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My Books |
KOREAN COOK - Attractive Points of
Korean Cuisine |
 Cooking
lessons for new housewives, which has been published in serial form
in 'Monthly IO,' has been published as a book 'KOREAN COOK - Attractive
Points of Korean Cuisine'!
In this book I introduce authentic Korean cuisine only.
Since the book is bound with a coil, you can put it in front of
you with the page open while you cook the dish.
I have gathered many kinds of Korean recipes, which are authentic
but can be cooked even at home.
Since the book is currently sold only at 'NARUGE,' Shibuya, please
send me an inquiry by e-mail if you want to buy it but live far
from Shibuya.
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The Book was awarded the Grand Prize
of
Gourmand World Cook Book Awards
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I have three kinds of faces
as a mother.
The first one is as the mother of my family. I am responsible
for keeping my family healthy and to do this I provide
them with dishes based on the traditions of the family
meals learned from my mother.
The second one is as the mother of cookery classes. I
have been holding cookery classes at many places in Tokyo
for 20 years.
The third one is as the mother of 'NARUGE,' a Korean cuisine
restaurant in Shibuya.
I have gathered all the tastes
based on these three kinds of “mother faces” into this
book.
In the book, I also introduce many kinds of traditional
dishes with my own original recipes and Korean cuisine
with new tastes. Each dish is appreciated by my friends
at my home or by the members at my cooking classes.
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Launch Party
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I held a launch party
at Cerulean Tower Hotel in February, 2005.
I was so happy and excited because many of the students
of my cookery classes and other people who know
me through my cooking made the effort to come to
the party.
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FROM KOREAN NEW
TASTES TO THE TASTES OF MY RESTAURANT |
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Savory Pancake
( = Okonomi-yaki)
with Green Onion
This is a Korean style
savory pancake ( = okonomi-yaki), which is made
by putting green onion onto a batter based on flour
and rice cake powder, adding squid arm and brilliant
red bell pepper to the base, and pan-frying with
sesame oil. When it is hot from the pan, its surface
is crispy and its inside is slightly runny. You
don’t eat this with sauce but with Yang nyoum Ganjang.
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Tat kallbee
( = Boiled spicy chicken)
This dish consists
of boiled chicken, which is rubbed into a spicy
sauce with a base of Gochoojang and put into a soup
made of chicken carcass together with vegetables
and Teokkuk.
This dish allows you to enjoy the full flavor of
the chicken.
Even after eating the chicken and vegetables in
the dish, you can still enjoy the broth by adding
rice and frying.
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Korean Teas
and Sweets
In this book, I also
introduce traditional Korean sweets and teas, which
have not been introduced to Japan yet.
You can enjoy traditional Korean tastes even at
home.
The sweet at the top of the left picture is ‘Injoulmi,’
which is rice dumplings that include green soybean
condiment and small red beans.
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