Eating Korean: From Barbecue to Kimchi, Recipes From My Home

by Cecilia Hae-Jin Lee

Experience the savory secrets of the "other" Asian cuisine

In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking.

"Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."
--Sejung Kim, Media/PR Manager, Korean Cultural Center

"Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."
--Barbara Hansen, and James Beard Award-winning author

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference

259 pages, Hardcover

First published January 21, 2005

Reviews

[Halfempty · Rating 4 out of 5]

Nine different recipes for homemade kimchi? Hell yes! Every recipe from this cookbook that I've tried has turned out delicious. And in addition to being the best Korean cookbook I've experienced, the author has interspersed the recipes with stories about her family, childhood, and memories of cooking and eating. Lots of meat recipes that I may never use, but there are a lot of good veggie recipes too.

This book is notable in that it was the first book to get through my rigorous no-book-buying policy, which goes like this:

A new book may be purchased only after I have borrowed the book from the library and renewed it as many times as possible. If, after I finally return it months later, I feel a great sense of loss, and a burning desire to have that book in my life forever, I can buy it.

In the 5+ years since I've implemented this policy, I have bought fewer than five new books.

(I don't count garage sale books as new--I can buy those any time.)

[Alice Lee · Rating 5 out of 5]

this was my first korean cookbook i purchased. it has a lot of good information on the basics of making things from scratch

[Joseph · Rating 3 out of 5]

Liked the stories in this book. I like the attempt to discuss regional variations in Korean cuisine. The recipes are a bit oversimplified and seem written for an American audience and often the ingredients are a tiny bit slighted. I would suggest that it be used in combination with other Korean cookbooks. Additionally, the section on kimchi left me shaking my head. I think this is due to a 'generational gap' and the fact that the author may not have grown up making kimchi. Koreans, in places like Cholla nam do for example, traditionally do not soak the vegetables used in kimchi in a salt water solution. rather the vegetables are salted then the salt is rinsed off after the vegetable has soften to just the right 'feel.' Additionally, the book makes no mention of alcohol ... I can't imagine making Kalbi without a splash of bek seju or some other spirit. Nor can I imagine eating the wonderful beef dishes without beer or bek seju. Maybe that is just me. Also her Kalbi recipe is heavy on sugar when better sweetening options (brown sugar, honey or even Korean pear apple is a better sweetening agent). Yes, I'm prejudiced, but I've always seen Korean food as a celebration. These recipes seem more -- for lack of better words -- 'workmanlike.' Finally, kimchi making is as much an 'art' as it is a 'science.'

[Aja Marsh · Rating 3 out of 5]

nice, approachable korean cookbook with lots of anecdotes, personal photos, and history. for me, it was nice to see what the backbone of a lot of the common dishes are, but it also might have been fun to see more variety-- but maybe that's not the point of this book! would have been better if the photos were in color! or at least better chosen knowing they'd be in black and white on off-white paper.

[Kristin · Rating 4 out of 5]

Part cookbook, part memoir, part history. I thoroughly enjoyed reading this book. The recipes look delicious and most ingredients are easy enough to find if you live in a metro area. The stories are captivating and thought-provoking. The history and description of all the different holidays and festivals are fascinating.

[Greymalkin · Rating 4 out of 5]

I preferred this book to her later, "quick and easy" one. The recipes are more interesting- I have flagged a bunch to try, and her napa cabbage kimchi recipe was easy to follow. I"ll amend my review after I try the kimchi if it's really bad.

[Yodamom · Rating 5 out of 5]

Wonderful stories and tasty recipes. A perfect mix. The author share her life growing up Korean in an America. There are stories of her parents and grandparents. She tells of her lunches and family meals and how much she appreciates it all now. I actually sat and read the book like a novel.

[Jn · Rating 5 out of 5]

A great offering from my friend Cecilia

[Rachel · Rating 5 out of 5]

I will definitely want to buy a copy of this book.

[Misun · Rating 4 out of 5]

awesome book, made me want to cook Korean dishes. my only complaint: they did not include color photos of the dishes. black and white photos of food is not appealing or appetizing.

[Jessica · Rating 4 out of 5]

Good stories of Lee's Korean upbringing. Most basic Korean recipes are represented here.