The Korean Table

This book makes cooking Korean food both simple and fun. The authors take pains to use easy-to-source ingredients as much as possible, making these recipes very approachable. To start, we made Pork Bulgogi Two Tastes, served over White Rice. Techniques for both were very easy to follow, and recipe explanations have plenty of detail without being overwhelming. One Bulgogi was quite spicy, with gochujang and red pepper flakes; the other was sweeter and mild, made with miso and honey. We loved having both together, and on the table in under half an hour. We also loved the comforting Ramen Noodle and Dumpling Soup, which had just the right amount of spicy heat. It would be delicious anytime, but particularly if you are feeling under the weather. The Seasoned Gochujang, made from the author’s recipe, makes this a ramen soup to crave. The Korean Sweet and Spicy Fried Chicken was even easier to make and has become a new family favorite (although we did have to tone down the heat). This book inspires confidence in cooking even unfamiliar dishes, and there are many exciting recipes here to enjoy. This is a perfect way to get started with cooking Korean food.