Twelve-Month Spice Curry
 |
Description
Book Introduction
"Of all the curries I've ever had, this was by far the best!" _Curry Machine (@currymachine_) Lee Jeong-won
The star of Bibi Curry, a hot topic thanks to EXO Sehun's recommendation! Curry in Seongbuk-dong.
The most popular spice curry shop in South Korea right now
Twelve-month limited-edition recipe revealed
Seoul's best curry mecca, where people flock even without a large sign.
The spice curry recipe of Seongbuk-dong's 'Curry', where people even wait to eat just one 'Spicy Curry', has been revealed to the world for the first time.
This book is packed with information on all twelve months of the year, including popular limited-edition curries that sell out within hours of opening, curries that were previously available but will no longer be available, and curries that are being introduced for the first time in this book.
As the first recipe book to contain the know-how of CEO Kim Min-ji, who has been competing solely with curry for about 5 years since opening, it includes detailed and meticulous explanations and photos of key steps to help even beginners make the same curry right away.
The advantage of this book is that anyone can easily make spice curry as long as they have the spices.
Unlike baking, you can create your own curry by adding or subtracting spices according to your taste.
This will be a real eye-opener for those who are bored with the same old yellow curry they eat every day.
In addition to curry, this book also includes side dishes like cabbage pickles and drinks provided by actual stores, so you can experience everything about Seongbuk-dong's 'curry' in just one book.
The beautiful photos, which capture the store's sensibility and resemble a photo album, are also a highlight of this book.
Guided by the author in a linen apron, I sat down in the shop and felt the thrill of seeing a plate of unknown spice curry placed before me as I turned the pages.
For those who love curry in Seongbuk-dong, it is time to experience the sincerity that went into each plate of curry you have ever tasted, and the author's sincerity in hoping that you will try making spicy curry at home.
It is also noteworthy that this is the first authentic curry recipe book published by Semicolon, a renowned cookbook publisher that is leading contemporary cooking trends and creating mega-hits.
Let's take a look at the book "Twelve Months of Spice Curry," which has been a hot topic on social media for days, with countless followers eagerly awaiting its release.
The star of Bibi Curry, a hot topic thanks to EXO Sehun's recommendation! Curry in Seongbuk-dong.
The most popular spice curry shop in South Korea right now
Twelve-month limited-edition recipe revealed
Seoul's best curry mecca, where people flock even without a large sign.
The spice curry recipe of Seongbuk-dong's 'Curry', where people even wait to eat just one 'Spicy Curry', has been revealed to the world for the first time.
This book is packed with information on all twelve months of the year, including popular limited-edition curries that sell out within hours of opening, curries that were previously available but will no longer be available, and curries that are being introduced for the first time in this book.
As the first recipe book to contain the know-how of CEO Kim Min-ji, who has been competing solely with curry for about 5 years since opening, it includes detailed and meticulous explanations and photos of key steps to help even beginners make the same curry right away.
The advantage of this book is that anyone can easily make spice curry as long as they have the spices.
Unlike baking, you can create your own curry by adding or subtracting spices according to your taste.
This will be a real eye-opener for those who are bored with the same old yellow curry they eat every day.
In addition to curry, this book also includes side dishes like cabbage pickles and drinks provided by actual stores, so you can experience everything about Seongbuk-dong's 'curry' in just one book.
The beautiful photos, which capture the store's sensibility and resemble a photo album, are also a highlight of this book.
Guided by the author in a linen apron, I sat down in the shop and felt the thrill of seeing a plate of unknown spice curry placed before me as I turned the pages.
For those who love curry in Seongbuk-dong, it is time to experience the sincerity that went into each plate of curry you have ever tasted, and the author's sincerity in hoping that you will try making spicy curry at home.
It is also noteworthy that this is the first authentic curry recipe book published by Semicolon, a renowned cookbook publisher that is leading contemporary cooking trends and creating mega-hits.
Let's take a look at the book "Twelve Months of Spice Curry," which has been a hot topic on social media for days, with countless followers eagerly awaiting its release.
- You can preview some of the book's contents.
Preview
index
Prologue
Introduction to spices
-Whole Spice
-Powdered Spice
-Herbs
Before entering
-Required tools
-measure
-Basic onion stir-fry method
-Questions and Answers
-How to eat curry deliciously
-Recommendation
January
Spinach curry
Chicken Soup Curry
February
Ragu Curry Spaghetti
Ginger Pork Curry
March
Butter Chicken Curry
Coconut Shrimp Curry
April
Basil Mint Keema Curry
Two Bean Curry
Bibigo Curry
May
Western-style beef curry
Curry Neapolitan Spaghetti
June
Roasted Vegetables and Tomato Curry
All-purpose banana curry
July
Mango Coconut Shrimp Curry
Keema Taco Rice
August
Thai Red Chicken Curry
Thai Green Shrimp Curry
September
Fish curry
Cashew Nut Keema Curry
October
Pork Vindaloo Curry
Salmon Cream Curry
November
Meatball Cream Curry
Fish cake soup curry
December
White Chicken Curry
Goulash Beef Curry
Outside of work
- Cabbage pickles
-Carrot Lape
-Masala Chai
-Bandrack
-Chai Granola
Introduction to spices
-Whole Spice
-Powdered Spice
-Herbs
Before entering
-Required tools
-measure
-Basic onion stir-fry method
-Questions and Answers
-How to eat curry deliciously
-Recommendation
January
Spinach curry
Chicken Soup Curry
February
Ragu Curry Spaghetti
Ginger Pork Curry
March
Butter Chicken Curry
Coconut Shrimp Curry
April
Basil Mint Keema Curry
Two Bean Curry
Bibigo Curry
May
Western-style beef curry
Curry Neapolitan Spaghetti
June
Roasted Vegetables and Tomato Curry
All-purpose banana curry
July
Mango Coconut Shrimp Curry
Keema Taco Rice
August
Thai Red Chicken Curry
Thai Green Shrimp Curry
September
Fish curry
Cashew Nut Keema Curry
October
Pork Vindaloo Curry
Salmon Cream Curry
November
Meatball Cream Curry
Fish cake soup curry
December
White Chicken Curry
Goulash Beef Curry
Outside of work
- Cabbage pickles
-Carrot Lape
-Masala Chai
-Bandrack
-Chai Granola
Detailed image
Into the book
When sautéing onions, focus on removing moisture, just as you would when slicing.
If you stir-fry slowly over low heat, not only will it take longer, but the amount of moisture that escapes from the onions will also increase.
Over medium-high heat, sauté the onions until wilted and dark brown, without burning.
--- p.
29 From “Basic Onion Stir-frying Method”
All spices can be easily purchased from online shopping malls (Naver Shopping, Market Kurly, SSG, iHerb, etc.) as well as large grocery stores and department store food corners.
When purchasing online, shopping malls that sell overseas food ingredients usually carry a wide variety of items, making it convenient to purchase ingredients all at once.
--- p.
30 From “Questions and Answers”
Since I eat curry every day, many people often ask me, "If you could only eat one curry from now on, what would it be?"
Every time I get asked this question, I confidently answer, “I’ll eat the white chicken curry from ‘Curry’ in Seongbuk-dong.”
The worry didn't last long.
Because it was a menu that I ate with such affection and deep impression.
It's amazing how the curry has an ivory color, but unlike its appearance that suggests a creamy taste, it's actually slightly spicy, and a sprinkle of lemon juice adds a yogurt flavor.
It was really amazing.
--- p.
33 From “Curry Machine, Recommendation”
Spinach is in season in winter.
In January, it boasts bright pink roots.
It is a time when both the taste and nutrition are overflowing, and the Pohangcho that can be tasted at this time is truly a delicacy.
From the first day I opened my curry shop, I have been offering spinach curry as a regular menu item.
Even those who dislike spinach say that after tasting this curry, their hardened prejudices melt away.
Spinach curry is definitely one of the most delicious ways to enjoy spinach.
--- p.
41 From "Spinach Curry"
The first spice curry I ever had success with was butter chicken curry.
I can't describe the joy and excitement I felt when I first made butter chicken curry.
I always order that curry with my meal whenever I go to an Indian restaurant, but I can make it even more delicious at home! Butter chicken curry is one of the easiest curries to make at home, yet it's also one of the most exotic.
It's really easy and delicious, so definitely give it a try.
You may never have to buy butter chicken curry outside again.
--- p.
69 From "Butter Chicken Curry"
In India, known as the birthplace of curry, what curry do locals actually enjoy? The answer is beans.
India is the world's largest producer of chickpeas, with most of its production consumed by its own population.
Chickpeas are known for being low in calories and high in protein compared to other beans.
Besides this, Indians eat curry made with peeled mung beans and 'moong dal' as a staple food.
In Korea, it would be like the soybean paste stew that is served on the dinner table every day.
It's also similar in that it's a taste that you keep coming back for without getting tired of it.
Since it is a meal we eat every day, it is not difficult to make.
This recipe is useful not only for vegetarians but also for those who need to consume protein for dieting.
These two bean curries are great on their own, but when you combine them in one dish, the harmony is doubled and they taste even better.
The curry shaped like the face of EXO Sehun's dog Vivi that I made also became a hot topic because of the photo that used these two types of bean curry.
--- p.
89 From "Two Bean Curries"
We've all had the experience of buying a bunch of bananas and not even eating them all, only to find that half of them are already covered in brown spots.
Bananas are difficult to get rid of, but if you make them into curry, you can get rid of them quickly and deliciously.
Why bananas in curry? Surprisingly, a variety of fruits are used in curry.
The category is wider than you might think, including mangoes, coconuts, apples, peaches, raisins, tamarind, and more.
Adding banana to curry adds a natural sweetness and a uniquely soft texture.
Above all, this banana curry goes amazingly well with most ingredients.
You can add whatever ingredients you like, including chicken, pork, various vegetables, tofu, chickpeas, lentils, and even natto!
Banana curry is a versatile way to save those bananas that are turning black in the kitchen.
--- p.
121 From "All-Purpose Banana Curry"
When snowy December comes, I crave a warm, white cream stew.
Not only does the stew itself have a warm feel, but its white color somehow makes it look more suitable for a white Christmas.
Did you know that curry can be made white, like a creamy stew? Although it's ivory in color, it boasts a powerful, authentic, spiced curry flavor.
Moreover, since it does not contain turmeric, it is a curry that even people with braces can eat without worry.
When eating white chicken curry, be sure to sprinkle some lemon juice on it.
If you just eat curry, it has a rich and deep flavor, and if you mix it with lemon juice, it has a refreshing yogurt-like flavor.
You can enjoy two flavors in one curry.
If you stir-fry slowly over low heat, not only will it take longer, but the amount of moisture that escapes from the onions will also increase.
Over medium-high heat, sauté the onions until wilted and dark brown, without burning.
--- p.
29 From “Basic Onion Stir-frying Method”
All spices can be easily purchased from online shopping malls (Naver Shopping, Market Kurly, SSG, iHerb, etc.) as well as large grocery stores and department store food corners.
When purchasing online, shopping malls that sell overseas food ingredients usually carry a wide variety of items, making it convenient to purchase ingredients all at once.
--- p.
30 From “Questions and Answers”
Since I eat curry every day, many people often ask me, "If you could only eat one curry from now on, what would it be?"
Every time I get asked this question, I confidently answer, “I’ll eat the white chicken curry from ‘Curry’ in Seongbuk-dong.”
The worry didn't last long.
Because it was a menu that I ate with such affection and deep impression.
It's amazing how the curry has an ivory color, but unlike its appearance that suggests a creamy taste, it's actually slightly spicy, and a sprinkle of lemon juice adds a yogurt flavor.
It was really amazing.
--- p.
33 From “Curry Machine, Recommendation”
Spinach is in season in winter.
In January, it boasts bright pink roots.
It is a time when both the taste and nutrition are overflowing, and the Pohangcho that can be tasted at this time is truly a delicacy.
From the first day I opened my curry shop, I have been offering spinach curry as a regular menu item.
Even those who dislike spinach say that after tasting this curry, their hardened prejudices melt away.
Spinach curry is definitely one of the most delicious ways to enjoy spinach.
--- p.
41 From "Spinach Curry"
The first spice curry I ever had success with was butter chicken curry.
I can't describe the joy and excitement I felt when I first made butter chicken curry.
I always order that curry with my meal whenever I go to an Indian restaurant, but I can make it even more delicious at home! Butter chicken curry is one of the easiest curries to make at home, yet it's also one of the most exotic.
It's really easy and delicious, so definitely give it a try.
You may never have to buy butter chicken curry outside again.
--- p.
69 From "Butter Chicken Curry"
In India, known as the birthplace of curry, what curry do locals actually enjoy? The answer is beans.
India is the world's largest producer of chickpeas, with most of its production consumed by its own population.
Chickpeas are known for being low in calories and high in protein compared to other beans.
Besides this, Indians eat curry made with peeled mung beans and 'moong dal' as a staple food.
In Korea, it would be like the soybean paste stew that is served on the dinner table every day.
It's also similar in that it's a taste that you keep coming back for without getting tired of it.
Since it is a meal we eat every day, it is not difficult to make.
This recipe is useful not only for vegetarians but also for those who need to consume protein for dieting.
These two bean curries are great on their own, but when you combine them in one dish, the harmony is doubled and they taste even better.
The curry shaped like the face of EXO Sehun's dog Vivi that I made also became a hot topic because of the photo that used these two types of bean curry.
--- p.
89 From "Two Bean Curries"
We've all had the experience of buying a bunch of bananas and not even eating them all, only to find that half of them are already covered in brown spots.
Bananas are difficult to get rid of, but if you make them into curry, you can get rid of them quickly and deliciously.
Why bananas in curry? Surprisingly, a variety of fruits are used in curry.
The category is wider than you might think, including mangoes, coconuts, apples, peaches, raisins, tamarind, and more.
Adding banana to curry adds a natural sweetness and a uniquely soft texture.
Above all, this banana curry goes amazingly well with most ingredients.
You can add whatever ingredients you like, including chicken, pork, various vegetables, tofu, chickpeas, lentils, and even natto!
Banana curry is a versatile way to save those bananas that are turning black in the kitchen.
--- p.
121 From "All-Purpose Banana Curry"
When snowy December comes, I crave a warm, white cream stew.
Not only does the stew itself have a warm feel, but its white color somehow makes it look more suitable for a white Christmas.
Did you know that curry can be made white, like a creamy stew? Although it's ivory in color, it boasts a powerful, authentic, spiced curry flavor.
Moreover, since it does not contain turmeric, it is a curry that even people with braces can eat without worry.
When eating white chicken curry, be sure to sprinkle some lemon juice on it.
If you just eat curry, it has a rich and deep flavor, and if you mix it with lemon juice, it has a refreshing yogurt-like flavor.
You can enjoy two flavors in one curry.
--- p.
199 From "White Chicken Curry"
199 From "White Chicken Curry"
Publisher's Review
A small, quiet hot spot in Seongbuk-dong that breaks the stereotype that "curry = yellow."
People lining up early just to eat 'curry'
The addictive taste of curry that they are addicted to
Owner Kim Min-ji says she often gets asked by customers, “What country’s curry is this?”
She adds her own spice blend to a multinational curry base from North India, South India, Thailand, Sri Lanka, Japan, etc. to create a nationality-free spice curry that has no national origin.
It is only natural that the unconventional, unique, and nationally representative curries have caught people's attention.
The prejudice that curry is yellow, which I always ate at home, was shattered by word of mouth about 'Curry' in Seongbuk-dong.
As the author said, he was always secretly envious of the separate curry books in the cookbook section when he went to Japan, but in Korea, most of the spice curry books are translated or written by foreign authors.
It's really delicious, and it's easier to make than you might think.
Just like her heart, which revealed a precious recipe that had been tested hundreds of times after much deliberation, it was released into the world with a sincere hope that more people would understand and enjoy spicy curry.
If you are one of those who had to whet your appetite with the limited-edition curry menu that changes every two weeks, pay attention.
The best curry menus of the year, which close early every year and become a hot topic on social media, are all gathered here.
I hope you enjoy the four seasons created by each plate of curry with your eyes, nose, and mouth.
A new world of 'spicy curry' that's easier than home baking
“Put the spice oil, fry the onions, add the spice powder, and boil thoroughly.”
Anyone can easily make spicy curry at home with just four basic steps!
The word 'spices' in front of curry may seem complicated and difficult, but just like we prepare basic ingredients like flour and baking powder for home baking, once we have spices, we can continue to make dozens of servings.
The three spices that appear in the recipe—whole spices, powder spices, and herbs—are introduced separately, and detailed information is provided on where to purchase them, including online and offline shopping malls.
The cooking process also repeats the four-step formula of making spice oil with whole spices, sautéing onions, adding powdered spices, and boiling.
This method has been designed so that even beginners can easily make spicy curry.
Unlike baking, which requires precise measurements, the biggest appeal of spice curry is that you can change the ingredients to suit your taste.
Generally, you can learn how to decide which spices to use and how much, how to combine them, and even how to adjust them to your taste by making it yourself.
As you get to know the flavors of different spices, your culinary delights will expand.
This book provides detailed explanations of the ingredients and process to help you enjoy spicy curry even more deliciously.
The reason why you should not mix the entire curry as soon as you receive it will become clear only after reading this book.
You don't have to worry about inviting a lot of guests over just by boiling a pot full of food.
If you refer to the finished photos in the book and plate each dish neatly, it will become a very special dish.
It is a trendy and hearty dish that is not easily found, perfect for entertaining.
Following Bibigo Curry, 'Capolitan' and 'Hwachika' are trending topics on social media.
All the best menu items from the Seongbuk-dong "Curry" restaurant that caused a waiting frenzy.
Strongly recommended by Curry Machine, Korea's No. 1 curry lover who eats curry every day.
Starting with 'Bibi Curry', a curry shaped like EXO Sehun's dog face that made Seongbuk-dong's 'curry' a hot place, 'Spinach Curry', which has been a regular menu item since the first day of opening, 'Curry Napolitan Spaghetti', which created a new word 'Capolitan' by causing a waiting list, and 'White Chicken Curry', which won first place in the annual best curry vote.
We've generously included recipes that have captivated those who visit Seongbuk-dong, rain or shine.
Even recipes for 'Chicken Soup Curry', 'Western Beef Curry', and 'Roasted Vegetable and Tomato Curry', which have never been sold before, were specially released for readers.
Also, the basics of curry start with sautéing onions, and the author emphasizes that how you sauté the onions is more important than how long you sauté them.
The book helps beginners understand with detailed explanations and photos on how to cut onions, how to control the heat, and how much to cook.
In addition, it includes a cabbage pickle recipe that is actually provided in the store, side dishes and tea that go well with it, and even extra recipes like granola, adding to the variety of spice recipes that are not limited to curry.
The beautiful photos are also excellent, making it impossible to put the book down.
It's also fun to look at the artist's vintage collectibles that you can't find in stores.
The long, loving recommendation sent by Curry Machine, a Twitter influencer famous for eating curry every day, upon hearing the news of the publication of the first recipe book from his favorite curry shop, made this book even more special.
Domestic no.
1. Now you can enjoy the unique taste of Seongbuk-dong's 'Curry', a special favorite among curry lovers, in the comfort of your own home.
I am confident that anyone who opens this book will eventually come to love curry as much as I do.
I can't hide my excitement about this first recipe book from 'Curry' in Seongbuk-dong, which showed me the endless possibilities of curry.
The combination of colorful colors and spices, not limited to yellow, is something you won't be able to escape once you try it.
A new friend in our kitchen that will add thoughts like, "You can make curry like this!" or "I want to try making it too!" to our daily lives.
Seongbuk-dong's "Curry" was by far the best curry I've ever had. _Lee Jeong-won (Curry Machine @currymachine_)
People lining up early just to eat 'curry'
The addictive taste of curry that they are addicted to
Owner Kim Min-ji says she often gets asked by customers, “What country’s curry is this?”
She adds her own spice blend to a multinational curry base from North India, South India, Thailand, Sri Lanka, Japan, etc. to create a nationality-free spice curry that has no national origin.
It is only natural that the unconventional, unique, and nationally representative curries have caught people's attention.
The prejudice that curry is yellow, which I always ate at home, was shattered by word of mouth about 'Curry' in Seongbuk-dong.
As the author said, he was always secretly envious of the separate curry books in the cookbook section when he went to Japan, but in Korea, most of the spice curry books are translated or written by foreign authors.
It's really delicious, and it's easier to make than you might think.
Just like her heart, which revealed a precious recipe that had been tested hundreds of times after much deliberation, it was released into the world with a sincere hope that more people would understand and enjoy spicy curry.
If you are one of those who had to whet your appetite with the limited-edition curry menu that changes every two weeks, pay attention.
The best curry menus of the year, which close early every year and become a hot topic on social media, are all gathered here.
I hope you enjoy the four seasons created by each plate of curry with your eyes, nose, and mouth.
A new world of 'spicy curry' that's easier than home baking
“Put the spice oil, fry the onions, add the spice powder, and boil thoroughly.”
Anyone can easily make spicy curry at home with just four basic steps!
The word 'spices' in front of curry may seem complicated and difficult, but just like we prepare basic ingredients like flour and baking powder for home baking, once we have spices, we can continue to make dozens of servings.
The three spices that appear in the recipe—whole spices, powder spices, and herbs—are introduced separately, and detailed information is provided on where to purchase them, including online and offline shopping malls.
The cooking process also repeats the four-step formula of making spice oil with whole spices, sautéing onions, adding powdered spices, and boiling.
This method has been designed so that even beginners can easily make spicy curry.
Unlike baking, which requires precise measurements, the biggest appeal of spice curry is that you can change the ingredients to suit your taste.
Generally, you can learn how to decide which spices to use and how much, how to combine them, and even how to adjust them to your taste by making it yourself.
As you get to know the flavors of different spices, your culinary delights will expand.
This book provides detailed explanations of the ingredients and process to help you enjoy spicy curry even more deliciously.
The reason why you should not mix the entire curry as soon as you receive it will become clear only after reading this book.
You don't have to worry about inviting a lot of guests over just by boiling a pot full of food.
If you refer to the finished photos in the book and plate each dish neatly, it will become a very special dish.
It is a trendy and hearty dish that is not easily found, perfect for entertaining.
Following Bibigo Curry, 'Capolitan' and 'Hwachika' are trending topics on social media.
All the best menu items from the Seongbuk-dong "Curry" restaurant that caused a waiting frenzy.
Strongly recommended by Curry Machine, Korea's No. 1 curry lover who eats curry every day.
Starting with 'Bibi Curry', a curry shaped like EXO Sehun's dog face that made Seongbuk-dong's 'curry' a hot place, 'Spinach Curry', which has been a regular menu item since the first day of opening, 'Curry Napolitan Spaghetti', which created a new word 'Capolitan' by causing a waiting list, and 'White Chicken Curry', which won first place in the annual best curry vote.
We've generously included recipes that have captivated those who visit Seongbuk-dong, rain or shine.
Even recipes for 'Chicken Soup Curry', 'Western Beef Curry', and 'Roasted Vegetable and Tomato Curry', which have never been sold before, were specially released for readers.
Also, the basics of curry start with sautéing onions, and the author emphasizes that how you sauté the onions is more important than how long you sauté them.
The book helps beginners understand with detailed explanations and photos on how to cut onions, how to control the heat, and how much to cook.
In addition, it includes a cabbage pickle recipe that is actually provided in the store, side dishes and tea that go well with it, and even extra recipes like granola, adding to the variety of spice recipes that are not limited to curry.
The beautiful photos are also excellent, making it impossible to put the book down.
It's also fun to look at the artist's vintage collectibles that you can't find in stores.
The long, loving recommendation sent by Curry Machine, a Twitter influencer famous for eating curry every day, upon hearing the news of the publication of the first recipe book from his favorite curry shop, made this book even more special.
Domestic no.
1. Now you can enjoy the unique taste of Seongbuk-dong's 'Curry', a special favorite among curry lovers, in the comfort of your own home.
I am confident that anyone who opens this book will eventually come to love curry as much as I do.
I can't hide my excitement about this first recipe book from 'Curry' in Seongbuk-dong, which showed me the endless possibilities of curry.
The combination of colorful colors and spices, not limited to yellow, is something you won't be able to escape once you try it.
A new friend in our kitchen that will add thoughts like, "You can make curry like this!" or "I want to try making it too!" to our daily lives.
Seongbuk-dong's "Curry" was by far the best curry I've ever had. _Lee Jeong-won (Curry Machine @currymachine_)
GOODS SPECIFICS
- Publication date: June 20, 2022
- Format: Paperback book binding method guide
- Page count, weight, size: 224 pages | 694g | 185*250*16mm
- ISBN13: 9791192107608
- ISBN10: 1192107608
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