동영상으로 보는 한식 레시피 일러스트로 표현한 한식과 그 이야기. 10여 년의 미국 유학 생활을 통해 자연스럽게 체득할 수밖에 없었던 영화감독 조연진의 한식을 보라콩 작가의 아름다운 일러스트와 함께 표현한 36가지 한식 레시피 “BOP”입니다. 한식 소개는 한국인에게 아주 소중한 밥을 친구에게 알리고 싶은 이야기를 담아 박수현 작가가 소개합니다. 밥은 하나의 음식을 넘어 인사이자 약속이자 사랑입니다. 이 사랑을 한식을 사랑하는 사람들과 나누고자 만들어진 BOP은 외국인을 위해 영어로 쓰였습니다. 하지만 비영어권 사람들도 이해하기 쉽도록 쉬운 영어로 쓰였으며 요리 순서를 일러스트로 표현해 이해를 도왔고 더불어 음식 만드는 과정을 1분 30초 내외의 짧은 영상으로 만들어 책과 함께 볼 수 있도록 했습니다. 이 책은 조금은 한식의 기본 조리과정에서 벗어나 있습니다. 한국 외에서 구하기 어려운 재료는 빼고 조리 과정도 삶는 과정 대신 짧게 볶는 것으로 대신했습니다. 한식 재료 표기는 기본적으로 로마자 표기를 따랐지만 한식 이름은 외국인이 발음하기 편리한 방식을 선택했고 된장, 고추장, 김치 등 한국 고유의 것들은 이름 그대로 사용했습니다. 음절이 시작하는 부분은 항상 대문자를 사용해 구분을 쉽게 했습니다. 첫 번째 장은 혼자 먹어도 충분히 즐기며 먹을 수 있는 음식을, 두 번째는 일상적으로 먹는 음식이지만 힘을 주는, 세 번째는 손님을 초대해 먹어도 손색없는 그리고 마지막 장에는 간편식품을 이용한 음식을 선보였습니다. BOP은 한식을 사랑하는 사람들을 한식 요리사로 만드는 특별한 책입니다. Introducing BOP! A collection of 36 Korean recipes expressed through the beautiful illustrations of Borakong and the culinary expertise of film director Jo Yeonjin, who naturally acquired a deep appreciation for Korean cuisine during her ten years of studying in the United States. Also presented by author Park Suhyun, shares the precious stories of Korean food, especially the significance of BOP, with friends. In Korean culture, BOP is more than just food; it is a form of greeting, a promise, and an expression of love. BOP was created to share this love with Korean food enthusiasts and is written in English for an international audience. The language used is simple, making it easy for non-native English speakers to understand. The recipes are accompanied by illustrations to aid comprehension, and each cooking process is captured in short videos of about 1 minute and 30 seconds, which can be viewed alongside the book. This book deviates slightly from traditional Korean cooking methods. So ingredients that are hard to find outside Korea are omitted, and Some cooking processes have been adapted to use quick stir-frying methods instead of boiling. The names of Korean ingredients are written using Romanization, but familiar Korean terms like doenjang, gochujang, and kimchi are used as they are. To make reading easier, the first letter of each syllable is capitalized. The first chapter features dishes that can be fully enjoyed even when eaten alone, the second chapter presents everyday foods that provide energy, the third chapter includes dishes that are perfect for hosting guests, and the final chapter showcases meals made using convenience foods. BOP! is a unique book designed to transform Korean food lovers into skilled Korean chefs.

저자 : 조연진 요리를 좋아하고 친구들과 함께 식사하는 것을 좋아하는 연진은 영화감독이기도 하다. 그녀는 9살 때 처음으로 달걀 프라이를 만들었고, 그 이후로 솜씨 좋은 어머니를 보면서 요리 기술을 익혀 왔습니다. 해외에서의 9년간의 영화 공부를 통해 그녀는 더욱 열정적인 음식 애호가로 변모했습니다. YeonJin loves cooking and sharing meals with friends, is also a film director. She made her first fried egg at the age of nine and has since honed her culinary skills under the guidance of her talented mother. Nine years of studying abroad for film further transformed her into a passionate food lover. 저자 : 박수현 박수현 작가는 54개국을 여행하며 역사와 문화에 관한 책을 쓰면서 8년째 여행서점을 운영하고 있다. 그녀는 흥미롭고 이해하기 쉬운 이야기를 통해 한국을 소개하는 것을 목표로 하고 있습니다. Soo writes books about history and culture, has traveled to 54 countries and has been running a travel bookstore for eight years. She aims to introduce Korea through engaging and easy-to-understand stories. 저자 : 보라콩 아름답고 따뜻한 그림으로 유명한 초등학교 교사인 작가 보라콩은 부드럽고 차분한 성격을 작품에 담아내며 보는 이들에게 편안함을 선사하고 좀 더 가까이 다가가도록 합니다. 그녀의 새 작품은 이전 책인 "Korean Food 102"와는 다른 그림을 선보입니다. An elementary school teacher known for her beautiful and warm illustrations, the author imbues her gentle and soothing personality into her art, offering a sense of comfort and inviting viewers to take a Closer look. Her new work showcases a different style compared to her previous book, Korean Food 102.

Table of Contents This Book is Ingredients in the Korean’s Refrigerator Enjoying Food Alone B. BEAM BOP KIM BOP KIM CHI BOKE’EM BOP DUCK KOOK GO MYUNG JOHN CHI KOOK SUE YOOK SUE JJOL MYUN Culinary Delights for Esteemed guests BECK PHAN BOP ME YUCK KOOK NA MOOL GO DOONG UH GOOEY KIM CHI G. GAY SOON DOO BOO G. GAY DWAYNE JANG G. GAY O. E. NANG KOOK BOO DAY G. GAY DOO BOO KIM CHI O. JIMGO BOKE’EM O. E. KIM CHI GAY RON JIM GAY RON MOLLY Small yet Precious moments JOP CHAY MO’DIM JUN HEM MUL PA JUN SO BOOL GO GEE SO GAL B. JIM SAHM GYUP SAL GOOEY SAHM GYUP SAL DOCK GAL B. SAHM GAY T’ONG J. YOOK BOKE’EM Swift and Effortless BUL DAK RAMEN RA MYUN BUN SIK MAHN DOO UH MOOK DUCK BOKE E. SOON DAY HO DUCK Index

B.BeamBop
B.BeamBop is a delightful dish made with rice, a variety of vegetables and a flavorful GoChewJang(red pepper paste). In this version, we’re focusing on the vegetable-centric variation and leaving out the meat, making it perfect for a plant-based meal. You can choose whatever vegetables you like to make it your own. If you prefer mild flavors, it’s still tasty without the GoChewJang. p18

KimBop
In Korea, school picnics are like festivals where everyone enjoys KimBop. KimBop is like a Korean-style sandwich, substituting rice for bread and adding meat and a variety of vegetables instead of ham and lettuce. While it might look easy to make, perfecting KimBop really takes some skill, so don’t underestimate it. Each household puts its own spin on the ingredients, resulting in unique flavors. Here, I’ll share my mom’s recipe, which includes minced meat seasoned with a touch of sugar and soy sauce for a subtle BoolGoGee flavor. p20

GoMyung
GoMyung, or garnishes, are essential elements added to food to enhance its appearance, flavor and texture. They serve to make the dish visually appealing, highlight its colors and shapes and contribute to its overall taste. Common garnishes include mushrooms, beef, dried laver, green onions and eggs. Eggs prepared as garnishes are often referred to as “JiDan.”
Garnishes may also feature stir-fried minced beef or mushrooms seasoned with soy sauce, adding depth and richness to the dish. Korean egg JiDan involves separating egg whites and yolks and cooking them separately. Achieving thin, delicate egg sheets can be challenging, so a bit of starch powder is often added to firm them up.
These garnishes are typically prepared for special occasions and festive dishes, such as braised ribs, DuckKook and JopChay elevating the dining experience and adding a touch of elegance to the meal. p26
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BeckPhan

BeckPhan truly captures the heart of traditional Korean dining.a beautiful balance of rice and an assortment of side dishes. At the core of this culinary treasure, are rice and KimChi, those essential staples, surrounded by a vibrant mix of veggies, savory stir-fries and comforting soups. These diverse dishes blend flavors, textures and nutrients for a truly enriching meal experience. BaekPhan is more than just a meal; it’s a beloved tradition, a moment shared with loved ones, celebrating Korea’s rich and varied culinary history.

Here in Korea, the classic meal setup includes rice, soup and BonChon(avariety of side dishes). On my birthday, I treat myself to a nourishing bowl of seaweed soup packed with fresh, seasonal ingredients. Here’s a peek at my go-to dishes: along with aromatic rice and a hearty soup. I enjoy two types of veggies and some grilled fish. Adding to these, I’ve got seasonal greens like bean sprouts and spinach.favorites during celebrations. And no meal is complete without KimChi, with its wonderful variety enhancing every bite. If I get a chance, I’d love to share my KimChi-cooking tips with you sometime! P36

한식 러버를 위한 한식 레시피 한식 러버에서 한식 요리사가 되는 특별한 과정 조연진 작가님의 레시피와 요리 영상, 보라콩 작가님의 아름답고 따뜻한 일러스트, 그리고 박수현작가의 글이 모여 만들어진 이 책은 한식 비빔밥과 매우 흡사하다. 다양한 색깔이 한 그릇에 모이면 비빔밥의 맛과 모양이 완성되듯이 3명의 작가가 자신이 이해하는 한식으로 모든 것을 표현했다. 쌀의 소비가 줄었다고는 하지만 한국인에게 밥은 힘의 원천이다. 그렇기에 "밥 먹었니"라고 인사를 하고 "밥 한번 먹자"라고 약속을 정한다. 이런 밥을 외국인에게 소개한 책이다. 단순히 레시피만을 소개하는 것이 아니고 밥이란 문화 한식이 가지는 문화를 소개하고 있다. 잔칫날 먹는 국수, 가래떡이 장수를 뜻하고 떡국떡은 엽전 모양으로 잘려 있어 부귀를 뜻한다고 말이다. 한식을 영어로 설명하기는 쉽지 않다. 일일이 재료명을 알기도 그렇고 튀겨야 할지 살짝 볶아야 할지 어려울 수 있다. 이 책을 통해 어려움을 해소하고 내가 아는 외국인 친구에게 자랑스럽게 한식을 소개할 수 있다. This book, created through the collaboration of Jo Yeonjin's recipes and cooking videos, BoraKong's beautiful and warm illustrations, and Park Suhyun's writing, is very much like Korean bibimbap. Just as various colors come together in one bowl to complete the taste and appearance of bibimbap, the three authors have expressed everything they understand about Korean cuisine. Although rice consumption has decreased, rice remains a source of strength for Koreans. That is why greetings often include "Have you eaten?" and promises are made with "Let's have a meal together." This book introduces BOP and Korean cuisine to foreigners. It not only presents recipes but also explores the cultural significance of BOP and Korean food. For example, noodles are eaten on festive days, garaetteok symbolizes longevity, and sliced ttok shaped like coins symbolize wealth. Explaining Korean cuisine in English is not easy. It can be challenging to know all the ingredient names and whether to fry or lightly stir-fry. This book helps to alleviate those difficulties and allows you to proudly introduce Korean cuisine to your foreign friends.