A collection of delicious, easy to prepare Korean recipes, originally published in 1945. Includes a hyperlinked table of contents and the book’s original black-and-white photographs.Recipes included:Cereals White rice (Heen pahb) Rice and beans (Pah pahb) Rice and barley (Po-ri pahb) Rice and bean sprouts No. 1 (Kong na-mool pahb No. 1) Rice and bean sprouts No. 2 (Kong na-mool pahb No. 2) Rice and potatoes (Kahm-cha pahb) Rice and sweet potatoes (Ko-koo-mah pahb) Rice and dates (Tai-chooh pahb) Rice and mushrooms (Song-i pahb) Rice and vegetables (Pi-bium pahb) Wheat flour noodles (Mill kook-soo) Rice and red bean jook (Pah jook) Rice water (Soong-nyung)Keem-chee Spring keem-chee (Pom keem-chee) Cucumber keem-chee (O-i keem-chee) Turnip keem-chee (Mu keem-chee) Winter keem-chee (Tong keem-chee) Keem-chee in soy sauce (Jahng keem-chee)Soup Bean sprout soup (Kong na-mool kook) Spinach soup (See-kum-chee kook) Egg plant soup (Ka-gi kook) Potato soup (Kam-ja kook) Green onion soup (Pah kook) Cucumber soup (O-i kook) Cabbage soup (Paj-hoo kook) Vegetable soup (Cha-soh kook) Mushroom soup (Puh-sut kook) Egg soup (Ke-ran kook) Oyster soup (Gool kook) Clam soup (Cho-kai kook) Fish soup No. 1 (Sang-suhn kook No. 1) Fish soup No. 2 (Sang-suhn kook No. 2) Beef ball soup (Wan-ja kook) Ribs soup (Kah-ri kook) Beef and turnip soup (Ko-oum kook) Chicken soup (Dahk kook) Meat dumplings (Man-tu)Vegetables Fried white potatoes (Kam-ja juhn) Fried sweet potatoes (Ko-koo-mak juhn) Fried potato, carrot and onion (Cha-soh juhn) Fried egg plant (Kah-ri juhn) Fried squash (Ho-pahk juhn) Fried onions (Ok-chong juhn) Fried green peppers (Ko-cbooh juhn) Fried spinach (See-kum-chee juhn) Directions for sprouting beans Bean sprouts (Khong na-mool) Spinach (See-kum-chee na-mool) Carrot, turnip, cucumber salad (Tang-kun na-mool) Carrot, turnip salad (Moo sang-cha) Cabbage, carrot, celery salad (Cho na-mool) Beets in soy sauce (Beets na-mool) Lettuce (Sang-chee na-mool) Meat and vegetables with vermicelli (Chop-chai) Turnips with beef (Moo sook-jang-ah-gee) Mushrooms with beef (Song-i jim) Cucumbers with beef (O-i jim) Squash with beef (Ho-pahk jim) Black beans (Khong jah-pahn) Prepared sesame seed (Ga-soh-kum) Vinegar-soy sauce (Cho-chang)Meat—Poultry—Fish—Shell Fish Broiled beef (Ko-kee kui) Broiled pork (Ton-yuk kui) Broiled tongue (Oo-sul kui) Broiled heart (Yum-tong kui) Broiled chicken (Tak kui) Broiled pheasant (Gooung kui) Broiled ribs (Kah-ri kui) Beef on skewers (Oo-yuk sahn-juhk) Beef and onions on skewers (Pah sahn-juhk) Beef and mushrooms on skewers (Song-i sahn-juhk) Mushrooms and beef (Song-i pok-kum) Heart pok-kum (Yum-tong pok-kum) Liver pok-kum (Kan pok-kum) Chicken pok-kum (Tahk pok-kum) Pheasant pok-kum (Gooung pok-kum) Beef and vegetables cooked at the table (Juhn-kol) Sin-sul-lo Boiled ribs with vegetables (Kah-ri jim)Desserts Cinnamon folds (Mils-sam) Flower cakes (Hwa-juhn) Chestnuts (Sang-newl) Chestnut balls (You-raan) Date balls (Cho-raan) Fruit punch (Hwa-chyah)
