Page 6 - PENGOLAHAN MAKANAN ORIENTAL

5. Pasta Cabai (Gochujang) ............................................................ 80
6. Kecap (Shoyu) ............................................................................... 81

7. Minyak Wijen .................................................................................. 81
B. Bahan Khas Korea............................................................................. 81
1. Daun Perilla (Kkaenip) ................................................................... 81

2. Acar Udang (Saeujeot) ................................................................. 82
3. Kimchi .............................................................................................. 83

4. Myeon ............................................................................................. 84
5. Ginseng ........................................................................................... 85

C. Teknik Memasak dan Peralatan ...................................................... 85
D. Kisah Negara Korea ............................................................................ 85

GLOSARIUM .................................................................................................... 87

DAFTAR PUSTAKA ............................................................................................ 91

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