Korea Eats

I may have mentioned that the hubster and I spent a little  time in South Korea. One of the things we miss is the food...especially the Korean barbecue.

So, when I was offered the chance* to check out Koreatown by Deuki Hong and Matt Rodbard I jumped at the chance. The hubster was pretty excited too as he liked Korean food a lot more than me because a lot of it was spicy!

I tried quite a few recipes out of this book. One the first night I made bulgogi, bok choy kimchi, sigeumchi muchim (soy and seasame spinach) and Kongnamul muchim (crunchy seasame bean sprouts).

The bulgogi was the best part of the meal that night. Although it didn't taste quite like bulgogi it was still very flavorful and delicious.

 I asked my husband what he thought and he gave me his verdict with his thumb-o-meter:

The bulgogi:

The bok choy kimchi:

The kimchi looked so good and he was sooo excited for it but it tasted like a long dead fish. I used less fish sauce than the recipe called for because I knew we both aren't fans of it and it still came out too fishy. He said the spiciness was dead on but he couldn't get past the fish flavor. Neither could I, so the whole jar went straight into the trash!

The second night I made bibimbap:

I thought the bibimbap was a good way to use up the spinach and bean sprouts that weren't especially good on their own and the bibimbap sauce turned out really well too. Mike enjoyed his but didn't agree with my verdict that it was better than any bibimbap I ate in Korea. I said that mainly because there are a few "veggies" thrown in that I usually didn't like and a lot of times bibimbap is served lukewarm and I really hate eating lukewarm food. Give it to me hot. Give it to me cold. Or don't give it to me! :)

The bibimbap verdict:

The overall Koreatown experience?

I think that this cookbook makes Korean food accessible to the masses. It tells you were to find items that aren't traditionally found in a Western grocery store. There are a lot of pictures, which I liked. I also liked all of the stories and side notes. I feel like I will make more recipes out of this book as I found a good many that I want to try. 

There's also a "fusion" section with recipes like Korean sloppy joes or a shrimp and grits style pajeon.

*I was given a complimentary copy of this book in exchange for my honest review.