In publishing the book

Chapter 1: Developing Cooking Basics

Part 1: Basic knowledge for becoming familiar with cooking

Creating a Cooking Habit
Monthly seasonal foods
Things to know for a safe dining table
How to use the refrigerator
Measurement and Estimates
Knife usage and basic slicing
Necessary cooking utensils
Features of air fryers and induction
Frequently used seasonings
frequently used soup

Part 2: Choosing & Preparing Ingredients

Vegetables and mushrooms
Cucumber | Zucchini | Sweet pumpkin, pumpkin | Eggplant | Pepper | Green pepper, paprika | Tomato | Avocado | Crown daisy | Perilla leaf | Wild chives | Shepherd's purse | Aralia elata | Celery | Chives | Mallow | Spinach | Green onion | Cabbage | Cabbage | Lettuce | Romaine lettuce | Broccoli | Onion | Potato | Carrot | Radish | Yam | Deodeok | Bellflower root | Burdock | Lotus root | Shiitake mushroom | Button mushroom | Oyster mushroom | Enoki mushroom | Shiitake mushroom | Dried vegetables

seafood
Mackerel | Yellowtail | Hairtail | Sea bream | Flounder | Pacific saury | Salmon | Frozen tuna | Octopus | Squid | Shrimp | Crab | Abalone | Oyster | Clam | Scallop | Dried pollack | Dried anchovy | Wakame | Kelp | Seaweed | Seaweed | Laver

Meat and eggs
Beef | Pork | Chicken | Eggs

Part 3: Flavoring Secrets for Each Cooking

Side dishes and vegetables
Braised and steamed dishes
roast
Stir-fried
jeon
fry
Egg dishes
soup
Stew/hot pot
Kimchi and pickled vegetables
rice
porridge
noodle

Chapter 2: 338 Recipes, From Side Dishes to Special Meals

Part 1 Daily Side Dishes

Spinach side dish
Spinach and Gochujang Salad
Seasoned bracken fernbrake
Mugwort
Bean sprout salad
Spicy bean sprout salad
Bean sprouts and mustard salad
Stir-fried bean sprouts
host vegetable
Seasoned water parsley with hosta
Stir-fried beef with hosta
Stir-fried host bacon
Eggplant greens
Stir-fried eggplant
Stir-fried cucumbers
Stir-fried zucchini and shrimp paste
Perilla leaf
Steamed perilla leaves
Stir-fried chili peppers
Green peppers and soybean paste salad
Radish salad
Radish greens
Stir-fried mushrooms
Stir-fried shiitake mushrooms in gochujang
Stir-fried potatoes
Beef and potato stir-fry
Stir-fried bell peppers
Assorted grilled vegetables
Stir-fried squid and bellflower root
Bellflower root and cucumber salad | Green onion salad
Deodeoksaengchae (raw vegetables)
Grilled deodeok
bellflower root
Stir-fried sweet potato shoots in soy sauce
Stir-fried sweet potato shoots and perilla seeds
Stir-fried palace vegetables
Full moon vegetable
bracken fern
raw wild chives
Cold radish salad
Pickled sweet potato
Water parsley salad
Water parsley and cucumber salad
Seaweed and cucumber salad
Stir-fried seaweed stems
Stir-fried seaweed
Stir-fried seaweed
Acorn jelly salad
Buckwheat jelly salad
Seasoned marinated cockles
Spicy dried pollack and dried pollack salad
Steamed Eggs in a Ttukbaegi
Japanese steamed egg
Tomato and Egg Stir-fry
Vegetable Egg Roll
3 Flavor Egg Rolls
Grilled mackerel with salted sauce
braised mackerel
Mackerel kimchi stew
Grilled tuna
Teriyaki grilled tuna
Flounder Meuniere
braised flounder
Salt-grilled mackerel
Grilled Mackerel Curry
Butter-grilled salmon
Grilled hairtail
Braised hairtail
Grilled croaker
Steamed croaker
Stir-fried octopus
Stir-fried octopus
Stir-fried squid
Osam Bulgogi
Bulgogi
Pork Bulgogi
Pork Bulgogi with Gochujang

Part 2 Side Dishes

Braised burdock
Braised lotus root
Pickled lotus root
Stewed potatoes
Potatoes braised in gochujang
Braised potatoes with egg
Sweet potato and gochujang stew
braised vegetables
Braised tofu
Tofu gangjeong
Stir-fried dried shrimp with garlic chives
Garlic chives and gochujang salad
Stir-fried fish cake
Sausage and Vegetable Stir-fry
Stir-fried kimchi
Kimchi salad
Radish salad
Cucumber salad
Bean-based rice
Walnut and Peanut Stew
Kimchi stew
Kim Ja-ban
Stir-fried anchovies with gochujang
Anchovy and chili pepper stew
Stir-fried anchovies
Stir-fried anchovies and almonds
Stir-fried shrimp with barley
Squid and vegetable salad
Stir-fried pollack
Seasoned grilled dried pollack
Stir-fried dried pollack
dried pollack fluff
braised codfish
Steamed pollack
Braised Yangmiri
Grilled Bangeopo with Gochujang
Grilled Bangeopo with Soy Sauce
Mussel soup
braised squid
Beef and Quail Egg Braised in Soy Sauce
braised pork
braised eggs
Egg sauce
salmon farm
Crab
shrimp paste
Fried kelp
Gochubugak
Kim Bu-gak
Potato chips

Part 3: Delicacies

galbijjim
Spicy braised ribs
Braised pork ribs
Back ribs gangjeong
Spicy braised chicken
Andong Jjimdak
Pork Kimchi Stew
Steamed monkfish
LA Galbi Grill
Not wide
Samgyetang tteokgalbi
Dakgalbi
Braised chicken drumsticks
Bossam
Stir-fried crab
chop suey
Mushroom Japchae
Jellyfish salad
Chicken breast cold dish
Tofu kimchi
Fried tofu
Fried chicken drumsticks with curry
Sweet and sour chicken
Oyster pancake
Fried oysters
Sweet and sour pork
Three-color display
Perilla leaf pancake
Gochujeon
Shiitake mushroom pancake
Skewer Bandit
Ink painting
Kimchi pancake
Chive pancake
mung bean pancakes
Potato pancakes
potato pancakes
potato croquettes
Seafood pancake
Seafood tempura
Assorted Vegetable Tempura
Tri-color vegetable fritters

Part 4 Soup, Stew, and Hot Pot

Cabbage soup
Spinach soybean paste soup
Spinach and Clam Soup with Miso
Auk soybean paste stew
Cold soybean paste stew
Cold clam and soybean paste stew
Mugwort soybean paste soup
Mugwort bean powder soup
Bean sprout soup
Dried pollack and bean sprout soup
kimchi stew
Bean sprout kimchi soup
Potato soup
fish cake soup
Egg soup
Potato egg soup
dried pollack hangover soup
Squid soup
Jaecheopguk
clam soup
Beef seaweed soup
clam and seaweed soup
Perilla leaf seaweed soup
Beef radish soup
Spicy beef soup
Toran soup
Yukgaejang
galbitang
Seolleongtang
Sagolwoogeojitguk
Samgyetang
Chogyetang
Cucumber and seaweed cold soup
bean sprout soup
Umu Naengmyeon
Black bean radish cold soup
Zucchini soybean paste stew
Chadolbagi Doenjang Jjigae
Dalrae Doenjang Jjigae
Cold soybean paste stew
Pork Kimchi Stew
Tuna kimchi stew
Pork and Potato Gochujang Stew
Cheonggukjang stew
Clam and soybean paste stew
soybean paste stew
Spicy soybean paste stew with clams
Soft tofu stew
Kongbiji stew
Kimchi soybean paste stew
Zucchini and shrimp paste stew
Oyster tofu shrimp paste stew
Myeongran tofu stew
Spicy pollack stew
Daegu spicy fish stew
Daegu clear soup
Al-tang
Budaejjigae
Crab stew
Spicy seafood stew
Mushroom hotpot
noodle stew
Bulgogi ttukbaegi
Bulgogi octopus stew
Sukiyaki
Shabu-shabu

Part 5 Kimchi and Pickled Vegetables

cabbage kimchi
Baek kimchi
Bachelor Kimchi
Mixed rice
Mixed cabbage
Napa cabbage kimchi
Sedum water kimchi
Water kimchi of crown daisy
Dongchimi
Turnip kimchi
Turnip water kimchi
Kakdugi
Cucumber kimchi
Cucumber Sobagi
Gochusobagi
Pickled cabbage kimchi
green onion kimchi
Chive kimchi
Fresh kimchi
Odeulppaegi Kimchi
Perilla leaf kimchi
Pickled cabbage with radish greens
Pickled chives
Pickled cabbage and radish
Pickled wild chives
Garlic pickles
Pickled green peppers
Eggplant pickles
Pickled pine mushrooms
Pickled Onions
Pickled pork and potatoes
Burdock pickles
Plum extract and pickled plum
cucumber pickle
Radish pickle
Pickled peppers
Pickled cabbage

Part 6 A Bowl of Rice and Noodles

Nutritious rice cooker
Cube Steak Pot Rice
Bean sprout rice
Oyster rice
Bibimbap
Jeonju Bibimbap
Turnip barley bibimbap
Wild vegetable barley bibimbap
Tuna sashimi rice bowl
Salmon sashimi rice bowl
Mentaiko avocado rice bowl
Kimchi rice cake
Kimchi Cheese Fried Rice
Radish Fried Rice
curry rice
Chicken Curry Fried Rice
Omelet rice
Cheese Omelette
Beef and Egg Rice Bowl
Chicken Mayo Rice Bowl
kimbap
Tuna kimbap
Inari sushi
rice balls
Beef vegetable porridge
Kimchi porridge
Chicken porridge
abalone porridge
Janchi noodles
Kimchi Onmyeon
Kimchi Bibim Guksu
Clam Kalguksu
Chicken Kalguksu
Potato dumplings
Kimchi sujebi
Auk sujebi
Tteokmanduguk
tteokguk
Oyster rice cake soup
Dongchimi Naengmyeon
Radish cold noodles
Jjolmyeon
Oldongmyeon
tray noodles
Sesame oil buckwheat noodles
Kongguksu
Sesame noodles
Muk-guksu
Tofu Noodle Soy Sauce Bibimbap Guksu
Tofu Noodles with Shrimp Stir-fry
Seafood Tomato Spaghetti
Creamy Spaghetti
Basil Pesto Pasta
Aglio Olio Pasta
Stir-fried udon
Tonkotsu Ramen
Jjajangmyeon
Yangjichadol Rice Noodles
Vietnamese spring rolls
pork cutlet
Hamburger steak

Cooking lessons from Han Bok-seon, a master of Korean cuisine.

This book is for people who want to eat home-cooked meals but are not confident in their cooking skills.
For those who are new to cooking and feel overwhelmed when they enter the kitchen, those who have cooked a lot but can't make it taste good, and those who are worried about what to eat today, we show you everything about home cooking.

Author Han Bok-seon, a master of Korean cuisine, explains the basics and fundamentals of cooking in detail, at a level even beginners can appreciate.
Beginners with no cooking experience can master the basics, and those who can't make food taste good can become experts.

It also contains 338 recipes.
We introduce almost all the dishes you can make at home, relieving you of the hassle of deciding what to eat.
Even if you're not very good at it now, if you learn the basics and follow the recipe exactly, cooking will become fun and you'll be able to enjoy delicious home-cooked meals every day.

From the basics to 338 menus, all in one book!

All the basics of cooking and recipes are included in one book.
First, I've compiled some basic knowledge that beginners should know.
It explains in detail everything from how to use a knife to cooking utensils, basic seasonings, and how to organize the refrigerator, and it also thoroughly explains how to select ingredients, how to prepare them, and how to store them.

We've also compiled tips for cooking delicious food.
She kindly teaches you the secrets to making the food taste good in each cooking method, such as marinated, grilled, braised, and stir-fried, as if you were your own mother.


Recipes are divided into side dishes, soups and stews, special dishes, kimchi, and one-bowl meals.
It contains most dishes, so you can prepare a delicious meal every day.
Another feature of this book is that it introduces various recipes that allow you to enjoy different variations of the same seaweed soup, such as the basic seaweed soup boiled with beef, the fragrant perilla seed seaweed soup boiled with perilla powder until it becomes milky white, and the easy-to-cook clam seaweed soup.

Features of this book

Build the basics for a complete beginner who doesn't even know the basics of cooking

For absolute beginners who are new to cooking, we teach you the basics, step by step, including how to use a knife, seasoning formulas, and how to organize the refrigerator.
If you remember this, you will have a solid foundation, making cooking more fun and giving you confidence.

Detailed instructions for beginners, from selecting ingredients to handling and storage methods.

It provides detailed information on everything from tips for selecting 77 frequently used ingredients, such as vegetables, seafood, and meat, to preparation and storage methods.
It is explained in detail with photos at a beginner's level, so even beginners can easily follow along.

Grilling, braising, stir-frying, side dishes, making kimchi… the secret to enhancing the flavor of each dish

For those who can't get the taste of food to come out of their mouths no matter what they do, we'll teach you techniques and secrets to making each recipe taste good.
If you follow it, it will become a habit and you will be able to apply it, and eventually, the taste of food will come naturally.

Easy dishes like cooking rice, boiling noodles, and cooking eggs, starting from the first step.

Cooking rice, boiling noodles, boiling eggs, etc. are not easy tasks for beginners.
It covers the basics of cooking from the very beginning, such as how to wash rice, how to boil noodles until they are chewy, and how long to boil eggs, so you can enjoy even easy dishes more deliciously.

Soups, stews, side dishes, special dishes, one-pot meals… 338 frequently eaten foods

We introduce 338 recipes for representative dishes, including soups and stews, everyday side dishes, special dishes, one-bowl meals, and even kimchi and pickled vegetables.
It contains most kinds of food, so you can prepare delicious meals all year round.

Variations on one dish, various application recipes

Stir-fried anchovies introduces various application recipes by changing the ingredients and cooking method, such as stir-frying small anchovies with nuts, seasoning them spicy with red pepper paste, or occasionally cooking them with chili peppers.
Not only can you enjoy it according to your taste or with variation, but once you know one thing, you can develop a sense of application that can be applied to ten things.

Friendly cooking lessons and delicious recipes from Han Bok-seon, a master of Korean cuisine.

Han Bok-seon, a master of Korean cuisine and bestselling author of cooking books, teaches you the basics of cooking and provides easy-to-follow recipes that are perfect for your taste buds.
If you follow the recipe exactly, it will have a deep flavor like the food your mom used to make.