By David Clive Price
Greater than 60 treasures of Korean cooking are published via easy-to-follow recipes and gorgeous images. research from major Korean cooks the way to create all-time favorites like pork bulgolgi, fowl and ginseng, and highly spiced kimchi, in addition to different scrumptious and easy-to-prepare dishes similar to gujeolpan (nine-sectioned royal platter), bibimbap (steamed rice with greens and pink chili paste), and Korean Thanksgiving rice tarts. including to the reader's leisure are beautiful position images, special details on parts, and insights into Korean tradition.
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Extra resources for Authentic Recipes from Korea: 63 Simple and Delicious Recipes from the land of the Morning Calm
If you are using mustard powder, mix it with a little water to form a paste. Do not substitute European or American mustards, which are either too sweet, too mild or too vinegary. However, Chinese mustard or pure mustard seed powder makes a good substitute. Kimchi is a pickled and fermented vegetable condiment that is similar to sauerkraut. It is served at nearly every Korean meal and is practically the "national dish" of Korea. Kimchi is made by combining vegetables with leeks, spring onions and fermented shrimp, then seasoning the mixture with garlic, ground red pepper and ginger.
Always taste the dish before increasing the amount of soy sauce. Tofu (dubu) is available in various forms—fresh, dried, pickled and deep-fried. Silken or soft tofu has a very fine texture, high water content and tends to break easily. Firm tofu holds its shape better when cut or cooked and has a stronger, slightly sour taste. Pressed tofu (often confusingly labeled as "firm tofu") has much of the moisture extracted and is therefore firmer in texture and excellent for stir-fries. Tofu is available in the refrigerated sections of well-stocked supermarkets in packets, blocks, cakes and cylinders.
You can make your own spicy kimchi (see recipe on page 27) or purchase it ready-made in bottles or tubs in most supermarkets. Mushrooms used in Korean cooking include black Chinese or shiitake mushrooms, button mushrooms, pine mushrooms, winter mushrooms, brown mushrooms, oyster mushrooms and wood ear mushrooms. Most of these mushrooms are available in both fresh and dried forms from Asian markets. Note: There are both large and small varieties of wood ear mushrooms. Dried black Chinese mushrooms possess a stronger flavor than fresh shiitake mushrooms which is considered to be overpowering for Korean cuisine.