154 Recipes. The Bold Soul of Korean Cooking.
Korean food has taken the world by storm — and once you taste it, you understand why. The combination of fermented depth, fiery heat, savoury char, and bright freshness is unlike anything else in the culinary world. The Korean Cookbook brings you 154 authentic recipes that capture the full spirit of Korean cooking, from backyard barbecue to warming stews and banchan side dishes.
Whether you’re a longtime K-food fan or cooking Korean for the first time, every recipe here is written to work in a home kitchen, with no specialist equipment required.
Inside you’ll find:
Korean BBQ — bulgogi, galbi, samgyeopsal, dakgalbi
Rice dishes — bibimbap, kimchi fried rice, dolsot
Noodles — japchae, ramyeon, naengmyeon, jjajangmyeon
Stews and soups — doenjang jjigae, sundubu, kimchi jjigae, samgyetang
Street food — tteokbokki, hotteok, pajeon, kimbap
Kimchi and fermented sides
Banchan — a full spread of Korean side dishes
Fried chicken, tofu, and egg dishes
Desserts — bingsu, sikhye, yakgwa
Korean cooking rewards patience and bold flavour — and this collection shows you exactly how to achieve both.
Author’s note:
“Korean food surprised me. I expected heat — I didn’t expect the depth. The way kimchi transforms a simple bowl of rice, or how doenjang turns a broth into something you want to eat every day of winter — this is cooking that feeds you on more than one level. I hope this collection gives you that same discovery.”
— John Joy
154 recipes. Full table of contents. Korea’s most beloved dishes, made for your kitchen.
