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WAIS Document Retrieval
DEPARTMENT OF COMMERCE A580-601 Certain Stainless Steel cooking Ware From theRepublic of korea; Termination of Antidumping Duty Administrative Reviews
http://ia.ita.doc.gov/frn/frnsep96/a580601.html

Extractions: [Federal Register: September 11, 1996 (Volume 61, Number 177)] [ Notices ] [Page 47873-47874] From the Federal Register Online via GPO Access [wais.access.gpo.gov] - DEPARTMENT OF COMMERCE [A-580-601] Certain Stainless Steel Cooking Ware From the Republic of Korea; Termination of Antidumping Duty Administrative Reviews AGENCY: Import Administration International Trade Administration , Department of Commerce. ACTION: Notice of Termination of Antidumping Duty Administrative Reviews. - SUMMARY: The Department of Commerce (the Department) is terminating the administrative reviews of the antidumping duty order on certain stainless steel cooking ware from the Republic of Korea covering the following periods: January 1, 1991 through December 31, 1991; January 1, 1992 through December 31, 1992; January 1, 1993 through December 31, 1993; and January 1, 1994 through December 31, 1994. EFFECTIVE DATE: September 11, 1996. FOR FURTHER INFORMATION CONTACT: Amy S. Wei or Zev Primor, Office of AD/CVD Enforcement, Office 4, Import Administration International Trade Administration Import Administration . [FR Doc. 96-23110 Filed 9-10-96; 8:45 am] BILLING CODE 3510-DS-P
Food And Cooking - Www.ezboard.com
Author, Comment. RASkorea ezOP (8/10/01 114115 pm) Reply, Food and cooking Flavoursof korea. Mark and Kim Millon, Hong Kong Dah Hua Printing Press Co., 1991.
http://pub69.ezboard.com/froyalasiaticsocietykoreabranchfrm9.showMessage?topicID
Asian Food & Cooking, Carnegie Library Of Pittsburgh Resource Guide
Tokyo, with recipes, articles on Japanese cooking, restaurant listings, and culinarytravel tips Web Resources for Japanese Food. YumYum Japanese Recipes. korea.
http://www.carnegielibrary.org/subject/food/asian.html
Food Network Korea - The Korean Pantry
Garlic One of the key seasonings in Korean cooking, it's often
http://www.foodtv.com/cuisine/koreapantry/0,5193,,00.html
Food Network Korea - Classic Dishes
In korea, the number of side korean cooking is very simple in a wayit doesn'thave a lot of different ingredients and spices and herbs, Stanton says.
http://www.foodtv.com/cuisine/koreacuisine/0,5190,,00.html
Welcome To Korea Now !!!-Society & The Arts
According to her family, Hepinstall intensively learned korean cooking during thefour to five years that her husband Larry was working in korea during the
http://kn.koreaherald.co.kr/SITE/data/html_dir/2001/11/19/200111190036.asp

Extractions: T he tiny grandmother in a traditional Korean dress sits quietly waiting to show her visitor from the States, Washington Post food critic Walter Nicholls, the art of making Korean dumplings. With shining eyes and soft and still-supple skin, she looks 10 to 15 years younger than her 100 years. When she is complimented on her youthful good looks she blushes and states, "I wasn't born beautiful but at least I have good skin." ¡ãShin demonstrates the art of making Korean dumplings by hand. Meet Yu Young, star of the highly acclaimed Korean cookbook "Growing Up in a Korean Kitchen." Written by her daughter, Hi-soo Shin Hepinstall, Yu is featured on the cover making her famous "gochujang," hot red pepper paste, made with sticky rice powder. Most of the recipes in the book are recipes passed down by mothers and mother-in-laws in the Shin family through the years, with slight variations made by each person. Although cooking is taught in part by mothers, it is mainly ingrained by mother-in-laws when women marry and enter their husband's home. Yu's style of cooking originates mostly from her mother-in-law who probably learned it through her mother-in-law. Says Yu's daughter-in-law, "even if you learn a particular style of cooking from your mother, you have to adjust to your mother-in-law's cooking and eventually you just cook the same way she does." The secret to Yu's cooking? "There isn't any secret," both she and her daughters-in-law claim. "Just use fresh ingredients and prepare it right before eating, so it is still hot." A common saying among the great Korean chefs, but what about novices?
Welcome To Korea Now !!!-Society & The Arts
Her second daughter, Han Boksun, is director of a cooking institute she established,and her third daughter, Bok-jin, is C) Copyright 2000 Digital korea Herald
http://kn.koreaherald.co.kr/SITE/data/html_dir/2002/07/27/200207270025.asp

Extractions: C lad in "hanbok," traditional Korean dress, and a white apron, Hwang Hae-sung carefully examines the ingredients she is about to cook. In front of her are lotus roots, ginger and bellflowers, with which she will make sweet dessert by boiling them down in sugar water. For the 83-year-old traditional food expert, top-quality ingredients and unique Korean cooking methods are the two most important elements that distinguish royal cuisine from modern-day cooking. "Only the best materials from each region were used to make meals for the royal family," said Hwang, who has spent most of her life learning, preserving and bequeathing the art of royal cuisine. "Cooks at the palaces also employed refined cooking techniques that have been exclusively handed down over the centuries." Hwang was named a Human Cultural Treasure in 1973 after royal cuisine was designated an Intangible Cultural Asset No. 38 by the government in 1971. It was all thanks to her ceaseless efforts of studying and preserving the imperial dishes of the Joseon Dynasty. ¡ã"Hobakseon," steamed squash stuffed with beef, mushroom and egg
Taste Of Korea
tea one afternoon, Kim talked at length about the korean approach to cooking andeating korea's food is not a simple cuisine, he says, but he promises it is one
http://www.azcentral.com/home/food/articles/0304koreanfaremain04.html

Extractions: Mar. 4, 2003 12:00 AM DETROIT - One by one, the great cuisines of Asia have been discovered and embraced by Americans. Chinese is so familiar it's no longer considered ethnic. Thai cuisine is nearly as well-known and beloved. And after we finally overcame our fear of sushi, Japanese cuisine took off in the '90s. So why not Korean? Always in the background before, this exotic, complex, often spicy and - frankly - somewhat confusing cuisine has never been as well-known or popular here as most other Asian foods. But that may be changing. Korean cuisine has become more fashionable in Los Angeles and New York, Korean-American residents say, and it's enjoying greater popularity elsewhere as well. In metro Detroit, for example, at least three major Korean restaurants have opened in the last two years, in part to serve a Korean population that grew by more than 27 percent in the '90s. For non-Koreans, the new dining destinations represent more opportunities to explore this intriguing cuisine, and there's every reason to do so.
EKoreaINC
in English A Cognitive Semantic Analysis of Manipulative A Guide to korean CulturalHeritage A History of Science in korea A korean Mothers cooking Notes (by
http://www.ekoreainc.com/General/books.asp
Flavours Of Korea
Chongol, korea's version of sukiyaki, is a onepot meal, traditionally preparedover a can be added to the simmering deep and wide pan of cooking broth this
http://www.quaypress.com/korea/chongol.html

Extractions: Korean Meat and Vegetable Hot Pot Chongol, Korea's version of sukiyaki, is a one-pot meal, traditionally prepared over a burner at the table. Any number of ingredients can be added to the simmering deep and wide pan of cooking broth: this is Halmoni's version, a most substantial and festive array which includes strips of meat, a variety of vegetables, bean curd, and konnyaku, the rather bland but chewy curd which is a feature of the Korean kitchen. As such, chongol is an always popular and rather theatrical party favourite. But chongol is the sort of dish where you can utilize whatever is at hand, to make it as grand or as simple as you like. Cooking broth 1/4 pint rice wine or dry cooking sherry 1/4 pint soy sauce 1/2 pint beef broth or chicken broth or water 2 heaped tablespoons sugar 1 pound sirloin steak, cut against the grain into thin strips 3 stalks celery, cut into diagonal strips 2 carrots, peeled and cut into diagonal slices 1 large tin bamboo shoot (in one piece), sliced into large matchsticks (squeeze out any excess moisture) 1/2 pound fresh shiitake mushrooms, sliced (if not available substitute 10-15 dried Chinese mushrooms, cleaned, trimmed, and soaked for 1-2 hours or until soft, then sliced)
Www.Korea.com
2742-0737 (Fax 82-2-766-0737) * Han Jeong-Hye cooking School http//www.hancooking.co.kr(korean/Japanese). Copyright (C) 2000 - 2002 korea.com Communications
http://welcome.korea.com/tourguide/seoul/seoul_theme06.asp
Korean Cuisine
And despite persistent troubles with Japan, korea remained independent until 1910,when it became a Japanese protectorate. As a result, korean cooking has a
http://www.cuisinenet.com/glossary/korea.html

Extractions: If Americans know anything about Korea, it is that it's bisected by the 38th parallel, it contains the city of Seoul, and that, judging from M*A*S*H , the whole country looks a lot like southern California. But there is more to this beautiful country, and its cuisine is not the least of its charms. Descended from Mongolians, Koreans were governed by imperial dynasties on a feudal system since before the Common Era. And despite persistent troubles with Japan, Korea remained independent until 1910, when it became a Japanese protectorate. As a result, Korean cooking has a distinct national identity that, in its contemporary, form combines dishes and techniques from both peasant diets and royal palace foods. Korea is surrounded on four sides by water so, beside rice , seafood is the staple food. The markets overflow with fish, shrimp, crabs, clams, oysters, squid, and octopus, which are eaten dried, pickled, crushed into paste or sauce, stewed, steamed, and grilled. Fish is even stirred into a common breakfast porridge. As in Japan , rice, pickles and fish are the basis of the diet. Food is flavored with various combinations of garlic, ginger
Korean Book Services - Books On Korea - Photobooks - Travel - Arts - Maps - Lang
Ntc's Dictionary of korea's Business and Cultural Code Words (amazon.de) (1998)22,95 USD. Lonely Planet korean Phrasebook (1995) 6,90 EUR. korean cooking. top.
http://www.koreanbook.de/BookServices/currenttitles.html

Extractions: Photobooks top Chris Verebes: Mind Only: Essence of Zen 65,00 EUR Jai-sik Suh: The Beauty of Seoul 48,00 EUR Jai-sik Suh: World Heritage in Korea 43,00 EUR Jin-hee Chun: Hanoak: Korean Traditional Homes 43,00 EUR Jai-sik Suh: The Beauty of Korea 48,00 EUR KOREANA, Korean Cultural Heritage I: Fine Arts 33,33 EUR Sale!!! KOREANA, Korean Cultural Heritage II: Thoughts and Religion 33,33 EUR Sale!!! KOREANA, Korean Cultural Heritage III: Performing Arts 33,33 EUR Sale!!! KOREANA, Korean Cultural Heritage IV: Traditional Lifestyle 49,00 EUR Culture and Arts top Tales from the Temples 45,00 EUR KOIS: Korean Heritage: 2 vol. set 16,99 EUR Sale!!! Suzanne Crowder Han: Notes on Things Korean 9,99 EUR Sale!!!
Science Of Pickles: Korea's Kimchi Passion
square to rural roadside vegetable stands, produce markets across korea grow more moneysavingtips, commodity price reports, and how to cooking advice for
http://www.exploratorium.edu/cooking/pickles/kimchi.html

Extractions: Most Koreans eat kimchi every day, so it’s not surprising how significantly it can affect activity in local markets. In fact, families usually serve three or more varieties of kimchi at every meal, breakfast included. So central is kimchi to everyday life that it’s not uncommon to see kimchi coverage in the daily news, including money-saving tips, commodity price reports, and "how to" cooking advice for consumers.
Taste Of Korea
afternoon last week, Kim talked at length about the korean approach to cooking andeating korea's food is not a simple cuisine, he says, but he promises it is
http://www.freep.com/features/food/koreax25_20030225.htm

Extractions: FREE PRESS FOOD WRITER One by one, the great cuisines of Asia have been discovered and embraced by Americans. RELATED CONTENT Korean recipes Share some Korean side dishes Korean spots in metro Detroit Three Korean dishes to try Any way you spell it Because Korean words must be written phonetically when they are translated into English, spellings vary widely. J and CH, G and K, and B and P are often substituted for one another. Also, words can be divided differently, as in chap chae and chapch'ae. Thus, bibimbab and bi bim bap refer to the same dish, jun gol is sometimes spelled chongol , and kimchi, kim chi and kimchee all refer to Korea's national dish. Luckily for non-Koreans, menus provide English descriptions and, often, pictures of Korean dishes.
Good Cooking's World Tour!
Recipes for Chinese Dishes. Taste of China from Chinese cooking ClassCookbook. Shanghai, China. Mongolia. Taiwan. Japan and korea. Japan,
http://www.goodcooking.com/worldllnk.htm

Extractions: Browse the page or click the areas and countries listed below for quicker access! Africa and Islands Europe and Russia Benelux British Isles ... South America Africa and Islands General African Links African Wedding Guide Bea Sandler's The African Cookbook African Recipes Page Algeria Recipes from Algeria Angola Portuguese Recipes with Angolan Peppers ("Hot African Devil Peppers") Cape Verde Chad Egypt Marie Henein's Tasty Vegetarian Recipes from Egypt Tasty Vegetarian Recipes from Egypt Ethiopia Ethiopian Chicken Wot Recipe Injera Vegan Ethiopian Recipes Eritrea Ghana Recipes from Ghana Kenya Recipes from Kenya Mauritius Morocco Moroccan Tagine Moroccan Red Pepper Sauce - recipe from The Frugal Gourmet Nigeria Mother Land Nigeria-Recipes South Africa South African Biltong Newly updated information!!! Traditional Boerevors Uganda Zanzibar Zimbabwe Asian Pacific and Surrounding Regions China Chinese Regional Cooking Chinese Recipes , From Cargnie Mellon University. Chinese Recipes W. Chuang's Chinese and Japanese Recipe Archive
Bibim Bap: A Taste Of Korean Home Cooking
Bibim bap A taste of korean home cooking. , Bibim bap in your own kitchen. Butanybody can make bibim bap. Bibim bap is the loco moco of South korea.
http://the.honoluluadvertiser.com/article/2003/Jan/15/il/il11ataste.html

Extractions: Advertiser Food Editor Bibim bap can be a simple meal or a complex preparation of up to 30 ingredients. Chae Won Choe says he's convinced that the secret to making good kim chee is held only by Korean aunties and grandmothers. But anybody can make bibim bap. Rice, a scattering of fresh or prepared vegetables, a few strips of grilled meat or even fish or chicken, an egg (raw or fried) and a little Korean hot sauce. What could be more straightforward? "To me, this is home," said Choe, as he prepared a version of bibim bap making use of intriguing prepared vegetable mixtures found in local Korean grocery stores. Bibim bap literally means "mixed-up rice" and its history, conventions and techniques make a tidy introduction to the cuisine of Korea — among the least well-understood of Asian immigrant cuisines here.
Korean Recipes - Ethnic Cooking - The Kitchen Link
korean Cuisine; Global Gourmet korea; Jade Dragon - korean HomestyleCooking; Julia's Cook korean Site - Cook korean; Kelly's korean
http://www.recipelink.com/rcpkorean.html
Korean Cooking Recipes
Korean cooking. Here are links to some Korean Recipes. Happy cooking! ).
http://www.geocities.com/Wellesley/5800/Recipes/Korea-food.html
Korea Infogate - International
of green onion, 1 teaspoon of ground garlic, 1teaspoon of soy sauce, 1 tablespoonof sesame salt, 1 teaspoon of sesame oil, salt, pepper powder, cooking oil.
http://www.koreainfogate.com/taste/food/recipes.asp?src=recipes_sub02

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