Notes about Recipes in this book

• Raw tuna with chilli sauce (Chamchi whe)

  • joneshayley on January 23, 2020

    This is a real spicy treat, I found adding a little bit of fish sauce helped to season this.

• Classic cabbage kimchi (Baechu kimchi)

  • uk2nl on September 01, 2019

    Takes time and effort, but well worth it!

• Kimchi stew (Kimchi jjigae)

  • tekobo on February 26, 2017

    I wondered about whether to take the skin off the pork belly. Didn't and it was fine. Unctuous stew that goes well with soft white jasmine rice. page 86.

• Tofu & fried kimchi (Dubu kimchi)

  • kitchen_chick on August 06, 2019

    Bacon works as a substitute for the pork belly.

• Pumpkin rice porridge (Hobakjuk)

  • kitchen_chick on November 09, 2017

    Recipe calls for cooking and pureeing fresh squash. I used canned pumpkin, which makes this super quick to prepare. (Aside from the rice soaking time.)

• Kimchi fried rice (Kimchi bokkeum-bap)

  • Frenchfoodie on July 21, 2018

    This is a 5 star dish for 2 star effort, quick and easy but with impressive depth of flavour.

  • Indio32 on August 28, 2018

    This turned out to be my supper tonight .... quick, easy and really good! Will definitely make this recipe version again,

• Food52

  The book blends Jina’s culinary heritage and Jordan’s classical training...They have hundreds and hundreds of recipes that are totally unique" to the region.

  Full review