Korean Home Cooking

Korean Home Cooking
Author: Sohui Kim,Rachel Wharton
Publsiher: Abrams
Total Pages: 623
Release: 2018-10-16
Genre: Cooking
ISBN: 9781683353256

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An approachable, comprehensive guide to Korean cuisine, featuring 100 recipes to make in your home kitchen. In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand,” or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui’s guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen. “Korean Home Cooking is a revelation. It is an education in Korean cuisine and roadmap for bringing it into your kitchen, with recipes that are as smart and delicious as they are achievable. Herein is a body of knowledge that needed a generous cook like Sohui to shape and share it, and it deserves a spot on every serious cook’s bookshelf.” —Peter Mehan, author, co-founder of Lucky Peach “Like so many other enthusiastic eaters, I am fascinated with the flavors found in Korean cooking. . . . Sohui’s writing welcomes us like a family member to visit her earliest food memories, and she profoundly informs us with the nuanced skill of a natural teacher.” —Michael Anthony, author and executive chef, Grammercy Tavern “The delectably spiced, colorful Korean dishes in restaurants may seem overwhelming to the American home cook. No longer. In this very detailed and exquisitely illustrated cookbook, Sohui Kim combines knowledge from her Insa kitchen with down-to-earth savvy recalled from her family kitchen.” —Mimi Sheraton, author “The most useful cookbook released by a New York chef in 2018.” —Grub Street

Maangchi s Real Korean Cooking

Maangchi s Real Korean Cooking
Author: Maangchi,Lauren Chattman
Publsiher: Houghton Mifflin Harcourt
Total Pages: 325
Release: 2015
Genre: Cooking
ISBN: 9780544129894

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Explore the rich diversity of Korean cooking in your own kitchen! Maangchi gives you the essentials of Korean cooking, from bibimbap to brewing your own rice liquor.

Maangchi s Big Book of Korean Cooking

Maangchi s Big Book of Korean Cooking
Author: Maangchi,Martha Rose Shulman
Publsiher: Rux Martin/Houghton Mifflin Harcourt
Total Pages: 451
Release: 2019
Genre: Cooking
ISBN: 9781328988126

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The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking *New York Times

The Korean Vegan Cookbook

The Korean Vegan Cookbook
Author: Joanne Lee Molinaro
Publsiher: Penguin
Total Pages: 337
Release: 2021-10-12
Genre: Cooking
ISBN: 9780593084281

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THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history. As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea. The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.

Cook Korean

Cook Korean
Author: Robin Ha
Publsiher: Ten Speed Graphic
Total Pages: 177
Release: 2016-07-05
Genre: Cooking
ISBN: 9781607748878

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New York Times bestseller • A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics. Fun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life. In these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, Cook Korean! is perfect for beginners and seasoned cooks alike. Each chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine.

Korean Homestyle Cooking

Korean Homestyle Cooking
Author: Hatsue Shigenobu
Publsiher: Tuttle Publishing
Total Pages: 335
Release: 2019-08-06
Genre: Cooking
ISBN: 9781462920846

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At last, a book that demystifies Korean cooking--the cuisine behind a growing food trend. Aromatic, savory, piquant, and robust--everyone is talking about the intriguing flavors and textures of Korean food! With this new Korean cookbook, home cooks everywhere can prepare healthy and satisfying meals using ingredients that are available in any supermarket, using a few simple and familiar techniques. This collection of Korean recipes includes something for everyone: Marinated Barbecued Kalbi Beef Short Ribs Bibimbap Rice Bowls Topped with Vegetables and Beef Napa Cabbage Kimchi, Daikon Kimchi and other pickled vegetables Stir-fried Dakgalbi Chicken with Garlic Bean Sauce Soy Marinated Bulgogi Beef with Spring Onions Tangy Japchae Beanthread Noodles with Sesame and Fresh Vegetables And so much more! The dishes highlighted in Korean Homestyle Cooking include all the classic Korean appetizers, sides dishes, soups and stews, main courses, and rice and noodle dishes--even desserts and drinks, including: Yukgaejang Spicy Beef Soup Pork and Pepper Buchimgae Savory Pancakes Pork and Kimchi Potstickers Seafood and Daikon Kimchi Stew Tomato Kimchi Clam and Chive Soup Korean Fried Rice Yuja Citrus Tea Makgeolli Sparkling Rice Wine Sherbet Crunchy Sweet Potato Sticks With probiotic superfood properties, Korean cuisine also has a lot of health benefits and is perfect for anyone trying out a macrobiotic diet. Korean Homestyle Cooking brings the unforgettable flavors of Korea into your home--no takeout menu required!

Korean American

Korean American
Author: Eric Kim
Publsiher: Clarkson Potter
Total Pages: 289
Release: 2022-03-29
Genre: Cooking
ISBN: 9780593233504

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NEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. IACP AWARD FINALIST • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly “This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

My Korea Traditional Flavors Modern Recipes

My Korea  Traditional Flavors  Modern Recipes
Author: Hooni Kim
Publsiher: W. W. Norton & Company
Total Pages: 352
Release: 2020-04-07
Genre: Cooking
ISBN: 9780393634532

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An Epicurious Spring 2020 "Book We Want to Cook from Now" • An Eater Best Cookbook of Spring 2020 • A Food52 "Best New Cookbook of 2020…So Far" • A New York Times "New Cookbook Worth Buying" A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.