▶ 이 책은 영어로 쓰여져 있습니다. 『53 Korean Foods You Have to Try』 which introduces variety of Korean foods that are easy to make and rich in nutrition. This book is divided into seven sections and each section is organized by the main ingredients. Moreover, any kind of chemical or artificial seasoning (e.g. MSG) is not included in the recipe. One can then enjoy the true, Korean flavor and original taste of the ingredients. Also, most of the ingredients that are introduced in this book are easily found in almost every grocery store. Moreover, one can adjust the level of spiciness and saltiness of the seasoning to one’s taste.

저자 : Korean Food Foundation The Korean Food Foundation 한식재단 Korean Food Foundation is a public organization certified by the government that searches for new dishes and conducts research on Korean cuisine. It aims to introduce Korean food to the world and support related content development and marketing. Major publications are 『The Korean Kitchen: 75 Healthy, Delicious, and Easy Recipes』 『Korean Food 101』 『Korean Food in Art』 『Food of Korea 200』, etc.

Forword Preface Introduction The Basis of Hansik, Korean Food Myeolchi-yuksu (Anchovy Stock) So-gogi-yuksu (Beef Stock) Chaeso-yuksu (Vegetable Stock) Vegetable Dishes Rich in Dietary Fiber Ssam-bap (Leaf Wraps and Rice) Oi-saenchae (Cucumber Salad) Kong-namul-muchim (Seasoned Bean Sprouts) Dotori-muk-muchim (Acorn Jelly Salad) Beoseot-bokkeum (Stir-fried Assorted Mushrooms) Sigeumchi-namul (Seasoned Spinach) Hobak-namul (Seasoned Zuccchini) Japchae (Stir-fried Glass Noodles and Vegetables) Yeondubu (Silken Tofu Salad) Dubu-jorim (Braised Tofu in Soy Sauce) Nokdu-bindea-tteok (Mung Bean Pancake) Bibim-guksu (Spicy Noodles) Kong-guksu (Noodles in Cold Soybean Soup) Gamja-sujebi (Potato hand-pulled Dough Flakes Soup) Sundubu-jjigae (Soft Tofu Stew Seafood Dishes Packed with Iron and Mineral Godeungeo-jorim (Brased Mackerel) Ojingeo-bokkem (Stir-fried Squid) Myeolchi-bokkeum (Stir-fried Anchovies) Kkotge-tang (Spicy Blue Clab Stew) Miyeok-guk (Seaweed Spup) Haemul-pajeon (Seafood and Green Onion Pancake) Good Souces of Protein, Meat anf Egg Dishes Bulgogi (Bulgogi) Galbi-gui (Grilled Beef Ribs) Galbi-jjim (Braised Short Ribs) Dak-galbi (Spicy Stir-fried Chicken) Dak-gangjeong (Fried Chicken with Falvored Soy Sauce) Jjom-dak (Braised Chicken in Soy Sauce) Samgyetang (Ginseng Chicken Soup) Bossam (Kimchi Wraps with Pork) Jaeyul-bokkeum (Stir-fried Pork) Pyogobeoseot-jeon (Siitake Mushroom Pancake) Gyeran-jjim (Steamed Eggs) Yukgaejang (Spicy Beef Soup) Gluten-free, Rice and Rice Dishes Ssal-bap (Cooked White Rice) Chaeso-gimbap (Vegetable Gimbap) Bibimbap (Bibimbap) Kimchi-bokkeum-bap (Kimchi Fried Rice) Hobak-juk (Pumkin Porridge) Tteokguk (Sliced Rice Cake Soup) Tteok-bokki (Stir-Fried Rice Cake) A Gold Mine of Vitamins, Kimchi and Fermented Foods Baechu-kimchi (Kimchi) Oi-sobagi (Cucmber Kimchi) Kkakdugi (Diced Radish Kimchi) Geot-jeori (Fresh Kimchi_Korean Salad) Kimchi-jeon (Kimchi Pancake) Dubu Kimchi (Stir-fried Kimchi with Tofu) Kimchi-jjigae (Kimchi Stew) Doenjang-jjigae (Soybean Paste Stew) Nutritious Snacks and Desserts That Boost Your Happiness Sujeonggwa (Cinnamon Punch) Patbingsu (Korean Shaved with Sweet Red Bean) Hotteok (Pan-fried Sweet Pancake) Yaksik (Sweet Rice with Nut and Jujubes) Index

Simple and Straightforward Korean Food Recipes 53 Representative Food Recipes: Representations and Characteristics of Korean Food Healthy Korean Foods: No MSG or Chemical Seasoning are Included The Korean Food Foundation and Hollym have published 『53 Korean Foods You Have to Try』 which introduces variety of Korean foods that are easy to make and rich in nutrition. The menus selected here are representations and characteristics of Korean cuisine. The recipes are healthy and simple to prepare. The cooking method is also quite simple and straightforward, so those attempting to make Korean food for the first time will not be met too many difficulties during cooking once the ingredients are ready. This book is divided into seven sections and each section is organized by the main ingredients. Moreover, any kind of chemical or artificial seasoning (e.g. MSG) is not included in the recipe. One can then enjoy the true, Korean flavor and original taste of the ingredients. Also, most of the ingredients that are introduced in this book are easily found in almost every grocery store. Moreover, one can adjust the level of spiciness and saltiness of the seasoning to one’s taste. By publishing this book, we hope more people become more aware of Korean food and will enjoy it.