Korean cuisine
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From the publisher National dishes of Koreans are sometimes reminiscent of Chinese or Japanese, since all cuisines of the peoples of Southeast Asia give preference to hot and spicy seasonings, sauces, and various spices. Chinese, Korean and Japanese cooking are united by the fact that cooks traditionally use rice to prepare dishes , fresh tomatoes and cucumbers, radishes, cabbage (including leafy cabbage), soybean oil, noodles, fish products and seafood.
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
FL/242630/UA
Data sheet
- Name of the Author
- Collection of recipes
- Language
- Ukrainian
- Release date
- 2002
15 books by the same author:
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From the publisher National dishes of Koreans are sometimes reminiscent of Chinese or Japanese, since all cuisines of the peoples of Southeast Asia give pref...