Beautiful Korean Cuisine: Seasonal Dishes

Author: Han Yong-suk
Publisher:
Publish Date: 2006-02-01
Features: Taught by the hands-on guidance of the President of the Korean Food Research Institute. Certificates, diaries, first birthday rings, cooking techniques and insights – these were part of my mother's dowry, handmade for me, and I still treasure them today! While wardrobes, bedding, and tableware have been replaced with the latest trends of the times, the cooking techniques recorded in my mother's notes, such as "making the flavor of my aunt's kimchi" and "using only two scoops of the red ladle from the bathhouse," remain profound culinary insights that only my family can understand. These have become my secret weapons in cooking, often earning praise from others: "This child is both quiet and a great cook." Now, as the daughter of that mother, I too have become a mother of a 20-year-old daughter. My daughter looked at her grandmother's cooking notes and said, "I can't follow them," so I added easy-to-understand annotations, like converting her mother's notes of "500 grams" to "2 cups." I truly hope that when my child reaches my age, she will cherish her mother's cooking notes as much as I do.
The unique Korean culinary culture has long been recognized worldwide. This book is written by Han Yong-suk, the current President of the Korean Food Research Institute and a professor at's Department of Food and Nutrition. She personally teaches the cooking process of each dish, accompanied by high-quality real-life images, warmly presenting scientific seasonal and seasonal eating based on the seasons. It gathers 200 delicious and easy-to-learn beautiful Korean dishes and reveals mysterious recipes and techniques previously undisclosed by the author.
Korea has a unique culinary culture, and the taste and efficacy of Korean cuisine have also been recognized worldwide, especially resonating with our country's dietary habits, making it widely loved by the Chinese people. The author, Han Yong-suk, is currently a professor at's Department of Food and Nutrition and the President of the Korean Food Research Institute. She is also a postdoctoral fellow and visiting professor at the Institute of Food Engineering at the University of Bonn, Germany. She has previously served as a professor at the Department of Food and Life Sciences at Busan University.
《Beautiful Korean Cuisine》gathers 200 representative and delicious dishes from various regions of Korea, taught personally by Professor Han Yong-suk, with corresponding high-quality real-life images. The book showcases the elegant Korean dining table symbolizing various rituals, as well as the basic dishes of daily life that people care about, representative dishes for special occasions, snacks for children threatened by fast food, appetizers loved by husbands, and restaurant-style dishes that can be enjoyed at home and bring surprises. It also reveals mysterious recipes and techniques previously undisclosed by the author.