The Complete Korean Cookbook: Authentic Recipes & Traditional Techniques from the Heart of Korea

Authentic Recipes and Traditional Techniques from the Heart of Korea

Korean cooking is bold, balanced, and deeply rooted in fermentation, seasonality, and the shared table. This comprehensive cookbook brings that tradition into your kitchen, with authentic recipes presented alongside their Korean names and the techniques that make them taste the way they should.

Inside, you’ll find:

Foundations — the core principles of Korean cooking, the five elements, fermentation culture, regional variations, the structure of a Korean meal, and how modern Korean cuisine is evolving

Essential Ingredients and Equipment — gochugaru, gochujang, doenjang, ssamjang, perilla leaves, Korean radish, and more, plus key tools like the dolsot stone pot and ttukbaegi earthenware pot, with a complete substitutions guide

Fundamental Techniques — making anchovy-kelp stock, the rice water technique, blanching, meat tenderizing, traditional cuts, and the core methods of stir-frying (bokkeum), braising (jorim), and grilling (gui)

Kimchi and Fermented Foods — a full day-by-day guide to traditional napa cabbage kimchi, plus quick, radish, cucumber, white, and water kimchi, a troubleshooting guide, and ways to cook with it

Banchan — the art of Korean side dishes, from seasoned spinach and soybean sprouts to braised potatoes, marinated soy sauce eggs, and steamed eggs

Soups and Stews — Kimchi Jjigae, Doenjang Jjigae, Sundubu Jjigae, Galbitang, Miyeokguk, and Samgyetang

Korean BBQ and Grilled Meats — Bulgogi, LA Galbi, Dak Galbi, Samgyeopsal, ssam wraps, dipping sauces, and a setup guide for BBQ at home

Noodle Dishes and Beyond — more regional and everyday classics from across the Korean table

Clear, thorough, and respectful of tradition, this is a complete reference for anyone who wants to cook real Korean food, from a first bowl of kimchi stew to a full table of banchan.