[Books in breif]A doctor in the kitchen
Compiled by three culinary researchers, the book supposedly reflects the Korean culinary principle that “food and medicine are in essence one and the same.” Each recipe in the book describes what aspects of the food in question will help heal or prevent illness. The book begins by focusing on vegetarian dishes, with an entire chapter on seasoned vegetables including japchae or noodles mixed with vegetables and mushrooms, and dotorimuk, a jelly made from crushed acorns, marinated in a variety of different sauces.
The book also covers more adventurous areas like dessert or rare appetizers such as sikhye, a cold soup with sweetened rice, and yukhoe, or beef tartar. The book also focuses on the importance of banchan, or garnishes and side dishes, in Korea food and it describes various traditional table settings. By Park Soo-mee