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K-Food: Korean Home Cooking and Street Food
PDF Download K-Food: Korean Home Cooking and Street Food
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About the Author
Da-Hae was born in Busan, South Korea, but raised in England from the age of three. Her mother continued to cook Korean food in England, often using ingenious substitutions, so Da-Hae enjoyed Korean breakfasts, lunches and dinners every day. Gareth's career in food began with a job at restaurant group D&D London.They decided to start their street food company Busan BBQ in 2013, with Da-Hae now running the business full-time. Da-Hae, Gareth, and Busan BBQ have been featured in the media on numerous occasions, from the Travel Channel and BBC's The One Show to many excellent reviews and features in press ranging nationals such as the Telegraph and the Independent to magazines such as Stylist.
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Product details
Hardcover: 240 pages
Publisher: Mitchell Beazley (June 7, 2016)
Language: English
ISBN-10: 178472159X
ISBN-13: 978-1784721596
Product Dimensions:
7.8 x 1 x 10 inches
Shipping Weight: 2 pounds
Average Customer Review:
4.9 out of 5 stars
11 customer reviews
Amazon Best Sellers Rank:
#817,972 in Books (See Top 100 in Books)
This is the most accessible Korean food to make at home, they also have their own creations like the Nachos kimchi fries, bulgogi burger. They feature essential pantry of Korean ingredients. Glad the authors used both imperial and metric measurements on their recipes.I had tried the nachos kimchi fries and the bulgogi burger are great.It is great that second generation of Korean 8mmigrants go back to Korea to know more about their heritage and culture. Then introduce fusion foods to Koreans which is cool.Great Korean cookbook with great stories and food experiences.
If this book had only the Bulgogi Burger recipe, it would still be worth purchasing! It is truly the BEST burger I have ever made and I've tried many....stuffed, mixed meats, different herbs, but none of them compare to the wonderful sloppiness of this burger dipped in bulgogi sauce and topped with the mustard pickled onions. And, as an added bonus, the recipe is quite easy!
I have experimented with making kimchi over the years and was introduced to this book by my brother, who is always exploring foods from a diverse array of cultures. I have made at least four batches of the kimchi from this book and they have all been amazingly delicious, garnering much praise from kimchi lovers. The breadth and depth of flavor that this recipe creates is what I have always been looking for in kimchi. I highly recommend this book, even if you only use the kimchi recipe!
It wasn't quite what I expected, but it's got a lot of good info. A lot of the food is fusion (Kimchi Mac & Cheese). There's detailed info on fermentation, detailed photos. I compare the recipes with my other K-books. Frankly, of the things I've made, I don't care for most of them. But I'm learning and that's the point. Of all my books, their recipe for kimchi water radish is the most direct and manageable. I don't have a separate fridge for kimchi. If I made 5 gallons of something, I'd have to throw most of it out. I'm also trying to develop a more sophisticated palate, and even learning what I don't care for as much, is helpful. They have a recipe for mango kimchi that sounded fabulous, but after fermenting at room temp for a few days,chilling for a few more, the mangoes were pure mush - and I used unripe ones to begin with, as they suggest. If you're really into K-food, I'd totally suggest this. Info is info.
Recipient of this book really enjoyed the layout of it as well as the photographs of each recipe.....She already has a list of recipes to try out....
Great Recipes anyone can use, even if you are not so familiar with Korean food.
I love it . Really good recipes and not that hard to make.
i cant wait to try all the recipes
The illustrations looked beautiful and explanations seemed easy to understand. This for a gift for my Korean daughter in law.
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