The Best of Korean Cuisine

by Karen Hulene Bartell

Korean cuisine has its own distinctive flavors and cooking methods. While China's main meat is pork and Japan's mainstay is fish, beef is Korea's favorite entree. Korean recipes also rely on grains such as barley and buckwheat in addition to rice. An interesting feature of Korean cuisine is the emphasis on wild roots, fiddlehead ferns, and wild mushrooms, but ginger, chili pepper, garlic, green onions, and fermented bean paste are still the primary flavorings. With over 100 authentic recipes, this cookbook blends the rich diversity of Korean cuisine with the seasonal fare, holiday feasts, and auspicious foods suggested by the lunar calendar. Sample such delicacies as Barbecued Beef Sirloin, Capon with Ginseng and Korean Dates, Azalea Pancakes, and Persimmon Punch.

Genres: Cookbooks, Cooking, Reference

186 pages, Hardcover

First published October 31, 2002

About the author

Author of the Cryptid Charisma, Trans-Pecos, Sacred Emblem, Sacred Journey, and Sacred Messenger series, as well as Indigo, Kissing Kin, Fox Tale, Wild Rose Pass, The Keys: Voice of the Turtle, and others, Karen Hulene Bartell is a best-selling author, motivational keynote speaker, wife, and all-around pilgrim of life. She writes multicultural, offbeat love stories steeped in the supernatural that lift the spirit. Born to rolling-stone parents who moved annually, she found her earliest playmates as fictional friends in books. Paperbacks became her portable pals. Ghost stories kept her up at night—reading feverishly. The paranormal was her passion. Novels offered an imaginative escape. An only child, she began writing her first novel at the age of nine, learning the joy of creating her own happy endings. Professor emeritus of the University of Texas at Austin, Karen resides in the Piney Woods with her husband and "mews"—three rescued cats and a rescued *Cat*ahoula Leopard dog.

Reviews

[Scott Whitney]

A very good cookbook with many different recipes in it which remind me of the time I spent in Korea. Many different flavors of kimchi, bi bim bap, mandu, chap che, kim bap, and bulgogi. It also has a great section on food etiquette and another on traditional holiday meals and another on the zodiac. I can't wait to try some of my favorites.

[Suzanne]

This was free for my Kindle--the recipes don't look that much different than what we have from other books but this book talks a lot more about the history of Korean foods, how certain foods are eaten and what is eaten for what festival.