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Jonchaeyori Appetizers
Gheran Chim_ Silky Egg Custard Paeju Gui_ Grilled Scallops with Sesame Salt Sahmchi Whe_ Fresh Tuna with Hot and Sweet Vinaigrette Ojing-o Chomuchim_ Squid with Hot and Sweet Vinaigrette Muk_ Molded Acorn Jelly with Seaweed and Seasoned Soy Sauce Sengson Jon_ Pan-grilled Fish with Egg Hobak Jon_ Pan-grilled Zucchini with Egg Haemul Pajon_ Scallion Pancakes with Oysters Bindaetok_ Mung Bean Pancakes with Clams and Shrimp Haepari Nengche_ Jellyfish Salad with Mustard Oisun_ Stuffed Cucumber with Beef and Egg Strips Tokboki_ Stir-fried Rice Cake Slices with Beef and Mushrooms Gujolpan_ Nine-Ingredient Wraps * Jidan_ Yellow and White Egg Pancakes Dubu Tofu (Bean Curd) Yangnyom Dubu_ Seasoned Tofu 1 Tofu with Seasoned Soy Sauce 2 Tofu with Marinated Pollack Roe 3 Tofu with Marinated Oysters Dubu Jorim_ Braised Tofu with Soy Sauce Dubu Jijim_ Seared Tofu with Crispy Crust Kimchi Marinated Cabbage Baek Kimchi_ White Cabbage with Garlic and Ginger Baechu Kimchi_ Cabbage with Chili Flakes and Small Salted Shrimp Oi Sobagi_ Stuffed Cucumber with Wild Leek and Chili Flakes Kaktugi_ Radish Cubes with Garlic and Chili Flakes Bossam Kimchi_ Wrapped Cabbage with Oysters, Pine Nuts and Pear * Chapsalpul_ Sweet/Glutinous Rice Liquid (binding agent) Namul Marinated Vegetables Sukju Namul_ Bean Sprouts with Sesame Salt Kong Namul_ Soybean Sprouts with Sesame Salt Miyok Muchim_ Seaweed Salad with Vinaigrette Sigumchi Namul_ Spinach with Sesame Oil and Lemon Juice Gosari Namul_ Bracken Sprouts with Garlic and Sesame Oil Chi Namul_ Marinated Wild Aster Bosot Bokum_ Stir-fried Mushrooms with Salt Gamja Bokum_ Stir-fried Potato Strips and Green Chili Ssam_ Lettuce Wraps with Seasoned Soybean Paste Musengche_ Sweet and Sour Radish Salad Hobak Chim_ Steamed Zucchini with Seasoned Soy Sauce Putgochu Chim_ Steamed Green Chilies with Flour Coating Asparagus Muchim_ Asparagus with Seasoned Chili Paste Sukat Muchim_ Chrysanthemum Leaves with Seasoned Chili Paste Doraji Namul_ Bellflower Roots with Chili Vinaigrette Oi Namul_ Cucumber with Seasoned Chili Paste Mitbanchan Salty Side Dishes Bugo Muchim_ Shredded Dried Pollock Bang-opo Gui_ Grilled White Bait Sheets Oeriguljot_ Marinated Oysters with Ginger, Radish and Chili Powder Jangjorim_ Shredded Beef with Green Chilies in Soy Sauce Marunsaewu Bokum_ Stir-Fry of Dried Shrimp with Perilla Seed Oil Myolchi Bokum_ Stir-Fry of Dried Anchovies with Green Chilies Gui Grilled Meat & Fish Bulgogi_ Grilled Beef with Soy Sauce and Sesame Marinade Galbi Gui_ Grilled Short Ribs with Soy Sauce and Sesame Marinade Sanjok_ Skewered Beef with Mushrooms and Carrots Samgyopsal Gui_ Grilled Pork Belly with Hot and Sweet Marinade Cholpan Gui_ Tabletop-grilled Meat, Tofu and Vegetables Daeha Jijim_ Pan-grilled Whole Shrimp with Chili Flakes Bugo Gui_ Grilled Dried Pollack with Hot and Sweet Marinade Sengson Gui_ Grilled Fish with Salt * Pahmuchim_ Marinated Scallion Strips Chigae & Chim Stews & Braised Meat and Fish Denjang Chigae_ Tofu & Soybean Paste Stew Haemul Tookbaegi_ Seafood Pot with Chrysanthemum Leaves Godung-o Chim_ Braised Mackerel with Radish in Chili Sauce Sengson Chim_ Braised Fish with Radish in Seasoned Soy Sauce Galbi Chim_ Braised Short Ribs with Radish and Shiitake Mushrooms Dak Chim_ Braised Chicken with Soy Sauce and Vinegar Bap & Juk Rice & Porridge GRAINS FOR BAP Bap_ Rice Ogokbap_ Five-grain Rice Giimbap_ Seaweed Rolls of Rice, Beef and Spinach Bibimbap_ Rice with Medley of Vegetables Sangchu Bibimbap_ Rice with Lettuce and Muk (Molded Acorn Jelly) Sengson Bibimbap_ Rice with Grilled Fish, Avocado and Cucumber Dejigogi Bibimbap_ Rice with Grilled Pork and Vegetables Dakjuk_ Porridge with Chicken Jaatjuk_ Porridge with Ground Pine Nuts * Chicken Broth for Juk (Porridge) Guk Soups SOUP BASE Sengson Jiri_ Fish with Chrysanthemum Leaves in Ginger Broth Miyok Nengguk_ Cold Seaweed Soup with Cucumber Miyokguk_ Seaweed Soup with Beef Toranguk_ Taro Root Soup with Kelp and Radish Mooguk_ Radish Soup Jogae Sigumchiguk_ Soybean Paste Soup with Clams and Spinach Yonggae Baeksuk_ Baby Chicken Soup Stuffed with Sweet/Glutinous Rice Tokguk_ Beef Bone Soup with Rice Cake Slices Guksu (Myon) Noodles Nengmyon_ Cold Noodles with Medley of Toppings in Beef Broth Bibim Nengmyon_ Cold Noodles with Medley of Toppings and Spicy Sauce Haemul Jengbanguksu_ Seafood and Noodle Platter Japche_ Clear Noodles with Beef and Vegetables Janchi Guksu_ Party Noodles Husik Desserts Yongun Jongua_ Candied Lotus Roots Gaam_ Persimmons with Honey and Lime Juice Baesuk_ Pears with Peppercorn in Ginger Broth Whache_ Watermelon Puree with Apple Slices Goon Goguma_ Baked Sweet Potatoes with Dark Brown Sugar Patjuk_ Red Bean Puree with Sweet/Glutinous Rice Balls Sujongua_ Semi-dried Persimmons with Cinnamon in Ginger Broth Yaksik_ Sweet/Glutinous Rice with Chestnuts and Dates Songnyu Muk_ Pomegranate Jelly Chilled Oranges with Yujachong (Citrus Fruit Preserve) |
저자 소개
저자: 김영자
요리연구가이자 요리 전문 칼럼니스트다. 서강대학교 영문학과 졸업 후 미국으로 갔다. 그곳에서 패션스쿨을 졸업하고 10여 년간 패션계에 종사하다 요리의 매력에 빠져들어 New York Restaurant School, 황혜성 요리 학원, 피렌체의 Giuliano Bugialli Cooking School, 파리의 Ritz-Escoffier Cooking School 등 유수의 요리학교를 다니며 요리의 기본을 배웠다.
뉴욕과 그 근교의 여러 레스토랑에서 실력을 쌓은 후 1993년부터는 요리연구가로 활동하며 한인들에게는 서양요리를, 서양인들에게는 한국요리를 가르치고 있다. ‘Queens’, ‘Fort Lee’ 등의 케이블TV에서 요리 프로그램 진행을 맡았고, 자유기고가로서 뉴욕판 한국일보와 중앙일보 등에 '김영자의 요리교실', '레스토랑 리뷰' 등을 연재하기도 했다. 현재는 한국일보에 '맛의 여행'이라는 칼럼을 쓰고 있다. 저서로는 서양 음식명의 유래, 배경, 양념의 용도 등을 소개한 책 『서양요리』(한림출판사, 1995)가 있다.
한국요리의 세계 전파를 사명으로 삼고서, 현재 뉴욕에 거주하며 요리연구가이자 칼럼니스트로서 활동 중이다.
Yongja Kim is a gastronomy journalist and has been a cooking instructor since 1993 in New York and its surrounding region. She has also hosted food shows for cable television networks. In 1995, she was the first person to write a comprehensive guide and cookbook on Western food (Food of the West) in Korean language. The present book, Korean Cuisine, was written to share with the world the enticing flavors and health benefits of the food of Korea.
뉴욕과 그 근교의 여러 레스토랑에서 실력을 쌓은 후 1993년부터는 요리연구가로 활동하며 한인들에게는 서양요리를, 서양인들에게는 한국요리를 가르치고 있다. ‘Queens’, ‘Fort Lee’ 등의 케이블TV에서 요리 프로그램 진행을 맡았고, 자유기고가로서 뉴욕판 한국일보와 중앙일보 등에 '김영자의 요리교실', '레스토랑 리뷰' 등을 연재하기도 했다. 현재는 한국일보에 '맛의 여행'이라는 칼럼을 쓰고 있다. 저서로는 서양 음식명의 유래, 배경, 양념의 용도 등을 소개한 책 『서양요리』(한림출판사, 1995)가 있다.
한국요리의 세계 전파를 사명으로 삼고서, 현재 뉴욕에 거주하며 요리연구가이자 칼럼니스트로서 활동 중이다.
Yongja Kim is a gastronomy journalist and has been a cooking instructor since 1993 in New York and its surrounding region. She has also hosted food shows for cable television networks. In 1995, she was the first person to write a comprehensive guide and cookbook on Western food (Food of the West) in Korean language. The present book, Korean Cuisine, was written to share with the world the enticing flavors and health benefits of the food of Korea.
사진: Erin Gleeson
Erin Gleeson is a food photographer who currently lives and works in New York City. Her photos have been published by Gourmet Magazine, The New York Times and the James Beard Foundation. She is an adjunct professor of photography at the Fashion Institute of Technology in NYC.
품목정보
- 발행일
- 2009년 08월 24일
- 쪽수, 무게, 크기
- 224쪽 | 1030g | 240*230*20mm
- ISBN13
- 9788970844060
출판사 리뷰
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각 장마다 아름답게 펼쳐지는 한국요리의 향연!
음식은 한 나라의 삶과 문화를 대표하는 상징이다. 한식은 맛과 멋을 모두 갖춘 자랑스러운 우리의 식문화이지만, 그 우수성에 비해 그동안 세계에 널리 알려지지 못했다. 우리가 한식 홍보라든지 세계화에 별 노력을 들이지 않은 탓이다. 물론 몇 년 전부터 외국의 유명 언론들이 한국요리의 우수성과 가치에 주목하고 있으며, 한식의 맛에 반해 직접 요리를 만들어 즐기고자 하는 외국인들도 점점 늘고 있는 추세다. 하지만 이런 관심을 뒷받침해줄 관련 서적이나 시설 등은 턱없이 부족한 게 현실이다. 이런 안타까운 상황을 누구보다도 잘 알고 있는 사람이 있다. 바로 요리연구가 김영자다. 독일과 뉴욕에 근거지를 둔 오랜 외국 생활 중 유수의 요리학교를 수료한 김영자는 많은 외국인들을 한식의 세계로 인도했다. 그 과정에서 제대로 된 영어 한국요리책의 필요성을 절감하였고, 이 책을 준비하게 된 것이다. 《Korean Cuisine》은 초보자도 쉽게 요리할 수 있도록 간결하면서도 핵심을 꼭 짚어주는 레시피를 담아 한식이 만들기 복잡하고 어려운 요리라는 선입견을 없애준다. 전채 요리, 두부 요리, 김치, 나물, 밑반찬, 구이, 찌개와 찜, 밥과 죽, 국, 면, 후식 등 총 11개 장으로 구성된 이 책은 중간 중간 추석, 제주도의 해녀 등 한국 문화에 대한 친절한 설명도 실어 독자들의 더 깊은 이해를 돕고 있다. 권말에는 한식 대접 방법, 한국 식탁에서의 에티켓, 샘플 메뉴 등도 실었다. 세계적으로 유명한 요리사 장-조르주 봉에르슈텐(Jean-Georges Vongerichten)이 추천사를 썼고, 뉴욕에서 활동하고 있는 음식 사진 전문 포토그래퍼 에린 글리슨(Erin Gleeson)이 요리를 촬영하여 맛깔스러운 한식의 미를 더욱 살려주었다. Korea is a country surrounded by water, so we have developed a vast array of seafood dishes. As it is also very mountainous, we have always had a penchant for meat since ancient times. Like our tough terrain and extreme weather, which is arctic cold in winter and steaming hot in summer, our food is bold and never shy of flavor. Korean food is easy to prepare. Whether cooking in a pot with broth or marinating the meat and vegetables, the key is just adding a few spices before or after cooking. The marinade we use ― the combination of soy sauce, chili or soybean paste, and sesame oil, sesame seeds and sugar ― is so delicious; you can make a dish full of flavor with ordinary ingredients. Korean food is exotic and healthy. A wide range of vegetables, some more unusual than others, soy products like Dubu(Tofu), which is packed with protein, and sea products like seaweed and kelp make korean food very unique and light without additional effort. The cookbook, 《KOREAN CUISINE》 shows you the cooking method in a very simple and clear way. It eliminates the idea that Korean food is difficult and complicated to make. It covers the entire range of the cuisine from Appetizers, Dubu, Kimchi, Vegetables, Condiments, Grilled and Braised Meat and Fish, Rice, Soup, Noodles to Desserts. This book also introduces you the tradition and culture related to our food which will give readers a better understanding of Korea. The chapters; 'How to Serve Korean Food', 'Korean Dining Etiquettes' and 'Sample Menus' will help you to easily become familiar with Korean food. The world famous chef Jean-Georges Vongerichten wrote the foreword for this book and photographs were done by Erin Gleeson in New York. |
