Koreaworld: A Cookbook by Deuki Hong
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Web ID: 20312307An immersive culinary tour of Korea
Crack open Koreaworld: A Cookbook and immerse yourself in the past, present and future of Korea's food scene. Deuki Hong and Matt Rodbard introduce readers to a range of traditional and modern dishes, each with an interesting origin story. Take, for example, the Korean Air bibimbap with sautéed gochujang sauce (featured on Page 39) – it's inspired by an in-flight meal that "couldn't be more comforting [than] when served thirty thousand feet above Alaska," as Deuki and Matt explain. And I can confirm that it's delicious when eaten on land, too, especially when served with sesame oil pickles (featured on Page 175). Not only will you learn about the local cuisine and culture, but you'll also meet people who are cooking Korean food and bringing it to the masses, like YouTuber Doobydobap and Seoul Sausage Company's Ted and Young Kim. The photography is stunning and really brings the narrative to life. Koreaworld is so much more than a cookbook (as the title implies); it's an interesting and intimate look at how Korean food is evolving today. Clarkson Potter provided me with a free copy of this book; the opinions are my own.
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Customer review from barnesandnoble.com
Korean cooking from around the world
Koreaworld is a joint effort of Deuki KHong and Matt Rodbard who explore Korean cuisine across Korea and around the world. This author team is following up their collaboration on Koreatown with this story of Korean chefs with 75 of their recipes. They visit Seoul barbeques, the seafood restaurants of Jeju Island, and the rural province of Jeolla-do. In the U.S., they explore Korean food in Los Angeles, New York, and Portland, tracing the evolution of Korean food. Photography by Alex Lau illustrates each recipes and its origin in the cities and countryside of Koreaworld. The step-by-step instructions provide clear guidance to recreate the dishes. Most of the ingredients are found in mainstream groceries or local Asian markets. Recipes I have made from this cookbook –all successful and delicious--include: --Espresso Tonic—a mocktail with contrasting flavors of espresso, orange simple syrup, and tonic water, garnished with an orange wheel and rosemary sprig. --Sweet and Sour 7 Up Pickled Cucumbers—thinly sliced cucumbers are marinated in sugar, rice wine vinegar, chili pepper, minced garlic, salt, and 7 Up—a Korean deli favorite. --Broccoli Salad with SSamjang Mayonnaise—Steamed broccoli florets are dressed with a mixture of Kewpie mayonnaise, doenjang, gochujang, and sesame oil, a delicious dressing. --Korean Chicken Teriyaki—Sliced boneless chicken thighs are marinated in soy sauce, sugar, ground ginger and garlic powder, black pepper, pineapple juice, and mirin, sauteed until browned, and sprinkled with sesame seeds, a favorite recipe in West coast Korean restaurants. --Sweet Heat Noodle Salad—Cooled buckwheat noodles are topped with shredded carrots and cabbage, sliced cucumbers and hard-boiled eggs, and sesame seeds and dressed with a mixture of gochuganu, gochugang, honey, soy sauce, rice vinegar, minced garlic, sesame oil and seeds, and pureed pineapple chunks to create a salad that is a contrast of textures and flavors in this recipe from Noona Noodles in NYC’s Koreatown. --Kimcheese—A spreadable cheese of cream cheese, grated cheddar cheese, kimchi, Kewpie mayonnaise, hot and Worchestershire sauces, and gochugaru. Other recipes on my to-make-next list are Post-Barbeque Bokkeumbap (rice in a red sauce); Braised Fish and Radish (white fish fillets in a red sauce with Korean radishes); Seafood and Garlic Chive Pancake; and Korean Salt Popcorn. This cookbook would be a useful resource for a cook who would like to explore Korean cooking or someone who is planning a food journey to Korea or any Koreatown across the world. Part travelogue, part cookbook, it is equally inspiring to any one interested in Korean cooking. Thanks to Clarkson Potter and the Ten Speed Ambassador Program for the advance copy.
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Customer review from barnesandnoble.com
Modern Korean Recipes and stories
Koreaworld is the second cookbook from Deuki Hong and Matt Rodbard. This cookbook is broken into two parts including Modern Korea, and The New Koreatown. Also included is a section for ingredients and tokes, stuff to know, and stuff to buy. There’s some fun recipes throughout the book including: espresso tonic, crispy curry rice ball, honey butter corn ribs, and banana milk cake. Also throughout there are stories on food, places, and people. From the book I made the Kkaennip Jeon (stuffed and panfried perilla leaves). Overall the recipe was pretty simple and came out really tasty. I think this book will be great for special occasions and parties with friends and family. Clarkson Potter provided me with a free copy of this book; the opinions are my own.
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Customer review from barnesandnoble.com
A wonderful way to learn about Korean cuisine
I have always been intrigued by Korean food. I have greatly enjoyed every Korean meal I have ever had but have not ventured much into trying to cook it at home. This cookbook educated me on the evolution of Korean food in America, as related by chefs and "regular" home cooks like me. Fascinating read. I have tried one recipe so far, the first recipe in the book: Rose Tteokbokki, mostly because tteokbokki is an entree I am familiar with and really love. It was a hit that I will certainly prepare again. The recipes appear easy to follow and the copy preceding each recipe is so interesting to read and learn from. The photos are stunning and really help in visualizing the dish. I especially enjoyed the section "Let's Talk About Fusion," recipes of merging cuisines (e.g., kimcheese, kimchi-based dip or topping containing cream cheese and cheddar). I enthusiastically look forward to trying this. Clarkson Potter provided me with a free copy of this book; the opinions are my own.
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Customer review from barnesandnoble.com