Koreatown: A Cookbook by Matt Rodbard
Publisher: Clarkson Potter (February 16, 2016)
Publication Date: February 16, 2016
Sold by: Random House LLC
It’s spicy, it’s fermenty, it’s sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, Korean cookbooks have been focused on taking readers to an idealized Korean fantasyland. Koreatown, though, is all about what’s real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.
Full of beautiful photos and lots of information, this book is a great place to start for someone like me who isn’t very familiar with Korean food or recipes. It starts out with an Introduction and then moves on to:
Ingredients & Equipment
Kimchi & Banchan
Rice, Noodles & Dumplings
Barbecue: Grilled, Smoked & Fried
Drinking Food: Pojangmacha
Soups, Stews & Braises
Respect: Guest Recipes
Sweets & Desserts
So much info and recipes. There are a good variety of recipes, from Kimchi Fried Rice to Ojinguh Gui, which is Broiled Whole Squid. I have eaten squid before at the urging of my late husband, but don’t think I’d like to broil a whole one, or serve it for a meal at home.
In my 20’s I lived on an Army base. The people who lived in the other half of the duplex we lived in were always making Kimchi, which we thought smelled terrible. It would stink up the inside of our house and even smelled up the yard. It sure did stink! I’m sure it tasted good though.
Since I’m a believer in trying new things, I thought this book would not only nudge me into trying to eat a Korean dish, but to also try making it myself.
One of the first recipes I want to try is Dakdoritang which is a spicy chicken stew.
I would recommend this book to any who loves Korean food, or wants to try it. But as a heads up, some of the ingredients may have to be bought at a Korean store, which is to be expected. I’ve never seen gochujang or sheets of toasted seaweed in the stores I shop.
I’m so thrilled with this book and so happy to add it to my cookbook shelf.
I received this book from Blogging for Books for this review
Weekend Cooking is hosted @ Beth Fish Reads