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Our Korean Kitchen
Korean food is quickly becoming the biggest trend in the culinary world— Our Korean Kitchen will be your inspiring guide to bringing this delicious and healthy cuisine to your table.
Critically acclaimed chef and food writer Jordan and his Korean wife Rejina provide a cultural history of the food of Korea giving context to the recipes that follow. This comprehensive collection of 100+ authentic and accessible dishes explores the ingredients and techniques needed to master Korean cooking.
From how to stock a Korean pantry, to full menu ideas, to recipes for every meal and craving, this is the only guide to Korean cooking you’ll ever need. You’ll find delicious recipes for Bibimbap, Kimchi Fried Rice, Crispy Chili Rice Cakes, Chicken Dumpling Soup, Seafood & Silken Tofu Stew, Pickled Garlic, Seafood & Spring Onion Pancakes, Shrimp and Sweet Potato Tempura, Knife-cut Noodles in Seafood Broth, Soy-Marinated Crab, Grilled Pork Belly with Sesame Dip, Grilled Beef Short Ribs, Deep Fried Honey Cookies, and so much more!
Rice & Savory Porridge
Soups & Stews
Vegetables, Pickles & Sides
Pancakes, Fritters & Tofu
Noodles
Fish
Meat
Dessert
Critically acclaimed chef and food writer Jordan and his Korean wife Rejina provide a cultural history of the food of Korea giving context to the recipes that follow. This comprehensive collection of 100+ authentic and accessible dishes explores the ingredients and techniques needed to master Korean cooking.
From how to stock a Korean pantry, to full menu ideas, to recipes for every meal and craving, this is the only guide to Korean cooking you’ll ever need. You’ll find delicious recipes for Bibimbap, Kimchi Fried Rice, Crispy Chili Rice Cakes, Chicken Dumpling Soup, Seafood & Silken Tofu Stew, Pickled Garlic, Seafood & Spring Onion Pancakes, Shrimp and Sweet Potato Tempura, Knife-cut Noodles in Seafood Broth, Soy-Marinated Crab, Grilled Pork Belly with Sesame Dip, Grilled Beef Short Ribs, Deep Fried Honey Cookies, and so much more!
Rice & Savory Porridge
Soups & Stews
Vegetables, Pickles & Sides
Pancakes, Fritters & Tofu
Noodles
Fish
Meat
Dessert
272 pages, Hardcover
First published September 3, 2015
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Displaying 1 - 15 of 15 reviews
January 4, 2018
This is a very good book on Korean cuisine, so if you want only one, this works well. Bourke is the chef half of this pair, who was introduced to this food through his wife. Some recipes can be turned vegetarian, or be improvised on, which was a relief to me. Most recipes have photos of them.
First comes some information on what Korean meals are like, on rice cookers and spice levels in recipes. Then there's pantry (not too long), two stock recipes, and some menu ideas. At the end are some online suppliers (UK/Ireland, USA and Australia, though they do say Amazon might be a good place to use too).
The foods are divided on rice & savoury porridge, soups & steaws, vegetables pickles & sides, pancakes fritters & tofu, noodles, fish, meat, and dessert. As I'm not a fan of seafood, I won't mention much of them (and I really hate anchovies)... but here's some I found attractive, outside kimchi, bulgogi, and bibimbap stuff (which I do find attractive):
rice & seaweed rolls, black sesame seed porridge, seaweed & beef soup, spicy beef & vegetable stew, chilled cucumber soup, garlic & sesame bean sprouts, steamed eggs with spring onion and chilli, mung bean pancakes, tofu with soy dressing, beef & vegetables with sesame glass noodles, black bean noodles, chicken rice cake & vegetable hotpot, fried minced meat patties with sesame seeds, pine nut bars, pecan & cinnamon-stuffed pancakes.
I can say that this book made me have more courage in wanting to try Korean food (not easily available here), and make some also. The photographs were attractive and everything was laid out clearly and easily. Well worth having, for those interested :)
First comes some information on what Korean meals are like, on rice cookers and spice levels in recipes. Then there's pantry (not too long), two stock recipes, and some menu ideas. At the end are some online suppliers (UK/Ireland, USA and Australia, though they do say Amazon might be a good place to use too).
The foods are divided on rice & savoury porridge, soups & steaws, vegetables pickles & sides, pancakes fritters & tofu, noodles, fish, meat, and dessert. As I'm not a fan of seafood, I won't mention much of them (and I really hate anchovies)... but here's some I found attractive, outside kimchi, bulgogi, and bibimbap stuff (which I do find attractive):
rice & seaweed rolls, black sesame seed porridge, seaweed & beef soup, spicy beef & vegetable stew, chilled cucumber soup, garlic & sesame bean sprouts, steamed eggs with spring onion and chilli, mung bean pancakes, tofu with soy dressing, beef & vegetables with sesame glass noodles, black bean noodles, chicken rice cake & vegetable hotpot, fried minced meat patties with sesame seeds, pine nut bars, pecan & cinnamon-stuffed pancakes.
I can say that this book made me have more courage in wanting to try Korean food (not easily available here), and make some also. The photographs were attractive and everything was laid out clearly and easily. Well worth having, for those interested :)
March 10, 2020
Desde que probé un restaurante coreano (hay ya varios en Sevilla) la gastronomía de este país asiático me ha atraído mucho. Y cuando vi este libro no lo dudé. Tenía que ser mío, más cuando comencé a estudiar coreano el año pasado.
Antes de comenzar tengo que decir que las recetas que trae este libro no están escritas ni por un coreano (al menos no directamente) ni en los fogones de Corea, sino en Londres. El autor es un chef irlandés que por su matrimonio con una coreana, Rejina Pyo, quien también es autora del libro, ha tenido y tiene muy buenas relaciones con Corea y su cocina. También tenemos algunas recetas algo adaptadas al paladar europeo, menos propenso a cierto grado de picor. Bourke afirma que, aunque lo ideal sería tener un chef coreano con el que aprender de primera mano, como no todo el mundo puede, "esperemos que este libro sea una buena alternativa y te guíe a través de las tradiciones y los ingredientes básicos de la auténtica cocina coreana casera".
Ahora, entremos en el libro. Este libro comienza con la comida coreana, donde se trata sobre el uso de los cubiertos y los palillos, que son diferentes a los chinos o japoneses, así como el uso de las arroceras y su gran utilidad y el nivel de picante de los platos. Tras esto, el chef Bourke nos habla sobre la despensa coreana: todos los productos básicos que debemos tener para poder realizar las recetas de este libro. En una página tenemos una fotografía de gran calidad con una serie de productos y unos números. En la siguiente, tenemos esos números con el nombre del producto en castellano y en coreano (tanto transcrito como con sus caracteres) y una breve pero exhaustiva explicación y sus aplicaciones y métodos. Tendremos varios tipos de arroces, fideos y pasteles, especias y pastas y otros ingredientes habituales, como algas, verduras y productos del mar. Le sigue dos recetas básicas de caldos: uno de ternera y otro de pescado y a continuación unas ideas para menús en varios niveles de dificultad o trabajo. Si lo que queremos es hacer un banquete, también tendremos una serie de ideas.
A continuación encontramos el recetario dividido en arroz y gachas; sopas y estofados; verduras, encurtidos y guarniciones; crepes, fritos y tofu; fideos; pescado; carne; y postres. Acaba el libro con una lista de proveedores donde podremos comprar estos productos, tanto en ciudades en físico (Madrid, Barcelona, Valencia y Sevilla) como en tiendes online y un índice.
Este no es un libro tradicional de cocina donde tenemos las recetas, el paso a paso y la fotografía del plato, sino que sigue la nueva forma de crear un libro de recetas, donde no solo están estas propiamente dichas, sino que te enseña a manejarte en la cocina, a saber cocinar productos concretos y, en este caso, te enseña la cultura gastronómica de Corea del Sur. En cada receta vamos a encontrarnos una descripción del plato, su evolución a lo largo de los siglos, cómo se hace ahora en algunas partes de ese país, sus variantes e incluso la etiqueta que debemos tener si estamos en Corea para no ser irrespetuoso. No solo es un recetario, sino también una historia culinaria de un país milenario y un estudio antropológico en relación con la comida (como el apartado de festividades y fiestas). Y esto es maravilloso. ¿Sabías que la palabra arroz en coreano está tan presente y es un grano tan importante que aparece en el típico saludo "cómo estás"? ¿O que hay 150 tipos de kimchis?
No son recetas con ingredientes fáciles de conseguir en supermercados tradicionales, debemos acudir a los especializados en productos asiáticos o por internet. En cuanto a las elaboraciones, no tienen un nivel bastante alto de dificultad en la mayoría de los casos, pero tampoco podría decirse que fuera un libro para inexpertos en la cocina (aunque podrían también cocinar sin problemas). La cocina coreana es una cocina con muchas verduras, muchos encurtidos y productos fermentados. Es una cocina con muchísimo sabor y aroma, muy diferente a la española o a la occidental pero que encanta. Vamos a tener platos como se preparaban siglos atrás tan famosos y claves de Corea como el bibimpab, el kimbap o el kimchi, como otros no tan conocidos como las gachas de arroz (antiguamente reservadas a la élite). También contaremos con el delicioso helado de sésamo negro o unas bolitas dulces de arroz.
En cuanto a la edición, es una edición espectacular. Un libro de tapa dura, con una multitud de fotografías a todo color y con una calidad extraordinaria. Unas fotografías foodie muy buenas. La estructura de las recetas es, como dijimos anteriormente, la tradicional pero con el toque característico de este libro: título en español y coreano en caracteres castellanos (en un lateral estará en alfabeto hangul), comensales, descripción del plato y breve historia culinaria del mismo y el paso a paso.
En conclusión, una joya imprescindible para todos los amantes de la cocina asiática en general y de la coreana en particular. Un libro donde no solo encontramos recetas con un nivel de complejidad medio-bajo, sino que tendemos datos sobre la vida y tradición culinaria de Corea del Sur, su evolución y sus variantes. Un estudio antropológico en relación con la comida en una edición espectacular. Un libro súper recomendado.
Más en mi blog La Gran Biblioteca de david: https://lagranbibliotecadedavid.blogs...
Antes de comenzar tengo que decir que las recetas que trae este libro no están escritas ni por un coreano (al menos no directamente) ni en los fogones de Corea, sino en Londres. El autor es un chef irlandés que por su matrimonio con una coreana, Rejina Pyo, quien también es autora del libro, ha tenido y tiene muy buenas relaciones con Corea y su cocina. También tenemos algunas recetas algo adaptadas al paladar europeo, menos propenso a cierto grado de picor. Bourke afirma que, aunque lo ideal sería tener un chef coreano con el que aprender de primera mano, como no todo el mundo puede, "esperemos que este libro sea una buena alternativa y te guíe a través de las tradiciones y los ingredientes básicos de la auténtica cocina coreana casera".
Ahora, entremos en el libro. Este libro comienza con la comida coreana, donde se trata sobre el uso de los cubiertos y los palillos, que son diferentes a los chinos o japoneses, así como el uso de las arroceras y su gran utilidad y el nivel de picante de los platos. Tras esto, el chef Bourke nos habla sobre la despensa coreana: todos los productos básicos que debemos tener para poder realizar las recetas de este libro. En una página tenemos una fotografía de gran calidad con una serie de productos y unos números. En la siguiente, tenemos esos números con el nombre del producto en castellano y en coreano (tanto transcrito como con sus caracteres) y una breve pero exhaustiva explicación y sus aplicaciones y métodos. Tendremos varios tipos de arroces, fideos y pasteles, especias y pastas y otros ingredientes habituales, como algas, verduras y productos del mar. Le sigue dos recetas básicas de caldos: uno de ternera y otro de pescado y a continuación unas ideas para menús en varios niveles de dificultad o trabajo. Si lo que queremos es hacer un banquete, también tendremos una serie de ideas.
A continuación encontramos el recetario dividido en arroz y gachas; sopas y estofados; verduras, encurtidos y guarniciones; crepes, fritos y tofu; fideos; pescado; carne; y postres. Acaba el libro con una lista de proveedores donde podremos comprar estos productos, tanto en ciudades en físico (Madrid, Barcelona, Valencia y Sevilla) como en tiendes online y un índice.
Este no es un libro tradicional de cocina donde tenemos las recetas, el paso a paso y la fotografía del plato, sino que sigue la nueva forma de crear un libro de recetas, donde no solo están estas propiamente dichas, sino que te enseña a manejarte en la cocina, a saber cocinar productos concretos y, en este caso, te enseña la cultura gastronómica de Corea del Sur. En cada receta vamos a encontrarnos una descripción del plato, su evolución a lo largo de los siglos, cómo se hace ahora en algunas partes de ese país, sus variantes e incluso la etiqueta que debemos tener si estamos en Corea para no ser irrespetuoso. No solo es un recetario, sino también una historia culinaria de un país milenario y un estudio antropológico en relación con la comida (como el apartado de festividades y fiestas). Y esto es maravilloso. ¿Sabías que la palabra arroz en coreano está tan presente y es un grano tan importante que aparece en el típico saludo "cómo estás"? ¿O que hay 150 tipos de kimchis?
No son recetas con ingredientes fáciles de conseguir en supermercados tradicionales, debemos acudir a los especializados en productos asiáticos o por internet. En cuanto a las elaboraciones, no tienen un nivel bastante alto de dificultad en la mayoría de los casos, pero tampoco podría decirse que fuera un libro para inexpertos en la cocina (aunque podrían también cocinar sin problemas). La cocina coreana es una cocina con muchas verduras, muchos encurtidos y productos fermentados. Es una cocina con muchísimo sabor y aroma, muy diferente a la española o a la occidental pero que encanta. Vamos a tener platos como se preparaban siglos atrás tan famosos y claves de Corea como el bibimpab, el kimbap o el kimchi, como otros no tan conocidos como las gachas de arroz (antiguamente reservadas a la élite). También contaremos con el delicioso helado de sésamo negro o unas bolitas dulces de arroz.
En cuanto a la edición, es una edición espectacular. Un libro de tapa dura, con una multitud de fotografías a todo color y con una calidad extraordinaria. Unas fotografías foodie muy buenas. La estructura de las recetas es, como dijimos anteriormente, la tradicional pero con el toque característico de este libro: título en español y coreano en caracteres castellanos (en un lateral estará en alfabeto hangul), comensales, descripción del plato y breve historia culinaria del mismo y el paso a paso.
En conclusión, una joya imprescindible para todos los amantes de la cocina asiática en general y de la coreana en particular. Un libro donde no solo encontramos recetas con un nivel de complejidad medio-bajo, sino que tendemos datos sobre la vida y tradición culinaria de Corea del Sur, su evolución y sus variantes. Un estudio antropológico en relación con la comida en una edición espectacular. Un libro súper recomendado.
Más en mi blog La Gran Biblioteca de david: https://lagranbibliotecadedavid.blogs...
April 15, 2020
Puoi trovare questa recensione anche sul mio blog, La siepe di more
Se come me non sapete niente di cucina coreana, ma potreste essere interessatu a saperne di più, Cucina coreana potrebbe essere un buon modo per iniziare a indagare nei sapori coreani – almeno finché non si potrà andare ad assaggiarli di persona, viaggiando o trovando un ristorante coreano in qualche città italiana.
Onestamente, sono piuttosto titubante sulla possibilità di assaggiarla per davvero: non perché penso che la cucina coreana faccia schifo – anzi, ho rischiato seriamente di sbavare sul tablet mentre sfogliavo le foto dei vari piatti – ma perché fa largo uso di peperoncino e la mia tolleranza al piccante fa ridere i polli.
Bourke e Pyo mi hanno assicurato che si tratta di una cucina equilibrata tra sapori forti e sapori delicati, ma io ho davvero visto il peperoncino in un sacco di ricette e non mi hanno convinto più di tanto. Se mai metterò piede in un ristorante coreano, dovrò tenere ben presente la questione peperoncino.
Per il resto, è un libro molto carino, con ricette che mi sono sembrate spiegate bene e nemmeno troppo difficili da riprodurre, a patto di reperire gli ingredienti. È stata inclusa anche una breve introduzione all’importanza della cucina nella cultura coreana e ogni ricetta è introdotta da un breve aneddoto o dalle circostanze nelle quali un certo piatto viene cucinato. Gnammi, gnammi.
Se come me non sapete niente di cucina coreana, ma potreste essere interessatu a saperne di più, Cucina coreana potrebbe essere un buon modo per iniziare a indagare nei sapori coreani – almeno finché non si potrà andare ad assaggiarli di persona, viaggiando o trovando un ristorante coreano in qualche città italiana.
Onestamente, sono piuttosto titubante sulla possibilità di assaggiarla per davvero: non perché penso che la cucina coreana faccia schifo – anzi, ho rischiato seriamente di sbavare sul tablet mentre sfogliavo le foto dei vari piatti – ma perché fa largo uso di peperoncino e la mia tolleranza al piccante fa ridere i polli.
Bourke e Pyo mi hanno assicurato che si tratta di una cucina equilibrata tra sapori forti e sapori delicati, ma io ho davvero visto il peperoncino in un sacco di ricette e non mi hanno convinto più di tanto. Se mai metterò piede in un ristorante coreano, dovrò tenere ben presente la questione peperoncino.
Per il resto, è un libro molto carino, con ricette che mi sono sembrate spiegate bene e nemmeno troppo difficili da riprodurre, a patto di reperire gli ingredienti. È stata inclusa anche una breve introduzione all’importanza della cucina nella cultura coreana e ogni ricetta è introdotta da un breve aneddoto o dalle circostanze nelle quali un certo piatto viene cucinato. Gnammi, gnammi.
January 9, 2016
I love Korean cuisine. This book immediately drew my attention and Im glad to have it!
It talks a litte bit about Korean's food culture and has very helpful guide with pictures of typical ingredients all with hangul (Korean alphabet) and pronunciation. I can read hangul but it will be very helpful if you want to ask the staff for something.
There are all the classics, bibimbap, kimchi, bulgogi, many stews and some desserts and porridges. I love the chapter on pickling! The pictures are gorgeous, the recipes are mostly written all on one page, clear instructions. Just really practical as well as beautiful.
I prepared kimchi stew, bulogi&veg stew, kimbap, kimchi jeon (pancake), ramyun with chicken and it was all delicious. Better than at many Korean restaurants in Paris that I have been to.
I do have K mart nearby and was able to get everything, I got even some lotus root to try and pickle soon :) Its very clear to me that in order to really cook from this book, one must order online or have Korean market nearby.
I recommend!
It talks a litte bit about Korean's food culture and has very helpful guide with pictures of typical ingredients all with hangul (Korean alphabet) and pronunciation. I can read hangul but it will be very helpful if you want to ask the staff for something.
There are all the classics, bibimbap, kimchi, bulgogi, many stews and some desserts and porridges. I love the chapter on pickling! The pictures are gorgeous, the recipes are mostly written all on one page, clear instructions. Just really practical as well as beautiful.
I prepared kimchi stew, bulogi&veg stew, kimbap, kimchi jeon (pancake), ramyun with chicken and it was all delicious. Better than at many Korean restaurants in Paris that I have been to.
I do have K mart nearby and was able to get everything, I got even some lotus root to try and pickle soon :) Its very clear to me that in order to really cook from this book, one must order online or have Korean market nearby.
I recommend!
May 17, 2023
I liked this more than I expected to! Lately I've been really wanting to learn to cook Korean food, so I checked out 4 different Korean cookbooks from the library. But I don't have all the necessary ingredients on hand, so I'm taking a trip to Zion's Market and H Mart in June (so excited!!) I want to finish reading the cookbooks before I go so that I have an idea of what I want to make and the ingredients I need to buy, so that's what I'm doing. My plan was to read them, then pick a favorite and return the rest, but now I'm worried I might like all of them. The first was definitely my favorite so far, but this one had some great recipes too, so I might wanna keep both?
December 7, 2016
I haven't finished it of course. Who reads every word of a cookery book? But this is a practical, do-able account of Korean cuisine, with recipes whose ingredients are available, with a bit of effort. The photos are evocative souvenirs for me of the few weeks we spent in South Korea. I'm going to enjoy getting to know this book better.
May 17, 2023
So many pages in this cookbook had my mouth watering. Here's my menu if I could make anything from this book:
The first meal:
Tofu and soybean paste soup, Sesame and soy marinated beef, and Cucumber kimchi. 된장찌개 (82), 불고기 (212), 오이 김치 (104), 밥.
The second meal:
Tofu with soy dressing, Clear clam broth, and Radish water kimchi. 양념 두부 (147), 조개탕 (61), 동치미 (106), 밥.
The third meal:
Black bean noodles, Pan-fried mackerel, and Radish water kimchi. 짜장면 (176), 고등어 구이 (194), 동치미 (106).
Other recipes that sound delicious:
Pickled garlic 마늘장아찌 (108), Honey and soy glazed potatoes 감자 조림 (127), Seafood and green onion pancake 해물 파전 (136), Yangyum fried chicken 양념치킨 (226), Pork and tofu dumplings 돼지 고기 만두 (232), Pecan and cinnamon stuffed pancake 호떡 (260).
The first meal:
Tofu and soybean paste soup, Sesame and soy marinated beef, and Cucumber kimchi. 된장찌개 (82), 불고기 (212), 오이 김치 (104), 밥.
The second meal:
Tofu with soy dressing, Clear clam broth, and Radish water kimchi. 양념 두부 (147), 조개탕 (61), 동치미 (106), 밥.
The third meal:
Black bean noodles, Pan-fried mackerel, and Radish water kimchi. 짜장면 (176), 고등어 구이 (194), 동치미 (106).
Other recipes that sound delicious:
Pickled garlic 마늘장아찌 (108), Honey and soy glazed potatoes 감자 조림 (127), Seafood and green onion pancake 해물 파전 (136), Yangyum fried chicken 양념치킨 (226), Pork and tofu dumplings 돼지 고기 만두 (232), Pecan and cinnamon stuffed pancake 호떡 (260).
February 15, 2021
Let’s start by saying, yes, I read cookbooks for fun. Now that that’s out of the way, I absolutely loved this one! I was skeptical, as Rejina is a Korean designer and Jordan is an Irish chef, and they both live in London. Like, how authentic could it be? Turns out - very.
This was an interesting read - scattered amongst the recipes were good tidbits on Korean history and culture. But more than that, this was an immensely practical and usable cookbook. Not only were there great recipes, it also included descriptions of pantry necessities and offered a list of good suppliers. The authors provided menu ideas, listing different recipes into categories such as quick and easy, lunches, BBQ style, and dinner parties. The majority of the recipes were totally accessible, both ingredient wise and in required skill level.
If you’re a lover of Korean food, this is the cookbook for you. Now I just have to land myself a hard-copy to make using these recipes a little easier!
This was an interesting read - scattered amongst the recipes were good tidbits on Korean history and culture. But more than that, this was an immensely practical and usable cookbook. Not only were there great recipes, it also included descriptions of pantry necessities and offered a list of good suppliers. The authors provided menu ideas, listing different recipes into categories such as quick and easy, lunches, BBQ style, and dinner parties. The majority of the recipes were totally accessible, both ingredient wise and in required skill level.
If you’re a lover of Korean food, this is the cookbook for you. Now I just have to land myself a hard-copy to make using these recipes a little easier!
May 1, 2022
Speravo di trovare ricette molto più semplici e invitanti, invece la maggior parte delle ricette o è estremamente piccante, o è particolarmente strana e dall'apparenza raffinata...inoltre non tutte le ricette hanno una foto correlata e quindi non si sa bene cosa si sta andando a preparare e che aspetto dovrebbe avere.
Insomma dovrò aspettare che qualcuno cucini per me coreano per provare questa cucina...
Insomma dovrò aspettare che qualcuno cucini per me coreano per provare questa cucina...
December 6, 2016
I heard an interview with the authors a few weeks ago, and was intrigued by this cookbook. Now I am excited to start trying lots of these recipes! Everything looks tasty. There is also an informative section on Korean staples for the pantry, and the photography throughout is great.
April 29, 2019
This book is good for giving you inspirations. I like Korean foods. The recipe is easy to follow, and they have modified the recipes, so we don't have to use complicated ingredients. It covers main course, side dishes, and desserts. I think for a beginner, this book is good.
May 27, 2024
Can't wait to cook all of these!
As someone who has been tempted by various Netflux dramas into exploring Korean cuisine thus book is a Gic send. Can't wait to try them all!
As someone who has been tempted by various Netflux dramas into exploring Korean cuisine thus book is a Gic send. Can't wait to try them all!
January 30, 2025
Muy completo.
April 21, 2016
The authors come across quite personable and the book is readable. The recipes have turned out pretty well so far (I wonder if that's maybe because I'm also in London and we are using similar ingredients that are available here?) and the pictures look attractive and more importantly (for me) easy enough to try.
It's funny reading some of Jordan's descriptions of Korean culture and seeing the similarities with Chinese culture. Things like the greeting "have you eaten rice?"that I use to hear growing up.
I'm looking forward to trying out more of the recipes once the Korean ingredients I've ordered have arrived!
It's funny reading some of Jordan's descriptions of Korean culture and seeing the similarities with Chinese culture. Things like the greeting "have you eaten rice?"that I use to hear growing up.
I'm looking forward to trying out more of the recipes once the Korean ingredients I've ordered have arrived!
December 26, 2018
Well I made the spicy beef soup (육개장) following the directions and it worked. It was sort of amazing that it tasted similar to what I expected even though I used red chili flakes instead of gochugaru. Surprisingly a red color also magically appeared. The only thing is that my broth was a little fatty while my favorite restaurant rendition of it tastes more clear and has hints of the sea (turns out to be kelp and anchovies). In any case, I think this book will serve as a good base for further experimentation.
Displaying 1 - 15 of 15 reviews