각 장마다 아름답게 펼쳐지는 한국요리의 향연!

음식은 한 나라의 삶과 문화를 대표하는 상징이다. 한식은 맛과 멋을 모두 갖춘 자랑스러운 우리의 식문화이지만, 그 우수성에 비해 그동안 세계에 널리 알려지지 못했다. 우리가 한식 홍보라든지 세계화에 별 노력을 들이지 않은 탓이다. 물론 몇 년 전부터 외국의 유명 언론들이 한국요리의 우수성과 가치에 주목하고 있으며, 한식의 맛에 반해 직접 요리를 만들어 즐기고자 하는 외국인들도 점점 늘고 있는 추세다. 하지만 이런 관심을 뒷받침해줄 관련 서적이나 시설 등은 턱없이 부족한 게 현실이다.

이런 안타까운 상황을 누구보다도 잘 알고 있는 사람이 있다. 바로 요리연구가 김영자다. 독일과 뉴욕에 근거지를 둔 오랜 외국 생활 중 유수의 요리학교를 수료한 김영자는 많은 외국인들을 한식의 세계로 인도했다. 그 과정에서 제대로 된 영어 한국요리책의 필요성을 절감하였고, 이 책을 준비하게 된 것이다.

《Korean Cuisine》은 초보자도 쉽게 요리할 수 있도록 간결하면서도 핵심을 꼭 짚어주는 레시피를 담아 한식이 만들기 복잡하고 어려운 요리라는 선입견을 없애준다. 전채 요리, 두부 요리, 김치, 나물, 밑반찬, 구이, 찌개와 찜, 밥과 죽, 국, 면, 후식 등 총 11개 장으로 구성된 이 책은 중간 중간 추석, 제주도의 해녀 등 한국 문화에 대한 친절한 설명도 실어 독자들의 더 깊은 이해를 돕고 있다. 권말에는 한식 대접 방법, 한국 식탁에서의 에티켓, 샘플 메뉴 등도 실었다. 세계적으로 유명한 요리사 장-조르주 봉에르슈텐(Jean-Georges Vongerichten)이 추천사를 썼고, 뉴욕에서 활동하고 있는 음식 사진 전문 포토그래퍼 에린 글리슨(Erin Gleeson)이 요리를 촬영하여 맛깔스러운 한식의 미를 더욱 살려주었다.

Jonchaeyori Appetizers
Gheran Chim_ Silky Egg Custard
Paeju Gui_ Grilled Scallops with Sesame Salt
Sahmchi Whe_ Fresh Tuna with Hot and Sweet Vinaigrette
Ojing-o Chomuchim_ Squid with Hot and Sweet Vinaigrette
Muk_ Molded Acorn Jelly with Seaweed and Seasoned Soy Sauce
Sengson Jon_ Pan-grilled Fish with Egg
Hobak Jon_ Pan-grilled Zucchini with Egg
Haemul Pajon_ Scallion Pancakes with Oysters
Bindaetok_ Mung Bean Pancakes with Clams and Shrimp
Haepari Nengche_ Jellyfish Salad with Mustard
Oisun_ Stuffed Cucumber with Beef and Egg Strips
Tokboki_ Stir-fried Rice Cake Slices with Beef and Mushrooms
Gujolpan_ Nine-Ingredient Wraps
* Jidan_ Yellow and White Egg Pancakes

Dubu Tofu (Bean Curd)
Yangnyom Dubu_ Seasoned Tofu
1 Tofu with Seasoned Soy Sauce
2 Tofu with Marinated Pollack Roe
3 Tofu with Marinated Oysters
Dubu Jorim_ Braised Tofu with Soy Sauce
Dubu Jijim_ Seared Tofu with Crispy Crust

Kimchi Marinated Cabbage
Baek Kimchi_ White Cabbage with Garlic and Ginger
Baechu Kimchi_ Cabbage with Chili Flakes and Small Salted Shrimp
Oi Sobagi_ Stuffed Cucumber with Wild Leek and Chili Flakes
Kaktugi_ Radish Cubes with Garlic and Chili Flakes
Bossam Kimchi_ Wrapped Cabbage with Oysters, Pine Nuts and Pear
* Chapsalpul_ Sweet/Glutinous Rice Liquid (binding agent)

Namul Marinated Vegetables
Sukju Namul_ Bean Sprouts with Sesame Salt
Kong Namul_ Soybean Sprouts with Sesame Salt
Miyok Muchim_ Seaweed Salad with Vinaigrette
Sigumchi Namul_ Spinach with Sesame Oil and Lemon Juice
Gosari Namul_ Bracken Sprouts with Garlic and Sesame Oil
Chi Namul_ Marinated Wild Aster
Bosot Bokum_ Stir-fried Mushrooms with Salt
Gamja Bokum_ Stir-fried Potato Strips and Green Chili
Ssam_ Lettuce Wraps with Seasoned Soybean Paste
Musengche_ Sweet and Sour Radish Salad
Hobak Chim_ Steamed Zucchini with Seasoned Soy Sauce
Putgochu Chim_ Steamed Green Chilies with Flour Coating
Asparagus Muchim_ Asparagus with Seasoned Chili Paste
Sukat Muchim_ Chrysanthemum Leaves with Seasoned Chili Paste
Doraji Namul_ Bellflower Roots with Chili Vinaigrette
Oi Namul_ Cucumber with Seasoned Chili Paste

Mitbanchan Salty Side Dishes
Bugo Muchim_ Shredded Dried Pollock
Bang-opo Gui_ Grilled White Bait Sheets
Oeriguljot_ Marinated Oysters with Ginger, Radish and Chili Powder
Jangjorim_ Shredded Beef with Green Chilies in Soy Sauce
Marunsaewu Bokum_ Stir-Fry of Dried Shrimp with Perilla Seed Oil
Myolchi Bokum_ Stir-Fry of Dried Anchovies with Green Chilies

Gui Grilled Meat & Fish
Bulgogi_ Grilled Beef with Soy Sauce and Sesame Marinade
Galbi Gui_ Grilled Short Ribs with Soy Sauce and Sesame Marinade
Sanjok_ Skewered Beef with Mushrooms and Carrots
Samgyopsal Gui_ Grilled Pork Belly with Hot and Sweet Marinade
Cholpan Gui_ Tabletop-grilled Meat, Tofu and Vegetables
Daeha Jijim_ Pan-grilled Whole Shrimp with Chili Flakes
Bugo Gui_ Grilled Dried Pollack with Hot and Sweet Marinade
Sengson Gui_ Grilled Fish with Salt
* Pahmuchim_ Marinated Scallion Strips

Chigae & Chim Stews & Braised Meat and Fish
Denjang Chigae_ Tofu & Soybean Paste Stew
Haemul Tookbaegi_ Seafood Pot with Chrysanthemum Leaves
Godung-o Chim_ Braised Mackerel with Radish in Chili Sauce
Sengson Chim_ Braised Fish with Radish in Seasoned Soy Sauce
Galbi Chim_ Braised Short Ribs with Radish and Shiitake Mushrooms
Dak Chim_ Braised Chicken with Soy Sauce and Vinegar

Bap & Juk Rice & Porridge
GRAINS FOR BAP
Bap_ Rice
Ogokbap_ Five-grain Rice
Giimbap_ Seaweed Rolls of Rice, Beef and Spinach
Bibimbap_ Rice with Medley of Vegetables
Sangchu Bibimbap_ Rice with Lettuce and Muk (Molded Acorn Jelly)
Sengson Bibimbap_ Rice with Grilled Fish, Avocado and Cucumber
Dejigogi Bibimbap_ Rice with Grilled Pork and Vegetables
Dakjuk_ Porridge with Chicken
Jaatjuk_ Porridge with Ground Pine Nuts
* Chicken Broth for Juk (Porridge)

Guk Soups
SOUP BASE
Sengson Jiri_ Fish with Chrysanthemum Leaves in Ginger Broth
Miyok Nengguk_ Cold Seaweed Soup with Cucumber
Miyokguk_ Seaweed Soup with Beef
Toranguk_ Taro Root Soup with Kelp and Radish
Mooguk_ Radish Soup
Jogae Sigumchiguk_ Soybean Paste Soup with Clams and Spinach
Yonggae Baeksuk_ Baby Chicken Soup Stuffed with Sweet/Glutinous Rice
Tokguk_ Beef Bone Soup with Rice Cake Slices

Guksu, Myon Noodles
Nengmyon_ Cold Noodles with Medley of Toppings in Beef Broth
Bibim Nengmyon_ Cold Noodles with Medley of Toppings and Spicy Sauce
Haemul Jengbanguksu_ Seafood and Noodle Platter
Japche_ Clear Noodles with Beef and Vegetables
Janchi Guksu_ Party Noodles

Husik Desserts
Yongun Jongua_ Candied Lotus Roots
Gaam_ Persimmons with Honey and Lime Juice
Baesuk_ Pears with Peppercorn in Ginger Broth
Whache_ Watermelon Puree with Apple Slices
Goon Goguma_ Baked Sweet Potatoes with Dark Brown Sugar
Patjuk_ Red Bean Puree with Sweet/Glutinous Rice Balls
Sujongua_ Semi-dried Persimmons with Cinnamon in Ginger Broth
Yaksik_ Sweet/Glutinous Rice with Chestnuts and Dates
Songnyu Muk_ Pomegranate Jelly
Chilled Oranges with Yujachong (Citrus Fruit Preserve)