A Taste of Korea: Korean Cooking Made Easy with Authentic Korean Recipes by Sarah Spencer
Requirements: .ePUB reader, 5.4 MB
Overview: Koreans are known worldwide for their obsession with kimchi (their famous fermented cabbage) as well as their grilled meats and barbecue recipes; however, the real world of Korean cooking is much more diverse and flavorful. From fermenting and grilling to braising, frying, drying, stewing and parboiling, Korean cuisine never fails to delight and bring a smile to your face. Served at temperatures from bubbling hot to freezing cold, Korean foods are always nutritionally well-balanced and always a delicious way to mesmerize your taste buds.
Korean cuisine has been strongly influenced by the country’s ancient history, climate of bitterly cold winters and hot, humid summers, and peninsular geography. But while Koreans are justifiably proud of their traditional food, it’s not entirely homegrown. China had a strong influence, as did Japan, which occupied Korea between 1910 and 1945, and there are even a few European elements. For example, Portuguese traders introduced chili peppers to Korea in the 17th century, and by the 18th century they were popular across the country.
Genre: Non-Fiction > Food & Drink
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