Cooking Korean Food with Maangchi - Book 3

Cooking Korean Food with Maangchi - Book 3

This is the second, revised edition of the 3rd volume of Maangchi's popular Korean cookbooks.

If the much-hyped Korean Wave has an online culinary beachhead, it's surely "Maangchi's Korean Cooking Show," the YouTube channel run by Maangchi (aka Emily Kim) that has become a sensation with a generation hungry for something different, healthy, and genuine.

Racking up more than 6 million views, the videos are straight-forward, honest, humorous, and authentic. They tackle one mysterious Korean dish at a time, showing viewers how to cook with verve and zest. If thereâ‚¬s a wave, or a shift, it's happening right here.

This cookbook contains 56 recipes from those videos and her popular website www.maangchi.com. Itâ‚¬s written and laid out to be accessible, current, and comprehensive, useful for the amateur and the professional alike.

If youâ‚¬re curious about cooking Korean food, this is the best place to start. And if you think you know how to cook it already, think again: the wave hasnâ‚¬t crested yet. Itâ‚¬s just getting started.

Recipes in the book include:

Beef Dishes:
BBQ ribs (LA Galbi)
Korean style beef tartare (Yukhoe)
Salty beef side dish (Jangjorim)

Main Dishes:
Rice
Seasoned tofu pockets with rice (Yubuchobap) (includes traditional and Halloweâ‚¬en versions)
Sweet, sour, and crispy beef (Tangsuyuk)
Hand-torn noodle soup (Sujebi) (includes spicy and nonspicy versions)
Soy milk noodle soup (Kongguksu)
Noodles, meat, seafood, & vegetable soup (Jjamppong) (includes spicy and nonspicy versions)
Rice cake soup (Ddeokguk)

Soups (Guk):
Cold cucumber pickle soup (Oijangajji naengguk)
Dried pollock soup (Bugeoguk)
Cabbage & soybean paste soup (Baechu doenjangguk)
Soybean sprout soup (Kongnamulguk) (includes spicy and nonspicy vegetarian versions)

Stews:
Ground-soybean stew (Kongbijijjigae)
Pork bone soup (Gamjatang)

Porridges:
Chicken and rice porridge (Dakjuk)
Abalone porridge (Jeonbokjuk)

Kimchi:
Easy kimchi (Mak kimchi)
Cucumber pickles (Oijangajji)
Perilla leaf kimchi (Kkaennipkimchi)
Perilla leaf pickles (Kkaennip jangajji)
Broccoli pickles

Side dishes (Banchan):
Cucumber pickle side dish (Oijangajji muchim)
Radish salad (Musaengchae)
SautÂ©ed sea plant (Miyeok julgi bokkeum)
Avocado appetizer
Ginkgo nut skewers
Seasoned dried shredded squid (Ojingeochae muchim)
Collard Greens (includes Korean-style and vegetarian versions)
Mung bean jelly side dish (Cheongpomuk muchim)
Spicy pan fried tofu (Dubu buchim yangnyumjang)
Pan fried tofu in soy sauce (Dubu ganjang jorim)
Spicy stir-fried fish cakes (Uhmook bokkeum)
Cooked radish side dish (Muwoonamul)
Skewered pancakes w/vegetables & beef (Pasanjeok)
Butternut squash pancake (Hobakjeon)
Zucchini pancake (Hobakjeon)
Grilled mackerel (Godeungeo gui) (includes pan-fried and oven grilled versions)
Spicy stir-fried pork (Doejibulgogi)
Kimchi pancake (Kimchijeon) (includes versions made with chopped kimchi and whole-leaf kimchi)

Snacks:
Burnt rice (Nooroongi)
Steamed pork buns (Jjinppang mandu)
Sweet pancakes w/brown sugar syrup filling (Hoddeok)
Triangle-shaped seaweed rice packet (Samgak kimbap)

Desserts:
Rainbow rice cake (Mujigaeddeok)
Sweet flower pancakes (Hwajeon)
Rice dessert drink (Sikhye)
Ginger cookies (Maejakgwa)
Country USA
Manufacturer CreateSpace Independent Publishing Platform
Binding Paperback
EANs 9781456343422
ReleaseDate 0000-00-00

Country	USA
Manufacturer	CreateSpace Independent Publishing Platform
Binding	Paperback
EANs	9781456343422
ReleaseDate	0000-00-00

Cooking Korean Food with Maangchi - Book 3

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