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

4.1 out of 5 stars 13 customer reviews

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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.
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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: 8.6 x 0.7 x 9.9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Best Sellers Rank: #962,422 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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Format: Hardcover Verified Purchase
Very pleased! Love the recipes for Kimchi Ramen, Kimchi fried rice and Korean noodle and dumpling soup! In addition there are several easy kimchi recipes and a section devoted to techniques, including cleaning squid and prepping rice cakes for a variety of recipes.
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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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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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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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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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Format: Hardcover
This is kind of a strange book. It claims to be about Korean "pub food," but I think it's more of a reflection of LA Koreatown's pub food, with some of the author's favourites and inventions tossed it with some classic recipes and new cocktails.

The writing is cliche-ridden, the romanization nonstandard ("sool jeep"), and the traditional recipes not like any traditional Korean food I have ever seen.

A true exploration of Korean pub food might be really interesting. It's just that this is not it. I don't know what it is, but it's really not worth buying.
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