The ingredients, books, and info you need to share in our most recent food infatuation.
- Fish Sauce
Yes, it’s used in Korean dishes, too, as a shortcut to umami. We love Red Boat. - Koreatown
Lively, recipe-driven required reading by Deuki Hong and Matt Rodboard. - Cook Korean!
Find this playful comic book of recipes by Robin Ha on shelves next month. - Korean Food Made Simple
The title of this must-have cookbook from Judy Joo says it all. - Brown Sugar
Seems simple, but good luck achieving signature flavors without it. - Kimchi
Embrace the fab and funky power of fermentation. Try Simply Seoul brand. - Baroo
LA chef Kwang Uh’s food is as inspired as it is Instagram-worthy (@baroo_la). - Gochujang
Try it and you won’t be able to cook without this sweet, spicy pepper taste. - Fresh Garlic
This is a nonnegotiable elemental flavor in the Korean kitchen. - Soy Sauce
Always have a bottle (or two) on hand. We opt for Kikkoman lower-sodium. - Gochugaru
Like red pepper flakes but roastier-toastier. Fine and coarse are available. - Tabletop Grill
Schedule a Korean BBQ night; these iconic grills are easy to find online.
Keep reading:
- Obsessed with Korean: the Noodles
- Taste Test Award: Annie Chun’s Gochujang Seaweed Crisps
- Our Favorite Korean Recipes
from Simmer and Boil http://ift.tt/1tkbSQE via Continued
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