Korean may be the least known of all Asian cuisine -- yet it is one of the most varied, invigorating, and delicate. Handed down directly from the tables of Korean kings and Buddhist monks, the cuisine of Korea has been something of a secret up until now. Today, world-class Korean chefs will introduce you to this delectable repertoire of herbs and vegetables. Stunning location photography, coupled with detailed information on ingredients, as well as fascinating insights into the culture of this intriguing country, make The Food of Korea the perfect companion for your adventure into Korean cuisine. This unique volume of over 60 recipes, collected from the celebrated chefs at the Shilla Hotel, Seoul, reveals the treasures of Korean cooking. Discover traditional favorites -- beef bulgogi, chicken and ginseng, and spicy kimch'i -- as well as other delicious, easy-to-prepare dishes such as Gujeol Pan (6 ingredients, shredded and wrapped in flat rice "tortillas"), assorted pancakes, fritters, and porridge. Shinseolo (vegetables, beef, fish, and nuts -- boiled at the table), black rock fish soup, spicy pan-fried pork stew, Bibimbap (steamed rice with vegetables and red chile paste), and Korean Thanksgiving rice cakes.