About this item
A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends. Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs) , you'll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.
About the Author
Award-winning Chef Bill Kim was born in Seoul, Korea and immigrated to the United States at age 7. His first formal kitchen duty - roasting sesame seeds and grinding them using a mortar and pestle - sparked his interest in pursuing a culinary career.Chef Kim's expansive culinary background spans a wide range of varied cuisines. After studying classic French cooking at Kendall College, Chef Kim pursued opportunities to work alongside industry greats including Pierre Pollin at le Titi de Paris in Arlington Heights, IL and Jean Banchet at Ciboulette in Atlanta. From there, Chef Kim served as sous chef at notable kitchens throughout the country including the renowned four-star Charlie Trotter's in Chicago, Bouley Bakery in New York and Susanna Foo in Philadelphia. After several years on the East Coast, he was drawn back to Chicago to serve as chef de cuisine at Charlie Trotter's before taking the helm of French-Asian Le Lan.Chef Kim is widely considered to be a pioneer in the movement of fine dining chefs introducing casual concepts. In 2008 he opened urbanbelly, a bustling communal-seating restaurant featuring creative and soul-satisfying noodle, dumpling and rice dishes. In August 2012, Chef Kim opened bellyQ, a modern Asian barbecue concept on Chicago's thriving Randolph Street. After five successful years operating urbanbelly in Avondale, Chef Kim expanded the menu and relocated the restaurant to reside alongside bellyQ in the West Loop. A second urbanbelly location opened in Chicago's Wicker Park neighborhood in early 2016. Chef Kim's first cookbook: "Korean BBQ; How to master your grill in 7 sauces" is to be released in April 2018 by Ten Speed Press.
