Download PDF , by Deuki Hong Matt Rodbard
Download PDF , by Deuki Hong Matt Rodbard
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, by Deuki Hong Matt Rodbard
Download PDF , by Deuki Hong Matt Rodbard
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Product details
File Size: 137997 KB
Print Length: 272 pages
Page Numbers Source ISBN: 0804186138
Publisher: Clarkson Potter (February 16, 2016)
Publication Date: February 16, 2016
Sold by: Random House LLC
Language: English
ASIN: B00XSSYS68
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Amazon Best Sellers Rank:
#30,130 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
While my traveling days are still ahead of me (always more of the world to see), Koreatown by Deuki Hong and Matt Rodbard definitely points my internal compass to Korea. The book is peppered with little interviews and asides from others who share the love of the Korean cuisine. The stories are lively, the history and love emanating from the little looks into Korean food are enthralling. I really enjoyed that the stories are not just from Koreans or Korean-Americans, they really run the gamut of different people who are bit by the bug of Korean food. Just a fantastic read.The books is set up like a regular cook book, starting with appetizers (and banchan) and then progressing to various categories of noodles, meats, drinks, and desserts. The recipes are fun and seem like something one could actually produce in kitchen. The "pantry" section is informative, clear, and if you can't find a local supplier, the authors even give you online options to order from. I personally am excited about all the banchan recipes because I discovered Korean food a few years ago and sometimes want those little plates with just rice to even out a tiring day. Now I can indulge. Especially since most of the recipes are made ahead of time, my fridge is about to get funky!! I can't wait to make the "Dakgangjeong" (Koreatown fried chicken) and my own mandu.If you read the Introduction, you will get some great advice from the authors and a fun way to look at the cookbook. The photography is all candid, from their trips around the country eating Korean food. I love this idea, especially in the technology age. I feel like the lack of staging really makes you feel like part of the experience that they are presenting. I especially enjoy it because we all know the various tricks used in photography and those are refreshingly absent. The pictures are what the food really looks like as it comes out from the kitchen. And it looks delicious. I admit that I looked over the cookbook during my morning coffee and was jealous. I didn't even want Korean food at the time, but man, that changed my feelings quite quickly. Le sigh. Guess I'm taking a trip up to the Korean restaurant and grocery store.I received this book from Blogging for Books for this review.
In order to get my head around Korean food, I purchased this book before a 2 1/2 week trip to Korea. Not just a cookbook, it has a lot of information, including an introduction before every recipe and short essays like "How to Cook Korean Food at Home Without Pissing Off Your Neighbors." The book also has commentary (and in some cases, recipes) from culinary superstars such as Eric Ripert and David Chang.Bear in mind that, as Hong states, this book focuses on the food found in K-towns and Korean-influenced restaurants around the US. So you'll find that the some of the recipes are riffs on Korean food rather than traditional recipes. But they are all true to the source - this isn't a "fusion" cookbook containing recipes for Korean Tacos and the like.The Bossam (crispy pork belly) recipe is "the bomb", and the cooking technique really makes it happen. Rather than cooking small chunks on a tabletop grill, which was what I experienced in Korea, Hong's method calls for boiling and then roasting a 3# piece in the oven. What makes the end result so killer is his method of pricking the skin with hundred of holes to help render the fat and crisp the skin. Cooking it in the oven also means that a tabletop grill is freed up for bulgogi or kabli or a hotpot or whatever.If you plan to make the Bossam (and you should), here's a tip that worked for me. Hong recommends using the point of a sharp knife or skewer to poke the tiny holes in the skin. However, you aren't supposed to push through the skin and into the meat. I found this difficult to accomplish given the amount of pressure required to penetrate the tough pigskin. My solution was to use an oversized safety pin to do the job. I took a large, 2.5" safety pin and bent the prong to a 90 degree angle. I then gripped the pin by the body, placing my thumb on the end directly above the prong. From there, it's fairly easy to puncture the skin by focusing your force on your thumb. In addition, using the short safety pin gives you more control than something longer like a skewer or knife, and once you puncture the skin, your knuckles will stop you from penetrating deeper into the meat. I've attached a few pictures of what I did; I purchased the safety pins through Amazon.So anyway, it's a great, fun-to-read, cookbook. And I know I'll be returning to the pork belly technique for the rest of my life.FYI - If you are planning a trip to Korea, or are just really interested in Korean food, I found the following resources useful during my trip:- For traditional Korean cooking, I have enjoyed "Maangchi's Real Korean Cooking." If you doubt her quest for authenticity, she suggests fermenting kimchi in jars that are placed on top of an electric blanket. This mimics the conditions of the heated floors that are found in traditional Korean homes. Despite this attention to detail, her recipes are simple and straightforward.- "Eating Korea" by Graham Holiday. Having lived in Korea in the mid-90's, the journalist/author returns and travels across Korea to document traditional foods and dying culinary techniques.- Smart phone app: "Korean Food Guide Book" published by the Korea Foundation. It has some basic information about ingredients, methods, and tastes, but I found the alphabetical listing of ingredients to be invaluable. The press of a button translates an ingredient name from English to Korean characters (Hunminjeongeum) to the Romanized word/pronunciation. Many times I didn't know exactly what I was eating, so I'd hand the server my iPhone, they'd select the word from the Hunminjeongeum list, and then I'd translate their selection into English. It was also great because I could then take a snapshot of the screen for future reference.- Final tip if you travel to Korea: drink as much makgeolli as you can! Pronounce it like "broccoli" without the "r" and they'll understand you well enough.
Been on a major Korean food kick thanks to this cookbook. The braised tofu recipe is the best tofu I've ever eaten, and I've eaten a lot of tofu. The sesame spinach is simple and perfect, a staple. I make it turn my back for a minute and it's gone. Beautiful photos and writing. Highly recommended.
I used to live and work near a major metro Koreatown, and I miss the food! This book has been a godsend with enabling me to make korean food at home that matches my experiences in Korean restaurants. I've since made many delightful bowls of soup, kimchi far better than what I can buy at the nearest Hmart, and my pajeon is awesome.
This cookbook is amazing. The recipes I've tried are so good. And the book provides so much information. I was able to go to the store and know exactly what to look for because of the detail on the ingredients. From someone who has no Korean background this cookbook gave me so much new insight into Korean food.
my husband loves this book
Awesome inspired cookbook with some tasty recipes for the Korean-food lovers out there. We have made a handful of recipes already and none have disappointed.
My roommate and I love korean food as we spent about 3 months there. This book was great help in remaking some of the great food we had.
I own many ethnic cookbooks but none on Korean cooking. I saw these chefs on a TV program and realized I had to have this cookbook. I'm not disappointed with any of the recipes. Great addition to my collection.
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