Cooking Expert Lee Mi-kyung Publishes "Home Meal Replacements" for When You Feel Lazy but Crave Home-Cooked Food

▷Real Homemade Meals That Make Your Body and Mind Healthy!

▷Written by Lee Mi-kyung l First edition, first print published on June 8, 2020 l 256 pages l Price 15,500 KRW

'Home Meal Replacement'

Home Meal Replacement (HMR) commonly refers to products that replace homemade food, meaning fully cooked or semi-cooked foods that can be simply heated and eaten at home. 'Home Meal Replacement' is as simple as the HMR products found in supermarkets. This book compiles simple and healthy homemade meal recipes that exclude complex seasonings and do not exceed five steps, using ingredients and basic seasonings that are always in the refrigerator.

Instead of the burden of preparing three full meals with medicinal rice, soups, and side dishes, these recipes focus on dishes that are sufficient in one bowl, meals that can be made with whatever ingredients are in the fridge without worrying about what to eat, and snacks that are as important as meals ? the easiest real home meal replacements made in our own kitchens.

Replacing delivery food or eating out with real home meal replacements naturally boosts immunity. This cookbook, crafted by a health cooking researcher whose cooking philosophy is 'easier, healthier, and tastier,' is a much-needed culinary guide for us today, blending ingenuity with deliciousness.

Author Lee Mi-kyung has long worked on content development for cooking magazines and food companies, which helped her quickly recognize changes in our dining tables and strive to create recipes that fit those changes. Therefore, every time she created a cookbook, her basic philosophy was to cook 'simple and healthy food using familiar ingredients available at supermarkets, without exceeding five steps and excluding complex seasonings.' However, nowadays, homemade meals are gradually disappearing, and healthy food is being overshadowed by tasty dishes. Receiving more questions about popular restaurants or convenience food products than about how to make healthy food led her to contemplate home meal replacements.

Home Meal Replacement (HMR) means 'home substitute food,' implying meals that are conveniently prepared at home. It refers to fully cooked or semi-cooked products that can be easily heated and eaten at home. While these products are convenient and necessary, we cannot rely on them every day for our family tables. Thus, this book gathers recipes that are as simple as supermarket HMR products and can be made effortlessly with ingredients in the refrigerator.

Even with many lifestyle changes recently, let's reconsider how important healthy food and eating together at the table are, and try cooking with home meal replacement recipes that boost immunity. Just by following this book, you can complete the most comfortable homemade meal recipes.

◇[Exploring 'I’m Lazy but I Want to Eat Homemade Meals' Home Meal Replacement]

This is cooking that makes your body healthy! '30 Years of Cooking Life, Recipes from a Health Cooking Researcher'

Rice cooked with sweet seasonal radish, seaweed soup boiled with potatoes, mini vegetable pizzas using zucchini and eggplant as pizza dough instead of flour...

Even the same dish tastes and nourishes differently depending on the seasoning and cooking method. The author’s recipes, which bring out the original flavors of ingredients with minimal seasoning, become more memorable over time like fermented foods aged by time. Now, we need to focus on healthy cooking that our body desires, not on addictive, harmful flavors.

No need to shop intentionally! 'Easy Recipes Featuring Familiar Ingredients'

Starting with pork, chicken, and beef, this book features staple ingredients always in the fridge such as eggs, potatoes, onions, bean sprouts, napa cabbage, radish, and aged kimchi, allowing one ingredient to be used in various dishes like rice, soup, stew, side dishes, snacks, and salads.

You can open a restaurant or cafe at home! 'Visually Stunning Gourmet Recipes'

Cobb salad, pork belly aged kimchi mille-feuille, accordion-style roasted potatoes, banh xeo, pasta, and lasagna... This book does not only include common dishes everyone knows for healthy homemade meals. It also offers plenty of special recipes worth leisurely making on a relaxed weekend instead of going to a brunch cafe or restaurant.

If you don’t have an ingredient at home, substitute it! 'Kind Substitute Ingredients'

One of the biggest obstacles to the home meal project is discovering ingredients you don’t have when trying to follow a recipe. This book carefully introduces substitute ingredients for specific items when they are unavailable.

◇Author Introduction

Culinary Researcher Lee Mi-kyung

"Thanks to my long experience developing content mainly for cooking magazines and food companies, I quickly recognized changes in our dining tables and tried to create recipes that fit those changes. So every time I made a cookbook, I cooked with the basic philosophy of 'simple and healthy food using familiar ingredients available at supermarkets, without exceeding five steps and excluding complex seasonings.' However, nowadays, homemade meals are gradually disappearing, and healthy food is being overshadowed by tasty dishes. Receiving more questions about popular restaurants or convenience food products than about how to make healthy food led me to contemplate home meal replacements."

She is a cooking researcher who cultivates a vegetable garden in Yangpyeong, Gyeonggi Province, studying 'simple and healthy food using familiar ingredients available at supermarkets, without exceeding five steps and excluding complex seasonings.'

She studied cooking at university, trained at the Gandhi Natural Healing Center in India and North Indian cooking classes, and worked as the head of Dongyang Magic Cooking Academy, chief researcher at Seonjae Temple Food Culture Research Institute, and head of the cooking research lab for the food culture monthly magazine 'Kuken.'

Currently, she runs the food content expert groups 'Naturement' and 'Sister Kitchen,' researching native ingredients and local foods by visiting various regions of Korea, and occasionally exploring diverse food cultures overseas. Her cookbooks include Let's Go Home and Eat, Oven Cooking, National Late-Night Snack, Two Beans and Sweet - One Block of Tofu, One Bag of Bean Sprouts, One Pack of Eggs, Cafe Eating, and Cafe Food School, among others.