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Quick & Easy Korean Cooking: More Than 70 Everyday Recipes (Gourmet Cook Book Club Selection (Paperback)) Paperback – March 25, 2009

4.3 out of 5 stars 67 customer reviews

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Editorial Reviews

About the Author

Cecilia Hae-Jin Lee is a first-generation Korean-American who has written about food for the Los Angeles Times, Washington Post, Food & Wine, Eating Well, and Korean Culture. She lives in Los Angeles.

Julie Toy is a Los Angeles-based photographer.
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Product Details

  • Series: Gourmet Cook Book Club Selection (Paperback)
  • Paperback: 168 pages
  • Publisher: Chronicle Books (March 25, 2009)
  • Language: English
  • ISBN-10: 0811861465
  • ISBN-13: 978-0811861465
  • Product Dimensions: 9 x 0.6 x 8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (67 customer reviews)
  • Amazon Best Sellers Rank: #505,397 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

By Doc Dave VINE VOICE on July 21, 2009
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Ok, so this book is not a scholarly dissertation on Korean cooking. In fact, au contraire, it is extremely minimalistic. Most recipes contain a 2 sentence intro, less than 10 ingredients, and less than 5 steps, and among the most exotic ingredients it calls for is korean chile paste. It is not difficult to see grandmas in Middle America pick up the book, and cook through the entire book.

There is a fair representation of recipes from the familiar like korean barbecued beef ribs, to the unusual like black rice porridge. If you are looking for the definitive tome on korean cooking, this is not the book. But if you are a beginner and/or just looking for new recipes to broaden your weeknight repertoire, this book will more than do justice in introducing simple but authentic korean flavors.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
The author fulfills her promise by providing recipes that truly are quick and easy to prepare. There can be a little decrease in flavor and complexity that comes along with a quicker preparation, but few people can prepare large complex meals every night. For the small amount of time invested in preparation, the author provides unique and delicious dishes. Two small downsides are (1) with all the beautiful photographs, there are not photos of many dishes and (2) there are some ingredients that are not available in most supermarkets, but are available on the Internet (and she provides sources in the book).

Overall, a great book that delivers what the title promises!
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
My recent foray into the spicy world of Asian cooking is what immediately attracted me to this book. Korean gastronomy has essentially remained a cipher to me; even as I immersed myself in the splendid traditions of Thai cooking, the spicier foods from China's Sichuan Province, and food from the broad region of South-east Asia that contains India, Pakistan, Sri Lanka, Bangladesh and Tibet. Korean food is distinctive in its use of chile pepper paste as an ubiquitous spice, in its creative use of noodles and barbeque flavors, and in the extensive use of garlic as a flavoring. Also distinctive is the spicy Korean pickle known as Kimchi which can utilize almost any ingredient you fancy. This superb book provides no less than six different Kimchi recipes ranging from Kimchi Pancakes to Cucumber Kimchi. There are many other pickled dishes including the proverbial Pickled Peppers. Meats are spiced, soups are spiced, shellfish, noodles and dessert drinks are spiced as well.

The noodle dishes are diverse and tasty as are the rice dishes. There is a recipe for Spicy Sashimi Rice that is particularly appetizing. Amongst desserts there are Poached Asian Pear, Chilled Cinnamin-Ginger Tea, an absolutely beautiful Watermelon Punch and a Lemon-Ginger Martini known as a soju cocktail, which is made from a distilled liquor made from potatos or yams. The combinations of flavors amongst the 70 recipes in this book is amazingly eclectic. Each recipe averages between 8 and 10 ingredients so they truly are light recipes. Something else that is attractive to a busy cook is that they are very easy to prepare and do not take long, most of them taking about 10-20 minutes of preparation.

I cannot imagine an easier introduction to this fascinating cuisine.
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Format: Paperback Verified Purchase
I bought Quick and Easy Korean Cooking on a whim. My mother-in-law is from a town close to Seoul. Her cooking is so delicious and her house is always brimful of tantalizing smells. I wanted an introductory book on Korean cooking just to give me some experience and give me confidence as I cook more and more of the foods my husband grew up with.

Quick and Easy Korean Cooking has been a wise investment for me. The author gives a beginning introduction to ingredients commonly used in Korean cooking and categorizes them as a, b, or c list, depending on how frequently they are used. She also provides a list of equipment frequently used. The chapters then follow as:appetizers and snacks; soups and hot pots; small side dishes; chicken, beef, and pork; fish and shellfish; kimchi and other pickled things; ice; noodles; sweets and drinks; and sauces and other basics. She concludes with lists of menus, mail orders sources for ingredients, and finally books and resources on the foods and culture of Korea. It isn't a large book--about seventy recipes in all--but there is a ton of variety in this compact little gem.

The ingredients are fairly basic, as is fitting for an introductory guide. I notice lots of sesame oil, soy sauce, Korean chile powder, green onions, chile paste, and ginger. Most ingredients are fairly easy to get at a well-stocked grocery store. When I encounter something that I can't locate such as sweet potato noodles, my mother-in-law usually picks them up for me at an Asian market near where she works. The recipes are fairly basic and don't contain more than a handful (certainly less than ten) ingredients so you won't overshoot your budget or you'll skill level if you are just starting to familiarize yourself with Korean cooking.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I really enjoyed this book. It's well put together, the recipes are simple and quick to prepare, the photography is beautiful, and the dishes are quite tasty. Is this the definitive authority on Korean cuisine? Probably not. But if you'd like to get your feet wet working with Korean flavors, this might be a good choice for you.

There's a nice variety of recipes here. The barbecued pork ribs are wonderful -- I served them with the green onion pancakes, also very tasty. I guess I'm lucky: I live in an area where there are a number of Asian markets, and most supermarkets have an excellent international foods section, so finding the ingredients for these dishes isn't an issue. You might find you need to substitute -- you won't get exactly the same flavors or results, but you'll probably come close enough.

I'm giving this five stars because it succeeds at its intended purpose: a well presented collection of simple recipes that allow a home cook to experience Korean foods without heading for a Korean restaurant.
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