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A Korean Mother's Cooking Notes Paperback – May 1, 1997


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Product Details

  • Paperback: 212 pages
  • Publisher: Ewha Womans University Press (May 1, 1997)
  • Language: English
  • ISBN-10: 8973002996
  • ISBN-13: 978-8973002993
  • Product Dimensions: 8.9 x 7.9 x 0.5 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #169,965 in Books (See Top 100 in Books)

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Customer Reviews

My aunt gave me this book and it was just wonderful!
kcbabe88
I have made half the recipes in this book and it is the easiest to follow, easy to understand and easy to make cookbooks I own.
Linda Eastlack
So I tried several recipes out of the book and have been really pleased with the result.
MelMom

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By Tammy R. Johnson on May 17, 2003
Format: Paperback
I am an American who has been living in Korea for the past 4 years. I use this book for my Korean cooking and I get many compliments. It is easy to follow, though there are some minor errors (some ingredients are left out in the preparation instructions) but it's not hard to figure out. It's a great book if you want to impress your Korean neighbors, though having a little cultural background helps. I highly recommend this book for those who enjoy Korean food but aren't sure how to cook it.
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19 of 20 people found the following review helpful By kcbabe88 on December 6, 2003
Format: Paperback
My aunt gave me this book and it was just wonderful! The Korean edition was a best seller in Korea, so popular it was translated into english. It has the most common Korean dishes. It's taken the mystique out of some foods that I thought I wouldn't be able to make. For Kyopos it's a good way to learn some of the culture and what goes into the foods. In easy english w/photos. Some errors but overall understandable and easy to follow. It's the best Korean cookbook I've come across in english.
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9 of 9 people found the following review helpful By Thomas P. Dullum, Jr. on December 13, 2008
Format: Paperback
This book holds a special place in my heart. I'm a single guy who hosts foreign students in my house. They attend our local community college. I'm obligated to cook 5 meals a week for them. Over the past 5 years, I've almost always had a Korean guy in my house. I love to cook Korean food and own over 15 Korean cookbooks. I cook Korean food on a continuous basis.

I've used recipes from all the cookbooks but "A Korean Mother's Cooking Notes" is my "go to" cookbook. I've had Korean students reduced to tears because these recipes are so close to their own mother's cooking. At the very first I thought my cooking was bad but they explained to me that it was because it was so authentic. I've even had students request to stay in my house because the food here was so good. What better recommendation is there than that!

My favorite recipes (English titles) are:

Pulgogi Sauce
Meat Ball Soup
Kimchi Stew
Beef Boiled in Soy Sauce
Potatoes Boiled in Sauce
Chicken in Sauce (a popular student favorite)
Broiled Pork (a party favorite)
White Korean Radish Strips
Mixed Vegetable - Chapch'ae - my all time favorite but I use less bellflower root
Pre-Cut Cabbage Kimchi

It's a shame that this book is out of print. I'm convinced that with a few updates it would compete with all the other Korean cookbooks currently on the market.

If you look, you can find this for about $20 from some sources.
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11 of 12 people found the following review helpful By Eric Choi on December 17, 2001
Format: Paperback
I first pick this up so that I could pick up a new skill, but what I got out of it was far more than recipes. The book gave insight not only to Korean culture, but some unique perspective from a mother-in-law point of view. I highly recommend this to any daughter in laws and son in laws for an opportunity to see the other side of the coin.
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6 of 6 people found the following review helpful By MelMom on November 15, 2007
Format: Paperback Verified Purchase
Since I purchased this book, I have been continued refering back to it and cooked following the recipe. I have my menu planned for a month but this book made me changed my menu this month. Since the meat I purchase basically a standard meat, and most of the condiments are all easy to find in the grocery store (if you dont have some of them, no worries, the book also jot down ALTERNATIVES we can use to make them--i.e. red pepper paste). I happened to have most condiments available in my pantry. So I tried several recipes out of the book and have been really pleased with the result. I never imagine I can cook bulgogi/kalbi sauce from the scratch (I usually buy the pre-mix sauce). I skimmed through the recipes and most of it are not too intimidating or hard to follow. On addition to those great recipes, I love reading the story/introduction of the book. Must have!!
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6 of 7 people found the following review helpful By Lucy Adams on July 3, 2009
Format: Paperback
This is the only book I have ever bought on Korean food that I still use regularly. With a few exceptions, I've almost cooked the entire book, and I have to say these recipes are the most simple and yet yield the best flavor. I don't agree with the one negative reviewer here that this book is difficult with many vague instructions, in fact it is quite the opposite for me. I think that it may be true that being familiar with the dish you are trying to make beforehand helps, but usually people buy cookbooks when they are already familiar with the content inside. The only ingredient I ever had a problem finding was ginger juice, but it only calls for a very small amount so I just substituted some ginger paste with good results. Some ingredients need to be found in a Korean food store, which isn't an outrageous request, but there is a helpful section on shopping in the beginning that helps you find what you need.

This is a book written for aspiring homemakers, so there are a few recipes that may not be of much use to culinary-minded individuals, like the homemade baby food chapter. Also, sometimes the format is a little disorganized. For example, a recipe may continue through, then you may find after that under a three-paragraph section titled "notes" that only the first part is a note, and the rest is the continuation of the recipe. Still, I have never cooked a bad recipe from this book, even the ones I had been very doubtful about. The book may seem small, quaint and boring when you first get it in the mail but don't make the mistake of not trying any of the recipes. A warning, though: if you ever see this book priced at an outrageous price on amazon, try looking at other online retailers. This book is supposed to be about $20.
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