Customer Reviews

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

5 star:		(12)
4 star:		(2)
3 star:		(1)
2 star:		(2)
1 star:		(0)

 

 

The basics chapter, which kicks off this attractive and practical book, is a confidence booster. Simple base sauces and spice pastes which last for months allow the home cook to whip up kimchi or mouthwatering barbecue at a whim (plus a day for marinating).

A sample meal might include Barbecued Ribs or Hot Wings or Whole Baked Fish (simply seasoned with Red Pepper Paste, made ahead and handy in the fridge) or Kimchi Hot Pot; Cucumber and Grilled Eggplant (pan-fried eggplant with raw cucumbers in a soy-scallion sauce), or Seasoned Bean Sprouts; Potato and Basil pancakes (also served with soy-scallion dipping sauce) or Kimchi Pancakes; Sticky Rice with Dried Fruit and Nuts, or Korean Fried Rice; and Garden Ripe Tomatoes Drizzled with Honey for dessert.

Organized by course, using ingredients found in the local grocery and accompanied by luscious photographs, these 100 recipes are easy and exotic, many taking only a few minutes to prepare. A user-friendly introduction to a lively cuisine.

this is a great cookbook for fans of korean food. it has lots of pictures which is always helpful, and what i think is a bonus is that it has a chapter explaining how to make all kinds of korean sauces!! also it has another entire chapter just for korean "side dishes" alone, (for anyone who's had korean food before, it's the small side dishes they always give you before the meal) and for me that was also great, b.c I'm not korean, and sometimes you stare at these 'side dishes' and wonder what they are.. the rest of the book also includes some recipes for korean hot pot, and other noodle and rice dishes.

My only complaint about this book is that most (not all) of the portions made in this cookbook are a bit big; most of them "serve 4" or more. otherwise this book is a must have if you love korean cuisine.

Got this book from library first and used it so much I decided to buy it. It's rare that I want to make every recipe in a cook book, but that's the case here. I wanted to learn about Korean food and, living in Los Angeles, I have access to a rich, authentic Korean community. I use this book to guide me in Korean markets. The recipes are easy to follow, they always work and they're very tasty. For anyone who wants to expand their cooking repertoire to include this great cuisine, I recommend this book. (Also, compared it to others in the library and this was my favorite.)

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.

THE KOREAN TABLE: FROM BARBECUE TO BIBIMBAP is a fine survey showing how to create a complete Korean meal from start to finish - including recipes for dishes such as Scallion Pancakes, Korean Dumplings, Ramen Noodle and Dumpling Soup, and more. Color photos throughout accent a Korean cookbook packed with dishes easy to produce at home, making for a top pick for any seeking an introduction to the art of Korean cooking.

If you're looking for not only ingredient lists and recipes, but also an appreciation for Korean cuisine, I highly recommend The Korean Table: From Barbeque to Bibimbap. The author's have done a fantastic job of providing the reader with a good list of pantry items so that preparation is easy. The recipes are simple, yet delicious! Find yourself a good Asian grocery market, stock up on the essentials and then enjoy your creations!

One reviewer recently mentioned that her biggest complaint was that this book didn't have more traditional recipes. Being a Korean myself, 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!

I think that a warning should be provided when a cookbook is an "Americanized" version of a foreign cuisine. I tried a couple of recipes and they were very watered down. The essential flavors were there but in authentic Korean cooking it can be quite bright and flavorful (frequently downright bold and in your face). I asked my mother about the fried asparagus recipe in the book and she said that she had never heard of it before, nothing made it uniquely Korean (however I have had a similar dish of fried green beans at P.F. Chang's). My mother is Korean so she and all of my relatives on her side provide the comparison. I also live near a thriving Korean community and have great access to ingredients so I thought that I would practice and surprise my relatives but this won't impress. They would rather have one of my hamburgers if they want American cuisine.

You have been warned.

After living in Korea for over 3 years, it has been difficult to live without Korean food. This book is fantastic! It has pretty much every food we encountered while in Korea and the recipes can be duplicated with ingredients readily available in the US.

After reading most of the reviews, I decided to buy the book and I am very pleased that I did it. The instructions are easy to follow and the flavoring is to my liking. I would highly recommend this book to others. The first dish I tried was Japchae. Finding the specified ingredients (e.g. Korean vermicelli) was a challenge so I experimented with similar products, improving my cooking skill along the way.