Eating Korean: From Barbecue to Kimchi, Recipes from My Home (Hardcover)

~ (Author) "My family has grown Korean vegetables on American soil ever since we bought our first small house back in the early eighties..." (more)
Key Phrases: Yangnyum Ganjang, Salt Black, Cho Ganjang (more...)

Editorial Reviews

Review

"Her stories will inspire you to put up gallons of kimchi (try the cucumber) and flip dozens of green-onion pancakes." (New York Times, June 5, 2005)

Product Description

Experience the savory secrets of the "other" Asian cuisine

In Eating Korean, the gifted food writer and award-winning chef Cecilia Hae Jin-Lee invites us to join her in discovering the unique cuisine and culture of her native land. Pairing delectable, authentic recipes with personal recollections and details on Korean traditions, Eating Korean offers an accessible and tempting introduction to the fresh and flavorful world of Korean cooking.

"Cecilia's stories remind me of my childhood. You can picture everyday Korean life while reading this book. The recipes keep Korean traditions well, yet are easy to follow. This is the best Korean cookbook published in English."
--Sejung Kim, Media/PR Manager, Korean Cultural Center

"Eating Korean contains not just recipes, but charming sketches of Korean life that bring this delicious, healthful cuisine to life. The recipes are so clear and simple, I'll use them often."
--Barbara Hansen, and James Beard Award-winning author

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Product Details

• Hardcover: 272 pages
• Publisher: Wiley (January 21, 2005)
• Language: English
• ISBN-10: 0764540785
• ISBN-13: 978-0764540783
• Product Dimensions: 9.3 x 7.4 x 1.2 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars  See all reviews (32 customer reviews)
• Amazon.com Sales Rank: #212,966 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

38 of 42 people found the following review helpful:

5.0 out of 5 stars Home-style Korean Cooking, June 25, 2005

By	bingsy (Austin, Texas) - See all my reviews

Despite growing up in a Korean American kitchen, cooking Korean food has always been this mystery to me. Like many others, I have read many Korean cookbooks trying to find a way to make the comfort food I grew up with, and I find this particular cookbook to be exactly what I've been looking for. For one, it's the only Korean cookbook to have more than 1 or 2 recipes that I was seeking. Not only does it have more than 1 or 2, it has ALL the important ones I've wanted. I think any cookbook recipes will have some flaws. You have to tweak them for sure, so I don't feel I can take off stars for this fact. I actually appreciate that the ingredient lists are simple and uncomplicated. I plan on using the recipes as a springboard - to get the gist. Then I plan on calling my sisters and mom for advice on how to improve it and what to add. I also am increasingly wary of complaints concerning superficial aspects of cookbooks: black and white pictures, lack of pictures, and - the most offensive to me - the color of the recipe titles. I used to think these things were important, but the more and more I read cookbooks the more I find the higher quality cookbooks don't have color pictures or fancy visuals. Bottom line, Cecilia Hae-Jin Lee has lifted the mystery of Korean cooking, and, yes, the stories are a great bonus.

16 of 16 people found the following review helpful:

5.0 out of 5 stars Great cookbook and personal essays of Korean life, January 5, 2006

By	lvitaly - See all my reviews

I'm part of a military family currently living in South Korea. I recently bought this cookbook on base after my husband and I grew to love Korean food.

We had dinner at a local Korean restaurant and ate clams with a delicious sauce as one of the many side dishes. I asked one of my Korean friends for the recipe and she ended up making me some because she said it was hard to make. What sold me on this cookbook is that it had the recipe for that very sauce on page four, Seasoned Soy Sauce. It is very good on dumplings and steamed rice. We also love bulgogi or "fire meat" and the cookbook offered that recipe as well.

Surprisingly, Eating Korean is not only a great resouce for Korean recipes, but also and enjoyable read. The author, Cecilia Hae-Jin Lee's writing style is warm and colorful. Her personal essays paint fun and interesting glimpses of her childhood in South Korea. I highly recommend it!

10 of 10 people found the following review helpful:

5.0 out of 5 stars Excellent book!, August 7, 2005

By	Roger Booth "Roger" (Los Angeles, CA USA) - See all my reviews

I first heard about this book on the radio while I was driving and listening to "The Splendid Table." I love Korean food, and the author sounded interesting so I ordered it. The book is really good! I read most of the stories the first night. They're funny and charming, and really drew me in to the author's life and childhood.

I'm a decent cook, but if I wasn't, this book would get me there. The recipes are simple and Cecilia Lee spells it all out pretty clearly. I've made about 5 or six dishes so far, and they have all tasted great. I know Korean food pretty well, and these recipes are the best I've ever run across. If you're at all interested in Korean food you'll want this book!