Notes about Recipes in this book

• Potato stewed in soy sauce (Gamja jorim)

  • stepharama1 on March 31, 2022

    This is a very quick and tasty side dish.

• Soy-braised tofu (Dubu jorim)

  • jenburkholder on December 30, 2023

    Tasty, basic but great dubu jorim.

• Roasted sweet potatoes (Goguma jorim)

  • jenburkholder on December 30, 2023

    This was delicious. Sharp, sweet, savory, great side to any sort of Korean-inflected meal.

• Spicy anchovy stir-fry (Mae-un myulchi bokkeum)

  • decolonize_wi on April 25, 2026

    also calls for gochujang, of course!

• Charred summer squash salad (Gu oon hobak muchim)

  • jenburkholder on August 12, 2020

    This was very good, and pretty quick as long as you have all of the ingredients.

• Quick-pickled radish (Moo saengchae)

  • jenburkholder on August 28, 2020

    A very good mu salad. Crisp and flavorful, without being too radish-y (radishes are not a household favorite).

• Soybean sprout salad (Kong namul)

  • Patrickn on June 08, 2019

    Used the optional fish sauce - great dish!

• Watercress namul (Mulnaeng-e namul)

  • maria.repass on January 21, 2026

    Excellent with spinach

• Gochujang-glazed baby back ribs (Dweji kalbi)

  • JoanN on July 13, 2024

    When I first made the glaze, I thought it was going to be way too spicy. But once I served the ribs, I couldn't stop dipping them in the sauce. The ribs are roasted in foil for an hour and then slathered with the glaze and finished under the broiler (or could be cooked on an outdoor grill) until slightly charred. Very easy and satisfying and a nice change from the usual BBQed ribs. But if it's being served to those less tolerant of heat than I am, I'd definitely cut back--probably way back--on the gochugaru.

• Korean-style fried chicken with sesame seeds (KFC)

  • jacqie on January 19, 2021

    The coating is light, crunchy and tasty- a bit like a tempura coating.

• Grilled sirloin (Bulgogi)

  • JoanN on December 08, 2024

    Marinade is excellent. Used Costco prime NY strip steak. Curious to try it with other cuts. Didn't add the onions or sesame seeds. Wasn't that crazy about her ssam jang; prefer Momofuku's. Made a mess of my cast iron skillet, but totally worth it.

• Kimchi stew (Kimchi jjigae)

  • CheesyKranskyLove on October 03, 2022

    My go-to kimchi jigae recipe. Making the anchovy broth from scratch is absolutely worth it.

• Bibimbop

  • Rinshin on January 25, 2019

    Since I am always curious how various authors and chefs here in the US, Korea, and Japan present this dish and had in season yellowtail fish known in Japan as buri, I subbed buri for beef. Sohui Kim says you can use any vegetables in season or available at home. I did that and made various banchan; spinach, carrot with kombu, bean sprouts, onion slices with mushrooms, and cherry tomatoes with daikon sprouts all cooked separately. Made the sauce as written for the bibimbop and it is perfect taste. I loved the use of oily fish like this as it stands up really well with assertive taste overall. After making this with buri, I'd like to try this with other seafood like squid and oysters. This was served with pan fried eggs over easy. Photo posted.

  • CheesyKranskyLove on October 03, 2022

    My go-to bibimbop recipe, it's perfect.

• Kimbop

  • CheesyKranskyLove on October 03, 2022

    I used spinach and added leftover bulgogi beef

• Food in Jars

  This image-driven book makes Korean food seem approachable and fun to make at home.

  Full review

• Food in Jars

  My copy is riddled with sticky notes and the edges are already a little stained from the time it has spend in the kitchen with me.

  Full review