num_pages: 352
description: 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 Kims food has earned him raves including a Michelin Starthe first ever awarded to a Korean restaurantfor 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.
language: English
title: My Korea: Traditional Flavors, Modern Recipes
publisher: W. W. Norton & Company