About This Book

Part 1. A Variety of Beautiful Korean Tables

Regular Meal Table or Bansang
Rice
Soup, Broth, Stew, Korean-Style Chowder
Cooked and Uncooked Vegetables
Boiled or Steamed Dish
Pan-fried or Grill Food
Kimchi

Rice Porridge Table
Porridge
Side-dishes for Porridge

Noodle Table

Tea Table

Liquor Table

Part 2. Korean Food for Four Seasons

Spring
Bibimbap and Wild Scallion Soybean Paste Soup
Glutinous Millet Rice and Mugwort Sweet Rice Cake
Fish Fillet Dumplings and Fine Green Onion Soup

Summer
Chilled Chicken Soup and Barley Balls in Omija Punch
Barley Rice and Rice Wrapped in Lettuce
Young Chicken and Ginseng Soup

Autumn
Five Grain Rice and Chinese Cabbage Soup
Pyster Rice and Taro Soup
Braised Dried Pollack with Radish and Chestnut Sweet Rice Balls

Winter
Rice cake Soup and Leek Bud Brochette with Beef
Beef and Rice Cake Brochette and Buckwheat Jelly
Pan-fried Kinchi Brochette and Citron Punch

Index
Appendix

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