The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi

Front Cover
Clarkson Potter/Ten Speed, Nov 27, 2012 - Cooking - 160 pages

60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate.
 
Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.
 
Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate.
 
With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.

 

Selected pages

Contents

Introduction
1
Kimchi
7
The Kimchi Pantry
16
SPRING SUMMER KIMCHI
31
Instant Red Leaf Lettuce Kimchi
33
Instant Baby Spinach and Oyster Mushroom Kimchi
34
Bok Choy Kimchi
36
Stuffed Cucumber Kimchi
37
Korean Radish Top Kimchi
48
French Breakfast Radish Kimchi
51
Perilla Leaf Kimchi
53
Chive Kimchi
54
Green Onion Kimchi
55
Cipollini Onion Kimchi
56
Deconstructed Stuffed Eggplant Kimchi
57
Stuffed Tomato Kimchi
58

Quick Cucumber and Chive Kimchi
41
TriColored Bell Pepper and Cabbage Water Kimchi in Clear Broth
42
Korean Gazpacho Water Kimchi in Red Pepper Broth
43
Tender Young Napa Cabbage Kimchi
47
Winter Greens with Kimchi
119
Skirt Steak Ssam with Kimchi Puree Chimichurri
132
Copyright

Other editions - View all

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi
Lauryn Chun,Olga Massov
Limited preview - 2012
The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi
Lauryn Chun,Olga Massov
No preview available - 2012

Common terms and phrases

20 minutes acidity Asian pear beef bell pepper black pepper bok choy Brine brisket Broth page 26 butter cabbage halves cabbage leaves cheese chile pepper flakes chives colander cook cup water daikon radish delicious dish drain dumplings eggplant eggs finely chopped finely grated fresh flavors combine floz garlic grated fresh ginger green onions hour Brine ingredient kimchi juice kimchi recipes Kimchi TRADITIONAL Korean chile pepper kosher salt large bowl layer medium bowl mini food processor minutes Fermentation mixture Mushroom Broth napa cabbage kimchi Onion Kimchi optional oven pickled pine nuts pounds Prep Refrigerate and consume ribs rice Rinse room temperature salad salted shrimp savory seasoning paste servings Brine sesame oil shrimp skillet soup soy sauce spicy stir summer tablespoons tablespoons anchovy sauce tablespoons Korean chile tablespoons minced garlic tangy taste teaspoon teaspoon peeled teaspoon sugar texture thinly sliced toss turnip vegetables Water Kimchi wine yellow onion

About the author (2012)

LAURYN CHUN is the founder of Mother-in-Law’s Kimchi, a line of artisan kimchi based on an original recipe from Jang Mo Jip (“Mother-in-Law’s House”), her mother’s beloved restaurant in Garden Grove, California. From her mother’s kitchen to work in the fine dining and wine industries, Chun’s deep love for food and wine led her from the Rhône Valley and Spain to Italy’s hills, where she worked harvesting grapes. While living in New York City, she recognized the beauty of Korea’s tradition of handcrafted kimchi, which inspired her to launch Mother-in-Law’s Kimchi in 2009.
 
OLGA MASSOV is a Brooklyn-based food writer whose blog, sassyradish.com, has been recognized by Serious Eats, Saveur, theKitchn.com, Smithsonian, and the Huffington Post, among others. Her love of kimchi and fish sauce knows no bounds.

Bibliographic information

TitleThe Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi
AuthorsLauryn Chun, Olga Massov
PublisherClarkson Potter/Ten Speed, 2012
ISBN1607743361, 9781607743361
Length160 pages
Subjects ›  › 

Cooking / Methods / Canning & Preserving
Cooking / Regional & Ethnic / Korean
Cooking / Specific Ingredients / Herbs, Spices, Condiments
  
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