Korean cooking has always looked intimidating to me, but I can tell you that this cookbook is the perfect introduction to Korean cooking for beginners! Some of my favourite recipes are: soy-marinated 7-minute eggs, kimchi stew, broiled branzino, marinated cucumbers, and vegetable fritters. You can find ALL the ingredients you need for this cookbook at HMart in Central Square. If you're short on time and money, some of the ingredients can be found at local grocers also. The recipes are very beginner friendly and there are great visual steps to help you out. If you love Korean food and want to make some delicious food at home, this book is for you and for everyone in your life that loves Korean food too. Cheers!
— From Korean Home Cooking
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.
Rachel Wharton is a James Beard Award-winning food writer. Wharton is the author of Edible Brooklyn: The Cookbook and co-author of Korean Home Cooking and F*ck, That’s Delicious with Action Bronson. She lives in New York.
"Korean cooking is long overdue for a 'Mastering the Art' moment, and Sohui Kim's Korean Home Cooking, written with Rachel Wharton, helps fill that void."
— The New York Times
“The most useful cookbook released by a New York chef in 2018.”
— Grub Street
"If you’re looking to further develop your sohn mat, or “taste of the hand," this book is a must-have."
“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