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Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends Hardcover – October 16, 2011


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Product Details

  • Hardcover: 160 pages
  • Publisher: Kyle Books (October 16, 2011)
  • Language: English
  • ISBN-10: 1906868557
  • ISBN-13: 978-1906868550
  • Product Dimensions: 9.6 x 8.5 x 1 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #169,279 in Books (See Top 100 in Books)

Editorial Reviews

Review

One of the Year's Most Notable Cookbooks 2011, The New York Times



Cookbook Gift Guide Pick 2011, Food Network and The Cooking Channel



2012 IACP Finalist for Best International Cookbook

From the Publisher

Korean Fried Chicken
Your first bite into this succulent version of a twice-fried bird will change your concept of breadless chicken forever. The dish traditionally referred to as "Tong Dak" uses a whole chicken, and you are served half a fried chicken along with pancakes, pickled daikon, and various dipping sauces. When serving from my food truck, I wanted to make this dish a little easier to consume on the streets so I stick to chicken drumsticks, which I feel really give the essence of what we think of as fried chicken in America. The crispiness of the crackling skin from the chicken being twice fried almost gives it that bacon-esque quality. This is perfect for the family. Young or old, I don't know who could resist this scrumptious fried delight.
serves: 6
Prep time: 15 minutes
Cook time: 25 minutes
vegetable shortening, for frying
12 large chicken drumsticks, skin on
F o r Ro a s te d Ga r l i c Soy Gl a z e :
2 cups chicken stock
1 cup soy sauce
1 cup mirin
2 cups roasted garlic cloves, pureed
2 tablespoons chopped scallions, for garnish
1 tablespoon roasted and salted sesame seeds, for garnish
1 cup Pickled Daikon
1 In a deep stockpot, add and heat 6-8 inches of vegetable shortening until it reaches 375°F when measured with a candy thermometer. Add the drumsticks and fry for about 8 minutes. Transfer to a cookie sheet and set aside. Reserve the shortening in the stockpot.
2 In a medium saucepan, combine all ingredients for the Roasted Garlic Soy Glaze and bring to a low boil. Let simmer for about 20-25 minutes, or until the sauce has reduced by a third. Remove from the heat and set aside.
3 Fry the drumsticks for a second time for about 4-5 minutes or until cooked. U sing a meat thermometer, check the thickest part of the leg. The temperature should read 160°F when done. Transfer immediately into the Roasted Garlic Soy Glaze and let sit for about 2 minutes to absorb the flavors.
4 Shaking the excess sauce off, transfer the chicken thighs to a serving platter. Sprinkle with the chopped scallions and sesame seeds, and serve with the Pickled Daikon on the side.

More About the Author

DEBBIE LEE earned her chef chops with stints at La Folie in San Francisco, as well as Le Dome in Los Angeles and the Ritz-Carlton in Marina del Rey, before becoming a popular caterer in Los Angeles. Previously the chef/owner of Ahn-Joo, one of LA's most popular food trucks, you can now visit her stationary snack bar at the Americana at Brand in Los Angeles (www.ahnjoo.com). Season Five of "The Next Food Network Star" saw Debbie compete to the final three, garnering praise and accolades from Bobby Flay, Giada DeLaurentis, and Morimoto to name a few new fans; she returned to the network this year to appear on "Chopped All-Stars."

From the Author:
You may remember me as the queen of Seoul 2 Soul from my stint on "The Next Food Network Star." I was the one creating cross-cultural concoctions from my life growing up as a Korean-American girl. Since my Korean roots have blessed me with such a wealth of inspiring food traditions and recipes, in my first cookbook, I've decided to share the richness of this very important half of my identity. My father tells me that I was blessed with the hand and spirit of my late grandmother, a talented cook who kept the best Korean food traditions alive in her new home. She could have been the Julia Child of Korea, he used to say. If it weren't for her teaching me through our special sign language (she didn't speak English and I didn't speak Korean), it may have been years before I tasted the goodness of a kimchee pancake or enjoyed the pleasures of cooking a roasted black cod. Gutsy and always looking to feed people--I do my best to carry her generous spirit with me each moment I breathe and cook. I hope that my modern take on Korean pub grub inspires you to cook, eat, drink, and share with family and friends. May this book bring culinary inspiration and new memories to you as it did to me. As my grandmother would say before starting a meal, "MOK JA!" (Eat and enjoy!)

Customer Reviews

3.9 out of 5 stars
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Most Helpful Customer Reviews

11 of 11 people found the following review helpful By dbldog on October 24, 2011
Format: Hardcover
I loved this book - having a soft spot in my heart for any and all Korean Food. I was hoping that the recipe's would be easy to follow and I wasn't disappointed. Beautifully photographed - I've bookmarked so many recipe ideas none seem to to hard for the average home cook to accomplish. Made the Bacon-wrapped rice cakes with Jalapeno Ponzu - which was really, really excellent. Reading through the Kimchee recipe - the step by step photographs make it seem like a breeze. This is definitely a must buy for any one interested in bringing some Korea recipe's to their family meals.
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9 of 9 people found the following review helpful By The Real Mac Oye on October 24, 2011
Format: Hardcover
I have been a fan of Debbie Lee for many years and she should have won her season of the Next Food Network Star. But Food Network's loss is our gain and one of the prime example of that is the amazing cookbook. I am familiar with Korean BBQ but Debbie introduced me to Korean pub grub. Who doesn't love delicious food that you can eat when having a cocktail or beer? The book is gorgeous and the recipes are well-written and easy to follow. I have not made it through the first ten recipes yet but I'm excited for the next few weeks when I make my way through each and every recipes.
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1 of 1 people found the following review helpful By Jim Klopp on November 20, 2013
Format: Hardcover Verified Purchase
Love this book! Living in Hawaii I have been exposed to various asian cultural foods. Korean is one I hadn't experienced much but recent visits to several restaurants, I love it and this is "pub grub" perfect for parties etc.
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1 of 1 people found the following review helpful By aqua on July 24, 2012
Format: Hardcover Verified Purchase
Any recipe that starts with '1 pound porkbelly' has got to be good! I am lucky to live in an area where I can get some of the stranger ingredients. But, if I didn't, I would search them out online. Great directions, wonderful recipes, good photos.
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3 of 4 people found the following review helpful By RRWIN on November 30, 2012
Format: Hardcover
we didn't know much about Korean food..or how to prepare it,but when our daughter bought the book to us we thought it was photographed so beautifully ..just looking at the delicious dishes makes you want to try them.we started with the Kimchee..classic napa ..and we only wish we had made a double batch.we are more tofu eaters than pork and there are great tofu and vegetarian dishes in here.. and we love the marinades.we would recommend this book to anyone who wants to try this delicious Korean way of eating.
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2 of 3 people found the following review helpful By joshua castonguay on February 1, 2013
Format: Hardcover Verified Purchase
I bought this for my Korean wife since she has been craving Korean bar food. She flipped through the book that day and made up her mind that she wasn't too impressed with any of the recipes. I still may make a few, but the recipes are fairly generic and nothing you wouldn't find after a few minutes of a Google search.
The book itself is nice, nice pictures, easy to follow recipes. The content though....questionable.
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