{"product_id":"2940013801080","title":"Korean Recipes","description":"A collection of delicious, easy to prepare Korean recipes, originally published in 1945. Includes a hyperlinked table of contents and the book's original black-and-white photographs.\u003cbr\u003e\u003cbr\u003eRecipes included:\u003cbr\u003e\u003cbr\u003eCereals\u003cbr\u003e\u003cbr\u003e White rice (Heen pahb)\u003cbr\u003e Rice and beans (Pah pahb)\u003cbr\u003e Rice and barley (Po-ri pahb)\u003cbr\u003e Rice and bean sprouts No. 1 (Kong na-mool pahb No. 1)\u003cbr\u003e Rice and bean sprouts No. 2 (Kong na-mool pahb No. 2)\u003cbr\u003e Rice and potatoes (Kahm-cha pahb)\u003cbr\u003e Rice and sweet potatoes (Ko-koo-mah pahb)\u003cbr\u003e Rice and dates (Tai-chooh pahb)\u003cbr\u003e Rice and mushrooms (Song-i pahb)\u003cbr\u003e Rice and vegetables (Pi-bium pahb)\u003cbr\u003e Wheat flour noodles (Mill kook-soo)\u003cbr\u003e Rice and red bean \"jook\" (Pah jook)\u003cbr\u003e Rice water (Soong-nyung)\u003cbr\u003e\u003cbr\u003eKeem-chee\u003cbr\u003e Spring keem-chee (Pom keem-chee)\u003cbr\u003e Cucumber keem-chee (O-i keem-chee)\u003cbr\u003e Turnip keem-chee (Mu keem-chee)\u003cbr\u003e Winter keem-chee (Tong keem-chee)\u003cbr\u003e Keem-chee in soy sauce (Jahng keem-chee)\u003cbr\u003e\u003cbr\u003eSoup\u003cbr\u003e Bean sprout soup (Kong na-mool kook)\u003cbr\u003e Spinach soup (See-kum-chee kook)\u003cbr\u003e Egg plant soup (Ka-gi kook)\u003cbr\u003e Potato soup (Kam-ja kook)\u003cbr\u003e Green onion soup (Pah kook)\u003cbr\u003e Cucumber soup (O-i kook)\u003cbr\u003e Cabbage soup (Paj-hoo kook)\u003cbr\u003e Vegetable soup (Cha-soh kook)\u003cbr\u003e Mushroom soup (Puh-sut kook)\u003cbr\u003e Egg soup (Ke-ran kook)\u003cbr\u003e Oyster soup (Gool kook)\u003cbr\u003e Clam soup (Cho-kai kook)\u003cbr\u003e Fish soup No. 1 (Sang-suhn kook No. 1)\u003cbr\u003e Fish soup No. 2 (Sang-suhn kook No. 2)\u003cbr\u003e Beef ball soup (Wan-ja kook)\u003cbr\u003e Ribs soup (Kah-ri kook)\u003cbr\u003e Beef and turnip soup (Ko-oum kook)\u003cbr\u003e Chicken soup (Dahk kook)\u003cbr\u003e Meat dumplings (Man-tu)\u003cbr\u003e\u003cbr\u003eVegetables\u003cbr\u003e Fried white potatoes (Kam-ja juhn)\u003cbr\u003e Fried sweet potatoes (Ko-koo-mak juhn)\u003cbr\u003e Fried potato, carrot and onion (Cha-soh juhn)\u003cbr\u003e Fried egg plant (Kah-ri juhn)\u003cbr\u003e Fried squash (Ho-pahk juhn)\u003cbr\u003e Fried onions (Ok-chong juhn)\u003cbr\u003e Fried green peppers (Ko-cbooh juhn)\u003cbr\u003e Fried spinach (See-kum-chee juhn)\u003cbr\u003e Directions for sprouting beans\u003cbr\u003e Bean sprouts (Khong na-mool)\u003cbr\u003e Spinach (See-kum-chee na-mool)\u003cbr\u003e Carrot, turnip, cucumber salad (Tang-kun na-mool)\u003cbr\u003e Carrot, turnip salad (Moo sang-cha)\u003cbr\u003e Cabbage, carrot, celery salad (Cho na-mool)\u003cbr\u003e Beets in soy sauce (Beets na-mool)\u003cbr\u003e Lettuce (Sang-chee na-mool)\u003cbr\u003e Meat and vegetables with vermicelli (Chop-chai)\u003cbr\u003e Turnips with beef (Moo sook-jang-ah-gee)\u003cbr\u003e Mushrooms with beef (Song-i jim)\u003cbr\u003e Cucumbers with beef (O-i jim)\u003cbr\u003e Squash with beef (Ho-pahk jim)\u003cbr\u003e Black beans (Khong jah-pahn)\u003cbr\u003e Prepared sesame seed (Ga-soh-kum)\u003cbr\u003e Vinegar-soy sauce (Cho-chang)\u003cbr\u003e\u003cbr\u003eMeat—Poultry—Fish—Shell Fish\u003cbr\u003e Broiled beef (Ko-kee kui)\u003cbr\u003e Broiled pork (Ton-yuk kui)\u003cbr\u003e Broiled tongue (Oo-sul kui)\u003cbr\u003e Broiled heart (Yum-tong kui)\u003cbr\u003e Broiled chicken (Tak kui)\u003cbr\u003e Broiled pheasant (Gooung kui)\u003cbr\u003e Broiled ribs (Kah-ri kui)\u003cbr\u003e Beef on skewers (Oo-yuk sahn-juhk)\u003cbr\u003e Beef and onions on skewers (Pah sahn-juhk)\u003cbr\u003e Beef and mushrooms on skewers (Song-i sahn-juhk)\u003cbr\u003e Mushrooms and beef (Song-i pok-kum)\u003cbr\u003e Heart \"pok-kum\" (Yum-tong pok-kum)\u003cbr\u003e Liver \"pok-kum\" (Kan pok-kum)\u003cbr\u003e Chicken \"pok-kum\" (Tahk pok-kum)\u003cbr\u003e Pheasant \"pok-kum\" (Gooung pok-kum)\u003cbr\u003e Beef and vegetables cooked at the table (Juhn-kol)\u003cbr\u003e Sin-sul-lo\u003cbr\u003e Boiled ribs with vegetables (Kah-ri jim)\u003cbr\u003e\u003cbr\u003eDesserts\u003cbr\u003e Cinnamon folds (Mils-sam)\u003cbr\u003e Flower cakes (Hwa-juhn)\u003cbr\u003e Chestnuts (Sang-newl)\u003cbr\u003e Chestnut balls (You-raan)\u003cbr\u003e Date balls (Cho-raan)\u003cbr\u003e Fruit punch (Hwa-chyah)","brand":"Vintage Cookbooks","offers":[{"title":"Default Title","offer_id":47070256464112,"sku":"2940013801080","price":2.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940013801080_p0.jpg?v=1763590442","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940013801080","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}