Eating Korean: From Barbecue to Kimchi, Recipes from My Home
by Cecilia Hae-Jin Lee
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Book Summary Information
Author: Cecilia Hae-Jin LeeEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2005-01-21
ISBN: 0764540785
Number of pages: 272
Publisher: Wiley
Book Reviews of Eating Korean: From Barbecue to Kimchi, Recipes from My Home
Book Review: I am somwhat disappointed but not surprised.
Summary: 3 Stars
I lived and worked in Korea for almost 2 decades and consider korea my second home. I also love to eat and cook Korean food. I also married a Korean and have some insight in day to day meal prep. I am disappointed that Bechu )korean cabbage) is compared to napa cabbage. It is not the same. Twice a year Koreans buy bechu for betchu kimche, winter and summer kimche. It is very similar, but not identical to a typical cabbage you get here in the US, heavy, solid. I am also disappointed in some of the ingredients / descriptions and uses. For example, ground red pepper - gochu garu versus ground chili paste - gochu chung. That was not really addressed yet is a mainstay in the Korean meals. Some Korean dishes are difficult to put into a recipe simply because some of the ingredients real take a lot of time to prepare. We are lucky here in Denver that there is a Korean market, Midopa, which imports the actual Korean vegetables including bechu, got to gi (turnip) and so forth so we can make authentic Korean dishes. However, you cannot obtain homemade, that is to say family made, soy sauce and sesame oil produced here in the US. There are some older agimas who keep to the old ways who make it but is for family use, not for sale. My inlaws will bring these items here when they visit. The difference in taste is like night and day. Be advised also that each family prepares their meals a little differently.
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