Notes about Recipes in this book

• Seasoned red pepper paste (Gochujang yangnyum)

  • TrishaCP on April 03, 2017

    I subbed fish sauce for oyster sauce, since I almost never have oyster sauce on hand, but I always have fish sauce. I was happy with my sub, but I did make the smaller batch recipe, which uses no more than a teaspoon anyway.

• Chicken and vegetables in a sweet and spicy sauce (Dak chim)

  • TrishaCP on April 03, 2017

    This was great, and easy to throw together if you prepare the book's seasoned red pepper paste in advance. (It also calls for the book's simple sweet soy base sauce, but I subbed kecap manis and would absolutely do so again.) Like the best Korean braises, the potatoes were the best part for me, soaking up all of the sweet and spicy braising liquid. My one regret is that I didn't have pattypan or another summer squash on hand- they always become luxuriously soft in a braise like this, and I missed that textural component, but there is always next time.

• Pan-fried tofu with mushrooms (Dubu jeon)

  • treay on June 24, 2025

    Tofu is one of these ingredients that many people love it or hate it. Over the years, I have really enjoyed some dishes, but I have also tried really crappy ones as well. I have now some recipes I have made a few times that I love. Tonight's recipe is a new one, and I must say that it is really yummy! It is super simple to make, and it has some beef fillet cut into small strips, but it is an option, and it can be a vegan recipe if you omit it. Or, if you serve it for both vegans and meat eaters, you can always cook it and serve it on the side. The Soy Scallion Dipping sauce is a must, but also very simple to make from scratch. This recipe is certainly going to the list of my favourite tofu recipes. It is amazingly delicious!!

• Seasoned vegetable rice bowl (Dolsot bibimbap)

  • treay on June 24, 2025

    I bought this book a couple of years ago and so far all recipes I've tried have been delicious. I love the fact that you can make the basic and dipping sauces from scratch and they give you the option to make a big or small quantity for some of the basic sauces. Also love the section for salads, kimchi and sides, and have made a few of them, all excellent except for the eggplant one - we didn't like it much, unfortunately. I have tried two tofu recipes and they were both fantastic, but so far the dish we loved best was this Bibimbap recipe. I liked the way they give you a choice of sides to go with it, and with the sauces, it was an excellent dish. I don't have the traditional pot to cook the rice in it, and adapted the recipe by frying it first until I got it crunchy and then put it in individual bowls. Delish!