.

Fluff with a fork and serve hot. Preparation time: 5 minutes Cooking time: 32 to 38 minutes Makes 6 c. What’s more, it turns itself off automatically. 34 Noodles/ Kuk Su Whether thick or thin, noodles are added to soups, stir-fries, and steamed or simmered dishes. Egg noodles, made from durum wheat, are creamy white and mild in flavor. They absorb the flavor of the foods they are cooked with. Egg Noodles/ Kye ran kuk son 2 quarts water 7-oz. pkg. or half a 16-oz. pkg. egg noodles 1. In a large saucepan, bring water to a rapid boil over high heat.

Remove pancake to plate. Roll up and cut into slices ø-inch wide. Use egg pancake strips atop any dish. Preparation time: 5 minutes Cooking time: 7 to 10 minutes Use as topping or garnish 32 Kimchi/ Kimch’i It is fun to make kimchi yourself, but if you would rather not wait the 24 to 48 hours needed for the flavor to develop, you can buy it by the jar at large supermarkets and Asian food stores. Kimchi will keep indefinitely in the refrigerator. 5 c. green or Chinese cabbage, cut into bite-sized pieces 6 tsp.

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