The cuisine of Korea is suffused with spice and fire as well as complex and subtle flavours. The key ingredients of rice and noodles, vegetables, tofu and meat are seasoned with oil, soybean and chilli pastes, called doenjang and gochujang, along with soy, garlic and ginger. The classic Korean kimchi dish is created with salted, seasoned and fermented vegetables and always forms one or more of a number of side dishes served alongside rice and noodles. This book starts with a fascinating introduction to the geography, history and food traditions of Korea. The following chapter on Equipment, ingredients and basic recipes shows the individual ways of preparing and serving food, along with the flavourings, spices and garnishes that characterize the Korean style. There is then a detailed listing of each type of ingredient, from stocks and noodles to vegetables and beef, peppered throughout with fresh, basic recipes, such as preparing a soy dip or chilled naengmyun noodles, each of which can be used in many of the dishes that follow. The seven main recipe chapters focus on Kimchi; Soups; Rice and noodles; Fish and seafood; Meat dishes; Vegetables, salads and tofu; and Sweets, cakes and drinks. The wealth of natural fish and seafood from around Korea?s shoreline ranges from monkfish and prawns to crab and octopus, and creates a strong seafood presence in the dishes, which include blackened herring with chilli sauce and grilled tiger prawns. Other tasty options include tofu and stir-fried kimchi, white radish and beef soup, tobiko and vegetable rice, gochujang chicken stew, courgette namul, and, for a sweet punch to finish the meal, some green tea ice cream or sweet rice balls. Use this new book with its detailed reference section, over 70 authentic recipes and more than 500 inspiring pictures to experience the spicy delights and intense flavours of an international cuisine that has a deserving place in every kitchen.