Korean Cuisine by Young Sook Choi

From the Publisher

Korean Cuisine offers many easy to follow and popular Korean dishes. All the procedures and steps for cooking are presented in a clear and concise manner, utilizing contemporary home cooking methods anyone can follow. In addition, the bilingual translation provides for a broad community of interest. Following popularity of Chinese Cooking Made Easy, Thai Cooking Made Easy, Japanese Cuisine, Vietnamese Cuisine, and Mexican Cooking Made Easy, We are proud to present another wonderful addition to one of our most popular series,"International Cuisine."

Known for its sumptuous array of cool and spicy pickles, the richly aromatic barbeques, and the boldly flavored red-hot spicy stews, Korean cuisine is one of the most fascinating cuisines in the world today. Ms. Choi, owner of the famous Woo Lae Oak restaurants in cities around the U.S. and Korea, has selected a kaleidoscope of over 79 sensational recipes in this fabulous collection. In addition to the most popular Korean dishes, such as Korean Barbeque, Kimchi Stew, and Spicy Cucumber Salad, a wide range of less familiar Korean dishes can be found here—from Dungeness Crab Crepes, Spicy Octopus, to Ginseng Chicken Soup, Five Grain Rice, to traditional desserts and teas, such as Persimmon Punch and Ginseng Tea.

Most of the recipes are easy to follow, with special sections on frequently used ingredients, seasonings, condiments and special sauces. This is a wonderful addition to Wei-Chuan’s "International Cuisine Series" and it is sure to become another "must-have" for those who are still discovering the wonders of Asian cuisine.

About the Author:
Ms. Young Sook Choi is a second generation family owner and operator of the famous Woo Lae Oak restaurants in the U.S., these restaurants have been instrumental in popularizing Korean cuisine in the U.S. During the 1980’s, when she became more integrally involved in the overall management of the restaurants, she determined it was time to re-evaluate Korean cuisine from a "modern" perspective. Her success can be seen by the growing popularity of her restaurants in major cities—Los Angeles, Beverly Hills, New York, and another expected to open in London. This book has long been a dream of hers—she hopes that with this book, she may share her years of experience and enjoyment of this wonderful culinary tradition with a wider audience.

From the Author:
I believe that all knowledge must be shared in order to progress. The contents of this book, for which I have made my best efforts through several years, can only be improved with the reader’s contributions, and I welcome readers’ comments in that regard.

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