Flavorful and satisfying, Korean cuisine is a tantalizing balance of tastes and textures-fiery peppers provide a counterpoint to mild rice, fragrant sesame oil adds a hint of sweetness to meat and vegetables, and pickled kimchi adds zest with it tanginess and crunch.
Whether you hunger for zesty bean-noodle japchae, rice and vegetable bibimbap or steamed beef spareribs, Korean Cooking
will inspire both experienced and beginning chefs to create delectable, traditional dishes of Korea.
Soon Yung Chung is an award-winning Korean food expert with more than 20 years of experience. A certified Craftsman Cook for Korean Food, she eventually moved to Australia where she has worked in several restaurants in Sydney.