Beautiful Korean Cuisine -- Beautiful Banquet

Author: Han Yong-suk
Publisher:
Publish Date: 2006-02-01
Features: Taught by hand by the President of the Korea 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 keep them to this day! 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 been my secret recipes for cooking ever since, and as a result, people often praise me as “such a quiet child who is also a great cook.” Now, as the daughter of this mother, I have also become a mother of a 20-year-old daughter. My daughter looks at her grandmother’s cooking notes and says, “I can’t follow them,” so I’ve added easy-to-understand annotations, such as converting my 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.
Unique to Korea’s distinctive culinary culture, which has long gained worldwide recognition, this book is written by Han Yong-suk, the current President of the Korea 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 derived from the changing seasons. The book compiles 200 delicious and easy-to-learn beautiful Korean dishes, and reveals mysterious recipes and techniques previously undisclosed by the author.
Korea’s unique culinary culture has long been recognized worldwide, and this book is authored by Han Yong-suk, the current President of the Korea 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 derived from the changing seasons. The book compiles 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 gained worldwide recognition. It is particularly compatible with our country’s dietary habits, 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 Korea 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》compiles 200 representative dishes from various regions of Korea that are delicious and easy to make, taught personally by Professor Han Yong-suk, with corresponding high-quality real-life images. The book showcases the elegant Korean dining table settings symbolizing various rituals, as well as the basic dishes of daily life, 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.