Everyday Korean: Fresh, Modern Recipes for Home Cooks

by Kim Sunee, Seung Hee Lee

Overview

Accessible Korean cooking with a modern twist.

The backbone of Korean cuisine, jang, has a flavor not found anywhere else in the world. The cuisine’s combination of savory,sweet, salty, and spicy flavors makes it uniquely delicious, yet there are few resources for those who wish to enjoy it at home. Until now. These recipes, packed with Korean flavors and cooking techniques, will open the door for readers unfamiliar with the cuisine. Who can resist dishes such as:

• Traditional and Modern Bulgogi
• Kimchi-Bacon Mac and Cheese
• Silky Sweet Potato Noodles (Japchae)
• Plus kimchis, sauces, teas, sweets, soju cocktails, and more

Beautifully photographed, with tips for building a Korean pantry, drink pairings (from soju to microbrews), and menu ideas, Everyday Korean is the ultimate guide to one of the world’s most unique and delicious cuisines.

Product Details

ISBN-13:	9781682681145
Publisher:	Countryman Press, The
Publication date:	11/07/2017
Pages:	256
Sales rank:	1,137,388
Product dimensions:	8.10(w) x 10.10(h) x 0.90(d)

About the Author

Kim Sunée is a bestselling author and former food editor. She has been featured in The New York Times, The Wall Street Journal, Food & Wine, People Magazine, ELLE, and Glamour and is the author of Trail of Crumbs and A Mouthful of Stars.She lives in Anchorage, AK.

Seung Hee Lee







is a writer and teacher with a PhD in Human Nutrition. Born and raised in Korea, she has studied traditional Korean Royal Court cuisine. She teaches cooking classes in Atlanta, Georgia where she is an epidemiologist at the CDC.

Table of Contents

Preface 8

Introduction 12

Chapter 1 Essential Sauces and Condiments 17

Chapter 2 Getting Started 31

Pancakes, Fritters, and Small Bites

Chapter 3 A Bowl of Comfort 75

Soups and Broths

Chapter 4 A Little Something on the Side 93

Bountiful Banchan

Chapter 5 The Heart of the Matter 121

Kimchi

Chapter 6 The Main Event 141

Fish, Meal, and Vegetables

Chapter 7 Carbo-Charged 187

Rice, Noodles, and Porridge

Chapter 8 The Sweet Spot 209

Desserts

Chapter 9 Hydration and Libation 231

Teas and Cocktails

Chapter 10 Menu Ideas for Everyday Feasts and Simple Celebrations 239

Acknowledgments 241

Glossary 243

Index 248

Editorial Reviews

01/01/2018
Coauthors Sunée (A Mouthful of Stars) and Hee Lee marry Korean and Western cuisines in this approachable cookbook that recalls—to a slight extent—Hiroko Shimbo's Hiroko's American Kitchen. Korean flavors and pantry staples are incorporated into a range of eclectic dishes, including spicy kale and bacon gochujang pancakes, bulgogi meatball poutine, fritto misto with kimchi tartar sauce, and garlic soy fried chicken. Condiments, soups, side, and mains make up the bulk of the recipes, but there are a handful of creative beverages and desserts. VERDICT Like Judy Joo's Korean Food Made Simple and Maangchi's Real Korean Cooking, this title aims to make Korean cooking less intimidating to those unfamiliar. Of the three, this is the most radical, emphasizing classics with a modern twist.

Library Journal