If you've always wanted to make your favorite Korean dishes at home, Simply Korean is for you. With streamlined techniques, minimal ingredients, and clear instructions, you'll learn the easiest methods to make fried rice, bulgogi, kimchi, and more without sacrificing taste. Master the art of banchan and impress your guests with an epic K-BBQ party. Can't travel to Seoul? Recipes for tteokbokki and hotteok bring these street food favorites to your kitchen.

Simply Korean includes:

• Introduction to Korean cuisine, including essential ingredients and preparation methods

• How to make restaurant-quality meals at home--shortcuts for boosting flavor and reducing prep

• Easy-to-remember formulas for Korean sauces to make any dish more delicious

Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites:

• Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch.
• Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of.
• Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping.
• And, of course, a favorite: Kimchi! Use Mom and Dad's Kimchi, a favorite recipe passed down through Caroline's family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish.

MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled Kimcheese sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza.

DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen!

FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness.

A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers.

Perfect for:

• Home cooks of all skill levels interested in learning more about Korean American cooking
• Korean food enthusiasts
• First-generation cooks
• Shoppers who frequent H-Mart and other popular Asian markets
• Fans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp

Sarah Ahn's viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon's lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable--plus all the food is backed by the recipe-testing power of America's Test Kitchen.

• Thorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy.
• Recipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts.
• Kitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks.

The definitive book on Korean cuisine by YouTube's Korean Julia Child* and the author of Maangchi's Real Korean Cooking
*New York Times

Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking--until now. Maangchi's Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture.

The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit.
Among the features:
- Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs
- Side plates that support and complement every Korean meal
- Soups, hotpots, and stews, from bone broth to tofu stews
- An array of different kimchis
- A detailed photographic chapter on Korean cooking techniques

Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.

If you're a fan of Korean dramas, or simply a fan of Korean food, then this book is for you! Here you'll find 61 delicious recipes for classic Korean dishes, including those you may have seen on your favorite K-Drama shows; including:

• Make the Buchimgae Pancakes featured in Episode 3 of Crash Landing on You, when a group of nosy neighbors use a gift of pancakes as an excuse to inspect Jeonghyeok's new fiance
• Make the Spicy Noodles in Black Bean Sauce that Jun-wan and Ik-sun enjoy on their date in Episode 7 of Hospital Playlist
• Make the Spicy Braised Tofu that Hye-jin stuffs into Ha-nee's mouth in Episode 3 of Was It Love to make him stop talking

Features dishes seen on:
Itaewon Class
Crash Landing On You
One Spring Night
Hospital Playlist
She Was Pretty
What's Wrong with Secretary Kim?
It's Okay Not To Be Okay
The King: Eternal Monarch
Mystic Pop-up Bar
Familiar Wife
Start-up
Record of Youth
Chocolate
When the Camellia Blooms
Hi Bye, Mama!
Something in the Rain
Romance is a Bonus Book
Was It Love?

This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness.--Nigella Lawson, author of Cook, Eat, Repeat

New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one--like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes--that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.

Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu--all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.

In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

You can feel the love the authors have not only for the cuisine, but for the culture of Korea. This book is a great find for the busy person who wants to cook Korean food on a regular basis, without the hassle of doing a lot of dishes! - Hooni Kim, Michelin-star chef and author of My Korea

Korean Instant Pot Cookbook is the perfect collection of recipes for home cooks who want to make authentic Korean cuisine with ease. Recipe developers Nancy Cho and Selina Lee learned to make Korean food from their mothers and grandmothers. For Nancy, this transpired in her family's kitchen in California suburbs, while Selina's experience came from growing up in Seoul, Korea. Together, they set out to explore their Korean heritage, family experiences, and cherished dishes from their childhood to the present. In this cookbook, they share over 90 recipes, tested and translated for preparation in the Instant Pot--all while maintaining the flavors and foundational traditions of Korean cuisine.

Whether you're looking to recreate the dishes your umma made or you're new to Korean cooking, the Korean Instant Pot Cookbook will help any home cook whip out a quick weeknight meal, an easy late-night snack, or put together an inviting bapsang (Korean table complete with banchan)!

90+ KOREAN RECIPES: Includes traditional dishes such as Soondubu Jjigae (Silken Tofu Stew), popular one-bowl meals like Jjajangmyeon (Black Bean Sauce Noodles), special meals like Bossam and Musaengchae (Pork Belly Cabbage Wraps with Spicy Radish Salad), and modern fusions such as Budae Jjigae (Korean Army Stew)

EASY-TO-FOLLOW: Written with step-by-step instructions to get the most out of the Instant Pot's functionality, as well a full glossary on essential ingredients so every home cook knows what to buy and how to substitute

ENTICING PHOTOGRAPHY: Beautiful, full-color photos of appetizing recipes and must-have ingredients

Korean ingredients such as kimchi, gochujang and sesame oil are ubiquitous in kitchens worldwide and continuing to grow in popularity. But Korean food has a reputation of being longwinded and full of difficult-to-source ingredients.

Korean Made Easy dispels this myth, and shows how only seven basic store-cupboard essentials are required to recreate the flavors that make up the cuisine: Gochujang, Doenjang, Ganjang (soy sauce), Rice, Sesame oil, Fish sauce, Gochugaru, which, along with just a few additional ingredients that can be found in supermarkets, make up all the dishes in the book. Seji also highlights ingredient swaps throughout.

Chapters include Kimchi, Small dishes/banchan, Rice & noodles, Soups & stews, Noodles & rice, Korean BBQ, Seoul-style street food, Korean tapas & twists, Seji's sauce remix and Sweet & Soju. Approximately 80 recipes will include classics such as Bibimbap, Japchae and Beef Bulgogi, more contemporary dishes such as Gochujang Sausage Spaghetti, 3 ways to update your Ramyeon (Korean packet noodles) and 3 ways to make Korean Fried Chicken, as well as delicious soju-based cocktails, which include a Watermelon Soju Punch.

Breakout star chef Jung Eun Chae makes everything from scratch in her home kitchen on the outskirts of Melbourne, from tofu to gochujang, soy sauce to kimchi, makgeolli to doenjang. The meticulous, medicinal, minimal-waste recipes and techniques are inspired by Chae's mother, who was born in the South Jeolla province of South Korea. Forget the usual Korean cookbooks of fried chicken, barbecue and bibimbap. This is a radical, restorative journey into the heart of an ancient cuisine.

In Pocha, Su Scott is going home to the streets where she grew up and the food that shaped her. From daybreak to sundown, 80 delicious and playful recipes take you on a journey through the narrow streets of Seoul and sheltered halls of tarpaulin-roofed markets where dust motes and steam glitter in the glow of orange tungsten lights. This is unfussy, easy, comforting food from a country that has perfected late night eating and drinking culture. From Corn Dogs and Fried Chicken to Kimchi Pancakes and Perilla Oil Noodles for slurping (and perhaps some ice-cold soju to wash it all down), Pocha invites you to bring the beating heart of Korea's food scene into your kitchen.

Filled with vibrant location photography from Seoul that weaves a tale of Su's touching return to her home country, Pocha is an electric and tender cookbook.

Sohui Kim is the Brooklyn-based owner and chef of three successful and popular restaurants: The Good Fork, Gage & Tollner, and Insa, a restaurant dedicated to the Korean food she grew up with. In Korean Home Cooking, she shares the authentic Korean flavors found in the dishes at Insa and her favorite family recipes.

Kim is well-regarded for her classic recipes, popular restaurants, and the ease and agility she has with making her food taste delicious.

With 100 recipes, her book Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for:

• Kimchee
• Crisp mung bean pancakes
• Seaweed soup
• Spicy chicken stew
• Japchae noodles
• Soondae (blood sausage)
• Yuk hwe (beef tartare)
• And dozens more

With Sohui Kim's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking--written with James Beard Award-winning journalist Rachel Wharton--brings rich cultural traditions into your home kitchen.

If you're looking to further develop your sohn mat, or 'taste of the hand, ' this book is a must-have. ―Saveur

Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls the essential taste of Korean cuisine. For years Hooni Kim's food has earned him raves, including a Michelin Star--the first ever awarded to a Korean restaurant--for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes.

My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings.

Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.

Get out your rice cooker and get ready to discover your new favorite recipes for authentic Korean snacks! Inspired by convenience store goodies, The Kimbap Cookbook comes with over 30 kimbap, rice roll, and rice ball recipes that are perfect for picnics, office lunches, or a late-night bite while binge-watching your favorite K-drama. Recipes include:

Kimchi Pork Kimbap Pork Cutlet Kimbap Fried Tofu Rice Balls Kimchi Fried Rice Pancakes Crunchy Shrimp Roll And more!

The Kimbap Cookbook is the perfect gift for anyone who loves Korean food and is looking to switch up their go-to meals!

Welcome to Korean Home Cooking, where the food isn't complicated but there is an art and tradition in its arrangement. Combining several small dishes allows for a constant flow of people at the table, and a bright array of colours and flavours.

Start with traditional, simple and tasty family recipes such as Kimchi Fried Rice, Bibimbap and Pork Bulgolgi, and stay for the opportunity to learn new skills, like fermenting your own pickles, and creating classic stews, soups and your own Korean barbecue. Enjoy this rich resource of authentic family recipes to help you create delicious Korean meals at home.

This is food with a singular mission: to deliver maximum flavor in an approachable way. From the nourishing home-cooked meals served to generations gathered around the family table to the indulgent street eats that line the city sidewalks, Korean food is undeniably delicious.

Learn to cook your favorite Korean dishes in this neon tribute to a country overflowing with culinary delights. With more than 70 classics, such as tteokbokki, japchae, and the famous bulgogi and bibimbap, to much-loved Korean barbecue and, of course, kimchi, Cook Korea! is your guide to the Korean kitchen.

Recipes and stories to learn all about Korea's food culture.

Recipes, anecdotes, histories and stories, maps, techniques, stylings, utensils, native ingredients -- this is a colorful invitation to discover the look and aromas and flavors of Korea. What is the five color philosophy? What is Korean table etiquette? How do you make kimchi, region by region? What do you find in traditional markets, and in contemporary restaurants? How do you make Bibimbap? Are there North Korean specialties? (The answer is yes!). Do Koreans traditionally eat dessert? (The answer is no!).

The answers to these questions and many, many more can be found in this charmingly illustrated book.

You'll learn about Korean meal composition, tableware and utensils, staples, condiments and sauces, everyday dishes, famous Korean fermented foods, doughs and noodles, celebratory party dishes, pork and chicken vs. seafood, temple foods and lucky foods -- it's all here in a compact text enlivened by color illustrations.

The design is warm, easy-to-follow and fun to read from beginning to end, so this is a book many will want to own or give to friends and family.

From one of the country's most beloved Korean restaurants, a master class in making the iconic Korean stew, soondubu jjigae, with recipes for everything to serve alongside it, including kimchi, banchan, grilled meats, and more.

Monica Lee opened Beverly Soon Tofu in 1986, just as Los Angeles's Koreatown was taking shape as a cultural hub. For over thirty years, Beverly Soon Tofu was an anchor to this community, and newcomers and regulars alike would line up for the restaurant's specialty: a bubbling hot bowl of soondubu jjigae, or soft tofu stew, each one made to order.

Sohn-mat translates to flavor in the fingertips. It is the cook's fingerprint, her natural, deep-seated instincts with flavor, ingredients, and seasonings that make her dish truly her own. In Sohn-mat, Monica's first-ever book, she shares the knowledge she built over decades and the trial and error that went into creating her version of this iconic dish. And, in addition to detailing each component of soondubu, the book includes recipes for all the foods to serve with it, from many types of banchan and kimchi, to grilled meats and bibimbap. Sohn-mat is an invitation to cultivate your own intuitive cooking and perfect soondubu in the process.

Monica Lee opened Beverly Soon Tofu in 1986. It was the first restaurant of its kind in LA, a pioneer serving soon tofu stew to residents and visitors of Koreatown for over thirty years.

Tien Nguyen is the co-author of multiple books, including New York Times bestseller L.A. Son: My Life, My City, My Food with chef Roy Choi, and The Red Boat Fish Sauce Cookbook, one of NPR's 2021 Books We Love.

Aromatic, savory, piquant, and robust--everyone is talking about the intriguing flavors and textures of Korean food! With this accessible Korean cookbook, home cooks everywhere can prepare healthy and satisfying meals using ingredients that are available in any supermarket, using a few simple and familiar techniques.

This collection of Korean recipes includes something for everyone:

• Marinated Barbecued Kalbi Beef Short Ribs
• Bibimbap Rice Bowls Topped with Vegetables and Beef
• Napa Cabbage Kimchi, Daikon Kimchi and other pickled vegetables
• Stir-fried Dakgalbi Chicken with Garlic Bean Sauce
• Soy Marinated Bulgogi Beef with Spring Onions
• Tangy Japchae Beanthread Noodles with Sesame and Fresh Vegetables
• And so much more!

• Yukgaejang Spicy Beef Soup
• Pork and Pepper Buchimgae Savory Pancakes
• Pork and Kimchi Potstickers
• Seafood and Daikon Kimchi Stew
• Tomato Kimchi
• Clam and Chive Soup
• Korean Fried Rice
• Yuja Citrus Tea
• Makgeolli Sparkling Rice Wine Sherbet
• Crunchy Sweet Potato Sticks

This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way The Korean Kimchi Cookbook is the first Korean cookbook in English to present Korean kimchi recipes in so many different forms. Learn about the alchemy of vegetable fermentation and its health benefits, which include healthy digestion, anti-aging results, lower cholesterol, and a stronger immune system.

The Korean Kimchi Cookbook features the extensive history and background information about Korean cuisine and the country's fascinating culture, and is perfect for vegans, vegetarians and omnivores alike

There are 78 flavorful and easy-to-prepare recipes organized by season, including:

• Fresh Oyster Kimchi
• Swiss Chard Kimchi
• Fresh Ginger Pickles
• Traditional Cabbage Kimchi

The recipes in this Korean cookbook represent what good food is about: health, quality, simplicity, and the balance of texture and flavor. Become a part of an ancient Korean tradition passed down through the years with The Korean Kimchi Cookbook