Description

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This Book contains recipes for Korean salads, cold appetizers, sauces, and gives recommendations for cooking the popular kimchi dish in Korea. The BOOK is intended for all those interested in Oriental cuisine.Contents:

• Salads
• Carrot salad.
• Salad of carrots with onions.
• Tomato salad.
• Eggplant salad with garlic.
• Salad of young red pepper.
• Salad of young red pepper.
• Shrimp salad in brown sauce.
• Cucumber salad.
• Salad of fresh cucumbers and herbs.
• Salad of cucumbers and herbs.
• Pickled parsley salad.
• Fresh parsley salad.
• Zucchini salad.
• Fresh radish salad.
• Radish salad.
• Braised radish.
• Red radish salad.
• Spicy radish salad.
• Fresh cabbage salad.
• Cabbage salad.
• Spicy salad with Chinese cabbage.
• Chinese cabbage with cream sauce.
• Kimchi
• Young cabbage kimchi.
• Red cabbage kimchi.
• Cabbage kimchi.
• Kimchi from young cabbage and radish.
• Kimchi from cabbage and meat.
• Nabakkimchi.
• Parsley kimchi.
• Potato kimchi.
• Pickled greens.
• Ramson with soy sauce.
• Cold snacks
• Cold appetizer of cucumbers.
• Cold beef appetizer.
• Cold appetizer of beef tongue.
• Cold beef.
• Cold appetizer of duck meat.
• Tricolor duck chim.
• Sikkhe from pollock.
• Filled mullet.
• Dried fried cabbage.
• Kajin
• -yangnemzhang sauces.
• Chhokochuzhang.
• Soy sauce with vinegar.
• Shrimp.
• Mustard.
• Samtwechzhan.
• Vegetable.