Description

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Spicy, Salty, Sour, Sweet Create the Amazing Flavors of Korean Home Cooking

Step into the kitchen of Hyegyoung K. Ford, founder of the blog Beyond Kimchee, and discover the delicious, fail-safe meals she ate growing up in South Korea and now cooks for her own busy family. Perfected through generations, classics like Korean Sweet & Sour Pork are quick and comforting, and popular dishes like Spicy Korean Fried Chicken are surprisingly easy to make at home.

Authentic flavors are simple to create with special tips for sourcing and working with key ingredients. Feast on an impressive spread of soups, stews, noodles and stir-fries, or dig into a delectable selection of sweet and salty snacks and appetizers. No Korean meal is complete without an array of banchan, or sides. Options such as Panfried Tofu with Soy Chili Sauce, Spicy Cucumber Salad, Addictive Soy Sauce Eggs and more make it impossible to try just one. And don’t forget the kimchi! Learn to make seven different varieties of this healthy Korean staple. With so many combinations to choose from, these meals will quickly become favorites in your own kitchen.

About the Author

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Hyegyoung K. Ford is the founder of the blog Beyond Kimchee. Her recipes have been featured in Go Gluten-Free Magazine and The Korea Daily among other publications. Hyegyoung was born and raised in South Korea and lives in Virginia with her family.

Praise For…

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“This book is a great companion for anyone who wishes to learn about Korean cooking. You’ll be able to produce amazing results with easy-to-follow recipes!”
—Namiko Chen, founder and author of Just One Cookbook

“Hyegyoung has been a great source of authentic Korean recipes for nearly a decade. In this book, she brings you easy Korean recipes from her childhood as well as many delicious modern recipes with her own insight and personality!”
—Hyosun Ro, creator of the blog Korean Bapsang

“Hyegyoung’s recipe for Steamed Buns with Pork & Vegetables perfectly captures the taste and feeling of pure happiness that I experienced as a young girl making steamed buns with my mother. This cookbook truly renews many precious memories for me!”
—Jennifer Lee, publisher of S.CASA