HOME
COVER STORY
CATERING STAR
FOOD CULTURE
E-ZINE
FASHION INFORMATION
FOOD CULTURE
Korean Chili Paste Spicy Chicken (Mae-un Dak Gui)
I am not by nature, one who measures carefully when cooking Korean food. I add and taste and adjust as I go along, so when I began posting Korean recip
Pork with Kimchi and Tofu
Reprinted with the express permission ofTuttle Publishing, a member of the Periplus Publishing Group. Serves 4 Oil, for frying 7 oz (200 g) Chinese Cab
Korean Spicy Green Onion and Beef Soup (Yuk-Gae-Jahng)
This is my mother-in-law’s signature dish. In her hands, simple ingredients of beef, green onions, chili powder and garlic become something complex,
Korean Burritos
Courtesy of Joanne Choi, WeekofMenus Serves 4 (but easily expandable…make your own burrito bar.) 1 lb Korean marinated flank steak, cooked and rested
Dried Persimmon Punch (Sujeonggwa)
Reprinted with the express permission ofTuttle Publishing, a member of the Periplus Publishing Group. Serves 4 2 in (5 cm) fresh ginger root, peeled an
Korean Chicken Noodle Soup (Dahk Kahl Gooksoo)
Courtesy of Joanne Choi, WeekofMenus This Korean soup uses a couple of skills that are good to master. One is making a suitable soup stock and the othe
Home
Previous
12
13
14
15
16
17
18
Next
Last Page
Copyright © 2000-2018.
New Asian Restaurant News
All rights reserved.