Cooking the Korean Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Introduces the cooking and food habits of Korea, including such recipes as bean sprout salad and Korean dumplings, and provides brief information on the geography, history, holidays, and festivals of the country. Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays, and of course, food. Supports the National Curriculum Standards Culture; People, Places, and Environments; Production, Distribution, and Consumption; and Global Connections as outlined by the National Council for the Social Studies Korea is a land where ancient and modern traditions coexist. Although split politically, North and South Korea continue to share a varied cuisine that is both healthy and delicious. Often highly seasoned, Korean dishes such as cold cucumber soup, san jok (grilled beef and vegetable skewers), and ho bak jon (zucchini pancakes) are unique and appealing. Korea is a land where the past and the present are often found side by side.