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The Korean Kitchen: Classic Recipes from the Land of the Morning Calm Paperback – February 1, 1999
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About the Author
Copeland Marks is a food historian and regular lecturer at the Smithsonian and the Asia Foundation. His articles have appeared in Food & Wine, Bon Appétit, Gourmet , and elsewhere, and he is the author of several previous cookbooks. He lives in Brooklyn.
Top customer reviews
That being said, I must say how much I love this book. I am a Korean myself, ate Korean food most of my life, but never learned how to cook it. Sure, I regret it, but I seem to have a definite flare with western cuisine more than eastern. Or so I told myself.
On my mother's birthday, I decided to try my hand on cooking Korean for the first time. You can say fear was in the eyes of my family and could see them biting their tongue. My husband purchased this book for me a while back, and though I've cracked it open, I've never cooked anything from it. This was my chance and I seized the opportunity. After sitting on the bookshelf for two years, its moment finally came.
I made the bul-go-gie and the chicken casserole (duk-chim). By intuition, I substituted the regular sugar with light brown sugar. (It came out a bit darker but the molasses in the sugar gave it a depth that white sugar would not have given.) Also, a note - it is very important to get the best beef you can from your butcher when making this dish. If you get bad beef, you'll essentially get a bad dish. Anyhow, it came out perfectly and tasty too! The chicken casserole (I cooked it in an oval dutch oven - enamel cast iron from Le Creuset) under low heat and the meat literally fell off the bone and melted in my mouth!!
The final test came when my family ate my creations. Their eyes opened wide and everyone was very impressed that I actually cooked this without help from them! I got wonderful compliments and I knew this book was a total reference guide that shouldn't be shoved in the back of the bookshelf!
It's important to use the best ingredients possible. Having the right equipment is very important too. But the most important thing is to learn to understand which intensity you'd like to enhance and which to tone down as you flavor the foods. No book can teach you what's EXACTLY right in your mouth. Only you can decipher the complexities of that. Use this book as a guide and you'll enjoy a very successful time cooking Korean food.
p.s. My best friend isn't Korean (though I swear her inner child is) and she's been cooking out of this book from cover to cover and has nothing but praises for it!