Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook

Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook

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Overview


A complete course on Korean cuisine for the home cook by the YouTube star and the world's foremost authority on Korean cooking

Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi’s Real Korean Cooking, she shows how to cook all the country’s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap.

For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.

With her step-by-step photos—800 in all—Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers’ questions.

Product Details

ISBN-13: 9780544129894
Publisher: Houghton Mifflin Harcourt
Publication date: 05/19/2015
Pages: 320
Sales rank: 76,315
Product dimensions: 8.10(w) x 10.00(h) x 1.10(d)

About the Author


MAANGCHI ("Hammer" in Korean) was born and raised in South Korea, where she learned the fundamentals of home cooking from her relatives. A former counselor of victims  of domestic violence and a movie extra, she is the founder and owner of maangchi.com, the top online destination for Korean cooking. She also has her own YouTube channel. 

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Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook 4.5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Maangchi has taken the art of Korean cooking to a new level. I feel in love with Korean food recently and as a foodie, I wanted to duplicate the foods. Then, I discovered Maangch. It is good to know that her name means hammer because with each recipe in this book, she nails it. This book is primer on how to cook authentic Korean food. My suggestion, try the bulgogi, gamjatang and japchae bap. Happy cooking!
Anonymous More than 1 year ago
I have ordered both the Nook and the hard copy versions of Maangchi's book.  Her videos and recipes online have been so non-frou-frou -- in other words, easy and accessible to the average Korean food fan.  When I found out that she had a cookbook coming out, I couldn't wait to buy it.  I even pre-ordered the Nook version a couple of months ahead of time.  I do love it so far, but unfortunately, as is the case in too many e-books, the formatting leaves something to be desired.  There are pdf pictures that cannot be enlarged for better viewing, which stinks, because I would like to see a good representation of what recipe I'm making/considering making, and how the dishes turned out for Maangchi.  There are spots where the text is off-kilter with a table, chart, whatever it is supposed to be.  I am a huge fan of Maangchi's.  Her enthusiasm, education, and cooking are all amazing.  I just wish that whomever was responsible for the formatting of her e-book wouldn't have ruined it for this rating.  Hence, the 4 stars instead of 5, as the Nook version is still good.  As for the hard copy book, it's great, with the exception  of a few recipes being incorrectly listed as being on pages where they are not (the index at the back of the book seems to be correct.  But a couple of chapter index pages incorrectly list recipes' locations, necessitating a little further hunting around.).  At least in the hard copy book, the pictures are larger, and the text is not catty-wampus in a few spots.  I would love to see the formatting errors fixed in future editions, and if Maangchi releases more cookbooks, that better editing and proofreading be done.  I'm so proud of Maangchi's work, and enjoy her recipes.  She's not only fun to watch cook, but quite the skilled cook, and this shows through in her book.  I never really cared about Korean food much, until I discovered her recipes!  I strongly recommend that anyone give her book a go!  :-)