About this item
"From kimchi to bibimbap, Joo - who hosts a show on the Cooking Channel - breaks down intimidating dishes." - Entertainment WeeklyIn Korean Food Made Simple, Judy Joo, host of the Cooking Channels show of the same name and Food Network regular, brings Korean food to the masses, proving that its fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook. The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae) , beef and vegetable rice bowl (bibimbap) , and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judys bold and exciting recipes are go-tos for making it at home. "This is a stunning book. Forget for a moment its about the food of Korea. Its just so impressive on many levels. I already crave the Disco fries and Korean eggplant and I wont rest until I have the Korean fried chicken! Judy has written a beautiful, timely, and truly impressive tome, both mouthwatering and so very informative. Julia Child just got a new and wonderful neighbor on my bookshelf." - Geoffrey Zakarian, Iron Chef
About the Author
Judy Joo is the Chef Patron for Jinjuu restaurant in London and Hong Kong. She is also the host of "Korean Food Made Simple" (now in its second season) , and a regular face on Food Network. Born in New Jersey to Korean parents, Judy learned how to cook traditional Korean food from her mother. After earning an engineering degree from Columbia University and a stint on Wall Street, Judy attended the French Culinary Institute in New York City and embarked on her professional culinary career. She worked in New York City and London, and opened her own restaurant, Jinjuu, in 2015. She has written for various national newspapers and magazines worldwide, and her book, "Korean Food Made Simple" is due out in May 2016. Her unique modern approach to Korean food and her bicultural background make for a delicious combination that any home and professional chef will enjoy.
