K FOOD: Secrets of Korean Flavors Part 5
Simmering. Boiling. Steaming
AUTHOR :
A House Full of Happiness Editorial Department
ISBN : 9781635190366
PUBLISHER : 공앤박
PUBLICATION DATE :
September 30 ,2021,
SPINE SIZE : 0 inches
PAGES : 235
SIZE : 7.5 * 9.7 inches
WEIGHT : 0 pounds
CATON QTY : 30
PRICE : $39.9
〈K FOOD: Secrets of Korean Flavors: Part 5, Simmering, Boiling, Steaming〉
One of the most important codes for interpreting Korean food is the "wet culture," a mixed system of eating solid ingredients and broth together. Soup food represented by broth, such as soup, stew, and hotpot, and noodles, such as noodle soup and ramen, and foods that steam for a long time, such as rice cake and steamed foods were examined.
features lifestyle and cultural topics that convey the importance of the ‘house’, which is a vessel for life, and the ‘family’ living in it. Focusing on interiors and architecture, it spreads new information and suggestions on cuisine, fashion, culture, and art to design and enrich everyday life. In addition to the publication of monthly magazines, it has published books that spread the joy of seeing and reading, such as “Monk Seonjae's Temple Food”, “Designing My Small House”, “Hanok, View”, “Slow Farmers,” and “Korean Food Master.”
One of the most important codes for interpreting Korean food is the "wet culture," a mixed system of eating solid ingredients and broth together. Soup food represented by broth, such as soup, stew, and hotpot, and noodles, such as noodle soup and ramen, and foods that steam for a long time, such as rice cake and steamed foods were examined.
A House Full of Happiness Editorial Department
Founded in 1987, the monthly magazine
〈K FOOD: Secrets of Korean Flavors: Part 5, Simmering, Boiling, Steaming〉
Prologue
Simmering, Boiling and Steaming
Korea: A Nation of Broth
Simmering Soup
A Nation of Broth: Guk, Tang, Jjigae and Jeongol
Soup Dishes of the Royal Court
Guk: From the Cradle to the Grave
The Hidden Science of a Rich Broth
Ingredients for Making Broth
Boiled, Brewed and Stewed: Gomtang and Seolleongtang
The Old Gukbap Restaurants of Seoul
Korea: The Nation of Spoons and Chopsticks
Simmered Down: Yeot, Jocheong and Go
The Story Behind Sot
Boiling Noodles
Noodles, Broth, and the Koreans
Regional Noodle Dishes of Korea
Naengmyeon: A Mysterious, Indescribable Dish
In Search of Ramyeon (Instant Noodles)
A Timeline of Korean Ramyeon
Steaming Rice Cakes and Dishes
Seon and Jjim: The Slowest of Slow Foods
A Humanistic Approach to Tteok
The Beauty of Royal Rice Cake
Popular Tteok (Rice Cake) of Today
Tteoksal: Carved Out of Life Itself
Tteokbokki, a Nation’s Favorite
Everyday Korean Dishes Made by Simmering, Boiling and Steaming
Prologue
Simmering, Boiling and Steaming
Korea: A Nation of Broth
Simmering Soup
A Nation of Broth: Guk, Tang, Jjigae and Jeongol
Soup Dishes of the Royal Court
Guk: From the Cradle to the Grave
The Hidden Science of a Rich Broth
Ingredients for Making Broth
Boiled, Brewed and Stewed: Gomtang and Seolleongtang
The Old Gukbap Restaurants of Seoul
Korea: The Nation of Spoons and Chopsticks
Simmered Down: Yeot, Jocheong and Go
The Story Behind Sot
Boiling Noodles
Noodles, Broth, and the Koreans
Regional Noodle Dishes of Korea
Naengmyeon: A Mysterious, Indescribable Dish
In Search of Ramyeon (Instant Noodles)
A Timeline of Korean Ramyeon
Steaming Rice Cakes and Dishes
Seon and Jjim: The Slowest of Slow Foods
A Humanistic Approach to Tteok
The Beauty of Royal Rice Cake
Popular Tteok (Rice Cake) of Today
Tteoksal: Carved Out of Life Itself
Tteokbokki, a Nation’s Favorite
Everyday Korean Dishes Made by Simmering, Boiling and Steaming