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, by Maangchi
Get Free Ebook , by Maangchi
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Product details
File Size: 57594 KB
Print Length: 325 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt (May 19, 2015)
Publication Date: May 19, 2015
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00LZ7GVQE
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Amazon Best Sellers Rank:
#24,387 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I have been following Maangchi for years on her you tube and when I saw her book come out, I had to purchase it. Very well written with excellent photos and the instructions are so easy to follow. Perfect size for seeing the ingredients and very pretty to look at.
I've been a fan of Maangchi's website and YouTube channel for a couple of years. I think she is charming and down to earth, and she makes everything she does seem easy and accessible to the rest of us. I was so excited to get this cookbook, and I'm not disappointed! This book is beautiful to look at, with color photos and brightly colored pages, as well as informative and fun to read.Maangchi's Real Korean Cooking is so much more than a cookbook. It's a true primer on authentic Korean cooking and I wish I had this book when I began cooking Korean foods. A glossary of ingredients includes photos, descriptions, and food names in both English and Korean. Info on acceptable substitutes is also available when possible. Tips and techniques are dotted throughout the book, making everything guess-free. Included is also a fascinating introduction to the basics of traditional Korean meals and the culture that surrounds them.This book is also filled with color photographs of finished recipes, as well as some step by step photos. I think there are over 400 photos in all! Like many people, I prefer cookbooks with photos to entice me into trying them. Yes, it's food porn. And it's so good!The recipes are varied and include many basic Korean mainstays, as well as some unique recipes. I was particularly thrilled to find recipes for making kitchen staples such as homemade gochujang (Korean hot pepper paste) and rice liquor. I make kimchi all the time, which I learned from Maangchi's YouTube channel, but never thought about making other fermented foods and pastes. Now I will!I live on a mostly plant based diet, with occasional seafood. Many of the recipes in this cookbook include beef and pork, but plenty are meatless or include seafood. Everything is rich in vegetables and many can be easily adapted to a meat free meal. In fact, that's one of the things I appreciate about the Korean diet - plenty of vegetables at every meal. If you are a meat eater, you'll find more than enough to keep you happy, including the secret to that famous Korean fried chicken everyone loves so much.Tonight we made vegetable leaf wraps with rice and apple dipping sauce, and stir fried kale with soybean paste. These were recipes that I already had ingredients for, since I couldn't wait to try a few new dishes. The apple dipping sauce was very new to me and I really enjoyed it. Finely diced sweet apples were combined with savory soybean paste, red pepper paste, sesame oil, garlic, and scallions. I spread a small amount of this on leafy greens and rolled it around a bit of rice for bite sized packets that made my mouth burst from all the flavor! Even my granddaughter loved this one. The kale recipe was also new to me. The seasoning mixture was similar to what I use on spinach, and it was surprisingly good on the kale.Cooking unfamiliar foods can be intimidating, but "Real Korean Cooking" will give you the knowledge and confidence to create a meal that is authentic and delicious. If you are unsure about anything, her online community is there to help. I'm much more pleased with this cookbook than I expected to be. I highly recommend it!
I buy a lot of cookbooks, and this one really, really stands out. I've made many of the recipes, and they are authentic and delicious. My adult son told me I'd ruined Korean restaurants for him, because it's better at home! Highly recommended, and I also recommend the Maangchi website and youtube videos. I will make the kimchi in the book one day, but the kimchii on her website (tongbaechu kimchi) with fermented salted shrimp is to die for. Best kimchi I've ever had outside of Korea. The kkagdugi is delicious as well. In fact, one great aspect of this cookbook is how much focus is on fermented foods and other side dishes. To me, a good side dish spread is what sets excellent Korean food apart from run of the mill.Pictured panchan or side dishes: (Clockwise from the yellow item, which is storebought--the rest are maangchi recipes, some from the website, some from the cookbook. Many cookbook recipes are on the website as well.):storebought takuan/ danmuji (the yellow pickles), potato and soy sauce side dish (website), tongbaechu kimchi (website), braised lotus root (cookbook), dried anchovy side dish (website), seasoned dried shredded squid (website), kongnamul (cookbook), kkakdugi (cookbook).
I’ve made so many of these recipes that I couldn’t even think about picking a favorite. Before Maangchi, I’d never tried Korean cuisine. Now it’s a part of my everyday life. If you’re tired of the same old hamburgers and spaghetti and grilled chicken breasts, pick up this book and prepare to have your culinary mind blown. I’d recommend starting with the Fire Chicken.
I got this book to better understand my boyfriend's culture. He's been complaining about the lack of good Korean food in our town. After he visited his mom in Seoul (and had her amazing cooking), I decided that it might be nice to cook for him.But there's a problem: I'm terrible at cooking. Just terrible. I need pictures, love, and encouragement to actually cook an edible meal. This cookbook provides it all. Maangchi uses great photos, crystal-clear instructions, and an introductory guide to the Korean pantry as the perfect recipe to teach anyone (including clueless cooks like me) how to make delicious Korean food.Bonus: my boyfriend loves the recipes too! We are planning on cooking a special meal together soon.
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