Koreatown: A Cookbook by Deuki Hong and Matt Rodbard
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Kimchi marinade (page 39)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
Kimchi cure mix (page 39)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
Persian cucumber kimchi (page 39)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
Daikon radish kimchi (page 40)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
Garlic chive kimchi (page 40)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
Spring onion kimchi (page 40)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
Bok choy kimchi (page 40)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
Pineapple kimchi (page 40)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
Napa cabbage kimchi (Baechu kimchi) (page 41)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
Water radish kimchi (Dongchimi) (page 45)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showDaikon wrap (Mu ssam) (page 47)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showSoy and sesame spinach (Sigeumchi muchim) (page 48)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showQuick soy sauce pickles: jalapeño and onion (Jangajji) (page 49)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showQuick soy sauce pickles: egg (Jangajji) (page 49)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showCrunchy sesame bean sprouts (Kongnamul muchim) (page 51)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showSoy-marinated eggplant (Gaji muchim) (page 52)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showDried daikon radish muchim (Mumallaengi muchim) (page 53)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showSeasoned, blistered shishito peppers (Kkwarigochu muchim) (page 54)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showSpicy stir-fried fish cake (Eomuk bokkeum) (page 56)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showSoy-braised tofu (Dubu jorim) (page 57)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showBubbling egg (Gyeran jjim) (page 62)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showKoreatown potato salad (page 63)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showSpicy marinated crabs (Yangnyeom gejang) (page 64)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
showKimchi pancake (Kimchi jeon) (page 66)
from Koreatown: A Cookbook Koreatown by Deuki Hong and Matt Rodbard
Notes about this book
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- 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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