Thursday, February 18, 2016
Koreatown is a beautiful cookbook that gives us an inside look at Korean-American food in this country. Deuki Hong and Matt Rodbard are the voices behind this energizing perspective. Deuki Hong is chef of Kang Ho Dong Baekjeong, Korean Barbeque and Matt Rodbard is a food and music writer and a contributing editor at Food Republic. This book is meant to educate home cooks of all backgrounds about Korean-American food, beyond what is mainstream today.
The book begins with a section on ingredients and equipment needed. The next chapter is Kimchi and Banchan, banchan translated means “small plates and side dishes”. Here the side dishes are meant to complement the main dish. There is the expected chapter on rice, noodles and dumplings which was great too, but the barbecue, grilled, smoked and fired was my favorite, very interesting. Love the read on gas vs. charcoal. The book ends with Sweets and Desserts, which showcases a handful of delicious baked items and a recipe for Toasted Rice Ice Cream. Check out this book if you have a chance, it's a real gem.
From the chapter Kimchi and Banchan I prepared the Sigeumchi Muchin, Soy and Sesame Spinach; muchin translated means “mix with seasonings”. This recipe uses a great technique of blanching spinach in boiling water for 30 seconds, then immediately toss greens in an ice water bath, drain well, set aside. When ready to serve toss spinach with soy sauce, sesame oil, a little sugar, pepper and garlic. Enjoy!
"I received this book from Blogging for Books for this review."
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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