The Best of Korean Cuisine The Best of Korean Cuisine
Love That
A Site dedicated to Kimchi and Korean cuisine

Korean cuisine has its own distinctive flavors and cooking methods. While China's main meat is pork and Japan's mainstay is fish, beef is Korea's favorite entree. Korean recipes also rely on grains such as barley and buckwheat in addition to rice.

An interesting feature of Korean cuisine is the emphasis on wild roots, fiddlehead ferns, and wild mushrooms, but ginger, chili pepper, garlic, green onions, and fermented bean paste are still the primary flavorings. With over 100 authentic recipes, this cookbook blends the rich diversity of Korean cuisine with the seasonal fare, holiday feasts, and auspicious foods suggested by the lunar calendar. Sample such delicacies as Barbecued Beef Sirloin, Capon with Ginseng and Korean Dates, Azalea Pancakes, and Persimmon Punch.

About the Author

Karen Hulene Bartell is the author of Best of Polish Cooking, Best of Taiwanese Cooking, and Fine Filipino Food (2003), all published by Hippocrene Books. A senior technical writer, she lives in Driftwood, Texas, with her husband.


The Korean Cookbook Reviews
  • Hardcover: 186 pages
  • Publisher: Hippocrene Books (November 2002)
  • Language: English
  • ISBN-10: 0781809290
  • ISBN-13: 978-0781809290
  • Product Dimensions: 8.3 x 5.6 x 0.9 inches
  • Shipping Weight: 9.6 ounces (View shipping rates and policies)

The Best of Korean Cuisine
(Hardcover) by Karen Hulene Bartell