Presents seventy-five recipes from the Korean cooking tradition, including such offerings as arugula and corned lamb, summer grilled pickles, curried dumplings, and spicy rice cakes.

Includes index.

How to use this book -- The making of a chef -- Our restaurants -- In our kitchens -- Mother sauces -- Dumpling and noodle basics -- Banchan -- Pickles -- Kimchi -- Pancakes -- Dumplings -- Barbecue -- Noodles -- Rice and grains -- Hot pots and stews -- Dessert.