Koreatown: A Cookbook, by Deuki Hong, is a wonderful mix of delicious recipes and guide to the Koreatown food scene. Chef Hong is chef at the popular New York City K-town restaurant, Kang Ho Dong Baekjeong. So far I have made the kalbi (grilled beef short ribs), Korean fried chicken, kimchi fried rice (that includes a ton of bacon), and various sides including a delicious potato salad, jap chae, kimchi, bean sprouts, and spinach. I have made the kalbi twice already, the marinade imparts a ton of flavor, and it goes amazingly well with the ssam jang, an intense mix of gochujang (red pepper paste), garlic, and fermented soybean paste (doenjang). The Korean fried chicken was also outstanding, crispy, hot, and tossed in a soy-garlic coating. There was even a quick recipe to doctor up some Shin ramen with American cheese and an egg, which is actually a pretty good meal in a pinch. I probably won’t make the kimchi again – the fermenting daikon, cucumbers, and even pineapple made my entire refrigerator smell like kimchi. Luckily, there are some Korean grocery stores in the Bay Area that prepare many varieties of kimchi. Overall, I would highly recommend this cookbook for some delicious Korean home cooking.
Link to Koreatown: A Cookbook here.