Are you planning to cook more in the new year? Late last year, Junghyun Park, a chef at Atomix and others in New York.
and Jungyoon Choi, a chef and writer, published “The Korean Cookbook,” nearly 500 pages of illustrated coverage of hansik, or Korean food culture.
From fermentation and kimchi to bap (rice) and banchan, the other dishes on the table that elevate a bowl of rice,
it covers history, geography, vocabulary, techniques, ingredients, meal structure, and the evolution of Korean food for the home cook.
Wraps, pancakes, broths, stews, dumplings, porridges, and sweets are examples.
Despite the popularity of meat in Western Korean restaurants, especially short ribs, veggies dominate the cuisine. Much to learn.
The 350 recipes are a textbook study, with simple finds like fresh raw fish bibimba,,,
japchae glass noodles, kimchi fried rice, and cucumbers stir-fried with highly marinated beef using readily available ingredients.