Korean Home Cooking

this cookbook is a straightforward guide to making Korean food at home, all of which could work its way into a home cooks repertoire. -- New York Magazine "Korean cooking is long overdue for a Mastering the Art moment, and Sohui Kims Korean Home Cooking written with Rachel Wharton, helps fill that void." -- The New York Times Every dish you love from your favorite Korean restaurant is here in this beautiful new book all broken down into accessible recipes with mouth-watering step-by-step photos. Sohui Kim, chef of the popular Brooklyn restaurant Insa, has a can-do approach that puts Haemul Pajeon (seafood pancakes with scallions and chiles) and Dweji Bulgogi (spicy marinated pork butt) within easy reach of the home cook. Helpful primers like how to cut scallions into strips and make egg ribbons plus a pantry that relies heavily on ingredients available at a well-stocked supermarket take the intimidation factor down to zero. -- Food Network Holiday Gift Guide "The owner of two Brooklyn restaurants, with the help of Rachel Wharton, share an easy-to-follow overview of classic Korean recipes, complete with helpful picture guide to the ingredients youll need." -- Newsweek "approachable recipes for classic Korean home staples. Each recipe kimchi pancakes, Korean fried chicken, pork bulgogi is accompanied by a full-page photo and clear instructions for cooks at any level of experience with Korean cooking." -- Eater NY "A handful of New York City restaurateurs put out their debut cookbooks this year (after all, its one of the best ways to promote a restaurant and a brand), but the most useful cookbook released by a New York chef in 2018 is undoubtedly Korean Home Cooking, from the same team thats also behind Insa and The Good Fork. Not only is Sohui Kims book eminently accessible to chefs at any level, it manages to introduce readers to a style of cooking that, for many non-Koreans, will feel completely new." -- Grub Street, Best Cookbooks of 2018 Korean Home Cooking is a revelation. It is an education in Korean cuisine and a roadmap for bringing it into your kitchen, with recipes that are as smart and delicious as they are achievable. Herein is a body of knowledge that needed a generous cook like Sohui to shape and share it, and it deserves a spot on every serious cooks bookshelf. Peter Meehan, author, founder of Lucky Peach Like so many other enthusiastic eaters, I am fascinated with the flavors found in Korean cooking; earthy and tangy flavors, created by using simple ingredients like salt, soybeans, chili peppers, grains, sun and air. Sohuis writing welcomes us to visit her earliest food memories like a family member and she profoundly informs us with the nuanced skill of a natural teacher. Michael Anthony, author and executive chef, Gramercy Tavern Sohui Kim is breaking down barriers of the Korean cuisine, making delicious food ready for a simple Monday dinner or a balling out event for special occasions. Buy the book and open your everyday table to these amazing recipes. Dale Talde, author and chef, Talde If you could only choose one cookbook on Korean cuisine, I would opt for this one. It is a gorgeous collection of soulful recipes that are easy to follow and execute. Buy it for the banchan alone. Anita Lo, chef and author Naturally attuned to many of the current concerns and fashions in food, the delectably spiced, colorful Korean dishes in restaurants may seem overwhelming to the American home cook. No longer. In this very detailed and exquisitely illustrated cookbook, Sohui Kim combines knowledge from her Insa kitchen with down-to-earth savvy recalled from her family kitchen. It is as much a guide to successful ordering in Korean restaurants, as it is to the adventurous home cook. Mimi Sheraton, author "Get an education in Korean cooking - in

Sohui Kim is the chef and co-owner of Insa and The Good Fork. Born in Seoul, Korea, she immigrated to the United States at 10 years old. She trained at The Institute of Culinary Education, cooked under Dan Barber, Michael Anthony, and Anita Lo, and defeated Bobby Flay in a dumpling contest on the Food Network. In 2006, she opened her first restaurant, The Good Fork, and ten years later, she opened Insa, a traditional Korean barbecue restaurant in Brooklyn. Rachel Wharton is a James Beard Foundation award-winning food writer who co-wrote F*ck, That's Delicious with Action Bronson (2017), The Good Fork Cookbook with Sohui Kim (2016), DiPalos Guide to the Essential Foods of Italy with Lou DiPalo (2014), was the editor of the Edible Brooklyn cookbook (2010), and co-wrote Handheld Pies (2011). She is the editor at large of Edible Manhattan and Edible Brooklyn, writes a Sunday food column for the New York Daily News, and also freelances for publications such as the New York Times, the Wall Street Journal, Saveur, and Everyday with Rachael Ray.