Recipes from K-Food

K Food Cookbook

There’s a great buzz around Korean food right now, as more and more people experience the fantastic, robust flavors of both classic Korean cooking and the Ameri-Korean strand that has developed from it. There are no better authors than Da-Hae and Gareth West to introduce this flavorsome cuisine – Da-Hae uses her Korean background to explain the details of traditional recipes, and Gareth shows how Korean and Western flavors can be fused together to create really delicious combinations.

A small white dish of gochujang, a Korean chile past with a spoon, jar, and bowl beside it.

Gochujang

Got gochujang? If not, you need to drop everything and try this simple recipe for the authentic homemade Korean chile paste with a sweet heat and some serious umami.

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