Eating Korean: From Barbecue to Kimchi, Recipes from My Home
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Manufacturer: Wiley
Publisher: Wiley
Author: Cecilia Hae-Jin Lee
Eating Korean: From Barbecue to Kimchi, Recipes from My Home Description
Binding: Hardcover
Dewey Decimal Number: 641.59519
EAN: 9780764540783
ISBN: 0764540785
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Book Pages: 272
Publication Date: 2005-01-21
Publisher: Wiley
Studio: Wiley
Dewey Decimal Number: 641.59519
EAN: 9780764540783
ISBN: 0764540785
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Book Pages: 272
Publication Date: 2005-01-21
Publisher: Wiley
Studio: Wiley
Editorial Review of Eating Korean: From Barbecue to Kimchi, Recipes from My Home
Experience the savory secrets of the "other" Asian cuisine
In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking.
"Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."
--Sejung Kim, Media/PR Manager, Korean Cultural Center
"Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."
--Barbara Hansen, and James Beard Award-winning author
In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking.
"Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."
--Sejung Kim, Media/PR Manager, Korean Cultural Center
"Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."
--Barbara Hansen, and James Beard Award-winning author
Customer Reviews of Eating Korean: From Barbecue to Kimchi, Recipes from My Home
Customer Rating:
Review Summary: So-so
Review: This book has a lot of recipes that come to mind when one thinks of Korean food. Some of the recipes are good, however, some are just bad. It's a hit-or-miss kind of a book. For example, the recipe for pinenut porridge, that was a disaster. My mom, who was born and raised in Korea who is a lauded cook, tasted the food I made and she was like, what is this? Also, the fried chicken recipe was not good at all. However, the bulgogi recipe is good. So as I stated, some are good (however, not excellent), while others are just plain BAD. I would just go ahead and buy a book that has more consistently.
Customer Rating:
Review Summary: Remember that the recipes are a jumping-off point
Review: My boyfriend is South Korean, and I bought this book for him for Christmas. Part of the gift was my promise to learn to cook his favorite comfort food. I made the bibim bop (rice and veggies), the oxtail soup and the green onion pancake. The first two turned out great, the smile on his face when he said it tasted just right was priceless. However, the green onion pancakes were horrible (it tasted just like paste). I thought it was funny that the only ingredients were flour, water, green onions and vegetable oil (I mean, isn't that exactly how you make paste??) so I looked up some recipes. All the recipes I've seen on the internet call for an egg. So, you see, this book was just providing the foundation. My advice is to use your intuition with this book. The recipes are simple, and I knew there should be an egg in those pancakes. If you trust that your instincts are right, I think it helps to get better results from this book.
Customer Rating:
Review Summary: I am somwhat disappointed but not surprised.
Review: I lived and worked in Korea for almost 2 decades and consider korea my second home. I also love to eat and cook Korean food. I also married a Korean and have some insight in day to day meal prep. I am disappointed that Bechu )korean cabbage) is compared to napa cabbage. It is not the same. Twice a year Koreans buy bechu for betchu kimche, winter and summer kimche. It is very similar, but not identical to a typical cabbage you get here in the US, heavy, solid. I am also disappointed in some of the ingredients / descriptions and uses. For example, ground red pepper - gochu garu versus ground chili paste - gochu chung. That was not really addressed yet is a mainstay in the Korean meals. Some Korean dishes are difficult to put into a recipe simply because some of the ingredients real take a lot of time to prepare. We are lucky here in Denver that there is a Korean market, Midopa, which imports the actual Korean vegetables including bechu, got to gi (turnip) and so forth so we can make authentic Korean dishes. However, you cannot obtain homemade, that is to say family made, soy sauce and sesame oil produced here in the US. There are some older agimas who keep to the old ways who make it but is for family use, not for sale. My inlaws will bring these items here when they visit. The difference in taste is like night and day. Be advised also that each family prepares their meals a little differently.
Customer Rating:
Review Summary: Excellent Recipes
Review: This is another excellent Korean cookbook. The recipe for Pancakes is excellent and tastes just like my expensive local restaurant's. Highly recommend for anyone addicted to Korean food.
Customer Rating:
Review Summary: A good basic introduction to Korean cooking
Review: Like a lot of Western fans of Asian cooking, I never am quite sure if what I'm eating in a restaurant is the real, authentic cooking of a regions, or an overly Westernized version. Korean food has not been homoginized to the extent that Chinese and Thai food have in this country, but unless you're dining with a Korean-born companion you can never know for sure. The same goes for cookbooks; is this the real recipe someone would serve in their home in Korea, or something that's been homoginized to a MacDonld's-trained palatte?
I bought "Eating Korean" after reading reviews both here at Amazon and at a few on-line bulletin boards for Korean expats and Korean-Americans. The general concensus was that while the recipes were toned down a bit in seasoning, they are indeed authentic. So far, my experience has been that carefully following the recipes in Celia Hae-Jin Lee's book will deliver something very close to what I've had in various restaurants. I've made her seafood pancakes (Pa Jun), kimchee pancakes, and various namool, and all have come out very close to what I expected.
Unlike some cookbooks for non-western cuisines, no special cookware or difficult techniques are required for most of the recipes presented here. A large pot and a skillet or wok should suffice for most any recipe. Grilled meats like Bulgogi can be made on a barbecue grill. You might want to buy a traditional bowl for serving the hot BiBimBop, or some large mason jars for making Kimchee, but that's about it.
Aside from the recipes, the author's stories of growing up Korean in Korea and America are very enjoyable, and provide a context for the recipes; I was greatly reminded of another favorite cookbook, "Every Grain of Rice: A Taste of Our Chinese Childhood in America", which, although about Chinese and not Korean cooking, has a similar narrative structure.
Review Summary: So-so
Review: This book has a lot of recipes that come to mind when one thinks of Korean food. Some of the recipes are good, however, some are just bad. It's a hit-or-miss kind of a book. For example, the recipe for pinenut porridge, that was a disaster. My mom, who was born and raised in Korea who is a lauded cook, tasted the food I made and she was like, what is this? Also, the fried chicken recipe was not good at all. However, the bulgogi recipe is good. So as I stated, some are good (however, not excellent), while others are just plain BAD. I would just go ahead and buy a book that has more consistently.
Customer Rating:
Review Summary: Remember that the recipes are a jumping-off point
Review: My boyfriend is South Korean, and I bought this book for him for Christmas. Part of the gift was my promise to learn to cook his favorite comfort food. I made the bibim bop (rice and veggies), the oxtail soup and the green onion pancake. The first two turned out great, the smile on his face when he said it tasted just right was priceless. However, the green onion pancakes were horrible (it tasted just like paste). I thought it was funny that the only ingredients were flour, water, green onions and vegetable oil (I mean, isn't that exactly how you make paste??) so I looked up some recipes. All the recipes I've seen on the internet call for an egg. So, you see, this book was just providing the foundation. My advice is to use your intuition with this book. The recipes are simple, and I knew there should be an egg in those pancakes. If you trust that your instincts are right, I think it helps to get better results from this book.
Customer Rating:
Review Summary: I am somwhat disappointed but not surprised.
Review: I lived and worked in Korea for almost 2 decades and consider korea my second home. I also love to eat and cook Korean food. I also married a Korean and have some insight in day to day meal prep. I am disappointed that Bechu )korean cabbage) is compared to napa cabbage. It is not the same. Twice a year Koreans buy bechu for betchu kimche, winter and summer kimche. It is very similar, but not identical to a typical cabbage you get here in the US, heavy, solid. I am also disappointed in some of the ingredients / descriptions and uses. For example, ground red pepper - gochu garu versus ground chili paste - gochu chung. That was not really addressed yet is a mainstay in the Korean meals. Some Korean dishes are difficult to put into a recipe simply because some of the ingredients real take a lot of time to prepare. We are lucky here in Denver that there is a Korean market, Midopa, which imports the actual Korean vegetables including bechu, got to gi (turnip) and so forth so we can make authentic Korean dishes. However, you cannot obtain homemade, that is to say family made, soy sauce and sesame oil produced here in the US. There are some older agimas who keep to the old ways who make it but is for family use, not for sale. My inlaws will bring these items here when they visit. The difference in taste is like night and day. Be advised also that each family prepares their meals a little differently.
Customer Rating:
Review Summary: Excellent Recipes
Review: This is another excellent Korean cookbook. The recipe for Pancakes is excellent and tastes just like my expensive local restaurant's. Highly recommend for anyone addicted to Korean food.
Customer Rating:
Review Summary: A good basic introduction to Korean cooking
Review: Like a lot of Western fans of Asian cooking, I never am quite sure if what I'm eating in a restaurant is the real, authentic cooking of a regions, or an overly Westernized version. Korean food has not been homoginized to the extent that Chinese and Thai food have in this country, but unless you're dining with a Korean-born companion you can never know for sure. The same goes for cookbooks; is this the real recipe someone would serve in their home in Korea, or something that's been homoginized to a MacDonld's-trained palatte?
I bought "Eating Korean" after reading reviews both here at Amazon and at a few on-line bulletin boards for Korean expats and Korean-Americans. The general concensus was that while the recipes were toned down a bit in seasoning, they are indeed authentic. So far, my experience has been that carefully following the recipes in Celia Hae-Jin Lee's book will deliver something very close to what I've had in various restaurants. I've made her seafood pancakes (Pa Jun), kimchee pancakes, and various namool, and all have come out very close to what I expected.
Unlike some cookbooks for non-western cuisines, no special cookware or difficult techniques are required for most of the recipes presented here. A large pot and a skillet or wok should suffice for most any recipe. Grilled meats like Bulgogi can be made on a barbecue grill. You might want to buy a traditional bowl for serving the hot BiBimBop, or some large mason jars for making Kimchee, but that's about it.
Aside from the recipes, the author's stories of growing up Korean in Korea and America are very enjoyable, and provide a context for the recipes; I was greatly reminded of another favorite cookbook, "Every Grain of Rice: A Taste of Our Chinese Childhood in America", which, although about Chinese and not Korean cooking, has a similar narrative structure.