Adele Tyler - Korean Cookbook: Learn To Cook At Home Over 100 Tasty, Spicy, Traditional And Modern Korean Recipes (International Home Cooking)

Along with a food culture that is essentially separate from Japanese and Chinese cooking styles, Korea has created specialized foods. Food is one of the key aspects of culture and offers opportunities to disseminate different cultural material. However, an absence of cohesive definitions in Korean cuisine has reduced this effect. Precise interpretations and ideas to be used with regards to the K-diet must, therefore, be established.

Two different ideas are Korean-diet and Korean-food. Although the K-diet idea is being used to portray Korean Traditional cuisine, cooking techniques, and eating choices and trends, K-food is the K-diet food component. Several elements have been introduced to define cuisines, such as commonly eaten foods, prepared food or equipment, innovations or cooking techniques, and the basic principles found in the country's dietary habits. Such opinions place different emphasis on nutrition and diet.

K-food's products consist of vegetables and grains, but fish and shrimps have been used in seas areas. Herbal medicines such as ginger, spring onions, and red pepper have also been used to improve taste and contribute to the beneficial effects of food. In maintaining the food as mentioned above resources, including vegetables, legumes, and fish, Korean fermented technology has played an essential role. Grains, namely rice, and beans have historically been the principal source of starch. Legumes and seafood gave protein. A primary supply of fat was vegetable oils made of soybean or perilla.

The K-diet can be marketed as a healthier alternative as physiological changes caused by over-nutrition are becoming a severe issue. The standard Korean meal structure, which requires individuals to share different meals, would have served an educational function from a cultural perspective in learning common courtesy and manners to be observed when consuming shared meals . While different cooking processes are used in Korean cuisine, fermentation is the most common method that improves both the food's quality and preservation. The K-diet consists of cooked-rice and as well as separate banchan with serving size. At every dinner, kimchi is often eaten.

K-diet has many health benefits for an individual, especially regarding overweight people. This book, "Korean Cookbook," consists of seven chapters with a detailed introduction to Korean cuisine and its health benefits with delicious Korean recipes. Chapters 1 and 2 are about Korean culture, Korean cuisine evolution, and health benefits. Moreover, they also give details about Korean spices and cooking techniques used in Korean restaurants. Chapter 3, 4, and 5 are recipe chapters with appetizers and breakfasts, snacks and lunch, dinner, and dessert recipes. Chapter 6 is about famous Korean dishes, and the last chapter is vegetarian meal recipes. Read this book and give your meals a Korean touch with its unique flavors and cooking methods.