Notes about Recipes in this book

• Kimchi pancakes (Kimchi jeon)

  • KarinaFrancis on February 04, 2017

    This was a great starter and very easy to whip up. If you have kimchi in the fridge it's pretty much a pantry dinner too. The mixture made as written made 1 large pancake (I used a 28cm frypan). Would make this again and take her suggestion for making small pancakes, much easier to flip. Note, the ingredients list for this recipe is incorrect, it's only kimchi, rice flour, plain flour, scallions and egg.

  • southerncooker on December 23, 2018

    I made this in the smaller size for hubbys birthday. We loved them with the dipping sauce she suggests to use, also in the book.

  • imaluckyducky on April 09, 2021

    5 stars. Really easy to put together, especially with jarred kimchi in the fridge. Will definitely make these again.

• Seafood pancakes (Haemul pajeon)

  • chawkins on June 25, 2022

    So tasty, but some how mine came out very dark, unlike the picture in the book. I did not have any doenjang, so substituted with sweet bean paste, it tainted the batter brown, so may be that was why they were darker. Also had to use all purpose flour augmented with baking powder instead of the self rising flour. Only made a third of the recipe, shoul have made a full recipe, it was so good.

• Panfried fish (Saengsun jeon)

  • Rinshin on August 03, 2016

    So simple and delicious. Used sole/flounder slant sliced with toppings of jalapeno and green onion.

• Meaty dumplings (Mandu)

  • Rinshin on August 18, 2016

    Very good tasting mandu easily made from what I normally have on hand. Much simpler to make than Japanese gyozas or Chinese pot stickers where you have to pleat the wrappers. With these, all you have to do is wet the ends and fold in half to close. Easier to cook too. Just a little oil and pan fry 3 mins each side. No water needed. I really like the recipes from this book for simplicity and taste that comes from minimal efforts.

• Potato salad (Gamja salad)

  • Rinshin on August 03, 2016

    Similar in taste to Japanese style potato salad. I liked the addition of apple and corn. Corn more for color and appearance since I could not taste it much. Carrots were cut bigger than Japanese style. Very good tasting.

• Kimchi pulled pork disco fries

  • southerncooker on March 04, 2018

    Loads of flavor in this dish. Used the pulled pork recipe from this book to make this as well.

• Spicy scallion and red onion salad (Pa muchim)

  • chawkins on January 08, 2026

    Refreshing salad when served with the galbi from the same book.

• Soy-glazed tofu salad (Dubu buchim)

  • Rinshin on August 21, 2016

    I normally do not care for firm tofu but I had some leftover from making mandu. I've made similar recipe by Kou Kentetsu who is a popular Korean Japanese cookbook author. I really like his recipe and true to form for many Japanese oriented recipes, it was visually more attractive. He used regular tofu and compared to this recipe it was not so crunchy. But, I loved the texture of this version too as long as you do not over fry. Maybe 4 min each side is too long - it was for me. More like 3 min and as soon as it has nice golden crust, they are ready. I loved the sauce for this and liked how it was paired with salad greens. I served this as an appetizer with chilled Gewürztraminer and it was perfect.

• Broccoli, mushroom, and sesame salad

  • KarinaFrancis on March 24, 2023

    I played around with this recipe a little by roasting the broccoli instead of blanching and green beans instead of mushrooms and it turned out great. Would make it this way again

• Steamed white rice (Bap)

  • southerncooker on December 16, 2021

    Good cooking method for perfect steamed Asian rice.

• Mixed rice bowl with beef (Bibimbap)

  • Rinshin on August 01, 2016

    I make bibimbaps every few months. This is perfectly fine tasting bibimbap. . I did not make the rice from this recipe and made all the vegetables ahead of time since I did not want to rush through in the end. Right before serving, I cooked the beef and made the eggs. The vegetables just heated through in the microwave. I like the fact that you can use one sauce ingredient to make all the vegetables individually

  • Yildiz100 on July 10, 2017

    I made bipbimbap using components of several recipes (indecisive). From this recipe I used the vegetable seasoning, the chogochujang, and the rice making technique. I used the seasoning on just the mushrooms and zucchini and thought it was fine, but just sesame oil and garlic was just as good for most of the veggies. I used the rest on a piece of salmon in the oven and it was delicious. The rice technique worked perfectly. Gochujang sauce was a bit too sweet.

  • Yildiz100 on November 29, 2018

    Made this sauce again, cut the sugar in half and added a tiny bit (1/4 to 1/2 tsp) of apple cider vinegar. The sweetness was well balanced in this version.

• Gochujang-glazed salmon

  • KarinaFrancis on October 18, 2018

    Delicious and easy - everything you could want in a weekday dinner. We made a small adjustment to the method because we love crispy salmon skin and didn't want to sacrifice it. Cooked it in a frypan, skin side down, then applied the glaze and finished it under the grill

  • TrishaCP on October 17, 2021

    We also loved this one. Used sockeye salmon.

  • southerncooker on December 16, 2021

    I used Coho Salmon. This was spicy but delicious. Only thing I did different was didn't have chili threads so omitted.

• Chicken skewers (Dak ggochi)

  • TrishaCP on September 09, 2021

    This made for a tasty dinner- we went with the lettuce wrap approach. The instructions for the skewers were very fiddly. We instead used a grill pan for the chicken and just skewered the vegetables separately. The ebook links erroneously to the non-spicy ssamjang recipe (why?)- so be warned. While the chicken was good, the gochujang version would have really livened things up.

• Mom's BBQ chicken (Umma's dak gogi)

  • KarinaFrancis on July 12, 2020

    It sure is simple and very tasty. The marinade makes more than you need, I reduced it by a third and there was still plenty. The glaze is fantastic sweet, sharp and punchy. Great no fuss Sunday supper, but could easily be done on a weeknight

• Braised beef short ribs (Galbi jjim)

  • chawkins on July 15, 2025

    Very Good. Made half a recipe following the recipe exactly except for the sake which i did not have, used extra dry sherry instead.

• BBQ beef short ribs (Galbi)

  • Rinshin on April 22, 2021

    Your standard Korean beef kalbi. Simple and satisfying. Used grated apple for Asian pear with splash of sake.

  • chawkins on January 08, 2026

    Tasted okay but my meat were tough even though I marinated for close to 4 hours and I used two fala apples instead of the Asian pear.

• Roasted pork belly lettuce wraps (Bossam)

  • KarinaFrancis on February 04, 2017

    This was the centrepiece for our Korean dinner and it didn't disappoint, lovely caramelised pork, crispy lettuce, sauce and zingy radish salad. Really fun too with guests doing their own assembly. Takes a little while to cook, but it's mostly hands off time. My pork curled up in my saucepan, next time I'll try braising in the oven, will also lower the temperature of the final cook to glaze as it got a little too browned

• Korean pulled pork

  • southerncooker on March 04, 2018

    Used this in the quesadillas and disco fries in this book.

• Korean pulled pork quesadillas

  • southerncooker on March 04, 2018

    Delicious used the pulled pork from this book as well.

• Pork tacos

  • KarinaFrancis on January 25, 2022

    These are so good, I’ve made them a few times (but never managed to get a good photo) They are best with the slaw, but also pretty good with some shredded lettuce avocado.

• Pancake dipping sauce (Choganjang)

  • Rinshin on August 03, 2016

    A must sauce for jeon and mandu. Perfectly fine tasting choganjang. This sauce also good with suigyoza.

  • southerncooker on December 23, 2018

    Delicious with the kimchi pancakes.

• Chile-soy dipping sauce (Yangnyum ganjang)

  • Rinshin on August 18, 2016

    I normally make these dipping sauces without recipes but wanted to follow the recipes from this book. This chile-soy dipping sauce is perfect for mandus and no doubt for many dumplings. I think this would also work really well as a drizzle sauce for thinly sliced steamed or grilled pork, beef and chicken. Again, very easy to make with what's on hand.

• Lettuce wrap sauce (Ssamjang)

  • TrishaCP on September 09, 2021

    I like my ssamjang with gochujang, so won’t repeat this.

• Spicy lettuce wrap sauce (Gochujang ssamjang)

  • chawkins on January 08, 2026

    A little bit too salty on its own but okay when served in the wrap with rice, galbi and the spicy scallion and red onion salad.

• Gochujang sauce (Chogochujang)

  • Rinshin on August 01, 2016

    Good tasting chogochujang. Great over eggs or smear into ramen.

  • Yildiz100 on July 10, 2017

    I thought this tasted good when I sampled it but when I ate a larger quantity over my bipbimbap it got to be too sweet. I probably could have omitted both teaspoons of sugar as the mirin probavly provided enough sweetness. May even increase the gochujang a touch next time.

  • TrishaCP on October 17, 2021

    We used this for the salmon recipe in the book, and didn’t find it too sweet.

• Gochujang glaze

  • southerncooker on December 16, 2021

    Spicy but delicious on the Glazed Salmon recipe in this book.

• Spicy Korean mustard vinaigrette

  • KarinaFrancis on October 18, 2018

    Tasty and different to the usual Asian dressing. Used it for a noodle salad to go with Korean Glazed Salmon. We only used 1 teaspoon of English Mustard