Korean Cuisine 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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