Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo

Learn deliciously authentic Korean cooking, from traditional Korean favorites to modern recipes including Seoul-Style fusion.

Food writer Naomi Imatome-Yun grew up in the American suburbs helping her Korean grandmother cook Korean classics and has spent over 15 years helping Korean Americans and non-Korean Americans alike discover how easy and delectable authentic Korean cooking can be.

Seoul Food Korean Cooking includes:

• 135 step-by-step recipes for Korean barbecue, kimchi, and more, including Sliced Barbecued Beef (bulgogi) like mom used to make and those Spicy Stir-Fried Rice Cakes (tteokbokki) you loved on your trip to Korea
• Special chapters for Korean bar food (Anju) like Pork Bone Soup (gamjatang) and fusion favorites like Army Base Stew (budae chigae)
• An overview of Korean cooking and fun tidbits on food customs, table manners, and restaurant dining tips
• Detailed lists of kitchen essentials, pantry staples, and Korean cooking ingredients, with photos and shopping resources to aid the home chef

About The Author:
Naomi Imatome-Yun is the author of the Korean cookbook Cooking with Gochujang: Asia's Original Hot Sauce and has been the Korean food editor for "Aboutcom" since 2008. Her work appears in USA Today, Yahoo, and Dining Out.