Flavors of Korea, GPBYR01 - Tribest
Flavors of Korea, GPBYR01 - Tribest

Flavors of Korea: Delicious Vegetarian Cuisine




By: Deborah Coultrip-Davis, Young Sook Ramsay

Korean cuisine plays on a symphony of flavors: from soothing and mild to piquant and fiery. Garlic, chilies, ginger, sesame seeds, and sesame oil are the basics of which many Korean dishes take their cue. Using these ingredients, along with a variety of fresh vegetables and wholesome grains, you can make a host of traditional Korean dishes. With the addition of several Korean ingredients now available in many large supermarkets, you can prepare a true Korean feast.
These recipes have been handed down through generations of Korean cooks and adapted for meatless eating with creative vegetarian substitutions for mean, poultry, and fish.

About the Authors:

Deborah Coultrip-Davis is a former caterer and writer living in Colorado. Young Sook Ramsay was born and raised in Korea. Much of Young's interest in fresh vegetables and foods stems from childhood visits to a Korean mountain temple where monks prepared tasty, aromatic foods for guests.

Pages: 192

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