rcs@byucsc.UUCP (Shin Roxann C Moore ) (02/18/85)
I am an American married to a Korean. I would love to have any of your Korean recipes to serve for dinner. Thanks in advance. Roxann C. M. Shin
lazeldes@wlcrjs.UUCP (Leah A Zeldes) (02/26/85)
{I tried to post this once before, and it didn't seem to work -- if you've seen
it twice, sorry.}
I'm also interested in tips on Korean cooking. It looks as if it ought to be
easy -- or at least less complicated than, say, Chinese cooking, but my
attempts have turned out less than terrific.
I have two cookbooks which contain Korean recipes: "The Art of Korean Cooking,"
Harriett Morris, Charles E. Tuttle Co., Inc., Rutland, Vt., 17th printing, 1983,
and "The Encyclopedia of Asian Cooking," Jeni Wright, ed., Octopus Books Ltd.,
London, 2nd printing, 1982. Neither of them explains Korean menus -- i.e.
what's in all those little dishes?
I'm particularly intersted in information about and recipes for all the little
side dishes that come with Korean food when you order it in restaurants.
We typically get a couple of kinds of kim chee, several kinds of pickles and
other vegetable dishes, and also strange things we can't identify. There's
a kind of shredded, dried, red fish, and another kind of crunchy fish that
we haven't been able to get names for. We've also been served chunks of beef
that taste rather like pot roast, and potatoes that seemed as if they'd been
cooked with it.
If anyone has recipes or cooking tips for bool gogi, san juk, bi bim bop and
chap chae, I'd also be interested. And fried mandu too.
--
Leah A Zeldes
...ihnp4!wlcrjs!lazeldes