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Summary
Summary
There's a great buzz around Korean food right now, as more and more people experience the fantastic, robust flavors of both classic Korean cooking and the Ameri-Korean strand that has developed from it. There are no better authors than Da-Hae and Gareth West to introduce this flavorsome cuisine - Da-Hae uses her Korean background to explain the details of traditional recipes, and Gareth shows how Korean and Western flavors can be fused together to create really delicious combinations.
From a run-down on the basics of Korean cooking, including now readily available sauces, pastes and other ingredients, through chapters on kimchi and the etiquette of the famous Korean BBQ, to recipes for everything from the irresistible Bulgogi Burger and spicy, sticky spare ribs to Panjeon (seafood pancakes) and corn on the cob with kimchi butter, this book is packed with inventive, delicious recipes that will open your eyes to the delights of modern Korean food.
Author Notes
Da-Hae was born in Busan, South Korea, but raised in England from the age of three. Her mother continued to cook Korean food in England, often using ingenious substitutions, so Da-Hae enjoyed Korean breakfasts, lunches and dinners every day. Gareth's career in food began with a job at restaurant group D&D London.
They decided to start their street food company Busan BBQ in 2013, with Da-Hae now running the business full-time. Da-Hae, Gareth, and Busan BBQ have been featured in the media on numerous occasions, from the Travel Channel and BBC's The One Show to many excellent reviews and features in press ranging nationals such as the Telegraph and the Independent to magazines such as Stylist .
Reviews (3)
Publisher's Weekly Review
Da-Hae West was born in Busan, South Korea, moved to England when she was three, and always considered Korea her second home. While traveling there on her honeymoon with coauthor Gareth, the duo had an epiphany, in McDonald's of all places. A Korean burger joint! Busan BBQ, a market stand serving Korean fusion, soon followed their return to the U.K. The Wests share their ingenuity in this absorbing collection, with mouthwatering photos illustrating a mix of the familiar (basic kimchi, crispy pancakes, twice-cooked crispy pork belly, pork steamed buns, and gamjatang, aka Hangover Stew) and mashups such as bulgogi Philly cheesesteak, gochujang meatloaf, KFC (Korean Fried Chicken, in which the chicken is soaked in kimchi brine), a riff on corndogs that calls for wrapping the dog in potato strings before frying, and a lusciously lacquered sticky ginger roast chicken (not to mention the kimchi bloody Mary). Readers will savor some simple but powerful touches, such as onions pickled with mustard sauce and DIY knife-cut noodles, and essays on Korean drinking and BBQ culture give the book a sense of place. Even if readers never attempt Korean BBQ at home (the authors offer tips) or whip up their own gochujang, the ubiquitous Korean red chile paste that adds a distinct sweet/tart edge to dishes, they will most certainly appreciate the time and effort the authors put into this standout Korean cookbook. (June) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Korean cooking's popularity keeps flourishing, spreading all across America. Thanks to some celebrated chefs whose fame and television presence have brought Korean cuisine into homes, gochujang chili paste sits in many a pantry and Korea's signature kimchi now shows up on shelves in almost every well-stocked grocery. This volume's authors ply their trade in Britain, but their dozens of recipes have been converted to American measurements, making them perfectly accessible this side of the Atlantic. Some novel fusion of East and West shows up here: a po'boy sandwich with Korean-style mayo and some California-style sushi rolls. Even a timid eater may fall for the Wests' simple sweet-sour glazed pork meatloaf, as delicious cold as hot. Readers who live in communities with no Korean groceries at hand can easily find staples via Internet sources, but getting properly sliced beef for bulgogi or galbi may prove more challenging.--Knoblauch, Mark Copyright 2016 Booklist
Library Journal Review
Da-Hae and Gareth West are the husband-and-wife team behind Busan BBQ, a London-based company that serves "AmeriKorean" street food at markets and pop-up restaurants. Their new cookbook has the classics readers will undoubtedly expect (cabbage kimchi, dolsot bibimbap, japchae), along with fusion fare that blends Korean ingredients with American diner favorites such as gochujang meatloaf, bulgogi Philly cheesesteak, and kimchi mac `n' cheese. Some recipes call for premade components, such as anchovy stock, but these can be swapped for store-bought equivalents such as chicken or vegetable stock. In addition to kimchis, sides, sauces, and mains, the authors also include cocktails, bar snacks, and desserts. VERDICT Korean cookbooks are very popular right now-this one will satisfy adventurous cooks looking for contemporary recipes. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.