| 000 | 01045camuu2200337 a 4500 | |
| 001 | 000000791357 | |
| 005 | 20071121161536 | |
| 008 | 970327r20021986njua 001 0 eng | |
| 010 | ▼a 85080453 | |
| 020 | ▼a 0930878450 | |
| 035 | ▼a KRIC00242732 | |
| 040 | ▼a 211032 ▼c 211032 ▼d 211009 | |
| 043 | ▼a a-kr--- | |
| 049 | 1 | ▼l 111228254 |
| 050 | 0 | ▼a TX724.5.K65 ▼b W3 1985 |
| 082 | 0 | ▼a 641.59519 ▼2 21 ▼a 641.5953 |
| 090 | ▼a 641.5953 ▼b W119k2 | |
| 100 | 1 | ▼a Wade, Lee. |
| 240 | 1 0 | ▼a Korean cookery |
| 245 | 1 0 | ▼a Lee Wade's Korean cookery / ▼c edited by Joan Rutt Sandra Mattielli. |
| 246 | 3 0 | ▼a Korean cookery. |
| 250 | ▼a 2nd rev. ed. | |
| 260 | 0 | ▼a Elizabeth, N.J. : ▼b Hollym International Corp. , ▼c 2002. |
| 300 | ▼a 95 p. : ▼b col. ill. ; ▼c 23 cm. | |
| 500 | ▼a Rev. ed. of: Lee Wade's Korean cook-book. c1974. | |
| 500 | ▼a Includes index. | |
| 650 | 0 | ▼a Cookery, Korean. |
| 700 | 1 | ▼a Rutt, Joan. ▼0 AUTH(211009)120587 |
| 700 | 1 | ▼a Mattielli, Sandra. |
| 700 | 1 2 | ▼a Wade, Lee ▼t Korean cook-book. |
Holdings Information
| No. | Location | Call Number | Accession No. | Availability | Due Date | Make a Reservation | Service |
|---|---|---|---|---|---|---|---|
| No. 1 | Location Main Library/Western Books/ | Call Number 641.5953 W119k2 | Accession No. 111228254 | Availability Available | Due Date | Make a Reservation | Service |
| No. 2 | Location Main Library/Western Books/ | Call Number 641.5953 W119k2 | Accession No. 111442301 | Availability Available | Due Date | Make a Reservation | Service |
Contents information
Table of Contents
목차 Contents = 6 Preface = 9 How to Use This Book = 11 Vegetables as Side-dishes = 15 SOUPS & RICE = 21 Green Onion Soup (Tangp' aguk) = 21 Seaweed Soup (Miy$$\check o$$ kkuk = 22 Bean-sprout Soup (K'ongnamulkuk) = 23 Rib Soup (Kalbit'ang) = 24 Chicken Soup (Takkogiguk) = 26 Soy-bean Paste Soup (Toenjangkuk) = 27 Dumpling Soup (Mandukuk) = 28 Beef Ball Soup (Wanjaguk) = 30 Picnic Rice in Seaweed (Kimpap) = 31 Side-dishes = 32 Skewered Mushrooms (Songi Sanj$$\check o$$ k) = 32 Skewered Beef and Onion (P'a Sanj$$\check o$$ k) = 33 Mung Bean Pancake (Pindeatt$$\check o$$ k) = 34 Beef and Mushrooms (Soegogi P$$\check o$$ s$$\check o$$ t Pokk$$\check u$$ m) = 36 Broiled Beef (Pulgogi) = 37 Fried Fish with Vegetables (Saengs$$\check o$$ n Yach'aej$$\check o$$ n) = 38 Noodles with Meat and Vegetables (Chapch'ae) = 40 Rib Stew (Kalbitchim) = 42 Stuffed Squid (Ojing$$\check o$$ Sundae) = 44 Fried Croaker (Min$$\check o$$ j$$\check o$$ n) = 45 Fried Dried Anchovies (My$$\check o$$ lch'i Pokk$$\check u$$ m) = 46 Fried Oysters (Kulj$$\check o$$ n) = 47 Clam Meat in the Shell (Taehaptchim) = 48 Crisp Laver (Kim Kui) = 49 Salted Beef (Changjorim) = 50 Live with Onions (Kan Pokk$$\check u$$ m) = 51 Fried Cucumbers (Oi Pokk$$\check u$$ m) = 52 Dried Squash (Hobak Pokk$$\check u$$ m) = 53 Stuffed Dreen Peppers (Koch'uj$$\check o$$ n) = 54 Fried Mushrooms (P$$\check o$$ s$$\check o$$ tch$$\check o$$ n) = 55 Fried Squash (Hobakch$$\check o$$ n) = 56 Eggplant in Soy Sauce (Kajitchim) = 57 Steamed Eggs (Altchim) = 58 Vegetable Omelet (Puch'imgae) = 59 Fried Bean Curd (Tubu Puch'im) = 60 Red Pepper Paste Stew (Koch'ujang Tchigae) = 61 Chinese Cabbage Kimch'i (Paech'u Kimch'i) = 62 Hot Radish Kimch'i (Kkaktugi) = 63 Cucumber Kimch'i (Oi Sobagi Kimch'i) = 64 White Radish Kimch'i (Nabak Kimch'i) = 65 Pickled Garlic (Man$$\check u$$ l Changatchi) = 66 Hot Shredded Radish (Muu Saengch'ae) = 67 Lettuce Bundles (Sangch'issam) = 68 Black Soy Beans (Kongjaban) = 69 Board with Nine Sections (Kuj$$\check u$$ lp'an) = 70 SWEET DISHES = 72 Sweet Spiced Rice (Yakshik) = 72 Jujube Balls (Choran) = 73 Chestnut Balls (Yullan) = 73 Dired Persimmon Slices (Kotkamssam) = 74 Skewered Ginkgo Nuts ($$\check U$$ nhaeng Kkoch'i) = 74 Stuffed Jujubes (Taech'uch'o) = 75 Candied Ginseng (Insam Ch$$\check o$$ nggwa) = 76 Fried Honey-cakes (Yakkwa) = 77 Thin Cookies (Maejagwa) = 78 Fruit Punch (Hwach'ae) = 79 Persimmon Punch (Suj$$\check o$$ nggwa) = 80 Lists for Identifying Korean Foodstuffs = 81 Index = 94