Koreatown: A Cookbook, by Deuki Hong and Matt Rodbard

Hello again, savvy savers! Today finds us with a new cookbook review, and this time it’s Koreatown: A Cookbook, by Deuki Hong and Matt Rodbard.

ISBN: 9780804186131
RELEASE: Fed 16th, 2016
FORMAT: Hardcover
CATEGORY: Cooking – Regional & Ethnic – Asian

I must admit, this was a premeditated book review. You see, my husband an Army veteran and anthropologist, formally stationed in Korea, often speaks of this archipelago with the greatest of joy. I knew by the looks of this cover that this book would be a joy sparker for hubby, and my suspicions were proven right.

For my husband, like most lovers of Korean cuisine know that Korean food is not just kimchi or sushi.  Korean food is nothing if not flavorful – ranging from salty to sour, to smoky to garlic-infused,  to all things fermented, and everything in between.

This book is the cumulative effort of authors, Deuki Hong, an Korean-American chef by trade, and writer Matt Rodbard whose travels throughout numerous American Korean neighborhoods, brought out the tastes and sights these adventures proved in their new book Koreatown.  The book includes recipes for many types of kimchi, stews, soups, noodles, salads, and drinks, recipes even the most novice home cook can easily recreate at home.

What I liked: Scattered throughout the book are interviews, cooking tips,  photographs of key ingredients,  information on what each ingredient is used for; authors divide recipe ingredients by either being funky or spicy.

What inspired me: In addition to the classics, simple, easy-to-grill Summer recipes for marinated meats can be found throughout the book. Also, there are plenty seeking milder fare, like mixed rice bowl, japchae glass noodles, jjajangmyeon black bean noodles, bulgogi, the Korean restaurant staple like mandu dumplings.

Other great finds include the kimchi fried rice, spicy seafood noodle soup, myeolchi dangling gawk dried anchovy and peanuts snack, and a plateful of the popular and trendy Korean Fried Chicken.

What needed work: Some cooks might find the raw spicy marinated crabs or Korean inspired Kimchi pork shoulder stuffed Lasagna to be less than a quick sale for children and conventional families.

Why you should buy this book: If for no other reason that simple, step-by-step ways to recreate Korean bbq at home, this book will be for you. This book presents a fun and definitely cheaper means of satisfying your Korean cravings for bbq, for nearly half of what one would be expect to pay in restaurant.

Overall, this is a great book about Korean food with detailed instructions

To find out more about this book, be sure to check out the publisher’s listing at Penguin Random House, and for purchase here.




Disclaimer: I received this book from Blogging for Books for this review; I was not compensated for my review, and all opinions are my own. Thank you.

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