Growing up in a Korean kitchen : a cookbook /
A collection of more than 175 recipes for authentic Korean dishes, many of which were passed down through the author's family for generations.
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Berkeley :
Ten Speed Press,
©2001.
|
| Series: | Distilling, fermenting, and brewing collection |
| Subjects: |
MARC
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| 050 | 0 | 0 | |a TX724.5.K65 |b H47 2001 |
| 082 | 0 | 0 | |a 641.59519 |2 21 |
| 092 | |a 641.59519 |b H41g | ||
| 100 | 1 | |a Hepinstall, Hi Soo Shin. | |
| 245 | 1 | 0 | |a Growing up in a Korean kitchen : |b a cookbook / |c Hi Soo Shin Hepinstall. |
| 260 | |a Berkeley : |b Ten Speed Press, |c ©2001. | ||
| 300 | |a xvii, 254 pages : |b illustrations ; |c 26 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 520 | |a A collection of more than 175 recipes for authentic Korean dishes, many of which were passed down through the author's family for generations. | ||
| 505 | 0 | 0 | |t Returning to My Childhood Home -- |t The Korean Kitchen -- |t At Home -- |t Ingredients, Equipment, and Techniques -- |t Essential Sauces and Pastes -- |t Garnishing -- |t Main Dishes -- |t Rice and Cereals -- |t Steamed White Rice, Pap -- |t Five-Grain Rice, Ogokbap or Chapgokbap -- |t Spinach with Steamed Rice, Sigumch'ibap -- |t Mushrooms with Steamed Rice, Posotbap -- |t Shredded Radish and Baby Oysters with Steamed Rice, Mubap -- |t Soybean Sprouts with Steamed Rice, K'ongnamulbap. |
| 505 | 8 | |t Seaweed with Steamed Rice, Miyokbap -- |t Kimchi with Steamed Rice, Kimchibap -- |t Rice with Red Beans, P'atbap -- |t Fried Rice with Chicken, Pokkunbap -- |t Sauteed Rice Cake with Meat and Vegetables, Ttok Pokki -- |t Rice with Vegetables and Meat, Pibimbap -- |t Vinegar-Scented Rice Nuggets with Seafood, Saengson Ch'obap -- |t Vegetable-Wrapped Rice, Ssam -- |t Seaweed-Wrapped Rice, Kimbap -- |t Stocks, Soups, and Porridges -- |t Beef Stock, Malgun Changguk -- |t Chicken Stock, Tak Changguk. | |
| 505 | 8 | |t Anchovy Stock, Myolch'i Changguk -- |t Rice Cake Soup, Ttokguk -- |t Ceremonial Soup, T'ang -- |t Royal Meatball Soup, Wanjat'ang -- |t Spinach and Clam Soup, Sigumch'iguk -- |t Seaweed Soup, Miyokguk -- |t Radish and Chive Soup, Muguk -- |t Kimchi Soup, Kimchiguk -- |t Ginseng Chicken Soup, Kyesamt'ang -- |t Fiery Seafood Soup, Saengson Maeunt'ang -- |t Beef and Tripe Soup, Komt'ang -- |t Beef Knuckle Soup, Sollongt'ang -- |t Oxtail Soup, Kkori Komt'ang -- |t Spicy Beef Brisket-Tripe Soup, Yuggaejang. | |
| 505 | 8 | |t P'yogo Mushroom Porridge, P'yogojuk -- |t Chive and Clam Porridge, Puch'ujuk -- |t Red Bean Porridge, P'atjuk -- |t Pumpkin Porridge, Hobakjuk -- |t Soybean Porridge, K'ongjuk -- |t Pine Nut Porridge, Chatjuk -- |t Noodles and Dumplings -- |t Homemade Noodles, Kal Kuksu -- |t Homemade Dumpling Wrappers, Mandu P'i -- |t Noodles with Chicken and Vegetables, Tak Kuksu -- |t Noodles in Chilled Soybean Milk, K'ong Kuksu -- |t Chilled Buckwheat Noodles, Naengmyon. | |
| 505 | 8 | |t Sweet Potato Noodles with Meat and Mixed Vegetables, Chapch'ae -- |t Stuffed Dumplings, Mandu -- |t Kimchi and Changatchi: The Korean Way of Pickling -- |t Whole Cabbage Kimchi, T'ong Paech'u Kimchi -- |t White Cabbage Kimchi, Paek Kimchi -- |t Cubed Radish Kimchi, Kkagdugi -- |t Radish Kimchi Soup, Tongch'i Mi -- |t Radish and Cabbage Heart Kimchi, Nabak Kimchi -- |t Soy Sauce Kimchi, Chang Kimchi -- |t Cabbage-Wrapped Kimchi, Possam Kimchi -- |t Stuffed Cucumber Kimchi, Oi Sobaegi Kimchi. | |
| 505 | 8 | |t Stuffed Eggplant Kimchi, Kaji Sobaegi Kimchi -- |t Stonecrops Kimchi, Tol Namul Kimchi -- |t Pickled Cucumbers, Oiji -- |t Pickled Hot Green and Red Peppers, Koch'uji -- |t Pickled Whole Garlic, Manul Changatchi -- |t Pickled Ginger, Saenggang Changatchi -- |t Side Dishes -- |t Fresh Salad and Vegetable Dishes -- |t Leaf Lettuce Salad, Sangch'u Kotjori -- |t Green Onion Salad, P'a Kotjori -- |t Cucumber Salad, Oi Saengch'ae -- |t Chilled Radish Salad, Mu Saengch'ae -- |t Fatsia Shoots Salad, Turup Saengch'ae. | |
| 505 | 8 | |t Bellflower Root Salad, Toraji Saengch'ae -- |t Seasoned Soybean Sprouts, K'ong Namul -- |t Seasoned Mung Bean Sprouts, Nokdu Namul -- |t Seasoned Eggplant, Kaji Namul -- |t Seasoned Spinach, Sigumch'i Namul -- |t Seasoned Cabbage Hearts, Paech'usok Namul -- |t Seasoned Summer Squash, Hobak Namul -- |t Sauteed Cucumbers, Oi Pokkum -- |t Sauteed Spring Garlic, Manul lp' Pokkum -- |t Sauteed Cabbage Kimchi with Bean Curd and Pork, Kimchi Pokkum -- |t Sauteed Fernbracken, Kosari Namul. | |
| 505 | 8 | |t Sauteed P'yogo Mushrooms, P'yogo Posot Pokkum -- |t Sauteed Oyster Mushrooms with Scallops, Nut'ari Pokkum -- |t Sauteed Kelp, Miyok Namul -- |t Toasted Laver, Kim Kui -- |t Stews, Braised Dishes, and Hot Pots -- |t Bean Curd and Vegetable Stew with Fermented Soybean Paste, Tubu Toenjang Tchigae -- |t Fish Stew, Saengson Tchigae -- |t Braised Chicken, Tak Tchim -- |t Braised Pork Spareribs, Toeji Kalbi Tchim -- |t Braised Beef Ribs, Kalbi Tchim -- |t Braised Fish, Saengson Tchim. | |
| 505 | 8 | |t Braised Whole Cabbage Kimchi, Kimchi Tchim -- |t Vegetable Hot Pot, Ch'aeso Chongol -- |t Bean Curd and Vegetable Hot Pot, Tubu Chongol -- |t Seafood and Vegetable Hot Pot, Haemul Chongol -- |t Pan-Fried Dishes and Pancakes -- |t Green Onion Pancakes, P'ajon -- |t Chive Pancakes, Puch'ujon -- |t Summer Squash Pancakes, Hobakjon -- |t Potato Pancakes, Kangwondo Style, Kangwondo Kamjajon -- |t Kimchi Pancakes, Kimchijon -- |t Mung Bean Pancakes, Pinchajon -- |t Pan-Fried Summer Squash, Hobakjon. | |
| 505 | 8 | |t Pan-Fried Radishes, Mujon -- |t Pan-Fried Potatoes, Kamjajon -- |t Stuffed Pan-Fried Bean Curd, Tubu Sobaegi -- |t Stuffed Pan-Fried P'yogo Mushrooms, P'yogojon -- |t Stuffed Pan-Fried Peppers, Koch'ujon -- |t Pan-Fried Crab Cakes, Kyejon -- |t Pan-Fried Clam Cakes, Chogaejon -- |t Pan-Fried Beef and Bean Curd Cakes, Kallapjon -- |t Pan-Fried Beef Liver, Naejangjon -- |t Pan-Fried Fish Fillets, Saengsonjon -- |t Pan-Fried Oysters, Kuljon -- |t The Art of Korean Barbecue -- |t Fired Beef, Pulgogi. | |
| 505 | 8 | |t Fired Beef Ribs, Kalbi Kui -- |t Beef and Vegetable Skewers, Sogogi Sanjok -- |t Fired Chicken, Tak Kui -- |t Chicken and Vegetable Skewers, Tak Sanjok -- |t Fired Pork, Toejigogi Kui -- |t Pork and Vegetable Skewers, Toejigogi Sanjok -- |t Grilled Red Snapper, Tomi Kui -- |t Grilled Whole Squid, Ojingo Kui -- |t Grilled Beef Heart, Yomt'ong Kui -- |t Grilled Aralia Roots, Todok Kui -- |t Dishes for Special Occasions -- |t Scallops Wrapped in Green Onion, P'a Kanghoe -- |t Cold Meat Platter, P'yonyuk and Cheyuk. | |
| 505 | 8 | |t Nine Variety Royal Appetizer, Kujolban -- |t Peace and Harmony Salad, T'angpyong Ch'ae -- |t Stuffed Fish Fillet, Royal Style, OMandu -- |t Stuffed Squid, Ojingo Sundae -- |t Korean Sausage, Sundae -- |t Beef Tenderloin Tartare, Yukhoe -- |t Raw Seafood Platter, Haemul Hoe -- |t Jellied Ox Hoof, Chok P'yon -- |t Celestial Hot Pot, Sinsonlo -- |t Preserved Dishes -- |t Seaweed Chaban, Kim Chaban -- |t Kelp Chaban, Miyok Chaban -- |t Deep-Fried Kelp, T'wigak -- |t Cod Chorim, Taegu Chorim. | |
| 505 | 8 | |t Salted Yellow Corvina Chaban, Kulbi Chaban -- |t Bean Chaban, K'ong Chaban -- |t Beef Chorim, Chang Chorim -- |t Anchovy and Green Pepper Chorim, Myolch'i Koch'u Chorim -- |t Potato and Anchovy Chorim, Kamja Chorim -- |t Bean Curd Chorim, Tubu Chorim -- |t Lotus Root Chorim, Yonkun Chorim -- |t Steamed Pollack Roe, Myongran Tchim -- |t Desserts and Drinks -- |t Desserts and Confections -- |t Korean Fruit Soup, Hwach'ae -- |t Pears Poached in Rice Wine, Paesuk -- |t Sweet Rice Cake, Injolmi. | |
| 505 | 8 | |t Sweet Rice Fruit Cake, Yaksik or Yakbap -- |t Flower Pancakes, Kkot'jon or Hwajon -- |t Sweet Rice Balls, Kyongdan -- |t Snow White Rice Cakes, Paeksolgi or Huin Ttok -- |t Pine Needle-Scented Rice Cakes, Song P'yon -- |t Honey-Coated Cookies, Yakgwa or Yugwa -- |t Black Sesame Seed Cookies, Komunkkae Tasik -- |t Puffed Rice and Sesame Seed Cookies, Kkaeyot Kanjong -- |t Candied Ginger, Saenggang Chonggwa -- |t Candied Lotus Roots, Yongun Chonggwa -- |t Candied Quince, Mogwa Chonggwa -- |t Rice Punch, Sikhye. | |
| 505 | 8 | |t Persimmon Punch, Sujonggwa -- |t Teas -- |t Barley Tea, Pori Ch'a -- |t Five-Grain Tea, Ogok Ch'a -- |t Wild Sesame Tea, Tulkkae Ch'a -- |t Yuja Tea, Yuja Ch'a -- |t Ginger Tea, Saenggang Ch'a -- |t Schisandra (or Five-Flavor) Tea, Omija Ch'a -- |t Persimmon Leaf Tea, Kamip Ch'a -- |t Korean Ginseng Tea, Insam Ch'a. | |
| 650 | 0 | |a Cooking, Korean. | |
| 650 | 6 | |a Cuisine coréenne. | |
| 650 | 7 | |a Cooking, Korean. |2 fast |0 (OCoLC)fst01753371 | |
| 655 | 2 | |a Cookbook | |
| 655 | 4 | |a Cookbooks. | |
| 655 | 7 | |a cookbooks. |2 aat | |
| 655 | 7 | |a Cookbooks. |2 fast |0 (OCoLC)fst01752725 | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 655 | 7 | |a Livres de cuisine. |2 rvmgf | |
| 930 | |a Distilling, fermenting, and brewing collection | ||
| 948 | |h HELD BY TXM - 380 OTHER HOLDINGS | ||
| 994 | |a Z0 |b TXM | ||
| 999 | f | f | |i 2c986f4f-ebdb-45fc-a667-ee08745ee5e7 |s 889451f6-e278-4581-a442-aeabe9402a72 |t 0 |
| 952 | f | f | |p In Library Use Only |a Middle Tennessee State University |b Main |c James E. Walker Library |d Special Collections Vault - Walker Library - 4th Floor |t 0 |e TX724.5.K65 H47 2001 |h Library of Congress classification |i Book |m 33082013853816 |n 1 |
