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Korean Cuisine: Li Hua
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Compared to other ethnic cuisines, Korean cookbooks in English are inadequate and hard to find. Raised in Korea, but having lived and traveled around the world for 35 years, author Hi Soo Shin Hepinstall sadly realized that the richness of Korean cuisine was little known to the outside world, and even to modern Koreans. Growing Up in a Korean Kitchen is the first comprehensive and systematic Korean cookbook available in English, grounded in tradition and adapted for today's kitchens.
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Most peculiar about Korean cuisine... is its way of pickling instead of cooking vegetables. Pickled vegetables in Korean is kimchi, a term anyone visiting Korean restaurants will learn fast. Literally kimchi is just the word for vegetables; but pickling is so predominant that even for the Koreans, kimchi also means pickled vegetables and they only specify the preparation if it is other than pickled.
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Boiled rice is the staple of Korean cuisine. Most people use sticky rice, which sometimes has beans, chestnuts, sorghum, red beans, barley or other cereals added for flavor and nutrition. Juk is thought of as highly nutritious and light. Many varieties of juk exist, for example, juk made of rice, red beans, pumpkin, abalone, ginseng, pine nuts, vegetables, chicken, mushrooms and bean sprouts.
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The Koreans are proud of their nutritious cuisine. Se Ra Bel Korean Restaurant has encompassed this unique culinary culture in its extensive menu. Sample authentic Korean delicacies like Korean BBQ, Kimchi and many others prepared by […]
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Emory students with an appreciation for fairly priced and authentic Asian cuisine can find culinary satisfaction at So Kong Dong, a lively Korean tofu house just off Buford Highway. via The Emory Wheel
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Li Hua