Kimchi Essential Flavours of the Korean Kitchen
Kimchi Essential Flavours of the Korean Kitchen
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This book contains the family’s most popular recipes – common, as well as rarer, kimchi recipes, Korean everyday food and the ever recurring bi-bim-bap (which literally means ‘mixed rice’).
The Lim family present their version of a classic with lettuce, cabbage, chilli and ginger, but also the popular radish kimchi, kattugi, as well as the more unusual varieties with pumpkin, oysters, mushrooms, roots and other vegetables. Here are ‘insider’ tips on how to go about fermenting vegetables at home. Considering it is so incredibly simple, the result is amazing, beautiful, tasty and healthy, thanks to the built-in riches of good bacteria cultures found in vegetables.
Hardcover. 144 pages. Published by Pavilion, London, 2014. Written by Byung-Hi & Byung-Soon Lim. 230 x 187 mmn.
Byung-Hi Lim & Byung-Soon Lim are sisters and together with their mother, Boo Mee Ja Lim and aunt Im Kee Sun, they run the Arirang Restaurant in Stockholm. The Arirang opened back in 1975 and was the first restaurant of its kind in Scandinavia. The ambition at the restaurant is to prepare everyday Korean food at its best. In 2009 they published the prize-winning cookbook Korean Food.
Made in
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