Growing up in a Korean Kitchen: A Cookbook


Part memoir and part cookbook, GROWING UP IN A KOREAN KITCHEN is one woman's cultural and culinary story, weaving childhood reminiscences with lovingly gathered recipes. With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soo Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life. Easy-to-follow recipes, largely handed down through oral tradition, cover the wide range of main and side dishes, from the ...
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Part memoir and part cookbook, GROWING UP IN A KOREAN KITCHEN is one woman's cultural and culinary story, weaving childhood reminiscences with lovingly gathered recipes. With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soo Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life. Easy-to-follow recipes, largely handed down through oral tradition, cover the wide range of main and side dishes, from the sumptuous elegance of "royal cuisine" to simpler countryside cooking. Korean cuisine has emerged as one of the most exciting and robust tastes of Asia, with great variety and some of the world's most sophisticated techniques for pickling and cooking with garlic and hot pepper. Cooks of all levels, as well as armchair travelers, will welcome this book to their collection.• Includes over 250 authentic recipes, a glossary, and a list of resources for finding uniquely Korean ingredients and utensils.• Illustrated with the author's travel and family photos, depicting the cultural and culinary traditions of Korea.For a list of markets that carry Korean ingredients visit
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Editorial Reviews

From the Publisher
"Hepinstall's recipes range from hearty, nutritious staples to savory favorites. . . There's also an enticing repertoire of side dishes and dipping sauces. Granted, some recipes may require a visit to a Korean grocer, but the results are worth the trip." —Cooking Light"The recipes have a rooted quality found only in the most exceptional cookbooks. . . This is the breakthrough introduction to Korean cuisine many of us have been waiting for."—Gourmet"So well-written, with such enticing recipes, that you'll want to head for the kitchen."—Dallas Morning News "In her book, Hi Soo Shin Hepinstall brings clarity to this complicated cuisine."—Washington Post"Even for those who love to eat Korean food in restaurants, there is something vaguely mysterious about the cooking . . . Aggravating that situation has been a relative dearth of Korean cookbooks. Until now, that is. GROWING UP IN A KOREAN KITCHEN is part memoir, part travelogue, part recipe book—and wholly satisfying." —a Top 10 Cookbooks of 2001, the Los Angeles Times "An approachable collection." —New York Daily News "This new cookbook vividly reveals the subtle nuances of Korean cuisine in a simple yet dynamic fashion, focusing on not only the food, but also the lifestyle or rural Korea . . . We held a Korean tasting dinner with recipes made from the book, and found the dishes incredibly delicious and quite easily prepared."  —the Austin Chronicle "Best Cookbooks of 2001. . . . guides us through the maze of complicated Korean cooking . . . takes time to explain the spiritual significance of the food." —People magazine "A love letter to [Hepinstall's] homeland, with all of its traditions and rituals." As for recipes, "we are given a rich selection to choose from." —The Seattle Times "Part autobiography and part cookbook, this remarkable work provides a practical introduction to a cuisine Americans have encountered with delight and a poignant memoir of a time and place in which an average family meal could consist of seven or more dishes."—from the Cookbook "WHAT WE'RE READING" "This introduction to the world of Korean cooking [is] as practical as it is evocative." —Food & Wine"For cooks who really want to delve into the mysteries of Korean cooking, I can strongly recommend GROWING UP IN A KOREAN KITCHEN. —Denver Rocky Mountain News "Hi Soo Shin Hepinstall has a clear, sure voice. Her recipes are direct and easy to follow, and her descriptions and explanations helps us understand the roots of this familiar and appealing cuisine." —Naomi Duguid and Jeffrey Alford, authors of Hot Sour Salty Sweet, Seductions of Rice, and Flatbreads and Flavors"This book enriches and expands every cook's kitchen with new knowledge and flavors." —Hiroko Shimbo, author of The Japanese Kitchen"Growing Up in a Korean Kitchen is the most comprehensive Korean cookbook to date. This book will be a classic." —Nina Simonds, author of A Spoonful of Ginger"Every once in a while, a landmark cookbook is published. This is one." —Barbara Tropp, author of The Modern Art of Chinese Cooking and China Moon Cookbook"It went straight to my heart." —Grace Young, author of The Wisdom of the Chinese Kitchen"Memories of Hi Soo Shin Hepinstall's childhood are lovingly recorded . . . Reading her stories and recipes evokes a shared sense of nostalgia for my own family's kitchen in Thailand." —Su-Mei Yu, author of Cracking the Coconut: Classic Thai Home Cooking
Library Journal
Although Korean food is poised to become the next favorite Asian cuisine, there are relatively few cookbooks on the subject. Hepinstall's book is both more ambitious than Jenny Kwak's Dok Suni (LJ 11/15/98) and more wide-ranging than Deborah Coultrip-Davis and Young Sook Ramsey's vegetarian Flavors of Korea (LJ 9/15/98). One of 12 children, she provides a personal glimpse of a disappearing way of life as well as a detailed introduction to traditional Korean cuisine (she even includes her family's recipe for soy sauce). American readers may recognize some of the dishes from Korean restaurants, but many will be new. The section on main dishes covers rice and cereals, soups and porridges, and noodles and dumplings, with a whole chapter devoted to kimchi, a signature dish; in addition to side dishes, desserts, and beverages, there are separate chapters on Korean barbecue and special-occasion recipes. Hepinstall writes well and knowledgeably, and her photographs of family and her visits to her homeland illustrate the text. Strongly recommended. Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9781580082815
  • Publisher: Ten Speed Press
  • Publication date: 8/28/2001
  • Pages: 272
  • Sales rank: 235,347
  • Product dimensions: 7.35 (w) x 10.30 (h) x 0.80 (d)

Meet the Author

HI SOO SHIN HEPINSTALL began her serious culinary and cultural research while living in Europe in the 1970s. After attending a summer course at Cordon Bleu Cooking School in Paris, she continued her studies in Seoul, Korea, and Southeast Asia. In addition, she has written two novels, one of which won a Korean literary prize and was made into a popular movie. She lives in Washington, D.C.
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Table of Contents

Foreword XI
Returning to My Childhood Home XIII
The Korean Kitchen 1
At Home 3
Ingredients, Equipment, and Techniques 9
Essential Sauces and Pastes 24
Garnishing 33
Main Dishes 37
Rice and Cereals 39
Steamed White Rice, Pap 40
Five-Grain Rice, Ogokbap or Chapgokbap 41
Spinach with Steamed Rice, Sigumch'ibap 42
Mushrooms with Steamed Rice, Posotbap 43
Shredded Radish and Baby Oysters with Steamed Rice, Mubap 44
Soybean Sprouts with Steamed Rice, K'ongnamulbap 44
Seaweed with Steamed Rice, Miyokbap 45
Kimchi with Steamed Rice, Kimchibap 46
Rice with Red Beans, P'atbap 47
Fried Rice with Chicken, Pokkunbap 48
Sauteed Rice Cake with Meat and Vegetables, Ttok Pokki 49
Rice with Vegetables and Meat, Pibimbap 50
Vinegar-Scented Rice Nuggets with Seafood, Saengson Ch'obap 52
Vegetable-Wrapped Rice, Ssam 53
Seaweed-Wrapped Rice, Kimbap 54
Stocks, Soups, and Porridges 57
Beef Stock, Malgun Changguk 58
Chicken Stock, Tak Changguk 59
Anchovy Stock, Myolch'i Changguk 60
Rice Cake Soup, Ttokguk 61
Ceremonial Soup, T'ang 62
Royal Meatball Soup, Wanjat'ang 63
Spinach and Clam Soup, Sigumch'iguk 64
Seaweed Soup, Miyokguk 65
Radish and Chive Soup, Muguk 66
Kimchi Soup, Kimchiguk 67
Ginseng Chicken Soup, Kyesamt'ang 68
Fiery Seafood Soup, Saengson Maeunt'ang 69
Beef and Tripe Soup, Komt'ang 70
Beef Knuckle Soup, Sollongt'ang 71
Oxtail Soup, Kkori Komt'ang 72
Spicy Beef Brisket-Tripe Soup, Yuggaejang 73
P'yogo Mushroom Porridge, P'yogojuk 74
Chive and Clam Porridge, Puch'ujuk 75
Red Bean Porridge, P'atjuk 76
Pumpkin Porridge, Hobakjuk 77
Soybean Porridge, K'ongjuk 78
Pine Nut Porridge, Chatjuk 79
Noodles and Dumplings 81
Homemade Noodles, Kal Kuksu 82
Homemade Dumpling Wrappers, Mandu P'i 83
Noodles with Chicken and Vegetables, Tak Kuksu 84
Noodles in Chilled Soybean Milk, K'ong Kuksu 86
Chilled Buckwheat Noodles, Naengmyon 87
Sweet Potato Noodles with Meat and Mixed Vegetables, Chapch'ae 88
Stuffed Dumplings, Mandu 90
Kimchi and Changatchi: The Korean Way of Pickling 93
Whole Cabbage Kimchi, T'ong Paech'u Kimchi 97
White Cabbage Kimchi, Paek Kimchi 99
Cubed Radish Kimchi, Kkagdugi 100
Radish Kimchi Soup, Tongch'i Mi 101
Radish and Cabbage Heart Kimchi, Nabak Kimchi 102
Soy Sauce Kimchi, Chang Kimchi 103
Cabbage-Wrapped Kimchi, Possam Kimchi 104
Stuffed Cucumber Kimchi, Oi Sobaegi Kimchi 106
Stuffed Eggplant Kimchi, Kaji Sobaegi Kimchi 107
Stonecrops Kimchi, Tol Namul Kimchi 108
Pickled Cucumbers, Oiji 109
Pickled Hot Green and Red Peppers, Koch'uji 110
Pickled Whole Garlic, Manul Changatchi 111
Pickled Ginger, Saenggang Changatchi 111
Side Dishes 113
Fresh Salad and Vegetable Dishes 115
Leaf Lettuce Salad, Sangch'u Kotjori 116
Green Onion Salad, P'a Kotjori 117
Cucumber Salad, Oi Saengch'ae 118
Chilled Radish Salad, Mu Saengch'ae 119
Fatsia Shoots Salad, Turup Saengch'ae 120
Bellflower Root Salad, Toraji Saengch'ae 121
Seasoned Soybean Sprouts, K'ong Namul 122
Seasoned Mung Bean Sprouts, Nokdu Namul 123
Seasoned Eggplant, Kaji Namul 124
Seasoned Spinach, Sigumch'i Namul 125
Seasoned Cabbage Hearts, Paech'usok Namul 126
Seasoned Summer Squash, Hobak Namul 127
Sauteed Cucumbers, Oi Pokkum 128
Sauteed Spring Garlic, Manul lp' Pokkum 129
Sauteed Cabbage Kimchi with Bean Curd and Pork, Kimchi Pokkum 130
Sauteed Fernbracken, Kosari Namul 131
Sauteed P'yogo Mushrooms, P'yogo Posot Pokkum 132
Sauteed Oyster Mushrooms with Scallops, Nut'ari Pokkum 133
Sauteed Kelp, Miyok Namul 134
Toasted Laver, Kim Kui 135
Stews, Braised Dishes, and Hot Pots 137
Bean Curd and Vegetable Stew with Fermented Soybean Paste, Tubu Toenjang Tchigae 138
Fish Stew, Saengson Tchigae 140
Braised Chicken, Tak Tchim 142
Braised Pork Spareribs, Toeji Kalbi Tchim 144
Braised Beef Ribs, Kalbi Tchim 146
Braised Fish, Saengson Tchim 148
Braised Whole Cabbage Kimchi, Kimchi Tchim 149
Vegetable Hot Pot, Ch'aeso Chongol 150
Bean Curd and Vegetable Hot Pot, Tubu Chongol 152
Seafood and Vegetable Hot Pot, Haemul Chongol 154
Pan-Fried Dishes and Pancakes 157
Green Onion Pancakes, P'ajon 158
Chive Pancakes, Puch'ujon 159
Summer Squash Pancakes, Hobakjon 160
Potato Pancakes, Kangwondo Style, Kangwondo Kamjajon 161
Kimchi Pancakes, Kimchijon 162
Mung Bean Pancakes, Pinchajon 163
Pan-Fried Summer Squash, Hobakjon 164
Pan-Fried Radishes, Mujon 165
Pan-Fried Potatoes, Kamjajon 166
Stuffed Pan-Fried Bean Curd, Tubu Sobaegi 167
Stuffed Pan-Fried P'yogo Mushrooms, P'yogojon 168
Stuffed Pan-Fried Peppers, Koch'ujon 169
Pan-Fried Crab Cakes, Kyejon 170
Pan-Fried Clam Cakes, Chogaejon 171
Pan-Fried Beef and Bean Curd Cakes, Kallapjon 172
Pan-Fried Beef Liver, Naejangjon 173
Pan-Fried Fish Fillets, Saengsonjon 174
Pan-Fried Oysters, Kuljon 175
The Art of Korean Barbecue 177
Fired Beef, Pulgogi 179
Fired Beef Ribs, Kalbi Kui 180
Beef and Vegetable Skewers, Sogogi Sanjok 181
Fired Chicken, Tak Kui 182
Chicken and Vegetable Skewers, Tak Sanjok 183
Fired Pork, Toejigogi Kui 184
Pork and Vegetable Skewers, Toejigogi Sanjok 185
Grilled Red Snapper, Tomi Kui 186
Grilled Whole Squid, Ojingo Kui 187
Grilled Beef Heart, Yomt'ong Kui 188
Grilled Aralia Roots, Todok Kui 189
Dishes for Special Occasions 191
Scallops Wrapped in Green Onion, P'a Kanghoe 192
Cold Meat Platter, P'yonyuk and Cheyuk 193
Nine Variety Royal Appetizer, Kujolban 194
Peace and Harmony Salad, T'angpyong Ch'ae 196
Stuffed Fish Fillet, Royal Style, OMandu 198
Stuffed Squid, Ojingo Sundae 199
Korean Sausage, Sundae 200
Beef Tenderloin Tartare, Yukhoe 201
Raw Seafood Platter, Haemul Hoe 202
Jellied Ox Hoof, Chok P'yon 203
Celestial Hot Pot, Sinsonlo 204
Preserved Dishes 207
Seaweed Chaban, Kim Chaban 208
Kelp Chaban, Miyok Chaban 209
Deep-Fried Kelp, T'wigak 210
Cod Chorim, Taegu Chorim 211
Salted Yellow Corvina Chaban, Kulbi Chaban 212
Bean Chaban, K'ong Chaban 213
Beef Chorim, Chang Chorim 214
Anchovy and Green Pepper Chorim, Myolch'i Koch'u Chorim 215
Potato and Anchovy Chorim, Kamja Chorim 216
Bean Curd Chorim, Tubu Chorim 217
Lotus Root Chorim, Yonkun Chorim 218
Steamed Pollack Roe, Myongran Tchim 219
Desserts and Drinks 221
Desserts and Confections 223
Korean Fruit Soup, Hwach'ae 224
Pears Poached in Rice Wine, Paesuk 225
Sweet Rice Cake, Injolmi 226
Sweet Rice Fruit Cake, Yaksik or Yakbap 227
Flower Pancakes, Kkot'jon or Hwajon 228
Sweet Rice Balls, Kyongdan 229
Snow White Rice Cakes, Paeksolgi or Huin Ttok 230
Pine Needle-Scented Rice Cakes, Song P'yon 231
Honey-Coated Cookies, Yakgwa or Yugwa 232
Black Sesame Seed Cookies, Komunkkae Tasik 233
Puffed Rice and Sesame Seed Cookies, Kkaeyot Kanjong 234
Candied Ginger, Saenggang Chonggwa 235
Candied Lotus Roots, Yongun Chonggwa 236
Candied Quince, Mogwa Chonggwa 237
Rice Punch, Sikhye 238
Persimmon Punch, Sujonggwa 239
Teas 241
Barley Tea, Pori Ch'a 243
Five-Grain Tea, Ogok Ch'a 243
Wild Sesame Tea, Tulkkae Ch'a 244
Yuja Tea, Yuja Ch'a 244
Ginger Tea, Saenggang Ch'a 245
Schisandra (or Five-Flavor) Tea, Omija Ch'a 246
Persimmon Leaf Tea, Kamip Ch'a 246
Korean Ginseng Tea, Insam Ch'a 247
Acknowledgments 248
Index 249
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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted June 12, 2012

    Must Buy

    I totally recommend this book. It had all the recipes of the foods i had when i was a kid. Definitely a great purchase.

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  • Posted February 21, 2010

    more from this reviewer

    Excellent Korean Cookbook

    In the past I've received many cookbooks, but they were all in Korean. It took me years to find a cookbook in English that produced delicious dishes. This is it! The dishes seem labor intensive, but the creation suits my palette and is worth every extra minute that went into making it. I also tweak the recipes as well with flavors I enjoy more. As long as you have the core ingredients in it, you can experiment to make it your own. Being Korean, I didn't find the recipes to be inauthentic, but we all grew up in different surroundings. Anyways, I highly recommend this book!

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  • Anonymous

    Posted July 4, 2008

    Great Book

    Having married a Korean, I found this book very helpful. It contains many of the everyday dishes Koreans eat instead of only the fancy meat dishes, and even contains recipes for soy sauce and red pepper paste. My husband has really enjoyed many of the recipes I've made from this book.

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  • Anonymous

    Posted October 25, 2002

    Not very authentic

    I am a Korean-American looking for a cookbook to help me recreate some of the foods I've grown up eating. Although her cookbook is quite extensive, ranging from Korean barbeque to desserts, Hepinstall's recipes are not as authentically Korean as I had hoped they would be, catering more toward the asian fusion crowd. In addition, the book is quite intimidating, not fully in color, and lacking illustrations to help guide you along.

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