Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook Hardcover – May 19, 2015

I would expect less from the author! Just like her online videos, her book was explanatory with pictures and history of recipes as well as ingredients. Well thought out and put together. I have only one thing to say. The bibimbap recipe was not clear on whether to use cooked rice or uncooked. It implied the reader know the difference. Other than that, awesome. I've made a few of the recipes already! Will be making the fermented soup soy soon! I appreciate recipes of things you can buy at the store but will better and have less preservatives if you make them yourself plus is healthier for you. Knowing what it takes and how long it takes to make something, you appreciate the people and the process much more behind the products you buy.I would recommend this book to anyone looking for new recipes to try, wanting to learn about Korean food as well as anyone wanting to hone their skills on fermentation. We've done kombucha and fruit based wines so we're excited to venture out!

I've been a fan of Maangchi and her cooking tutorials for a very long time 🙂! I began learning from her website years ago and her Youtube channel, I'm grateful to own her wonderful books both full of amazing recipes. From her book 'Real Korean Cooking', the 'Korean Fried Chicken' is a favorite, it's absolutely DIVINE! The added bonus is Maangchi's fun and quirky personality, which makes her video tutorials an absolute blast!

WANT TO LEARN TO COOK KOREAN FOODS? TOO INTIMIDATED TO TRY & DON'T EVEN KNOW WHERE TO START? Start here!European-born, former Chef who loves to cook all manner of world cuisine here: this is an easy to use, clearly written, perfect Korean cookbook good for both a novice AND an old used-up chef!I have been following the Author's website for a while now, & finally decided that I needed her basic book. Glad I got it!I love Korean food, & have prepared many traditional recipes given to me by Korean families: they & I all agree that it's very authentic, with adaptations always provided for ingredients possibly hard to find in the US.I especially loved the lesser known fermented foods & even drinks. I am lucky enough that I have an H-Mart not far from me (a Korean grocery store chain in the US, at least on the Left Coast), so have both ingredients AND tools such as clay fermenting pots easily available at decent prices.I love fermented foods, as we eat them almost daily where I'm from, same as most Asian countries, & have been preparing a variety of kimchis (kimchi literally means submerged vegetables, i.e. salted & fermented) for years, & it was nice to find a few new versions in this book. I love ferments so much that I actually bought a Korean LG Kimchi / Ferment refrigerator, with different drawers for the various stages & types of ferments, dedicated to JUST all my ferments!Currently, I have Makgeolli - a fermented, slightly alcoholic rice drink - brewing in a clay pot. Can't wait to taste it in a few days! I have tried the commercial ones, and they are ok, but nothing beats a home-made one, with no weird & unnecessary ingredients, right?Mind you, this book is clearly written for an American readership: all measurements are given in Imperial system. If another edition is ever written, my suggestion would be to include Metric measurements, to make it easily usable by a wider audienceThe pictures are beautiful & informative, often showing not just the finished product, but the steps to get there, which will be very helpful to novice cooks.While there are some personal stories & commentaries on the recipes, historical context, & traditional uses, do not expect one of those maudling, cooking-blog-type long writings that seem to goo on and on and on and... She gests down to the recipes very quickly. If you want more writing before a recipe, follow her posts on her website!All in all, I HIGHLY RECOMMEND this book to all who love Korean foods, & want something more authentic, easy to prepare than stuff you find at very Americanized restaurants.

I absolutely love Maangchi and her recipes. It’s as close as you can get to traditional Korean cooking.

I haven't tried all of the recipes yet, but most of them look pretty good. I was disappointed in the bulgogi however. The sauce was more like a thick paste and it wasn't as good as the recipe I got from a Korean family I used to know. But will be trying some other recipes from the book soon.

I have been a fan of Maangchi for years now. I’ve always appreciated her social media and I’ve purchased all her books. She has such a charming personality, and it comes through even in her books.I’ve made several recipes in this book, but the on recipe that especially made me want to write this review was her gimbap (or kimbap). You see, my wife and I tried some for the first time at a Korean restaurant located in our local Korean market. One bite, and I knew I needed to learn how to make it.Gimbap is sort of similar to sushi rolls, except that it is more toasted sesame oil forward and it contains a much wider variety of non-fish ingredients. In the case of the recipe in this book, it contains fish cake and egg as its protein. For my version, I chose to also add avocado and braised burdock root. Our family loved it!We had some left over the next day, and I followed Maangchi’s instructions to dip it in egg and pan fry it. IT WAS NEXT LEVEL GOOD. In fact, we liked so much that I will probably prepare it this way every time I make it.Every one of the recipes I’ve made from this book have been home runs. If you are looking for straightforward, authentic Korean dishes, this book might be an excellent option for you!