Experience the savory secrets of the "other" Asian cuisine

In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking.

"Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."
--Sejung Kim, Media/PR Manager, Korean Cultural Center

"Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."
--Barbara Hansen, and James Beard Award-winning author

"Her stories will inspire you to put up gallons of kimchi (try the cucumber) and flip dozens of green-onion pancakes." (New York Times, June 5, 2005)

Preface.

Acknowledgments.

Anatomy of a Korean Meal.

A Quick Guide to the Types of Korean Food.

A Few Words About Cutting Food.

Basics.

Rice and Porridges.

Kimchi.

Side Dishes (Mit Banchan).

Flatcakes and Jun.

Soups and Hot Pots.

Noodles and Dumplings.

Seafood.

Meats and Poultry.

Desserts, Teas, and Snacks.

Special Occasions.

Ingredients.

Tools and Implements.

A Guide to Korean Language and Pronunciation.

Resources: Web and Mail-Order Companies.

Where to Get Korean Groceries.

Recipe List by Korean Name.

Index.