I recently read a book (Crying in H Mart) that featured a lot of delicious-sounding Korean foods, and I realized that although I love eating Korean food in Korea or elsewhere, I often didn’t recognize the dishes by name, or else I knew only the Japanese name for them.
So I did a little digging and found this book available at my library. The cook/Youtube star that wrote it is also featured in the Crying in H Mart book, so it seemed appropriate.
This cookbook seems pretty clear and simple, which is a good thing. There isn’t too much background or personal history, just a focus on making the food as best you can. I was a little worried with a title that promises “real Korean cooking” – what does “real” mean here? It is sort of a loaded term like “authentic”. There isn’t much sermonizing, but there are of cultural rules she mentions. I appreciate the insights into culture but coming from someone in a cross-cultural relationship it felt a little weird.
I bookmarked a bunch of recipes to try out, though, so I can’t wait to get into the kitchen and cook ‘em up.
Next I am reading Fourth Wing by Rebecca Yaros.
