x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Korean Food Made Simple: Easy and Delicious Korean Recipes to Prepare at Home by Judy Joo

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Kimchi pancakes (Kimchi jeon)

    • 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.

    • 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.

  • 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.

  • 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.

  • Pancake dipping sauce (Choganjang)

    • southerncooker on December 23, 2018

      Delicious with the kimchi pancakes.

    • Rinshin on August 03, 2016

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

  • Gochujang sauce (Chogochujang)

    • 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.

    • Rinshin on August 01, 2016

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

  • Mixed rice bowl with beef (Bibimbap)

    • 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.

    • 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

  • 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

  • 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

  • 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

  • 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.

  • 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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 191025472X
  • ISBN 13 9781910254721
  • Published May 19 2016
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Quarto
  • Imprint Jacqui Small

Publishers Text

Korean-American chef Judy Joo brings Korean food to the masses, proving that it s fun and easy to prepare at home. Joo turns exotic dishes into over 100 accessible, original and delicious recipes, ranging from well-loved and popular dishes such as kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean Fried Chicken, to more creative, less traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making Korean Food Made Simple a beautiful and comprehensive guide to Korean food and flavours.

Other cookbooks by this author