The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish [Hardcover]

Kim Man-Jo (Author), Lee Kyou-Tae (Author), Lee O-Young (Author)

Book Description

Publication Date: September 1999

Korea's favorite food, kim chee is a side dish made by pickling vegetables such as radishes, cabbage, and cucumbers in salt, mixing in seasonings, and allowing the mixture to mature. But kim chee means much more to a Korean. Expressing the very essence of Korean cosmology, it follows a basic code of five colors (green, red, white, black, and yellow) and flavors (salty, spicy, sour, sweet, and bitter) which in turn symbolizes universal directions, actions, and seasonal changes. Rooted in the theory of Yin and Yang, this fermented food is known as an appetite stimulant, as well as for its high vitamin C content and beneficial lactic acid microorganisms. The Kim Chee Cookingbook catalogs 90 recipes for all occasions, from traditional whole cabbage kim chee to gourmet stuffed crab shell kim chee. It also places kim chee in its historical, cultural, and scientific contexts. Illustrated with over 110 sumptuous photographs, it is a fascinating and comprehensive look into Korean cuisine and culture.

Editorial Reviews

About the Author

Kim Man-Jo is a United States food industry consultant. Lee Kyou-Tae is a journalist, and Lee O-Young is the author of Things Korean (Tuttle, 1999).

Product Details

• Hardcover: 128 pages
• Publisher: Periplus Editions (September 1999)
• Language: English
• ISBN-10: 9625935061
• ISBN-13: 978-9625935065
• Product Dimensions: 10.1 x 9.1 x 0.6 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 2.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #964,637 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

2.0 out of 5 stars falls short, September 7, 2006

By 

Blue Frog "bluefrog" (California) - See all my reviews

Amazon Verified Purchase

This review is from: The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish (Hardcover)

I must agree with the other reviews. The photographs in this book are gorgeous, but the recipes fall short and miss vital steps. For example, none of the recipes call for the initial no-refrigeration period so that the kimchis can properly ferment. I now find myself very frustrated that I have been missing this step for so long, due to this book's shortcomings.

I suggest instead The Book of Kimchi which also features wonderful photos, somewhat clearer instructions, and in some cases step-by-step photos which are so important for the first-timer.

23 of 28 people found the following review helpful:

5.0 out of 5 stars Excellent book!, January 8, 2001

By A Customer

This review is from: The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish (Hardcover)

Kim-chee is not something people will like the first time they try it. You have to get your tastebuds used to the flavour. And once you learn how to appreciate this delicacy, you'll get hook on it. This is book contains excellent recipies for making kim-chee at home. If you're into korean food or interested in trying something different and bold, here's a book you should take a look at.

6 of 6 people found the following review helpful:

3.0 out of 5 stars Pros & Cons, July 24, 2006

By 

C. Zimmerman (USA) - See all my reviews
(REAL NAME)   

This review is from: The Kimchee Cookbook: Fiery Flavors and Cultural History of Korea's National Dish (Hardcover)

Hi :D

Well, first of all.. This book is really beautiful. The pictures are wonderful & some of the recipes are good.. I love kimchi myself, I have also lived in South Korea & have been making kimchi for quite a while... As I've gone through this book, looking for recipes, I've noticed that in some recipes it doesn't really give you a proper amount of ingredients. It says that the amounts of pepper & stuff err on the side of generous, but, for 6 lb of cabbage, 1/4 tsp of dry chili flakes and 1 tsp of finely ground red pepper powder definitely isn't what I'd consider generous.. More like skimpy.

The fermentation length on a lot of the recipes is also not right... And this book often calls for ingredients that you either have to make or are rare to buy, but doesn't tell you that. It's very strange in that respect.

Would I recommend the book?.. Yes, because it has some very good recipes & gives you a good idea of what you need to make various kinds of kimchi, but, I'd suggest that you play with the amounts of stuff for yourself & see what you like & what you don't like & you can look around on the net & get a lot of kimchi recipes. Add more of what you like & take away what you don't like. You don't have to have 6 lb of cabbage or peppers... Just buy enough to try it out, put in what you think would taste good & check to see how it tastes as you go along. Invent your own recipes & make kimchi that suits your own taste. That's what I do & no one has complained (yet)! lol

If you want some truly spicy kimchi, try the recipe in this book for the green chili pickles... p'ut kochu chorim.. that's my favorite kind of kimchi. :D

Anyway.. It's a pretty book & gives you the ingredients to make your own kimchi, but, if you're just making something for yourself, you may not need 5 or 6 pounds of it. Especially if you don't even know if you're going to like it or not. So play around with it & have fun. :D It's a nice conversational piece also... And would make a nice edition to your collection of cook books.

All the Best,
~ Candy