A Korean Mother's Cooking Notes, Completely Revised and Expanded Deluxe Hardcover Edition

Authentic Korean home cooking, made foolproof: 126 recipes from a devoted Korean mother.

First published in 1997 and now revised and expanded in a deluxe hardcover edition, this beloved cookbook by Chang Sun-young began as recipe notes for her two daughters-in-law and grew into one of Korea's most trusted culinary guides.

What's inside:

• 126 authentic recipes: organized into nine categories, from rice and porridge to soups, stews, kimchi, and desserts.
• Step-by-step guidance: full-color photos and exact cup and spoon measures so every dish tastes the same each time.
• Traditional and quick options: classics like bibim bap alongside fast meals for busy home cooks.
• Culture included: holiday menus, occasion settings, and clear notes on common Korean ingredients.

Perfect for: Korean home cooks, Korean American families, beginners, and anyone who loves Korean food.

Published by Kong & Park.

Chang, Sun-Young graduated from Ewha Womans University and worked at her alma mater for ten years until her family moved to the United States. She and her husband subsequently lived in Indonesia and the Philippines before returning to Korea.

During her prolonged residence abroad away from her sons for their study, cooking became her favorite pastime. When she came back to Korea, she took professional lessons from the late Kang, In-hee, a master of Korean authentic cooking.

Chang wrote recipes of family favorites for her two daughters-in-law and amassed enough to produce a cook book. A Korean Mother's Cooking Notes appeared in bookstores and became a runaway best seller. Its English translation also became a steady seller. She had her own cooking show on cable TV, wrote a weekly column for a leading daily newspaper and published another cookbook Love Comes From the Dinner Table.

She currently lives in Fremont, California where she continues to share and promote Korean culinary arts and culture. She continues to give cooking lessons and writes a weekly cooking column for the San Francisco edition of the JoongAang Daily newspaper.