Cuisine - - REVIEWS -

If, like me, you are some­what ob­sessed with Korean food then this book is a winner. Hwang grew up in Los An­ge­les and it was the sim­ple fam­ily meals that her Korean grand­mother made for the ex­tended fam­ily that set her on a culi­nary ca­reer. Yes, a trip to an Asian su­per­mar­ket will be in order for ba­sic in­gre­di­ents, but once ob­tained, the dishes them­selves are de­cep­tively easy. Ban­chan – the small side dishes served with every meal – are easy to as­sem­ble. Think sesame-spiked mung beans, pick­les and of course kim­chi, with both quick and slow-fermented variations. Most of the soups or stews are based on one of three stocks and eas­ily put to­gether; while the many ways with jeon (a kind of pan­cake) have al­ready be­come firm favourites. Spicy braised monk­fish and Korean chicken wings are on my list to try. With nour­ish­ing and de­light­ful recipes, I can see this book be­com­ing a firm favourite over the com­ing months. GINNY GRANT

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