Rice Table: Korean Recipes and Stories to Feed the Soul by Su Scott

  • Sautéed courgettes (Hobak bokkeum)

    Sautéed courgettes (Hobak bokkeum) (page 24)

    from Rice Table: Korean Recipes and Stories to Feed the Soul Rice Table by Su Scott

    • Categories: Stir-fries; Side dish; Small plates - tapas, meze; Korean; Vegan; Vegetarian
    • Ingredients: courgettes; mirin; toasted white sesame seeds; long red chillies
    • Accompaniments: Mixed rice with vegetables (Bibimbap)
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Notes about Recipes in this book

  • Spicy radish salad (Musaengchae)

    • alysekstokes on March 06, 2025

      I make this salad regularly, and it's one of my favorite options for a banchan spread or as a meal on its own with noodles or rice and some tofu. It satisfies my craving for radish kimchi when I'm too lazy to wait for fermentation.

  • Charred cabbage in warm gochujang vinaigrette (Yangbaechu gui)

    • Lepa on August 14, 2023

      I really loved this. The cabbage had a great texture and was sweet and spicy. I liked the method of broiling the cabbage. Will certainly make this again.

  • Soy sauce glazed aubergines

    • annettle on November 28, 2023

      SO delicious: I air fried my eggplant and the texture was still great, and the glaze is wonderful. Loved it.

  • Old-school pork cutlet (Yetnal donkkaseu)

    • Bessp on November 09, 2025

      I really liked this! The cutlets turned out juicy, crispy, and flavorful. The cabbage salad was the perfect complement. My husband didn't love the sauce, but I quite liked it. It's a bit of a faff, but a really nice weekend meal. I did fry at 350 rather than 320 because I didn't want the cutlets to get greasy, it worked great.

  • Soy butter-glazed baby potatoes (Algamja jorim)

    • Babeng.Bubba on June 11, 2023

      Easy, tasty. Will try adding minced garlic to soy butter glaze next time.

  • Braised tofu (Dubu jorim)

    • Lepa on August 14, 2023

      This is the first time I have braised tofu. The resulting texture was lovely. The sauce here is spicy and delicious. I didn't read ahead so I didn't have stock on hand (the book includes a very simple stock but it requires a resting period). I used water, which is an alternative in the recipe, but I thought it may not have a good flavor The end result was delicious! This was such a simple and good dish. We ate it with rice and a cabbage dish from the same book.

    • annettle on November 28, 2023

      One of my favourite versions of this dish, I could virtually drink the sauce. Very good.

    • alysekstokes on September 04, 2025

      My favorite version of dubu jorim! This always manages to deliver a saucy, succulent result with big flavor from a pantry-friendly ingredient list. I often serve this over rice with a few veggie banchan for a satisfying and delicious vegan meal.

  • Kimchi stew with pork belly (Kimchi jjigae)

    • Babeng.Bubba on May 13, 2023

      Very easy and tasty.

    • annettle on November 28, 2023

      I made a vegetarian version of this by swapping in a frozen meat substitute product for the pork belly, and skipping the shrimp paste, and it was still richly flavoured and delicious!

    • Lepa on April 28, 2025

      As others have noted, this is simple to make and delicious. I made it with pork belly and next time would take care to slice it thinner.

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  • ISBN 10 1787138968
  • ISBN 13 9781787138964
  • Linked ISBNs
  • Published Mar 30 2023
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Rice Table is a collection of 100 recipes showcasing modern, Korean home cooking.

A Korean living in the UK, Su Scott was thrown into a crisis of identity when motherhood dawned, one which she only found her way out of by cooking the dishes of her Korean childhood, seeking out the flavours and textures of memories that she hopes to pass on to her daughter.

Within this intimate cookbook, Su guides you through her modern Korean larder, explores the ferments, pickles and sauces that lift Korean dishes to delicious heights and shares a comforting array of recipes, from Korean Fried Chicken and Kimchi Fried Rice, to Spicy Seafood Noodle Soup. Littered between enticing plates are tender stories of what it means to be a woman, mother and immigrant all at once and how food connects all the pieces of our lives to make us whole.

This is a love letter from mother to daughter woven together by food. It's a book about identity and immigration. It's about how the food you feed your children builds a story about their heritage. But it's mainly a book about wonderful food - the kind of food we all want to eat right now.

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