Everyday Korean: Fresh, Modern Recipes for Home Cooks by Kim Sunee and Seung Hee Lee

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Notes about Recipes in this book

  • Oyster fritters (Gul jeon)

    • annieski on February 17, 2020

      Easy and delicious!

  • Roasted salmon with gochujang mayo

    • annieski on February 17, 2020


    • bernalgirl on July 23, 2021

      Outstanding and easy. Three generations of family begged me to make this again. Great in lettuce leaves but also wonderful service as a fillet of salmon entree

    • Lepa on January 15, 2020

      This dish is so delicious and easy! Even my kids loved it. The Gochujang Vinaigrette is amazing here.

    • lizbot2000 on June 06, 2018

      This was great and super easy

    • patioweather on January 21, 2021

      Mine burnt on top at about 6 minutes, but was still raw in the middle. I think my salmon was a bit tubby. We liked the flavor so I will try this again with a more evenly-sized salmon.

  • Fried chicken liver po'boy with mint and Asian pear

    • SheilaS on February 21, 2020

      So, so good! If you are a liver lover, or even a liver liker, you must try this. The combination of the gochujang mayo with the lightly pickled slaw of Asian pear, red onion and mint, crunchy, cornmeal-coated fried livers and crispy baguette is just fabulous. I kept going back and piling on more slaw. I used ~ equal parts julienned pear and onion and a generous amount of lemon juice and put that into the fridge just after I put the livers in the buttermilk so they had time to "pickle" a bit before I added the mint. I used ~ 1/2 a small Asian pear and 1/4 of a large red onion and I ended up using it all on my one sandwich or nibbled alongside. I think any appropriately sized food that can be breaded and fried, including tofu and vegetables would make a delicious sandwich with this recipe

  • Gochujang vinaigrette (Cho-gochujang)

    • Yildiz100 on February 24, 2019

      I found this version to be very vinegary and very one note compared to other versions of the sauce. I had to doctor it with some sesame oil, mirin, and soy sauce to make it work as a bibimbap sauce.

    • Lepa on January 15, 2020

      Wow, this sauce is so amazing. I want to eat it on everything.

  • Crispy cucumber banchan (Oi muchim)

    • Yildiz100 on November 06, 2018

      Not a favorite version of this dish. Very little seasoning for a lot of cucumbers.

    • Lepa on January 08, 2020

      This is good but not great. I think it needs some acid.

  • Glazed lotus root (Yeonkeun jorim)

    • Lepa on January 15, 2020

      I don't think I got the texture right here. This dish was okay but we didn't love it.

  • Green onion and seafood pancakes (Haemul pajeon)

    • Lepa on January 26, 2020

      These didn't hold together well for me. I had better luck on the second batch, when I made small pancake and mixed in the oysters (they fell off and ruined the pancakes when I dotted them on per instructions). The end result was okay but not great.

  • Braised rice cakes (Ddeokbokki)

    • Lepa on January 26, 2020

      I wasn't crazy about this but it could be because I altered the recipe. I didn't want it to be too hot for the kids so I included the gochujang but omitted the gochugaro. I included the optional fish cakes and used Napa cabbage because my market didn't have savoy. The end result was much drier than the picture in the book. My son loved the chewy texture of the rice cakes. I happily ate them but doubt I'll make this again.

  • Kimchi fried rice

    • Lepa on March 01, 2020

      This was good but not great. It could have used more flavor. This could be partly my fault. I didn't read the entire recipe ahead of time and so I didn't save the juice I squeezed out of the kimchi. I tried to pour a bit in after frying the kimchi but didn't have enough. I added corn, which I thought was good here. If I try this recipe again I will use bacon, save the kimchi juice (!) and probably add some sesame and scallions at the end for more flavor.

  • Kimchi bacon mac and cheese

    • Lepa on January 08, 2020

      This dish is a real flavor bomb. I rinsed the kimchi because I was worried it would be too spicy for my children but next time I won't bother. The milk and cheese tame the spice in the kimchi quite a bit. I will be making this again; it is pure comfort food.

  • Buckwheat noodles and assorted vegetables with gochujang vinaigrette (Bibimguksu)

    • lizbot2000 on July 16, 2018

      The spicy sauce was sooooo delicious. But be careful with it - it is no joke. I poured way too much on my noodles and paid for it. On the bright side my sinuses are VERY clear. We ate this with hard boiled eggs for a nice dinner. I'll definitely make it again, except I'll try also making the mild sauce next time!!

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  • ISBN 10 1682681149
  • ISBN 13 9781682681145
  • Published Nov 07 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Countryman Press

Publishers Text

Accessible Korean cooking with a modern twist.

The backbone of Korean cuisine, jang, has a flavor not found anywhere else in the world. The cuisine’s combination of savory,sweet, salty, and spicy flavors makes it uniquely delicious, yet there are few resources for those who wish to enjoy it at home. Until now. These recipes, packed with Korean flavors and cooking techniques, will open the door for readers unfamiliar with the cuisine. Who can resist dishes such as:

  • Traditional and Modern Bulgogi
  • Kimchi-Bacon Mac and Cheese
  • Silky Sweet Potato Noodles (Japchae)
  • Plus kimchis, sauces, teas, sweets, soju cocktails, and more

Beautifully photographed, with tips for building a Korean pantry, drink pairings (from soju to microbrews), and menu ideas, Everyday Korean is the ultimate guide to one of the world’s most unique and delicious cuisines.

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