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Quick & Easy Korean Cooking for Everyone (Quick & Easy Cookbooks Series) Paperback – August 15, 2003

4.0 out of 5 stars 26 customer reviews

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Editorial Reviews

From the Publisher

Perhaps the best-known dishes from Korea are the pungent relish kimchee and the barbequed meats called bulkogee. Korean cuisine, however, includes a blend of old and modern tastes with influences from all over Asia, including China and Japan. Quick & Easy Korean Cooking for Everyone includes over sixty recipes that showcase the uniquely fresh style of Korean cuisine, which utilizes high-quality ingredients and spices to achieve delicious tasting meal. This book also includes some of this country's most popular homemade dishes.

About the Author

JI SOOK CHOE was born in Seoul, in 1941 and studied aesthetics at Seoul University. As well as "harvesting" Japanese culture, Ji Sook Choe contributed in "raising" the quality of Korean cuisine in Japan. She is an advisor to Kusanoie, a Korean restaurant in Akasaka, Tokyo.

Yukiko Moriyama graduated from Japan Women's University in Tokyo with a degree in Home Economics and currently teaches cooking classes in Seattle, Washington, USA. As a member of the International Association of Culinary Professionals, Yukiko makes frequent trips to Japan and other parts of Asia to
enrich her knowledge of the latest Asian cuisine.
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Product Details

  • Series: Quick & Easy Cookbooks Series
  • Paperback: 112 pages
  • Publisher: Japan Publications Trading (August 15, 2003)
  • Language: English
  • ISBN-10: 4889961240
  • ISBN-13: 978-4889961249
  • Product Dimensions: 10.1 x 0.3 x 7.1 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #1,128,023 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I've been looking for a good Korean cookbook for ages and have already purchased 8 of them through various sources (Amazon being one of the main ones) and been disappointed almost every time. Not so with this one. I assumed from the somewhat cheesy cover that this book would be fairly Americanized and a gamble at best, but it's proven to be one of the most comprehensive Korean cookbooks out there. There are several sections which deal with things like table settings, manners, customs, and recipes for the most basic of sauces and dips that you will use over and over again. The back has a nice little index of useful information and illustrations that demonstrate various techniques in the cooking process. Also, the recipes are quite authentic and don't leave out important steps. The author tells you how to press the Dubu before cutting and frying it...which I know seems fairly simplistic...but you don't know how many countless cookbooks have left out that most important step when making fried tofu. I've tried several of the sauces and have been very satisfied with the flavors. The only downside is that I wish the author would have included useful substitutions when it came to the cuts of meat. Some of the pork and beef sections used were unclear on which cuts were used and were simply referred to as "pork" or "beef" even when you knew a specific cut was probably used.

Overall it's one of the best tools in my kimchee making kitchen. Another I recommend is Duk Suni's cookbook. Please avoid the Kimchee Cookbook and Flavors of Korea though, as the recipes in them are vague, missing steps, and or just not authentic.
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Format: Paperback
I cook Korean food regularly but decided to check out some cookbooks for improvement. This book is a joke. Almost every recipe requires MSG (an unhealthy shortcut to authentic cooking). And almost every recipe requires Japanese products like Mirin and sake. Koreans take national pride in their food (developed over 5000 years) and repeated reference to the cooking style and ingredients of its recent past colonizer was rather offensive. The book also mentions dishes most Korean have never heard of; doesn't specify the time for certain steps; and uses ingredients that don't even grow in Korea or don't belong in the dishes. I think the book was geared to Japanese people who want to dabble in Korean cooking -- if you want to cook Korean food the way Koreans cook it, this book is not it.
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Format: Paperback Verified Purchase
This book has clear (if dated) photos, relatively straightforward recipes (although there are many obvious spelling and grammatical errors), and there's a very helpful section about Korean etiquette and table settings in the back.

But it's a strange hybrid: it's a Japanese take on Korean food for the Western palate. The recipes are not exactly authentic, they are filtered through the Japanese worldview of what Westerners want. And it clearly needed to be run through an editor, as some sentences make no sense at all and some of the instructions are far from clear.

It's hard to recommend this book for the idiosyncratic recipes, unless you are interested in making Korean food like a Japanese housewife from the 80s.
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Format: Paperback
While I was in College friends introduced me to Korean food, and I have been hooked ever since. As a non-Asian, I had never been exposed to this type of food growing up and knew little about the ingredients. This books is great! It gives clear color pictures (instead of b/w drawings) of the individual ingredients needed, concise measurements and step-by-step directions. I have been able to locate all needed ingredients at my local asian food store and have been much surprised that things have actually worked out and tasted good. I highly recommend this book for the beginner!!
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my best friend is a fabulous cook and in the past couple of years has been perfecting her korean cooking skills (her boyfriend is mostly korean). She recently introduced me to a korean restaurant that i fell in love with. she recommended this cookbook to me- because she and her boyfriend use recipes out of it on a weekly basis. the ingredients are easy to since there's a korean district in my city.

this book's layout is similar to the wei-chuan series and noh chin-hwa' book practical korean cooking. they all have gorgeous photos of all the recipes and photos of instructions. i also liked at the end of this book it had cooking tips, measurment conversions, cooking methods, and korean table etiquitte.

i love the tofu casserole with miso, and the boiled potatos with beef- well i leave the beef out. they're easy to prepare and i like the fact that it has tip's scattered about the different recipes- for example preparing live clams for cooking by soaking in salt water. I already knew to do this but it was a helpful reminder.

fabulous book- even if you don't intend to actually cook anything!
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Format: Paperback
In the list of ingredients there are Japanese names that are not used by Korean people. Besides, explanations of ingredients include too many references to Japanese influence. There should be some words for Chinese influence as well as the appropiate conditions of Korean climate to cultivate some of the products and the adaptation of these products to Korean style.
The author says that "most of the recipes contained in this book have been adapted to Western style". It is true.
Excellent pictures but finally unuseful if you want real Korean recipes.
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