목차
Contents = 6
Preface = 9
How to Use This Book = 11
Vegetables as Side-dishes = 15
SOUPS & RICE = 21
Green Onion Soup (Tangp' aguk) = 21
Seaweed Soup (Miy$$\check o$$kkuk = 22
Bean-sprout Soup (K'ongnamulkuk) = 23
Rib Soup (Kalbit'ang) = 24
Chicken Soup (Takkogiguk) = 26
Soy-bean Paste Soup (Toenjangkuk) = 27
Dumpling Soup (Mandukuk) = 28
Beef Ball Soup (Wanjaguk) = 30
Picnic Rice in Seaweed (Kimpap) = 31
Side-dishes = 32
Skewered Mushrooms (Songi Sanj$$\check o$$k) = 32
Skewered Beef and Onion (P'a Sanj$$\check o$$k) = 33
Mung Bean Pancake (Pindeatt$$\check o$$k) = 34
Beef and Mushrooms (Soegogi P$$\check o$$s$$\check o$$t Pokk$$\check u$$m) = 36
Broiled Beef (Pulgogi) = 37
Fried Fish with Vegetables (Saengs$$\check o$$n Yach'aej$$\check o$$n) = 38
Noodles with Meat and Vegetables (Chapch'ae) = 40
Rib Stew (Kalbitchim) = 42
Stuffed Squid (Ojing$$\check o$$ Sundae) = 44
Fried Croaker (Min$$\check o$$j$$\check o$$n) = 45
Fried Dried Anchovies (My$$\check o$$lch'i Pokk$$\check u$$m) = 46
Fried Oysters (Kulj$$\check o$$n) = 47
Clam Meat in the Shell (Taehaptchim) = 48
Crisp Laver (Kim Kui) = 49
Salted Beef (Changjorim) = 50
Live with Onions (Kan Pokk$$\check u$$m) = 51
Fried Cucumbers (Oi Pokk$$\check u$$m) = 52
Dried Squash (Hobak Pokk$$\check u$$m) = 53
Stuffed Dreen Peppers (Koch'uj$$\check o$$n) = 54
Fried Mushrooms (P$$\check o$$s$$\check o$$tch$$\check o$$n) = 55
Fried Squash (Hobakch$$\check o$$n) = 56
Eggplant in Soy Sauce (Kajitchim) = 57
Steamed Eggs (Altchim) = 58
Vegetable Omelet (Puch'imgae) = 59
Fried Bean Curd (Tubu Puch'im) = 60
Red Pepper Paste Stew (Koch'ujang Tchigae) = 61
Chinese Cabbage Kimch'i (Paech'u Kimch'i) = 62
Hot Radish Kimch'i (Kkaktugi) = 63
Cucumber Kimch'i (Oi Sobagi Kimch'i) = 64
White Radish Kimch'i (Nabak Kimch'i) = 65
Pickled Garlic (Man$$\check u$$l Changatchi) = 66
Hot Shredded Radish (Muu Saengch'ae) = 67
Lettuce Bundles (Sangch'issam) = 68
Black Soy Beans (Kongjaban) = 69
Board with Nine Sections (Kuj$$\check u$$lp'an) = 70
SWEET DISHES = 72
Sweet Spiced Rice (Yakshik) = 72
Jujube Balls (Choran) = 73
Chestnut Balls (Yullan) = 73
Dired Persimmon Slices (Kotkamssam) = 74
Skewered Ginkgo Nuts ($$\check U$$nhaeng Kkoch'i) = 74
Stuffed Jujubes (Taech'uch'o) = 75
Candied Ginseng (Insam Ch$$\check o$$nggwa) = 76
Fried Honey-cakes (Yakkwa) = 77
Thin Cookies (Maejagwa) = 78
Fruit Punch (Hwach'ae) = 79
Persimmon Punch (Suj$$\check o$$nggwa) = 80
Lists for Identifying Korean Foodstuffs = 81
Index = 94
