When I got my first "real job," my office was in the Mid-Wilshire district of Los Angeles. This area is home to the city's Korea Town. I was first able to experience Korean cuisine during that time.
I was excited when I came across this book. It reminds me of a meals from days past and affords me the opportunity to try my own hand a creating Korean dishes. This book contains a nice selection of Korean dishes.
I need to tell you that much of Korean cuisine contains copious amounts of gochugaru (Korean chile powder) and gochurang (Korean chile paste). If you like spicy food, then Korean cuisine is right for you.
But all is not lost if you do not like hot foods; I sometimes shy away from them myself. There are a few dishes that are milder: "Bulgogi" composed of thin slices of beef marinated in sweet rice wine, soy sauce, and brown sugar (and a few other things). Also, "Jap Chae" which is a savory stir-fried glass noodle dish.
Included in this book is a recipe for a common lunch dish called "Bibimbop." This is rice dish topped with beef, egg, and vegetables. With all sorts of goodies, this dish has a little bit of everything. This dish is usually topped with a fried egg.
This e-cookbook has an active table of contents, but all of the dishes are listed by their Korean names without an English translation. This makes it a bit more difficult for non-Korean speakers to navigate the book.
One error I noticed was in the list of ingredients for "Samgyupsal." This is a grilled meat recipe using pork belly slices. The capital letter "S" is listed before how much to use of a "cup of gochurang." I'm not sure if this refers to a "small" cup or if this is a typo. Regardless, even a small cup measurement of Korean chile paste would make for one very hot dish!