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THE PAST DECADE HAS been a boon for lovers of international food, and Korean food, in particular, has benefitted from the explosion of interest in various Asian cuisines. Many so-called “foodies” are aware of the ubiquitous Korean “taco,” food truck-style, and kimchi, perhaps Korea’s most famous food export, regularly appears on restaurant menus and grocery store shelves alike.
What many people may not know is that traditional Korean cooking is both easy and satisfying to prepare at home. With its warming spices and chili pastes, its generous use of garlic and fermented foods, and its welcoming traditions of many shared dishes, Korean cuisine is a justifiably renowned family friendly style of eating. While Korean food shares some elements with Japanese and Chinese cooking, its bold flavors, unique ingredients, and special traditions make it stand out in a crowded field of superb Asian flavors.
With this book, you can explore the concepts and philosophy behind the ways in which traditional Korean cooking employs its various ingredients and techniques. The idea of yin and yang—that is, balance—is very important to a Korean meal, as well as an emphasis on the five basic elements of taste: salty, sweet, sour, spicy, and bitter. In addition, the book contains explanations of basic Korean pantry staples and kitchen tools and how to use them, followed by a variety of recipes to get you started in exploring the wonderful flavors of this increasingly popular cuisine. Mashikeh-mogoseyo! Bon appetit, the Korean way!
