I've been looking for a korean cookbook, I always felt Korean cooking, besides Korean BBQ would be too complicated or hard.

But after reading Korean Home Cooking by Sohui Kim, my mind has been changed. This book is a book for people looking to cook Korean dishes at home.

She breaks it down into different sections:
Banchan: Braised/Pan Fried/Tossed
Korean BBQ
Kimchi
Meat/Seafood
Dumpling/Rice

All the recipes are pretty simple and with ingredients that are easy to find, as long as you have access to an Asian market.

I have already made the Cabbage Kimchi and I showed it to a Korean friend and she said she loved the color of it, that it looks really good.

I really like this book it covers a wide range of Korean dishes that are easily adaptable for home cooking.

I was really excited to get my hands on this book because I enjoy trying new recipes. The pictures are gorgeous, and there are so many recipes from snacks to full meals. However, my small Asian grocery market did not have many of the items considered staples to this cookbook. I did not make any of the recipes, but they looked wonderful. There were a lot of recipes that you wouldn’t find served at a restaurant, and I think that will appeal to many people. If you live in an area with a well-stocked Asian market, then this could be a great book for you.

Korean Home Cooking: Classic and Modern Recipes by Sohui Kim and Rachel Wharton is a cookbook that belongs in the collection of anyone who loves Korean food. This excellent cookbook includes all of the famous Korean dishes such as Bulgogi, Kalbi, and Bibimbop, as well as recipes for all of the condiments and side dishes that are traditionally served. Other not-so-well-known dishes are also included, and they are equally good.

Dweji Kalbi - Gochujang-glazed baby-back ribs are delicious, and go well with the Pa Muchim – Scallion Salad (also delicious) and they are both very simple to prepare at home. The Dweji Bulgogi (Pork) has a luscious marinade that makes the pork tender and delicious. There are very detailed instructions on making proper bulgogi (grilled sirloin) and what to serve with it.

Not only does this cookbook have great recipes that are easy to follow, it has history, vignettes, and information from the author’s childhood that help readers and beginners at Korean cooking understand just how to prepare the dishes properly. There is enough timely information for anyone who wants to cook Korean food, and the authors have included an excellent primer on Korean ingredients, as well as basics such as rice and kimchi. Every recipe tried from this cookbook so far has turned out picture-perfect, so even beginning cooks will have no problem turning out great dishes.

Each recipe includes detailed, easy-to-follow instructions for making Korean dishes. The book is well-organized, and there are beautiful photographs of most of the dishes and also photographs of many of the step-by-step instructions for basics. The index is very comprehensive and helpful.

For anyone who loves Korean food, this book is a must-have.

Special thanks to NetGalley for supplying a review copy of this book.

This was an enjoyable Korean cookbook! Unfortunately, Korean cookbooks can be extremely hit or miss as they can sometimes attempt to "dumb-down" our food for the average Western reader. I appreciated that the Korean names were used for the food. The stories are interesting to read, but how explanatory the recipes are really make this cookbook very useful for cooking! As a Korean, I give two thumbs-up.

A very good variety of recipes along with an attractive layout made me really enjoy browsing through this book. It doesn't feel like I have to buy an entirely new pantry to cook these dishes and they are appetizing without being over-complicated.

I don't have an opportunity to eat Korean food very often and I have never tried cooking it. This book is exactly what I need to start. The prose is clear. The author presents classic recipes and recipes she has adapted to the resources available to her outside of Korea. The instructions are easy to follow.

I am particularly taken with the huge array of banchan, those little dishes that start and accompany a Korean meal. In addition to their traditional Korean use, they can also be seen as interesting picnic or cocktail offerings.

If you like Korean food and are interested in learning to prepare it, this book's for you.

There are many websites and cookbooks out there devoted to Korean cooking, especially home cooking, and Korean Home Cooking falls squarely into this category, with solid, basic recipes that will appeal to anyone interested in learning more about Korean cooking. Where the book truly excels, though, is in its photographs and descriptions of ingredients essential to the Korean home cook.

Despite the fact that I own a number of cookbooks devoted to Korean cookery, and have access to the many excellent websites that share recipes, I loved this book so much that I requested a copy for Christmas, and I'll be recommending it to others who want to learn more.

The recipes are super authentic, and I tried to make a few and their flavor profiles are exactly what real korean food is.

Authentic, instructive

Korean cuisine is full of flavour, and feels, well, healthy to eat. I viewed this book from the perspective of someone looking to expand their repertoire of Korean dishes. It certainly delivers on that front, as well as providing a very good introduction.

The author shows a passion for Korean home cooking borne of a Seoul childhood. This now combined with the skills and repertoire of a chef and restaurateur. A desire to teach also shines through.

The selection of recipes is very comprehensive. I anticipate having fun sourcing ingredients beyond the Korean staples I already have*. Also the author is now US-based and ingredients and terminology reflect that. I suspect Google will triumph when finding substitutes for items like belt fish though!

The book is well produced with excellent photography, including photos of finished dishes and step-by-step guides to techniques.

*I would recommend Googling for local Korean grocery stores first, then moving to search for online specialists. Sites like souschef stock the basics, Amazon too.

I received a digital review copy from the publisher via NetGalley.

This is a gorgeous book. The food photography is just lovely to look at without making the dishes seem overly complicated to make. The recipes themselves seem quite easy to follow even for the most novice of cooks, which is always a good thing.

All the ingredients and equipment are listed and handily pictured at the beginning of the book so you get a rough idea what you'll need to get started. There's also some instructions on how to prep lesser known ingredients at the beginning as well.

The anecdotes throughout the book were a lovely touch as well.

I've just started to branch out into Asian cookery and I've already earmarked a number of recipes I'd love to try.

Aside from some wacky font in places there was not an aspect of this text that I did not appreciate. Korean food is something I highly enjoy and respect. The author made recreating traditional dishes at home easy with visual guides and step-by-step instructions.

My review has been posted to my blog & Goodreads.

Review has also been tweeted as usual.

Thank you! :c)