Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 6 images

Korean Cuisine (English and Mandarin Chinese Edition) Paperback – May 1, 2001

4.4 out of 5 stars 19 customer reviews

See all 2 formats and editions Hide other formats and editions
Price
New from Used from
Paperback
"Please retry"
$40.63 $0.98

Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
click to open popover

Editorial Reviews

From the Publisher

KOREAN CUISINE offers many easy to follow and popular Korean dishes. All the procedures and steps for cooking are presented in a clear and concise manner, utilizing contemporary home cooking methods anyone can follow. In addition, the bilingual translation provides for a broad community of interest. Following popularity of "Chinese Cooking Made Easy," "Thai Cooking Made Easy," "Japanese Cuisine," "Vietnamese Cuisine," and "Mexican Cooking Made Easy," We are proud to present another wonderful addition to one of our most popular series,"International Cuisine."

From the Author

I believe that all knowledge must be shared in order to progress. The contents of this book, for which I have made my best efforts through several years, can only be improved with the reader's contributions, and I welcome readers' comments in that regard.
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Paperback: 96 pages
  • Publisher: Wei-Chuan Publishing; Bilingual edition (May 1, 2001)
  • Language: English, Mandarin Chinese
  • ISBN-10: 0941676803
  • ISBN-13: 978-0941676809
  • Product Dimensions: 10.3 x 7.3 x 0.3 inches
  • Shipping Weight: 12.3 ounces
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #724,583 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
I must admit this book is great for its visual appeal. It makes my mouth water just looking at the pictures. But aside from this, I think the final dishes taste less authentic in my opinion (fyi.. I am Korean) As another reviewer pointed out, the owners of Woo Lae Oak put this book out. Those restaurants are more geared towards the Western palette- food is much, much sweeter and different from what I am used to. If you are looking to emulate the taste of the dishes in Korean restaurants in a Korea-town area of a certain city then these recipes will not give you that..
2 Comments 35 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
I am so excited about this cookbook. For a while I had been struggling to make Korean dishes using an English translation of a cookbook originally published in Korea; the translation was poor, recipes were hard to understand, and ingredients were not well-described and were hard to find. Finally, here is an authentic Korean cookbook that makes sense to an English-speaker like me who did not grow up with this cuisine, that takes the mystery out of the ingredients with clear descriptions and close-up color photos. Korean cuisine makes sense to me now. The recipes in this book are well-written and well-organized, and the step-by-step photos are invaluable. It doesn't hurt that the author is the owner of the world-famous Woo Lae Oak restaurants, which happen to be my husband's and my favorite. My husband, who grew up with Korean food, says the recipes are authentic. All I know is that the recipes work, and Korean cooking is a lot less mysterious now! Highly recommended.
Comment 22 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
this is a great book! I'm chinese american- so korean ingredients are similar to ingredients i'm used to- but at the same time completely different! the ingredient list with pictures in the beginning of the book- greatly helped me in the korean grocery store. ie my best friends mom always had these big bags with a picture of a raw steak on the front. everytime i walked through their pantry- i thought- "man they must need to tenderize a lot of meat." It turns out the "meat tenderizer" is actually beef soup base! And it's REALLY good soup base for those who like to cheat with food prep! i also liked the fact that it had photos of the different kinds of dried seaweed used- because in korean and japanese grocery stores- the seaweed section can make your head spin with all the different choices you have!

i really liked the recipe for chapchae- most of the other korean cookbooks have meat strips or ground meat in them. this one was simple- and if you keep a well stocked pantry you can make this whenever you want! I like to add julienned dried black mushrooms to the recipe as well. the spicy tofu stew with clams is so completely easy to make- and honestly- i leave out the clams and fresh shrimp- and it's still wonderful without! I do like to throw large pink dried shrimp with their heads on- into the soup- primarily because it adds flavor- and because there's a korean restaurant that does the same.

The cooking tips that are found throughout the book are priceless. like throwing in dried anchovies if you don't have anchovy stock. I never knew what to do with those things- and now i do. and despite they're smell and appearance they add wonderful flavor to soups.
Read more ›
1 Comment 18 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I have to say that this is one of the easiest to follow Korean cookbooks out there. And for the reader who reads Korean, and was disappointed that it wasn't Korean, bear in mind that this book was written by owners of the Woo Lae Oak restaurant. And the publishers originally translated this book for Chinese readers who are interested in making Korean food at home. And there are many people who are interested in international foods, and English translations were added. These are great recipes, with pictures showing the different steps. I highly recommend this book as a beginner / intermediate Korean cookbook.
Comment 10 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By A Customer on July 24, 2003
Format: Paperback
I love this book. It's made me buy the whole Wei Chuan collection. These recipes are authentic and simple. Some of the ingredients you will have to go to a Korean market to find. I don't use exact measurements but this book has given me great ideas. Great start if you are serious about mastering Korean cooking.
Comment 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I have to admit, I've only made two dishes out of this book: the ginseng chicken soup (fantastic) and the chap che (also great). I'm not sure why I end up using Quick & Easy Korean Cooking for Everyone (Quick & Easy Cookbooks Series) a lot more than this book. Thumbing through it, this one has a much more thorough collection of sauces and dips, so it's a great reference, but the recipes tend to be a little more involved. Maybe it's how formal the pictures look in comparison to the Quick & Easy book, I'm not sure. Either way, between these two books I feel that I have a relatively good go-to collection of fairly authentic Korean recipes. I would recommend it, just not as a complete stand-alone.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
By Botany Dave on February 7, 2011
Format: Paperback Verified Purchase
This may be my favorite Wei-Chuan Publishing book yet. As someone else said, sometimes the flavour is a bit weak, but I make notes and fix the recipes according to my palate. I enjoy the various flavour combinations given in this book- flavours I've tried to recreate on my own before finding this book, and never quite succeeding. I especially like the wilted beansprout 'salad' using salt, sugar, a hint of sesame oil, and other oil, boiling, etc. ...This is a great book.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews