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heidih

Koreatown: A Cookbook

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I stumbled upon this 2016 release at the library today. Authors are Deuki Hong (pretty strong chef credentials) and Matt Rodbard. Living where I do Korean food is familiar, but this is the most interesting, authentic, accessible Korean cookbook I've come across with a focus on Korean food in the US. Bourdain and Zimmern provided blurbs. Essays scattered throughout are quite good. 

 

Koreatown: A Cookbook


Edited by Smithy Added Amazon link at member's request (log)
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I ordered the book as soon as I saw you mention it and it came today. I am excited about trying some of the recipes.  Even though my wife and I owned a Korean restaurant, she and her mother did the cooking and I just helped out when they got busy after I got home from teaching. I chopped stuff but didn't cook Korean. I didn't have to when I could just ask for it.  After she and her family left, I started to learn to cook Korean for my son who was only about 4 at the time.  He likes to cook now and knows more about the food of his heritage than I do.  BTW here is a picture of my son and a picture of a chef from the book. 

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Edited by Norm Matthews (log)
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At the end of the cookbook is a chapter of recipes from non-Korean chefs who use Korean flavors in their cooking.  I made one with gochujang and coca-cola for dinner tonight.  We had it with traditional Kimchi & banchan.

DSCN3567.jpg

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@Norm Matthews Your son looks like you! It's uncanny.

 

And he's way better looking than David Chang, if that's what you're inferring.

 

I just got this book and I've looked it over several times, but nothing has piqued my interest. He uses so much butter!

He uses Benton bacon in his kimchi fried rice with butter-gochujang! That sounds so insane, frivolous and delicious at the same time, I might just try it.

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I too got this book after Norm’s post and some other articles read about the book.

First of all I had to find a lot of ingredients, which I now have.

Next up, from page 244, Seoul Train.

Found this but have not found Soju yetxD

 

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Soju.   Available here in Ontario. 

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Well, that looks like fun.  But you probably have to be under 25 years olds to participate fully.:B

 

i really enjoy the introductions to the recipes...love cookbooks that include intros.

 

i would like like to try the pancakes.  We had a shrimp pancake at a Nice family Korean restaurant in Kelowna.  I bought the batter mix.

 

Also found the curry powder which I would also like to make to compare with all the other curries I usually make.

 

The broiled squid on page 126 also appeals.

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He's on-point about the batter mix, every Korean and Korean restaurant I know uses that stuff. And of course, everyone loves it! I don't know what Maangchi was thinking making homemade.

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