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

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Potter/Ten Speed/Harmony/Rodale, Nov 27, 2012 - Cooking - 160 pages
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A DIY cookbook for crafting and cooking with kimchi at home from Mother-In-Law's founder Lauryn Chun, featuring sixty recipes for connoisseurs of the beloved Korean pickle.
 
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.

 

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LibraryThing Review

User Review  - rayneofdarkness - LibraryThing

A great take on different ways to use kimichi in your cooking. I thought it was very creative and enjoyed the book. I've used a couple recipes and they are very easy to follow. Read full review

Contents

The Kirnchi Pantry
16
Instant Red Leaf Lettuce Kimchi
33
French Breakfast Radish Kimchi
51
FALL WINTER KIMCHI
61
Instant Apple Persimmon and Fear Kimchi
65
Apple Pear and Cabbage Water Kimchi with Fennel in Clear Broth
66
Cauliflower Water Kimchi with Pear Lime Zest and Pomegranate in Clear Broth
67
Butternut Squash Kimchi with Lacinato Kale and Pine Nuts
69
Kimchi Slaw with Cilantro
111
Kimchi Risotto
112
Farro and Butternut Squash Kimchi with Lacinato Kale and Ricotta Salata
113
Kimchi Fried Rice DolsotStyle
114
Roasted Brussels Sprouts with Cipollini Onion Kimchi
117
Scalloped Potatoes with Kimchi
118
Winter Greens with Kimchi
119
Turkey Banh Mi with Kimchi
120

RolledUp Green Cabbage Kimchi with Radish and Asian Pear
71
White Wrapped Kimchi with Persimmon and Dates
73
Wrapped Seafood Kimchi
76
SquareCut Napa Cabbage Kimchi
78
Savoy Cabbage Kimchi with Turnip
80
M0therinLaws Signature Kimchi
82
Daikon Radish Cube Kimchi
85
Bachelor Radish Kimchi
87
White Stuffed Cabbage Kimchi
89
Stuffed Cabbage Kimchi
93
Daikon Radish Halves Pickled in Clear Broth
95
COOKING WITH KIMCHI
97
Kimchi Frittata with Green Onions and Shiitakes
102
Eggs Benedict with Kimchi Hollandaise
103
Corn Salad with French Breakfast Radish Kimchi
104
Kimchi Cornmeal Pancakes
106
001d Sesame Noodle Salad with Kimchi
107
PanFried Kimchi Dumplings Mandu
109
The MotherinLaws Porchetta
121
Grilled MILKimcheeze Sandwich
122
The MotherinLaw Kimchi Brisket Sandwich
124
Red Curry Mussels with Kimchi
127
Kimchi Oyster Mignonette
128
Flounder with Brown Butter Capers and Kimchi
129
Spanish Mackerel with Green Onion Kimchi and Potatoes
130
Chicken with Savoy Cabbage Kimchi Lemon and Olives
131
Skirt Steak Ssam with Kimchi Puree Chimichurri
132
Braised Short Ribs with Bachelor Radish Kimchi
135
Kimchi OvenBaked Baby Back Ribs
137
Kimchi Chigac Stew
138
RussianInspired Kimchi Schi
139
1L0 Friulian Bean Soup with Savoy Cabbage Kimchi
140
1A1 Kimchi Grapefruit Margarita
141
112 Index
142
Measurement Conversion Charts
149
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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.

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