Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. Read more...
Her millions of fans compare her to Julia Child. An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In Maangchi s Real Korean Cooking, she shows how to cookall the country s best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) tohomey one-pots like Bibimbap.
For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchiincludes a whole chapter of quick, spicy, sourkimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal.
With her step-by-step photos 800 in all Maangchi makes every dish a snap. A full glossary, complete with photos, explains ingredients. Throughout, Maangchi suggests substitutions where appropriate and provides tips based on her readers questions."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-03-02
- Reviewer: Staff
Born and raised in South Korea and now living in New York City, Maangchi is the founder of a popular Korean cooking website. In this delightful collection, she showcases the variety and breadth of Korean cooking. She begins by detailing typical Korean meals, with ever-present rice and kimchi served in a multitude of ways. She also provides comprehensive ingredient and equipment lists that help orient first timers. Recipes start with numerous types of rice—fluffy, toasted, multigrain—that serve as the building blocks of Korean-style curry rice, seaweed rice rolls, and bibimbap. Maangchi also offers an appetizing selection of noodles, including spicy, chewy cold noodles and noodles with black bean paste. Soups and stews, two of the cornerstones of Korean cuisine, are amply represented by dishes like spicy beef and vegetable soup, seafood stew, and kimchi stew with tuna. She dedicates one chapter to kimchi and pickles and another to snacks, with offerings such as spicy stuffed cucumber kimchi and fried kelp. Side dishes steal the show, including braised beef in soy sauce, stir-fried kale with soybean paste, blanched spinach with scallions and sesame, and stir-fried pork. In addition, she provides chapters on pancakes, special-occasion food, desserts, and more. Maangchi has written an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine. (May)