K FOOD: 한국의 맛의 비밀 5권 - 졸이기. 삶기. 찌기 K FOOD: Secrets of Korean Flavors Part 5: Simmering. Boiling. Steaming
ISBN 9781635190366
Language English
N. of Pages 235쪽
Size/Weight 188 * 245 mm
Author/Editor 행복이가득한집 편집부
Publisher 공앤박
Date of Publication 2021년 09월 30일
Country of Origin Korea
ISBN 9781635190366
Language English
N. of Pages 235쪽
Size/Weight 188 * 245 mm
Author/Editor 행복이가득한집 편집부
Publisher 공앤박
Date of Publication 2021년 09월 30일
Country of Origin Korea
ISBN 9781635190366
Language English
N. of Pages 235쪽
Size/Weight 188 * 245 mm
Author/Editor 행복이가득한집 편집부
Publisher 공앤박
Date of Publication 2021년 09월 30일
Country of Origin Korea
<KR>
〈케이 푸드: 한국 맛의 비밀: 5부, 끓이고, 찌는 〉
한식을 해석하는 데 가장 중요한 코드 중 하나는 단단한 재료와 국물을 함께 먹는 혼합 시스템인 '습식'입니다. 국, 찌개, 전골 등 국물로 대표되는 국물 음식과 국수, 라면 등 국수, 떡, 찜 등 오랜 시간 찐 음식을 살펴봤습니다.
<ENG>
〈K FOOD: Secrets of Korean Flavors: Part 5, Simmering, Boiling, Steaming〉
One of the most important codes for interpreting Korean food is the "wet culture," a mixed system of eating solid ingredients and broth together. Soup food represented by broth, such as soup, stew, and hotpot, and noodles, such as noodle soup and ramen, and foods that steam for a long time, such as rice cake and steamed foods were examined.
<FR>
〈K FOOD: Secrets of Korean Flavors: Partie 5, mijoter, bouillir, cuire 〉
L'un des codes les plus importants pour l'interprétation des aliments coréens est la « culture humide », un système mixte de consommation d'ingrédients solides et de bouillon ensemble. On a examiné les soupes représentées par le bouillon, comme la soupe, le ragoût et le pot chaud, et les nouilles, comme la soupe de nouilles et les ramen, et les aliments qui font cuire longtemps, comme le gâteau de riz et les aliments cuits à la vapeur.
목차
〈K FOOD: Secrets of Korean Flavors: Part 5, Simmering, Boiling, Steaming〉
Prologue
Simmering, Boiling and Steaming
Korea: A Nation of Broth
Simmering Soup
A Nation of Broth: Guk, Tang, Jjigae and Jeongol
Soup Dishes of the Royal Court
Guk: From the Cradle to the Grave
The Hidden Science of a Rich Broth
Ingredients for Making Broth
Boiled, Brewed and Stewed: Gomtang and Seolleongtang
The Old Gukbap Restaurants of Seoul
Korea: The Nation of Spoons and Chopsticks
Simmered Down: Yeot, Jocheong and Go
The Story Behind Sot
Boiling Noodles
Noodles, Broth, and the Koreans
Regional Noodle Dishes of Korea
Naengmyeon: A Mysterious, Indescribable Dish
In Search of Ramyeon (Instant Noodles)
A Timeline of Korean Ramyeon
Steaming Rice Cakes and Dishes
Seon and Jjim: The Slowest of Slow Foods
A Humanistic Approach to Tteok
The Beauty of Royal Rice Cake
Popular Tteok (Rice Cake) of Today
Tteoksal: Carved Out of Life Itself
Tteokbokki, a Nation’s Favorite
Everyday Korean Dishes Made by Simmering, Boiling and Steaming
