Korean Cooking - A Cookbook of Authentic Recipes of Korea PDF
Preview Korean Cooking - A Cookbook of Authentic Recipes of Korea
Korean Cooking A Cookbook of Authentic Recipes of Korea Copyright Copyright 2016 Encore Publishing. All rights reserved under International and Pan-American Copyright Conventions. No rights granted to reproduce this book or portions thereof in any form or manner whatsoever without the express written permission of the copyright owner(s). Legal Notice Content in this book is provided “As Is”. The authors and publishers provide no guarantees regarding results of any advice or recommendations contained herein. Much of this book is based on personal experiences of the author(s) and anecdotal evidence. Although the author and publisher have made reasonable attempts to for accuracy in the content, they assume no responsibility for its veracity, or for any errors or omissions. Nothing in this book is intended to replace common sense, medical, legal or other professional advice. This book is meant only to be informative and entertaining. Encore Books and its authors shall not be liable in the event of incidental or consequential damages in connection with, or arising out of, the providing of the information offered herein. Any trademarks, service marks, product names or named features are assumed to be the property of their respective owners, and are used herein for reference purposes only. There is no implied endorsement for any products or services mentioned in this publication. Get Free Recipe Books! Encore Book Club Our eBooks are FREE for the first few days of most publications. You will be the first to know when new books are published. We frequently offer exclusive promotions. Our collection includes hundreds of books that on a wide variety of topics including healthy foods, diets, food allergy alternatives, gourmet meals, desserts, and easy and inexpensive meals. Join the mailing list at: www.encorebookclub.com View a complete list of our Best Selling Recipe Book Series: www.encorebookclub.com/booklist Table of Contents SOUPS K B C S OREAN EAN URD OUP K S S OREAN EAWEED OUP S R S HRIMP ICE OUP D C S RIED ODFISH OUP B B T S EEF RISKET AND RIPE OUP S S S OYBEAN PROUT OUP C G S HICKEN AND INSENG OUP R B N S ICE AND EEF OODLE OUP K K C N S OREAN NIFE UT OODLE OUP P N S ORK ECK OUP MAIN COURSE B B EEF ULGOGI K BBQ S R OREAN HORT IBS K C OREAN HICKEN K S OREAN TEAK C C N HAP HEE OODLES K S M P OREAN PICY ARINATED ORK K M F S OREAN ARINATED LANK TEAK S G L C S WEET RILLED AMB HOPS WITH PICE K R C T OREAN OAST HICKEN HIGHS S K C P PICY OREAN HICKEN AND OTATO NOODLES M B N S UNG EAN OODLE ALAD S P V B S F WEET OTATO ERMICELLI AND EEF TIR RY S C N PICY OLD OODLES N B B S OODLES WITH LACK EAN AUCE K C N B OREAN HICKEN OODLE OWL S K N E C PICY OREAN OODLES WITH GG AND UCUMBER K C N OREAN OLD OODLES S K S S PICY OREAN NAIL ALAD S S N PICY OBA OODLES K N V OREAN OODLES WITH EGETABLES STREET FOOD AND SNACKS H V N OTTEOK WITH EGETABLES AND OODLES E B GG READ H S R C OT AND PICY ICE AKE K S P OREAN EAFOOD ANCAKES V B S EGAN ULGOLGI ANDWICH K B E C OREAN ACON AND GG AKE K C R OREAN URRY ICE Z E R EBRA GG OLL K S T W C OREAN TOVE OP ALNUT AKES S T S TREET OAST ANDWICH D F V EEP RIED EGETABLE DESSERTS S K P WEET OREAN ANCAKES K H P P OREAN ONEY OACHED EARS K M I S OREAN ILK CE ORBET K R C S OREAN ICE AKE KEWERS K S K R C OREAN TRAWBERRY IWI OLL AKE K Y D OREAN AKWA ESSERT K T P OREAN APIOCA UDDING K S R C OREAN PICY ICE AKE B P W C H , AKED EARS IN ONTON RISPS AND ONEY CINNAMON M ASCARPONE H S R C EALTHY WEET ICE AKE Soups Korean Bean Curd Soup Prep Time: 15 minutes Cooking Time: 20 minutes Servings: 4 persons Ingredients 1 tablespoon garlic paste 3 ½ cups water ½ tablespoon dashi granules 3 tablespoons Korean bean curd paste 1 zucchini, diced ¼ pound fresh mushrooms, quartered 1/ tablespoon Korean hot pepper paste 1 potato, peeled and diced 1 – 12-ounce pack soft tofu, sliced 1 onion, diced Directions 1. Add the water to a large pan, add the garlic, hot pepper and curd pastes. 2. Heat until it boils and keep boiling for 2 minutes to help dissolve the pastes. 3. Next, add the potato, onions, zucchini and mushrooms, stir together, bring back to the boil for another 6 minutes. 4. Finally add the tofu, once this has increased in size and the vegetables are soft, serve in the bowls and enjoy.
The list of books you might like
