Korean Home Cooking: Classic and Modern Recipes


I will repeat ad nauseam: you can never have too many books about Korean cooking. I am impatient for every new one, probably because I’ve been waiting for international discovery of Korean food for many years. Finally Korean Home Cooking joined my collection.

Why do I like this book? Recipes are one thing, but it also does a great job of describing the basic techniques of preparing Korean dishes: cutting methods, how to cook good rice, what basic ingredients and equipment you will need to start your adventure with Korean cooking, and so on.

Everyone will find something for themselves in Home Korean Cooking: carnivores who want a recipe for Korean black pudding and vegans who are looking for ideas for their next banchan alike. I belong to the latter group, so I tested everything where vegetables play the main role: sweet black soy kongjang,kimchi jeon pancakes, for which I always use “overripe” kimchi (here I omitted the egg and meat), gaji namul,fried eggplants with soy sauce and chilli, and the refreshing kong namul made with beansprouts, an essential part to bibimbap.

On colder days, I will definitely test the recipe for hotteok pancakes, because the smell of slightly burnt brown sugar reminds me of late autumn in Seoul.

Czas oczekiwania: 4-5 weeks

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