Gangjeonghouse's Korean Dessert Recipe Book

Author - Hwang Yong-Taek

This book is written in Korean and English and is soft cover.

Gangjeonghouse's Korean Dessert Recipe Book contains traditional Korean dessert recipes from the chefs at Gangjeonghouse in Seoul - Gaesung Jooak that resembles a shiny pebble, Baepi Tteok with the shape and texture of rice grains retained, Northern Style Injeolmi coated with soft geopipat over chewy chapssal tteok. Including traditional & fusion gangjeong made with various grains, nuts, and dried fruits based on traditional methods. Korean traditional food- Hangwa and Tteok, are always within our reach but not easily approachable because it seems challenging to make. With the taste that’s genuinely Korean with modern style delivered by ‘Gangjeonghouse,’ you can enjoy traditional Korean desserts more easily, deliciously, and conveniently in your daily life.

In keeping with the slogan 'Young Traditions', we introduce traditional desserts with a youthful, modern feel. In recognition of its passion and skill in traditional desserts, in 2018-2019, we participated in the Korean dessert pop-up "SWEETSEOUL", hosted by the City of Seoul, to introduce the taste and taste of Korea to the world in Tokyo, Paris, and New York, and to introduce traditional Korean desserts that have been interpreted modernly through various media at home and abroad. As we continue to research and develop traditional desserts, we continue to write stories of the young traditions of a house full of strong traditions.

Contents - 

Understanding Tteok and Hangwa
Learn the basic ingredients, Preparing red bean ingredients, Daechugo

Gangjeong

Preparing Crispy Rice, White Rice Gangjeong, Yuja & Rice Gangjeong, Omija & Rice Gangjeong, Mugwort & Rice Gangjeong, Oatmeal & Blueberry Gangjeong, Tri-Color Sesame Gangjeong, Dried Persimmon Gangjeong, Walnut & Cranberry Gangjeong, Sea Breezed Fig Gangjeong, Fig & Konjak Granola, Black Rice & Green Kernel Black Bean Granola, Peanut & Brown Rice Granola, Oranda, Walnut Gangjeong, Pecan Gangjeong

Hangwa & Tteok
Yullan, Saenglan, Jolan, Daechucho, Bamcho, Kaesungjooak, Mandoogwa, Goongjoong Yakgwa, Sorghum & Red Bean Gyeongdan, Yuja Danja, Black Rice & Pecan Danja, Black Sesame Injeolmi, Yuja Injeolmi, Northern Style Injeolmi, Baepi Tteok, Modu Baegi, Chapssal Tteok, Yaksik, Mugwort Beomuri, Blueberry & Cheese Seolgi

Beverages & Desserts
Sikhye, Sujeonggwa with Dried Persimmons, Danpatjuk, Old School Patbingsu, Jujube Tea

ISBN: 9791164261079

Publisher: The Table

Published: January 2021

Pages: 232