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

9781607743354: The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi
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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.

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Featured Recipe: Quick Cucumber and Chive Kimchi (Oyi Buchu Gutjori)

Prep time: 20 minutes

Brining time: 5 to 7 minutes

Fermentation: Ready to eat

Yield: 5 cups

Ingredients

  • 8 Kirby, 10 Persian, or 2 large Japanese or English cucumbers, unpeeled
  • 2 tablespoons kosher salt (preferably Diamond Crystal)
  • 2 tablespoons Korean chili pepper flakes (gochugaru)
  • 2 teaspoons anchovy sauce (optional)
  • 1-1/2 teaspoons sugar
  • 1/4 cup Korean or regular chives, cut into 2-inch pieces
  • 2 tablespoons thinly sliced onion

Directions

Halve the cucumbers lengthwise, then cut them into 1/8-inch thin diagonal slices. In a medium bowl, mix the cucumbers with the salt until well combined. Set aside for 5 to 7 minutes until cucumbers sweat and glisten. They will lose the some firmness, but should still have a little crunch as you don't want them to be too soft.

Place the cucumbers in a colander and rinse, then pat them dry. In a medium bowl, combine the cucumbers with the chili pepper flakes, anchovy sauce, and sugar and allow to combine for 10 minutes. Add the chives and onion and toss to combine. Eat immediately, or refrigerate and consume within 2 to 3 days.

About the Author:
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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  • PublisherTen Speed Press
  • Publication date2012
  • ISBN 10 1607743353
  • ISBN 13 9781607743354
  • BindingHardcover
  • Number of pages160
  • Rating

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Book Description Hardcover. Condition: new. Hardcover. Korea's staple condiment is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Using the traditional kimchi-making seasons as her guide and focusing on produce at its peak, Chun illuminates how to create both robust kimchis and lighter pickles. With recipes from star chefs like David Chang and Sean Brock, who are hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes this beloved pickle to new heights.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. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781607743354

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