Cook the Book: Quick and Easy Korean Cooking
With its colorful spreads of banchan, long-fermented kimchi, and complex hot pots and rice dishes, Korean cuisine has never struck me as quick or easy to prepare. Learning how to make bibimbap and kimchi jjigae has been on my Cook the Book to-do list for a while now but a bit of kitchen trepidation combined with a lack of really good Korean cookbook left the project on the back burner.
I was looking for an accessible cookbook, one that would explain the basic techniques of Korean cooking for first-timers without dumbing down any of its signature big flavors—Cecilia Hae-Jin Lee's Quick and Easy Korean Cooking wound up being just that book. Grocery lists and ingredients glossaries are there to educate beginners in the ways of doenjang and gouchujang. Once you've assembled your Korean pantry, Lee's recipes for Korean classics such as Kimchi Pancakes and Bulgogi come together in less than half an hour, living up to the book's "quick and easy" title.
This week we're out to prove that enjoying a Korean meal at home is totally doable with the help of Quick and Easy Korean Cooking. We'll be quick-pickling Quick Kimchi, marinating Seasoned Tofu, frying up sweet and spicy Korean Fried Chicken, and putting together a vegetarian version of Bibimbap.
Win 'Quick and Easy Korean Cooking'
Thanks to the generous folks over at Chronicle Books, we are giving away five (5) copies of Quick and Easy Korean Cooking this week. All you have to do is tell us about your favorite Korean dish in the comments section below.