Koreatown: A Cookbook by Deuki Hong and Matt Rodbard

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Notes about Recipes in this book

  • Aged kimchi dumplings (Mukeunji kimchi mandu)

    • MelMM on January 31, 2019

      2-27-2018 Delicious. I used kimchi from Edward Lee's recipe. And my own GF dumpling dough.

    • hirsheys on July 22, 2018

      These did not go well for me. The gochujaru made the filling gritty, and I would have preferred the filling chunkier, anyway.

  • Soy-braised tofu (Dubu jorim)

    • MelMM on January 31, 2019

      3-11-2018 I like this version of braised tofu better than the one in Maangchi. This is one to repeat.

    • hirsheys on March 18, 2018

      My version of this did not come out perfectly because I'm not very skilled at browning tofu. I'm not sure if I was supposed to use non-stick or if I just didn't use enough oil at first, but my tofu stuck pretty badly. That said, I enjoyed this dish a lot - the sauce is tasty and it's easy enough, despite my lack of skill browning tofu. Will definitely keep this in my back pocket.

    • Yildiz100 on December 08, 2018

      I usually like tofu in restaurants and am never happy with my tofu at home, but this was delicious. I had the same problem with the tofu sticking. I will use nonstick next time or try to be more patient and wait till the tofu develops a thicker crust and releases from the pan. I accidently used a tbs instead of a tsp of sesame oil, so the sauce was a bit oily, but still delicious. ETA made again with nonstick. No problems now. I really love this dish. Definitely my favorite homemade tofu dish. However I did notice this time that the ingredients list calls for some minced red chili but the instructions never tell you to add it. No problem though, I have never used it and it is wasn't missed.

    • jenburkholder on March 29, 2021

      This was fine (dubu jorim is always good), but I prefer the one from Maangchi. I don't love the ginger in it and miss the onions. Plus, 18oz blocks of tofu are nearly impossible to find, so it's kind of an awkward amount - even the ones at the Korean market are 16 now, and most of the rest are 12 or 14.

  • Soy and sesame spinach (Sigeumchi muchim)

    • MelMM on January 31, 2019

      3-10-2018 This is super easy. The recipe called for a pound of baby spinach. I used 5 oz (what I had), and made half a recipe of the sauce. Or possibly a tick more than half a recipe. I thought the sauce seemed like too little, but it turned out to be just right. I'm not sure the ratio of spinach to sauce in the recipe would make me happy, but we really liked this the way I made it.

    • southerncooker on December 17, 2019

      Made for a side to go with some other recipes for hubby Korean birthday supper. Delicious.

    • Yildiz100 on May 15, 2019

      Delicious and easy. I made a half recipe with 250 grams of spinach, which, after removing large stems and wilted leaves was probably a closer to 225 (a proper half a pound) and I did think it could have used a tiiiiny bit more of the sauce.

    • joanhuguet on May 05, 2016

      Delicious and simple side dish. I did not expect to enjoy the texture of cold boiled spinach, but it was a refreshing accompaniment to the barbecued pork recipe.

    • Kduncan on November 10, 2020

      Needed something to go with a really spicy dish, and this did the job. Really fast to prep and will make again if I need a cool side dish.

    • patioweather on March 20, 2018

      I've made this several times from different recipes and this has been my favorite so far. My only complaint is that it made too little. In the future, I would at least double the recipe. Two people alone demolished it as a side, which is sad because it travels well and would have made a lovely lunch for me today.

    • et12 on June 29, 2021

      Really enjoyed this spinach. Easy to make and super tasty. Had it in a bowl of bibimbap.

  • Soft tofu stew (Soondubu jjigae)

    • kari500 on March 02, 2018

      Really good, and really easy. Even C liked this a lot. Served over rice. Added inch long slices of scallion. Used dashi instead of anchovy broth. Double. 2nd time used 4 tablespoons of cayenne - it was too much. Try with 2 next time, can always add at table.

    • hirsheys on March 10, 2018

      I made a half portion of this today for lunch and agree that it is shockingly easy, particularly if you use pre-made broth. In my case, I used some of the shrimp broth that I've had sitting in my freezer for a while and it worked great, though I had to up the seasoning a bit, given that my broth wasn't as highly seasoned as I'm guessing one made with anchovies would be. I used re-hydrated dried shitakes rather than fresh and the soft tofu that comes in a tube. The only addition I'd make next time would be to add fresh scallions to the top for some freshness. This is delicious and so rich, filling, and unctuous that I spent several minutes running through the recipe in my head trying to figure out what makes it so rich.

    • Yildiz100 on March 15, 2018

      Used Korean Anchovy stock powder instead of making my own. Many on Chowhound thought this needed more tofu but I thought the balance was good. I was a little generous with the mushrooms though. I thought the boiled onion (with no sautee step) smell was acrid. I think I would reduce the onion in the future or add the onion first and let it have a longer boil before adding other ingredients.

    • Yildiz100 on October 16, 2018

      Made this again, and this time, I altered the technique slightly and added the onion to the anchovy broth first and let it boil, covered, while I prepped all the other ingredients, plus a few more minutes, until that acrid smell of non sauteed raw boiled onions started to be less noticeable. Maybe 30 mins. I then added the rest of ingredients as directed. This was a huge improvement and made the stew taste much more like the restaurant version I love. Only remaining complaint is this version is a little too grainy in texture. I wonder if it needs finely ground (instead of coarse-the author doesn't specify) gochugaru or a bit less garlic. This time I used the "correct" amount of mushrooms and I missed them, because I love them, so use a cup of slices next time. When using Korean dasida powder for the stock, do not add any additional salt.

    • patioweather on March 20, 2018

      If I made this again, I would be much more careful about chopping the onions and garlic extremely small and maybe lessen the amount of each.

  • Kalbi meatballs

    • TrishaCP on March 23, 2018

      We loved these too. I didn't have a problem with the texture, though I had less meat than called for (1 1/2 instead of 2 pounds), so eyeballed the bread and breadcrumbs rather than strictly following the recipe. I had meatballs that were quite soft but still held their shape nicely.

    • sheepishjen on April 19, 2017

      Agree with the other reviewer. These were delicious and very easy !

    • southerncooker on December 17, 2019

      These were good but a bit too juicy so I turned them over returned to oven on broil to brown more and they were much better.

    • hirsheys on March 03, 2018

      I made this recipe last year based on the use real butter recipe and wasn't thrilled. I missed having a sauce and found the texture of the meatballs odd. I may try them again simply because I love meatballs and love the idea of these, but might need to futz with them. (Maybe a good way to use up ssam sauce!)

    • MmeFleiss on April 20, 2017

      Recipe here: http://userealbutter.com/2016/11/20/kalbi-meatballs-recipe/

    • MmeFleiss on March 28, 2018

      Many found this too wet and bland as written so I cut out the eggs and minced bread. Solved both problems. Will be made again with those tweaks.

    • urmami on October 24, 2016

      Daaaaaamn, these are good as hell. They are extra fantastic with some bitter greens cooked in garlic and maybe some sesame seeds to balance out all the sweetness and savor, and some rice to sop up all that great meat juice, maybe some kimchi or pickle for tartness too...but that's just embellishment. I can personally attest that they are equally phenomenal without all the fancy trimmings, eaten straight from the fridge while desperately hungover. Get you some.

  • Korean sloppy Joe

    • TrishaCP on April 03, 2021

      This was really good and easy, but definitely don’t skip the pickles. (Needed in my opinion to balance the salt and spice of the sloppy joe mix.)

    • hughb on April 27, 2017

      Delicious and VERY full-flavored.

    • sheepishjen on June 08, 2017

      Delicious and simple. I was worried it might be dried out, but it was moist and wonderful. Cutting back on bread, we wrapped it in lettuce leaves instead.

    • jenmacgregor18 on March 16, 2018

      Excellent.! Put the ground pork in the marinade the night before & it's a quick and delicious weeknight meal the next night. I didn't think it was very hot; but I like some heat. I added some cholula on mine since I was out of kimchi. I also used some leftovers as an omelet filling. Very good. This is going in our rotation.

    • Yildiz100 on March 24, 2021

      Delicious! Subbed ground chicken for the pork, otherwise made exactly as written. Wouldn't change a thing.

    • alex9179 on March 07, 2018

      Very quick meal once you've marinated the ground meat. Delicious and is now on my "dinner to repeat" list. Too much heat for my kids but easily adapted to their preference.

    • sosayi on March 26, 2018

      I enjoyed the flavors on this a lot, as well as its ease of preparation. But.... it just wasn't "sloppy" enough for me to consider it a true sloppy joe variant. It needs some sort of sauce to bind the meat together, which it didn't have. I did LOVE the leftovers in tacos the next day, and could see it being a great filling for lettuce wraps as someone mentioned below.

    • Kduncan on January 18, 2021

      Such a good easy meal (served with some buns, fries and brussel sprouts). Would easily make again (pun intended).

  • Kimchi pancake (Kimchi jeon)

    • L.Nightshade on April 05, 2018

      I had very old kimchi, the last of a gallon I made at least a year or two ago, so I thought this would be a perfect use for it. I used purchased Korean pancake mix, and had a little trouble with the texture. When I plopped the first 1/2 cup into the skillet, it ended up as a mound of onion and kimchi in the center, with thin liquid spreading out to the borders of the pan. So I added another scoop of the pancake mix. I ended up with thicker-than-desired cakes, sort of like the IHOP version of jeon. But they tasted great! I made three types of banchan to go along, and that was dinner!

    • Yildiz100 on January 13, 2019

      I had the same problem as L. Nightshade, but I didn't add any extra mix. I just spread the veggies out as best I could. This ended up spreading the batter too much and making an irregular pancake. I think this would work best in a very small frying pan-the size of the desired pancake, so you can spread everything oit and not have batter running away from the veggies.

  • Red devil cocktail

    • sheepishjen on April 19, 2017

      Lovely cocktail. I had dried jujubes, rather than jujube tea, so might not have been quite the same when I infused the vermouth. Though I think jujube tea must just be dried and shredded jujubes. Will research. Still, loved the nuance from the jujubes.

  • Spicy pork spare ribs (Daeji kalbi)

    • sir_ken_g on May 12, 2018

      This was excellent. Not too hot. Did not have Asian pear or an apple so I added some applesauce.

  • Soy-marinated grilled beef (Bulgogi)

    • southerncooker on December 17, 2019

      I used New York Strip since it was on sale. I think this is the best I've made. I did marinate for about 24 hrs. Made for hubby birthday 2019.

    • hirsheys on February 26, 2018

      This was very tasty, though I'm not sure this is the best version I've made. I struggled a bit with the blotting off of the marinade. I need to figure out a better way to do that process... (maybe dump the meat into a colander to get the majority of the juices off, then blot?). I cooked the bulgogi in a big cast iron pan. One note, though - I made these into lettuce wraps, which I liked in theory. However, all together, I found this quite salty. I think it was missing sugar (I'm pretty sure I left the corn syrup out of the ssam) and also that the kikkoman I used was too salty.

    • et12 on June 29, 2021

      Very good marinade and excellent as a bibimbap component. Definitely a make again!

  • Crunchy sesame bean sprouts (Kongnamul muchim)

    • southerncooker on December 17, 2019

      Part of hubs Korean birthday supper 2019. Pretty good.

    • Yildiz100 on October 13, 2018

      Loved this. In fact, it is my favorite Korean sprouts recipe so far. I used a mild flavored Thai oyster sauce (Maekrua). A more assertive sauce like Panda brand would have been too overwhelming here for my taste since there aren't too many other ingredients in the dish. Definitely stick with the Maekrua.

    • et12 on June 29, 2021

      This was a decent sprout dish. I would have preferred it to have stronger flavours from the oyster sauce but it was very good nonetheless.

  • Coca-Cola and gochujang-marinated chicken thighs

    • meggan on October 09, 2021

      This recipe was odd in that it instructs you to make a marinade and a bbq sauce even though they were essentially the same and you would discard the marinade. Instead I just added the extra ingredients to the marinade and reduced it. Coke always adds a jazzy taste and I used miso instead of fermented black beans.

  • Ssamjang

    • hirsheys on February 26, 2018

      This was super tasty and a very good sauce for bulgogi lettuce wraps. (It's possible that I accidentally left out the corn syrup, so I'm going to try this one again...)

  • Black bean noodles (Jajangmyeon)

    • hirsheys on March 10, 2018

      For me, this dish is odd - the root vegetables make it taste kind of like an Asian stew on noodles. The pickled daikon helps a bit in brightening it up, but the dish is just not my favorite. I thought about trying the sauce on rice (thinking I might like it better), but never got around to it. Will not make again.

  • Wok-fried glass noodles with crispy shiitakes (Japchae)

    • hirsheys on February 26, 2018

      This was a very good recipe - full of umami flavor, but very mild, as is usual for jap chae. I made this per the recipe except that I doubled the amount, so struggled a bit to get the char that I would have liked to get (I like the browned bits). I also didn't deep fry the shitakes, so didn't have the crispy texture. However, this was a really nice dish. (In the future, I might add shredded sheets of omelet like I've seen in other jap chae recipes...)

    • mjes on May 02, 2017

      I used a Korean guk ganjang soy sauce for a more authentic flavor than a Japanese shoyu. I used enoki mushrooms and oyster mushrooms but couldn't easily find white beech mushrooms so I substituted button mushrooms. I liked the unexpected use of spinach in this recipe. The results were very satisfying.

    • patioweather on March 19, 2018

      I did not double the recipe as hirsheys did but I still had trouble achieving a char on the noodles. It was tasty anyway and traveled well thanks to the glug of sesame oil at the end. I used all of the suggested mushrooms and they were delicious.

  • Kimchi stew (Kimchi jjigae)

    • hirsheys on March 10, 2018

      This dish is only slightly more trouble to make than the soondubu jjigae (which is like falling off a log) and is also very delicious. I'm super excited for both sets of leftovers... A couple things to note: there's not a ton of kimchi juice in my jars, so that part is tough. Next time I'll just squeeze the tofu into chunks, rather than small cubes. I made this with a version of the pork broth from scratch today (I used some pork with bones and a couple of chicken legs) Also, I made a half recipe and it almost overflowed my largest saucepan, so be sure to use a pot larger than they recommend if you make a full recipe.] Overall, I enjoyed this dish a lot, though it took me a bite or two to get used to the acidity of the dominant kimchi flavor and needed a little extra salt. I'd give the soondubu jjigae a slight edge, though - it's even easier and cozier, I think. That said, I loved the bits of meat floating in here and found the texture of the crunchy kimchi wonderful.

    • Rinshin on March 23, 2018

      Excellent taste even without pork slices or pork stock. I used ago dashi (type of fish) stock and added spinach as well as egg for poaching directly into soup. Silken tofu was spooned in to create more surface areas to soak in flavors. Did not include kimchi juice since my kimchi was wet enough. Very simple to make. Had no doenjang and used red miso. I loved everything about this healthy soup. Photo added.

  • Napa cabbage kimchi (Baechu kimchi)

    • hirsheys on July 01, 2018

      This worked well, but was a bit of a megillah.

  • Vinegar gochujang sauce (Chojang)

    • hirsheys on March 18, 2018

      I made this to perk up Maangchi's soybean sprout rice - it's very tasty and super easy. I didn't have either pineapple or orange juice, so I used calamansi cooler that I had, which worked fine.

  • Kimchi fried rice (Our mildly insane kimchi bokkeumbap)

    • hirsheys on March 10, 2018

      I followed the recipe pretty closely but wasn't able to get the fully caramelized bottom that I would have wanted, because I had to turn the wok off for a minute or two to throw all the windows open when I set the smoke detector off. (Sigh.) I don't have much to add to the rest of the reviews except that while I really liked this version, I also really love the one from Small Victories, and I'm not sure which I prefer. This one has a stronger bacon taste and that yummy butter, but perhaps because the kimchi I have is on the milder side, the bacon sort of overpowered it. The Small Victories one also has a neat method of caramelizing the kimchi that I think brings out the flavor of the kimchi even more. Anyway, this one's definitely a hit, but I'm not sure it's the one I will turn to the next time I have a craving.

    • Bloominanglophile on November 13, 2018

      Made this to use up an opened jar of kimchi and leftover basmati rice. Because I had 4 cups of rice, I doubled all ingredients except the kimchi (which I drained after looking at the recipe from Small Victories). I decided not to add the liquid back to the rice because I didn't want to push the spiciness, and I like fried rice on the dry side. My family (and I) loved this! Fabulous flavor from all the components, enhanced by the rich spiciness of the gochujang butter and the fresh accent of the green onions. Going into the favorites file for sure!

    • Bloominanglophile on November 30, 2018

      By the way, any leftover gochujang butter is great on roasted/baked sweet potatoes!

    • chawkins on February 26, 2019

      We enjoyed this, even though I found it a tad salty for my taste. The gochujang butter and the fried egg added richness. As I told my husband, anything with 1/2 lb of bacon in it could not be too bad, as it turned out, the bacon taste was largely masked by the kimchi which had been opened and aging in the fridge for over a month.

    • Yildiz100 on January 18, 2018

      I subbed in turkey bacon. The point of this recipe is to have lots and lots of bacon for the amount of rice, but since turkey bacon really isn't going to have the same effect, I reduced it to just three slices and had to use a bit of oil for frying since there wasn't any rendered fat. I thought the balance of rice and other ingredients was just right. Even with significantly less bacon, I did not need to add any extra salt. What really makes this dish amazing to me is the gochujang butter. Once added everything suddenly became more than the sum of its parts. It was very rich and fully flavored. I thought I would miss the soy sauce, but with the meatiness of bacon and the soy umami in the gochujang, I didn't miss it at all. This replaces the version in Small Victories as my new favorite kimchi fried rice.

    • KarinaFrancis on November 30, 2018

      This was a big hit and a great way to use up some kimchi from another recipe. I didn’t have as much as the recipe called for and next time I’d use the full amount. Loved the crusty base, it really makes this dish. Will make again for sure.

    • MmeFleiss on April 16, 2018

      We love this recipe so much that I've already made this twice in the past month.

    • kitchen_chick on September 05, 2017

      Ingredient list here includes both the fried rice and kimchi ingredients. If you already have kimchi, then this is a much simpler recipe than it looks from the ingredient list.

    • clcorbi on March 24, 2017

      Really good flavor (especially from the final drizzle of gochujang and melted butter), but to my taste, the ratio of kimchi and onions is too high for the amount of rice.

    • sosayi on March 05, 2018

      I cut this in half, which when served with Steamed Eggs (Maangchi) was a great amount for breakfast for two. I thoroughly enjoyed the almost equal ratio of kimchi to rice and that gochujang butter! Loved it. I did sub green onions for regular onions, which worked just fine.

  • Seasoned, blistered shishito peppers (Kkwarigochu muchim)

    • Yildiz100 on December 08, 2018

      Made again and subbed Korean rice syrup for the honey, but used the full two tbs. Sweetness was just right. Only added 1 tbs of water, and still wasn't happy. The sauce was too thin and didn't cling to the peppers. If omitting anchovies, omit all water.

    • Yildiz100 on March 05, 2018

      There is an editing error in this recipe (E-book version.) The recipe says to add half of the garlic to the sauce but never tells you when to add the other half of the garlic. I decided to omit the other half completely and didn't miss it. However, I do think sometimes with Korean food "more is more" so I might just try adding the full amount next time. I cut the honey in half as I find its smell can be overwhelming. I thought the sweetness was fine like this, but those who love honey could enjoy it as written. After adding the water, the sauce tasted a bit watered down. I omitted the dried anchovies I am thinking that maybe they would have absorbed the water and corrected the balance, so without those it is probably best to cut the water a bit. I was able to fix the problem by adding 1/2 tbspoon additional soy sauce. The final dish was delicious and worth repeating despite the editing error.

    • sosayi on March 26, 2018

      The editing error made it into the print copy, as well. I just added it to the wok a few minutes after the peppers, which seemed to work. Good recipe, but I think my anchovies were too dry? Or they needed to sit in the sauce to marinate/plump up for longer? Because they were hard as a rock. Oops. Loads of flavor in this dish, though, and I enjoyed it.

  • Jeon dipping sauce

    • Yildiz100 on October 05, 2019

      Too heavy on the sesame oil. Lacks salt and acid.

  • Toasted rice cakes (Cast-iron ddeokbokki)

    • Yildiz100 on March 26, 2018

      Omit the honey powder or sugar but otherwise made as written. Korean rice syrup is not all that sweet so it was fine with the 3 tbspoons, and it contributes a nice glossiness to the sauce. I think corn syrup is probably a lot sweeter so consider using less if choosing the corn syrup option. The crispiness from the cast iron cooking is an addictive texture. A keeper.

    • kitchen_chick on June 03, 2018

      A third voice agreeing that it's too sweet as written. I opted to leave out the rice or corn syrup.

    • patioweather on March 23, 2018

      I found this to be much too sweet and will decrease the amount of sugar next time. Otherwise it is delicious.

  • Spicy stir-fried fish cake (Eomuk bokkeum)

    • Yildiz100 on October 10, 2018

      Very good, very easy. Tasted too salty at first, but once they cooled to room temp (the suggested serving temperature) the salt was absorbed into the fish cakes and they no longer tasted over salty. I did reduce the sugar a bit, but would try the full amount next time to see what I prefer. Make a half recipe (4 sheets). More than that can't be browned easily, even in a rather large pan.

    • patioweather on March 19, 2018

      These are extremely easy to make. I was worried about the quantity of sugar in the recipe but followed it anyway and was pleased with the result.

  • Sweet soy-braised chicken (Andong jjimdak)

    • Yildiz100 on March 06, 2018

      This was pretty heavy on the potatoes and next time around I would decrease the potatoes by half and use more scallion and cabbage for a lighter dish. I would also slice the carrots rather than "large dice" as directed since they cook so much more slowly than everything else. Reduce the granulated sugar to 3 tbspoons. It's not traditional but I would be fine leaving out the noodles too. This is quite rich and sweet so next time serve with some light sides and eat a small portion of this.

  • Spicy cold buckwheat noodles (Jaengban guksu)

    • Yildiz100 on March 19, 2018

      Yum. Thought I would miss the vinegar and sesame oil found in other versions but I did not. Just need to make sure it is adequately seasoned with salt. Makes tons of sauce-cut recipe in half next time. Also omit the sugar and reduce the gochugaru by half. There was too much and it as a bit gritty/powdery.

  • Beef short rib stew (Crock-pot kalbijjim)

    • Rinshin on March 13, 2018

      Unfortunately I overcooked this to a point of meat totally separating from the bones and veggies too soft. The taste is quite intense. I made the mistake of using the IP for slow-cooking - I think it was too hot and too long. I like to try this again at some point but using regular stove-top method which is the 2nd method given. Right now, the finished product looks more like soup.

    • Rinshin on March 13, 2018

      So I had to save this recipe from my mistake, and cooked more potatoes and carrots separately to include in this stew. Also tossed in some chard slices along with a little more water to lessen the intensity. The final product actually came out delicious. I know it is not traditional but served this with white rice much like curry rice.

  • Crispy tofu sandwiches with muchim pickles and grape-jelly doenjang dressing

    • kitchen_chick on April 19, 2018

      Nice, tasty tofu sandwich. The mayo-doenjang-jelly sauce is delicious. If you like sauce on your sandwiches, make double the amount. I wrapped the sliced tofu in a tea towel and pressed it under a weigh to remove water so it would spray less oil when frying.

  • Kimchi white chocolate snickerdoodles

    • kitchen_chick on September 17, 2017

      Definitely an "acquired taste" that my taste has not acquired, but I gave them 1.5 stars because my husband said "I kinda like them. Maybe. I can't decide."

  • Seafood and scallion pancake (Haemul pajeon)

    • kitchen_chick on January 10, 2018

      Some of the listed ingredients are for anchovy stock (daikon radishes, jalapeño chiles, kombu, dried anchovies). If you have either cold sparking water or anchovy stock, you don’t need to buy these ingredients for this dish. (I really wish the indexer for this book made this clear. It’s a bit misleading.)

  • Bubbling egg (Gyeran jjim)

    • kitchen_chick on September 24, 2017

      The ingredients are eggs, anchovy stock, salt, and scallions. The other ingredients listed here are for the stock, which also requires scallions.

  • Bok choy kimchi

    • rionafaith on January 27, 2019

      Delicious kimchi variation.This marinade is thicker and redder than many I've tried, which I like, but it is a tad on the sweet side -- I think I will omit the granulated sugar next time, as the chopped pear adds enough sweetness.

  • Soy-marinated eggplant (Gaji muchim)

    • urmami on October 24, 2016

      Cooking technique is on point; instructions are not. Even this salt junkie could barely take it. You have GOT to rinse the eggplants after salting/sugaring them, or they will taste like the Dead Sea. When I do it again, here is what the process will be: salt, drain, RINSE, and wipe down eggplants; sugar and let sit for 5; cook eggies/make sauce; then combine. The sugar should stay to help caramelize, but that salt's gotta go or you won't get to do the soy sauce. Otherwise, good easy versatile eggplant trick.

  • Doenjang-braised pork belly with ddeokbokki

    • sosayi on March 15, 2018

      A good dish, but I'd personally make a few changes were I to make it again. A little too one-note on the texture. Even toasted, the ddeokbokki are soft on the inside and that combined with the soft pork belly needed more to contrast it. You add blanched fennel, that keeps a bit of bite, but there's not enough, imho. It's also quite rich, so perhaps a tangy, crunchy pickle could cut through all of that and make it a bit more nuanced. That being said, the flavors of the sauce were incredible and I do love rice cakes to pieces. So I may play with it.

  • Koreatown potato salad

    • sosayi on March 26, 2018

      I enjoyed the crunch of the apple in this version of potato salad, and found the sweetness a great foil for spicy accompaniments. Would repeat in the right situation, but not something that would make it into rotation.

    • mjes on May 02, 2017

      Very nice (mashed) potato salad similar to the Japanese. I prefer to steam rather than boil my potatoes, I also went with a kewpie mayonnaise for a more Asian taste. As I am an hour away from a Korean shop that carries the suggested yogurt drink, I already have my excuse to repeat the recipe with the optional ingredient.

    • patioweather on March 19, 2018

      I made this recipe with half American mayo and half kewpie. I found it really underwhelming. I think I prefer a sharp or acidic element in my potato salad to counterbalance all of the sweetness and richness.

  • Anchovy stock (Myeolchi yooksoo)

    • patioweather on March 23, 2018

      The jalapeno does contribute heat so taste before adding it to a dish.

  • Mixed rice bowl (this is not a bibimbap recipe)

    • et12 on June 29, 2021

      Made this for a dinner party, followed all the recommended components and it was a big hit and made for a good bowl of food. Definitely something I’d do again.

  • Fire chicken (Buldak bal)

    • et12 on June 30, 2021

      Didn’t make chicken feet but used the sauce to glaze chicken wings and they were delicious!

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    Full review
  • Leite's Culinaria

    The book goes beyond L.A., however, ​to explore Koreatowns across America​ and​ celebrat​e ​the gutsy, rustic food that is the lifeblood of these communities.

    Full review
  • Saveur.com

    The total opposite of an aspirational travel book: Koreatown is as real as it gets: a love letter not just to Korean cooking, but also how it manifests in America's many Korean communities.

    Full review
  • Epicurious

    A great book whether you're new to Korean food or looking for recipes for old favorites, Koreatown will have you running to your local Asian grocery to stock up on rice cakes, gochujang, and kimchi.

    Full review
  • Eater

    Rodbard approaches the cuisine as an outsider turned obsessive fan, while Hong writes as a Korean-American who is re-embracing his heritage with...barbecue restaurant Kang Ho Dong Baekjeong.

    Full review
  • ISBN 10 0804186138
  • ISBN 13 9780804186131
  • Published Feb 16 2016
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

This is not your average soft-focus "journey to Asia" kind of cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why with stories, interviews, and over 100 delicious, super-approachable recipes.

It's spicy, it's fermenty, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, Korean cookbooks have been focused on taking readers to an idealized Korean fantasyland. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.


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