Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls the essential taste of Korean cuisine. For years Hooni Kims...
Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls the essential taste of Korean cuisine. For years Hooni Kims...
Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls the essential taste of Korean cuisine. For years Hooni Kims food has earned him raves, including a Michelin Star--the first ever awarded to a Korean restaurant--for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes.
My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and
Chýba alebo je nepravdivý niektorý dôležitý parameter? Uvedené informácie sú len orientačné, pred nákupom vo vybranom obchode odporúčame overiť, že predávaný model má kľúčové vlastnosti podľa vašich požiadaviek. Aj keď sa snažíme o maximálnu presnosť informácií, bohužiaľ nemôžeme zaručiť 100% správnosť. Ceny produktov sú vrátane DPH.
