Name: Kimchi Master Lee Ha-yeon's Various Kimchi
Brand: LIBRAIRIE COREENNE
SKU: 117358
Price: 46.00 EUR
Availability: InStock

Kimchi Master Lee Ha-yeon's Various Kimchi

€46,00

Kimchi Master Lee Ha-yeon's Various Kimchi

Description

Book Introduction

In our country, the taste of kimchi varies from household to household, and each region has its own unique kimchi.
It is amazing how the variety of kimchi ingredients and their combinations, as well as how the original flavor changes completely when they are fermented, are so amazing. Kimchi is an indispensable part of our table, as it harmonizes with other foods to create such an exquisite panorama of flavors.
In 『Kimchi Master Lee Ha-yeon's Various Kimchi』, Master Lee Ha-yeon, who was named the 58th Korean Food Master for her seafood kimchi, introduced 78 kinds of kimchi, including cabbage kimchi, white kimchi, four-season kimchi, eight-province kimchi, eodimchae, Joseon's three best kimchi, royal kimchi, historical kimchi, temple kimchi, and special kimchi, over the course of one year and six months.
In particular, 'Seafood Mixed Vegetables', which was designated as a Korean food master, contains detailed descriptions of the pickling method, which has been accumulated over the years.

Also, he laments the gradual disappearance of the 'Kimjang culture', which was registered as a UNESCO Intangible Cultural Heritage of Humanity, and recreates the 'Kimjang culture' of making kimchi with the best seasonal ingredients, aged sea salt, fermented salted seafood, and utmost sincerity. With a sense of mission to promote kimchi abroad as the birthplace of kimchi, he calmly unraveled his 30-year life with kimchi. In addition, he organized the concepts essential for those studying kimchi, such as the history of kimchi and types of kimchi, in an appendix, and introduced 10 kimchi dishes with kimchi as the main character and great combinations that go well with kimchi.

index

Contents
Publishing a book 16
Recommendation 18

Chapter 1
My Life, My Story 24

Continuing the legacy of cooking passed down from grandmother to mother 26
Awaken your sense of seasonal ingredients by looking over your shoulder 28
The world's most delicious kimchi is 'My Mom's Kimchi' 30
Opening 'Bonguri' with seafood mix passed down from mother 32
Using Failure as Nutrients, I Devoted Myself to Studying Kimchi 34
"Lee Ha-yeon's Premium Kimchi," born from traveling across the nation's eight provinces, 38
I'm a self-proclaimed ambassador for the word "kimchi" that excites me. 40
My greatest reward was helping establish Kimchi Day. 42
Efforts to popularize kimchi through kimchi classes and YouTube channels 44
My dream is to open a kimchi theme park and experiential museum.

Special I
Designated as the 58th Korean Food Master
Master Lee Ha-yeon's "Seafood Mixed Stew" 48

Mixed seafood stew 50

Chapter 2
Kimchi ripening time 54

Choosing Good Cabbage / Choosing Good Red Pepper Powder 56
Choosing Delicious Jeotgal / Choosing Good Salt 58
Pickling salted seafood 60
Bet on the broth 64
Pulling the trigger 66
Pickling Cabbage 68
Pickled Radishes and Radish 70
71 Things to Know Before Making Kimchi
Tools / Slicing 72

Chapter 3
Making Kimchi 74

Part 1: Cabbage Kimchi
Seoul-style cabbage kimchi 78
Jeolla-do style cabbage kimchi 80
Salt pond 82
84 old seeds
North Korean-style cabbage kimchi 86

Part 2 Baek Kimchi
Beef White Kimchi 88
Traditional Baek Kimchi 90
Paprika Kimchi 92
Shiitake Mushroom Kimchi 94
Hwangtaebaek Kimchi 96

Part 3 Four Seasons Kimchi
<spring>
100% green onion kimchi
Sedum Water Kimchi 102
Pickled wild chives 104
Spring Roll Pickled Vegetables 106
Pickled Cabbage and Cabbage 108
Green Garlic Kimchi 110

<summer>
Musinger 112
Chive Kimchi 114
Lettuce Kimchi 116
Onion Kimchi 118
120g of pickled cabbage kimchi
Turnip Kimchi 122
Radish Kimchi 124
Turnip Kimchi 126
Cucumber kimchi 128
Cucumber water kimchi 130
Cucumber Sobagi 132
Oiji 134

<autumn>
Perilla leaf kimchi 138
140g green onion kimchi
Bachelor Kimchi 142
Bachelor's Radish Pickled Radish 144

<winter>
Gamtae Kimchi 146
Napa cabbage kimchi 148
Cheonsu Mudongchimi 150
152 green laver kimchi
Honggat Kimchi 154

Part 4 Paldo Kimchi
Flounder Sikhae_Hamgyeong-do 158
Gangwha Turnip Mixed Stew_Gyeonggi-do 160
Crab soup kimchi_Chungcheong-do 162
Godulppaegi Kimchi_Jeolla-do 164
Seogeori Kakdugi_Gangwon-do 166
Mixed sea bream in a bowl_Jeju Island 168
Bean Sprout Kimchi_Pyeongan Province 170
Soybean Leaf Kimchi_Gyeongsang-do 172

Part 5 Adimchae
174 dried pollack kimchi
Oyster Kimchi 176
Min-eo Kimchi 178
Abalone cabbage kimchi 180g

Part 6 Joseon's Three Greatest Luxury Goods
Gaeseong Bossam Kimchi 184
Jeonrabanji 188

Part 7 Royal Kimchi
Scale kimchi 190
Pomegranate Kimchi 192
Song Songi 194
Jang Kimchi 196
Jeotgukji 198

Part 8 Historical Kimchi
Mujang Kimchi_Dongguk Isang Gukjip 200
Mandrami Eggplant Kimchi_Choi's Recipe 202
Raw Chili Kimchi_Eumsik Dimibang 204
Almu Kimchi_Augmented Forest Economy 206
Chicken Kimchi_ Joseon Musang Shinsik Cooking Recipe 208

Part 9 Temple Kimchi
Leather Kimchi 210
Coriander Kimchi 212
Doenjang Mustard Kimchi 214
Millet Altar Kimchi 216
Hongsi Cabbage Kimchi 218

Part 10 Special Kimchi
Charles Kimchi 222
Carrot Kimchi 224
Pickled arugula 225
Basil Pickles 226
Bok kyung kimchi 227
Tomato Kimchi 228
Red bean kohlrabi water kimchi 229
Fruit Bok Ssam Kimchi 230
Mini Cabbage Kimchi 232
Melon Songsongi 233
Collabi Mixed Rice Cake 234

Part 12: Top 10 Kimchi Recipes
Kimchi Kimbap 238
Kimchi dumplings 240
Kimchi Ssambap 242
Mackerel Kimchi Stew 244
Chicken Breast Bachelor Kimchi Fried Rice 245
Braised short ribs with kimchi 246
Stir-fried chicken with aged kimchi 248
Mung bean pancake 250
Aged Fermented Soybean Oil Pancake 251
Five-color noodles 252
12 Best Combinations with Kimchi (254)

Special II
Kimjang Story 258
My Soul Food 262
Dumpling Story 264
Salt Story 266
Salted Seafood Story 268
Chili Pepper Story 270

Chapter 4
Appendix 272
The History of Kimchi 274
282 types of kimchi
Royal Kimchi 286
Temple Kimchi 287