You may remember a review of another cookbook a few weeks back that I received from Abrams Books as part of the Abrams Dinner Party in which I was selected to participate.  I’m back with another cookbook they provided to me for my thoughts.

I have to admit I did not make anything from this cookbook (YET!) mostly because I felt overwhelmed but also because my schedule has been crazy and I haven’t had time to take a deep breath and choose a recipe to make.  I have flagged several recipes including Goguma Jorim (Roasted Sweet Potatoes), Hobak Jeon (Green Squash Fritters), Yachae Twiim (Vegetable Fritters), Fennel Muchim (Fennel Salad), Gu Oon Hobak Muchim (Charred Summer Squash Salad), and Kkanpoong Saewoo ( Crispy Sweet and Sour Shrimp – I would most likely substitute chicken for a shellfish allergy).

But despite not having time to make a recipe I have flipped through this book and while some of the recipes and ingredients seem daunting, the cookbook is well laid out with lots of color photographs to illustrate the final dish and even the steps in preparing some of the dishes.  I love the introduction that tells the story of the author’s life growing up and how many of these foods played a part in her childhood and the memories.

After the introduction, there are 4 pages of photographs of various ingredients and spices used in cooking Korean food.  This is VERY helpful to someone like me that read some of the recipes and had no clue what some of the ingredients were or even what to look for at the grocery store.  I don’t think many of these I will find at my local Kroger but my town does have a large Asian population with smaller stores that will carry most of what I need.

Did you know there was a right way to cook rice?  I did not until I read the instructions laid out in the book.  I have not tried this method yet as I cheat and use a rice cooker, but one of these days I’ll try this method and see how it compares.

Overall, I think this book would be a great starter for anyone wanting to learn how to cook Korean food because of the many photos and details instructions on creating any of the dishes.

Recipe for Goguma Jorim (Roasted Sweet Potatoes)

Ingredients

2 lbs sweet potatoes

2 Tbsp olive oil

Kosher salt

1/4 cup rice wine vinegar

2 tsp sesame oil

2 tsp gochugaru (coarsely ground red pepper with a texture between flakes and powder)

2 tsp soy sauce

1 tsp minced garlic

3/4 cup thinly sliced scallions

1/4 cup thinly sliced pickled jalapenos (optional)

Preheat the oven to 425 degrees

Scrub the sweet potatoes clean and cut them into 1-inch cubes

In a mixing bowl, toss the sweet potato cubes with the olive oil and a pinch of salt, then lay them out on a baking sheet

Roast the sweet potatoes for about 20 minutes, or until cooked through and crispy on the outside.  Let cool.

In a mixing bowl, toss the cooled sweet potatoes with the vinegar, sesame oil, gochugaru, soy sauce, garlic, scallions, and pickled peppers (if using).  Serve at room temperature or cold.

This dish will last in the refrigerator for 1 to 2 days.

Praise

“Korean Home Cooking is a revelation. It is an education in Korean cuisine and a roadmap for bringing it into your kitchen, with recipes that are as smart and delicious as they are achievable. Herein is a body of knowledge that needed a generous cook like Sohui to shape and share it, and it deserves a spot on every serious cook’s bookshelf.” — Peter Meehan, author, founder of Lucky Peach

“Like so many other enthusiastic eaters, I am fascinated with the flavors found in Korean cooking; earthy and tangy flavors, created by using simple ingredients like salt, soybeans, chili peppers, grains, sun, and air. Sohui’s writing welcomes us to visit her earliest food memories like a family member and she profoundly informs us with the nuanced skill of a natural teacher.”— Michael Anthony, author and executive chef, Gramercy Tavern

“Sohui Kim is breaking down barriers of the Korean cuisine, making delicious food ready for a simple Monday dinner or a balling out event for special occasions. Buy the book and open your everyday table to these amazing recipes.”— Dale Talde, author and chef, Talde

“If you could only choose one cookbook on Korean cuisine, I would opt for this one. It is a gorgeous collection of soulful recipes that are easy to follow and execute. Buy it for the banchan alone.”— Anita Lo, chef and author

“Naturally attuned to many of the current concerns and fashions in food, the delectably spiced, colorful Korean dishes in restaurants may seem overwhelming to the American home cook. No longer. In this very detailed and exquisitely illustrated cookbook, Sohui Kim combines knowledge from her Insa kitchen with down-to-earth savvy recalled from her family kitchen. It is as much a guide to successful ordering in Korean restaurants, as it is to the adventurous home cook.?”— Mimi Sheraton, author

About the Author

Sohui Kim is the chef and co-owner of Insa and The Good Fork in Brooklyn, New York. Rachel Wharton is a James Beard Foundation award-winning journalist and the coauthor of F*ck, That’s Delicious and The Good Fork Cookbook, among others. She lives in New York City.