Cover -- Contents -- introduction -- pantry notes -- glossary of korean ingredients -- useful utensils for cooking korean food -- appetizers and snacks -- Rice Cake Stick Snack (DDUKBOKGI) -- Pan-Fried Beef in Egg Batter (GOGI JEON) -- Green Onion Pancakes (PA JEON) -- Korean Leek Pancakes (BUCHU BUCHINGAE) -- Kimchi Pancakes (GIMCHI BUCHINGAE) -- Black Sesame Porridge (GGAE JOOK) -- Deep-Fried Squid (OJING-UH TWIGIM) -- Fried Oysters (GOOL JEON) -- soups and hot pots -- Dough Flake Soup with Potatoes (GAMJA SUJEBI) -- Kimchi Dough Flake Soup (KIMCHI SUJEBI) -- Tofu Hot Pot (SOON DUBU) -- Dumpling Soup with Rice Cakes (DDEOK MANDU GOOK) -- Seaweed Soup (MIYEOK GOOK) -- Kimchi Hot Pot (GIMCHI JJIGAE) -- Bean Sprout Soup (KOHNG NAMOOL GOOK) -- small side dishes -- Seasoned Tofu (DUBU JOLIM) -- Sautéed Potatoes and Carrots (GAMJA BOKKEUM) -- Seasoned Spinach (SHIGEUMCHI NAMOOL) -- Sautéed Eggplant (GAJI NAMOOL) -- Seasoned Zucchini (HOBAK NAMOOL) -- Seasoned Mung Bean Sprouts (SOOKJU NAMOOL) -- Deep-Fried Kelp (DASHIMA TWIGIM) -- Chilled Cucumber Soup (OI NAENG-GOOK) -- Seasoned Green Onion Salad (PA MOOCHIM) -- chicken, beef, and pork -- Grilled Chicken (DAK GUI) -- Chicken Skewers with Green Onions -- Spicy Chile Chicken (MAE-UN DAK) -- Seasoned Fried Chicken (YANGNYEOM DAK) -- Barbecued Beef Ribs (GALBI) -- Skewered Beef (SANJOK) -- Barbecued Pork Ribs (DWEJI GALBI) -- Seasoned Sliced Beef (BOOLGOGI) -- Braised Beef Ribs (GALBI JJIM) -- Spicy Sliced Pork (DWEJI BOOLGOGI) -- Soy Stewed Beef (JANG JOLIM) -- fish and shellfish -- Grilled Shrimp (SAEWOO GUI) -- Egg-Battered Alaskan Pollack (DONGTAE JEON) -- Grilled Mackerel (GGONCHI GUI) -- Spicy Eel with Green Onions (JANG-UH GUI) -- Spicy Stewed Mussels (HONG-AP JJIM) -- Sautéed Octopus (NAKJI BOKKEUM) -- Stir-Fried Spicy Dried Squid (OJING-UH-CHAE BOKKEUM) -- kimchi and other pickled things.

Quick Kimchi (MAK GIMCHI) -- Daikon Kimchi (GGAKDOOGI) -- Water Kimchi (DONGCHIMI) -- Cucumber Kimchi (OI GIMCHI) -- Pickled Peppers (GOCHU JANG-AJJI) -- Pickled Garlic (MANEUL JANG-AJJI) -- rice -- Mixed Rice Bowl (BIBIMBAP) -- Red Bean Rice (POT BAP) -- Bean Sprout Rice Bowl (KOHNG NAMOOL BAP) -- Kimchi Fried Rice (GIMCHI BOKKEUM BAP) -- Spicy Sashimi Rice (HWAE DUP BAP) -- Curry Rice (KALEH RICEUH) -- Seaweed Rice Rolls (GIMBAP) -- noodles -- Sweet Potato Noodles (JAPCHAE) -- Noodles with Chicken (DAHK KAL GOOKSU) -- Black Bean Noodles (JJAJANGMYEON) -- Spicy Buckwheat Noodles (BIBIM NAENGMYEON) -- Vegetable Mixed Noodles (YACHAE GOOKSU) -- Killer Spicy Mixed Noodles (BIBIM GOOKSU) -- Feast Noodles (JANCHI GOOKSU) -- sweets and drinks -- Poached Asian Pear (BAESOOK) -- Sweet Spiced Rice (YAKBAP OR YAKSHIK) -- Chilled Cinnamon-Ginger Tea (SOOJONG GWA) -- Watermelon Punch (SOOBAK HWACHAE) -- Hot Ginger Tea (SAENG-GANG CHA) -- Soju Cocktails -- Lemon-Ginger Martini -- Watermelon Chiller -- Apple-Pear Cocktail -- Cranberry Delight -- sauces and other basics -- quick & easy korean menus -- mail-order sources for korean ingredients -- books and resources on foods, cooking, and culture of korea -- index -- A -- B -- C -- D -- E -- F -- G -- H -- J -- K -- L -- M -- N -- O -- P -- Q -- R -- S -- T -- U -- V -- W -- Y -- Z -- table of equivalents.