The Korean TableFrom Barbecue to Bibimbap
Photographs by Heath Robbins
Here is a collection of recipes that are not only new, but also fresh and healthy yet robust and intensely flavored. Poised to become America’s next favorite Asian cuisine, Korean food is rapidly gaining in popularity throughout the country. Korean recipes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savory, authentic meals that are taking the food world by storm.
The Korean Table is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping. Along with showing you how to create complete Korean meals from start to finish—from Scallion Pancakes to Korean Dumplings (mandu) and Simmered Beef Short Ribs—this Korean cookbook also includes information about how you can add the flavors of a Korean kitchen to your meal in numerous quick and easy ways every day, using condiments, side dishes, salad dressings, sauces and more.
Taekyung Chung is a Korean ex-pat who has lived in Japan for 17 years. She is a frequent contributor to newspapers and magazines who has taught Korean cooking for 20 years, and is also author of two previously published books.
Debra Samuels has taught cooking for over two decades. She has done countless cooking demonstrations and classes all over the Boston area as well as for the United States Embassy in Tokyo. She also developed the popular “Kids Are Cooking” series on food, culture and nutrition for Boston’s Children’s Museum in the United States. Ms. Samuels is also a food writer and food stylist for The Boston Globe.
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