The Korean Table - by Taekyung Chung & Debra Samuels

About the Book

Korean food is rapidly gaining in popularity throughout the country. Dishes such as bulgogi (Korean barbecue), kimchi (pickled spicy cabbage) and bibimbap (mixed rice) are only a few of the savoury, authentic meals that are taking the food world by storm. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping. The Korean Table also includes information about how you can add the flavours of Korea to your meal in numerous quick and easy ways, using condiments, side dishes, salad dressings, sauces and more.

Book Synopsis

Discover new flavors with this foolproof introduction to Korean cuisine!

The Korean Table shows Western cooks how to create the authentic flavors of Korean cooking using readily-available ingredients from your local grocery store or farmer's market. Korean food is known for its robust and intensely flavorful dishes like Korean barbecue, kimchi, chapjae, and bibimbap. This new edition boasting 11 new recipes, expert Korean chef TaeKyung Chung and experienced food writer Debra Samuels guide readers through the process of preparing traditional Korean dishes without fuss or trips to specialty stores.

The step-by-step 110 delicious recipes in this book include:

• Starters including glazed soybeans, stuffed cucumbers and kimchi pancakes
• Main courses ranging from vegetable noodles or tofu dishes to seafood and poultry
• Korean BBQ favorites like bulgogi and kalbi shortribs
• Desserts like sesame-soy milk pudding and ginger jelly

Along with showing you how to create a complete Korean meal from start to finish--including Seafood and Scallion Pancakes, Korean Mandu Dumplings, Kalbi Barbecued Beef Ribs, Korean Fried Chicken and Kimchi Fried Rice--this book also shows you how to easily add Korean touches to your everyday meals via condiments, side dishes, salad dressings, and marinades. With this comprehensive book as your guide, your table can be the setting for a Korean feast!

Review Quotes

"The Korean Table is a wonderful new cookbook that shows American cooks how to create the tempting flavors of Korean cuisine at home. Chung and Samuels, a Korean and an American, team up to guide home cooks through the process of making Korean meals without fuss, multiple trips to specialty markets or expensive online shopping." --BooksAboutFood.com

"A very appealing introduction to Korean cuisine, both classical and contemporary."--Library Journal

"Alluring ...A welcome and undaunting introduction into Korean cuisine." --Publisher's Weekly

"If you like Korean food ... it's really good!" --KSCO Flavors

"Samuels appreciates Korean cuisine especially for its "enormously healthy and vegetable-heavy" qualities, so much so that she and her longtime friend Taekyung Chung have just published The Korean Table, a 100 recipe collection of what she calls "starter" recipes."--Washington Post

"This cookbook is filled with glossy pages laden with plenty of mouthwatering photographs! ...The instructions are simple and easy to follow and understand... The Korean Table: From Barbecue to Bibimbap will help you on your way to creating a delicious spread of Korean dishes in no time!" -- Inspire Me Korea

"Your display will not be complete without copies of The Korean Table, From Barbecue to Bibimbap a new collection of recipes that are new, fresh, healthy and full of flavor." --Gourmet Retailer

About the Author

Taekyung Chung runs her own cooking studio in the heart of Tokyo and has been teaching Korean cooking to foreigners for over 25 years. She is well known for her innovative and healthy approach to Korean cooking. She appears regularly as a Korean food expert on a public television series called "Today's Cooking" and is a contributor to Japanese newspapers and magazines. Chung is also a restaurant and recipe consultant for Korean restaurants in Tokyo's famous Ginza district as well as in Yokohama and Hiroshima.

Debra Samuels has written about food for over three decades. After owning and operating a successful catering firm in the 1980s called "Eats Meets West"she developed the popular "Kids Are Cooking" series on food, culture, and nutrition for Boston's Children's Museum. Samuels worked for many years as a food writer and food stylist for The Boston Globe. She has written extensively about Italian, Indian, Korean, and Japanese cuisines. In 2020, she was awarded the John Thayer Award from the Japan Society in Boston, which recognizes outstanding contributions to understanding and friendship between the U.S. and Japan.