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The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes, by Debra Samuels Taekyung Chung

Free Ebook The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes, by Debra Samuels Taekyung Chung

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From Publishers Weekly

Cooking school teachers Chung and Samuels offer an alluring array of Korean recipes designed for the Western kitchen. As an added bonus, the authors delve into the history of the cuisine, including the importance of balance in taste and color, medicinal qualities of ingredients, and construction of the typical Korean family meal. They also include a lengthy section introducing the reader to common ingredients of the cuisine. The dishes, some traditional, some modernized for contemporary tastes, are what the authors call a starter kit: the building blocks essential to Korean cooking. Staples include Kimchi Paste, Soy Scallion Dipping Sauce and a collection of homemade stocks. Because Korean meals often include a minimum of five dishes, recipes are quick and accessible. Some, such as Korean Dumplings, include handy sidebars with instructions on technique. Others, such as Asparagus Salad, Korean Hot Wings, and Stir Fried Beef with Vegetables clearly appeal to the American sense of familiarity, albeit with a Korean flair. For the more adventurous, recipes such as Roasted Corn Tea, Kimchi Soup, and Warm and Spicy Squid Salad are sure to appeal. Complete with full-color photos throughout, this collection offers a welcome and undaunting introduction into Korean cuisine. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Review

"A very appealing introduction to Korean cuisine, both classical and contemporary."—Library Journal"A welcome and undaunting introduction into Korean cuisine"—Publishers Weekly"Your display will not be complete without copies of The Korean Table, From Barbecue to Bibimbap (Tuttle Publishing; $27.95; Available Now), a new collection of recipes that are new, fresh, healthy and full of flavor."—Gourmet Retailer"Samuels appreciates Korean cuisine especially for its "enormously healthy and vegetable-heavy" qualities, so much so that she and her longtime friend Taekyung Chung have just published "The Korean Table," a 100 -recipe collection of what she calls "starter" recipes."—Washington Post

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Product details

Hardcover: 160 pages

Publisher: Tuttle Publishing; Hardcover with Jacket edition (October 15, 2008)

Language: English

ISBN-10: 0804839905

ISBN-13: 978-0804839907

Product Dimensions:

9 x 0.6 x 10 inches

Shipping Weight: 2 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

74 customer reviews

Amazon Best Sellers Rank:

#919,911 in Books (See Top 100 in Books)

This book is very nice looking and well written, but the recipes are heavily Americanized, hence my 2 star review.Westernized is not a bad thing on the face of it, but if you're looking for real Korean recipes, and the title of this book seems to assume that you are, try another book.

After reading the reviews on most of the Korean cook books available on Amazon, I decided to go with this one. I'm a Korean American born and raised in Texas marrried to a Korean man born and raised in Korea. Needless to say, I found the need to learn how to cook more Korean dishes. I had a couple of recipes up my sleeves already, but that obviously wasn't going to be enough for a man that was going to be missing his homeland food terribly now that he's living in Houston. Yes, there are a few very good Korean restaurants in Houston, but we can't be eating out all the time! I was hoping this book would be perfect for a novice like me, but I ended up being quite disappointed. The illustrations are great, but the recipes are not all the most authentic. Some of the dishses my husband had never even heard of. Many of the recipes seem to be "westernized." I still think this would be a great book for a beginner, but not for someone who is looking for authentic Korean recipes.

I've always been interested in Korean food even though I'm not Korean myself, so I bought this book to give Korean cooking a try. I've had about ten recipes from this book, including some barbecue dishes, the eggplant, spinach, and bean sprout side dishes, and the kimchi stew. I've also read a few of the other reviews saying that the food here isn't truly authentic Korean food. Even so, I'll put my take on this.Pros: The beef barbecue dishes are absolutely wondrous! The first time I ever had it was when a friend's mom (from Korea) made the same recipe, and the recipe in this book was an exact replica! I remember falling in love with the dish when I had it back then, and I had the same feeling when I made this for myself. For others who want to try this, make sure you leave the beef in the marinade overnight, as the beef will be packed with flavor the next day. Also, it doesn't say in the book, but I also used LA style ribs (called kalbi). They're cut into medium-thin slices across the bone, not along the bone, and somehow I found the beef packs more flavor from the marinade that way. You can find this in Korean groceries, or if you don't live near one, ask your local butcher to slice the meat through 3 bone ribs into 1/2 inch slices. Also, although I didn't find the bean sprout dishes to have as much flavor as I expected, the spinach and eggplant side dishes were wonderful! I never had the original, but I found them delicious nonetheless. Also, the seafood porridge really hit the spot! It's my backup when I'm too lazy to make breakfast in the morning, I make it the night before and heat it up the next morning.Cons: I've had to make minor adjustments with the sesame oil amounts in many recipes since I haven't been able to find dark sesame oil, and I also had to make some minor adjustments with some other basic ingredients in order to make some dishes more flavorful, but you can easily change the amount of spices to fit your tastes. Also, the kimchi stew didn't taste as flavorful as the kimchi stews I've had in Korea when I visited a few summers ago, and the meat wasn't cooked to how I liked when I followed the recipe, so in the end I cooked the meat separately before adding it to the stew. Nevertheless for those who cannot handle a lot of spicy flavors this should suit your palette anyway. Also, there are some iconic Korean recipes that aren't in this book, such as spicy rice cakes (ddeokbokki), kalguksu (a kind of noodle soup), and ddeokguk (rice cake soup), so I was a little sad since those three recipes are some of my favorite Korean dishes.In the meantime, I'm going to try a few more recipes from this book, and I can definitely say it's a wonderful introduction to cooking your own Korean food.

One reviewer recently mentioned that her biggest complaint was that this book didn't have more traditional recipes. Having grown up on Korean food, I don't fully disagree with her opinion, however, there are several "traditional" recipes to satisfy any Korean, and in addition, there are several other recipes that I found to be a wonderful compliment to modern Korean cuisine. While some of these recipes are not common or "traditional," they do show the wide variety of styles that are found in Korean cooking today! These recipes do, in my opinion, retain the "traditional" foundations of Korean cooking, especially with regards to flavor, and they simply take things a step further by adding some modern dishes, such as Korean style hot wings, etc. Also keep in mind that there are regional variations to Korean food, and the recipes in this book reflect this as well.If you are looking for only true "traditional" Korean cuisine, then you might be better off looking for a book that provides you recipes based on Korean Court dishes... Otherwise, this book is absolutely wonderful with delicious, easy to make recipes, unlike traditional Korean Court dishes which are often very labor intensive!I highly recommend this book to anyone who has an interest in Korean cuisine, especially to beginners of Korean cooking. As I previously mentioned, the recipes are quite simple with ingredients that are easy to find, and it also does a good job covering the core basics of Korean cuisine, especially the sauces!! I really applaud the creators for also being different by adding some recipes that highlight the diversity of true Korean cuisine today!

Lots of great recipes, but simplified. I have two other really great Korean Cookbooks, award winners, but this one is really easy to read, lots of variety and most ingredients are available at most supermarkets if you are in a "city". I love the chapter on the Salad, Kimchi and Sides, about anything can be pickled or brined. The initial chapter on the sauces alone are worth the price of the book! Of course you do have to be stocked with some Asian staples, like Korean hot pepper paste, sesame oil, roasted sesame seeds, sweet soy sauce, miso, Korean hot pepper power and seeds(different then the American version-I didn't believe it until I tried it), chili garlic paste, among others. But once you are stocked up, this stuff lasts a long time! I've made good number of the dishes that have turned out great, so this is my new go to book!

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