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Growing up in a Korean Kitchen: A Cookbook, by Hi Soo Shin Hepinstall

Get Free Ebook Growing up in a Korean Kitchen: A Cookbook, by Hi Soo Shin Hepinstall

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Amazon.com Review

Korean cuisine is a tantalizing blend of sour, sweet, hot, burning hot, salty, bitter, and nutty, or so writes Hi Soo Shin Hepinstall, author of Growing Up in a Korean Kitchen. Part autobiography and part cookbook, this remarkable work provides a practical introduction to a cuisine Americans have encountered with delight, and a poignant memoir of a time and place in which an average family meal could consist of seven or more dishes, hierarchically served according to gender and family standing (males and grandmas ruled). Beginning with a scene-setting journey to the author's childhood home, the book then provides a detailed account of relevant ingredients, equipment, techniques, and sauces and pastes (many based on soy beans and red pepper). Over 175 recipes follow for a wide range of everyday and special-occasion dishes, from rice and cereal specialties, including an intriguing fried rice with chicken, mushrooms, and kimchi; to fresh salad and vegetable dishes such as Sautéed Spring Garlic; to barbecued specialties like Fried Beef Ribs; to desserts and confections. A chapter on celebratory dishes, such as the extraordinary, multi-ingredient Celestial Hot Pot, is balanced by a homey section on stews and dishes such as Braised Pork Spareribs. Throughout, Hepinstall offers asides that place the food in its cultural context, variations, and technical information. With an illuminating section on tea and other drinks, the book makes an exciting introduction to a kind of cooking Westerners can now prepare and enjoy at home. --Arthur Boehm

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From Library Journal

Although Korean food is poised to become the next favorite Asian cuisine, there are relatively few cookbooks on the subject. Hepinstall's book is both more ambitious than Jenny Kwak's Dok Suni (LJ 11/15/98) and more wide-ranging than Deborah Coultrip-Davis and Young Sook Ramsey's vegetarian Flavors of Korea (LJ 9/15/98). One of 12 children, she provides a personal glimpse of a disappearing way of life as well as a detailed introduction to traditional Korean cuisine (she even includes her family's recipe for soy sauce). American readers may recognize some of the dishes from Korean restaurants, but many will be new. The section on main dishes covers rice and cereals, soups and porridges, and noodles and dumplings, with a whole chapter devoted to kimchi, a signature dish; in addition to side dishes, desserts, and beverages, there are separate chapters on Korean barbecue and special-occasion recipes. Hepinstall writes well and knowledgeably, and her photographs of family and her visits to her homeland illustrate the text. Strongly recommended. Copyright 2001 Reed Business Information, Inc.

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Product details

Hardcover: 272 pages

Publisher: Ten Speed Press; First Edition edition (August 8, 2001)

Language: English

ISBN-10: 1580082815

ISBN-13: 978-1580082815

Product Dimensions:

7.4 x 0.8 x 10.3 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review:

4.0 out of 5 stars

44 customer reviews

Amazon Best Sellers Rank:

#85,702 in Books (See Top 100 in Books)

Many know Chinese, Thai and Japanese cuisine, eating it weekly, but few are familiar with or venture to cook Korean dishes. This book should correct this gap. The recipes in this book are influenced by royal Korean cuisine since they are based on the author's "Shin" family traditions, a clan that belonged to the Yangban family. One of 12 children raised in her family's Chongju City "house", she was exposed to many large meals, and celebrations that fed over 100 guests at a time. The book opens with a discussion of the Korean kitchen followed by a 15 page glossary of essential ingredients and utensils. Because these are classic recipes, some are complicated. This is followed by recipes for eleven essential sauces, such as a traditional soy sauce (kanjang) which takes 2 months to ferment. The book has over 50 recipes for main dishes, including 10 kimchi's; pickled cucumbers; pickled ginger; 13 soups, including seaweed, rice cake, and t'ang soups; mandu; and chatjuk pine nut porridge. There are over 80 recipes for side dishes, including seasoned eggplant and spinach; sauteed kelp; green onion salad; and a chilled radish salad (my saengch'ae) which can easily replace cole slaw as an American picnic staple. Stew recipes includes ones for tak tchim chicken stew and ch'aeso chongol vegetarian hotpot. There are recipes for 11 barbecues, as well as kimchijon, pinchajon, and puch'ujon pancakes. The book closes with several recipes for ceremonial dishes, desserts (including sighye punch and hwach'ae soup) and pori barley, ogote, yuja, ginseng, omija and ginger teas. Finally, every few pages, the author includes a shaded box that expounds on childhood, culinary or cultural memories as they relate to the recipe and food staple.

When I started cooking Korean food, I was disappointed in this book because the recipes are Americanized in ways you won't notice unless you totally immerse yourself in Korean shopping and cooking. Watercress? Don't be silly, you need minari, which is nothing like watercress except for its growing habit. This is explained in the ingredients section, but then the recipes call for watercress. Transliterations do not follow the new standard (they use McCune-Reischauer, I think) , so if that's what you're familiar with, you will have trouble identifying some things. Most frustrating, there is NO Korean -Hangul - in the book anywhere, so while I can take Hangul words to my Korean grocery store, these transliterations are useless for me; I can't even reverse-engineer them. And where western substitutes are insinuated in the recipes, I have no way of knowing what's really meant. So I ended up confused by this book.Good News! The author is aware of the problems, and there's a new website (the old one was dysfunctional). It includes a great index which includes the English, transliteration, and Hangul for all the ingredients and recipe names, plus a page index ([...]). It's a little odd to have to translate an English cookbook on Korean cooking back into Korean, but it's a big help. So, what about the book?First, read the "The Korean Scetion." Read it again and every couple of weeks if you're new to this. The recipes are elaborate but reasonable if you're serious. They're not for someone looking for "Korean food for dinner in 20 minutes or less." (although many dishes are quick to make once you're used to it - I can have jjigae on the table in half an hour or less. It takes longer to cook the rice!) You have to know your way around a kitchen and be willing to put in the time. But they are westernized in subtle ways that you won't notice unless you know a lot about Korean cooking and ingredients. So I don't recommend it for beginners. But the stories about the author's family, the local color stories, give a sense of what growing up in a Korean household - a wealthy, upper class family - was like. And once I figured out what the ingredients should be, the Baechu Kimchi recipe is excellent.When I bought the book, I wanted to make everything in it. When I realized that I had to translate it back into Korean, I got discouraged and went to the Internet for more accessible recipes. But I'm going back to it and might just make everything in it. ;) The lady at the Korean market can't believe I'm planning to make my own gochujang. Kimchi is easy; gochujang is hardcore. But there's a recipe for it, and I just can't resist. I'm grateful to have this book, which documents a vanishing way of life. Most of the women I meet in the market have never made kimchi, and I don't think any of them have made gochujang. They all remember their mothers doing it, but they wouldn't dream of it. So if you love all things Korean, this book is a must have.Note: I'm an American with no previous experience of Korea or Korean food. I have mentally "moved" to Korea and cooked Korean food exclusively since 2011, including so many batches of kimchi that I've lost count. I live 1 mile from "Koreatown" on Google maps, so I have access to ingredients that may not be available elsewhere, although there are mail order sources. This review expresses my experiences in the learning process.

Okay, Bonnie, my wonderful Korean born wife passed away in 2005 and I longed for her food. Used to help her in kitchen enough to know that she did not cook by recipe. Her skills were gained by years of being a "kitchen helper" under her mother, grandmother and various aunts in the early 1950s. And, she had knife skills that would put iron chefs to shame. As I helped her I'd ask, "How do you make this? What's the recipe?" I get a response like this, "Oh you know a little bit of this and a little bit of that." Of course she never measured. Her cooking also evolved. Although she didn't give recipes she would show people with hands on demonstrations "... Oh, come over on Thursday, I'm gonna make kimchi, I'll show you." Anyway, I came to learn that she did have a cooking 'recipe' loosely associated with numbers. For example her kalbi marinade had 5 key ingredients and if she made it, I'd sometimes hear her tick the ingredients off out loud.We were in Poland three years, 1990-3 and she fed a lot of Poles. Was in Poland in 2006 and Polish friends had kind of a memorial dinner for her and one Polish woman made this toast "Until I met Bonnie I never knew spinach could taste good, let alone THAT good!" That toast brought tears to our eyes. The recipe for Sigumch'i Namul (seasoned spinach) is THAT good. So are several of the other recipes in this book. The great things is that this book explains things step by step and provides a discussion of what makes Korean food, well, Korean food. Have at least five other Korean food cookbooks. Think I'm gonna toss them.

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Growing up in a Korean Kitchen: A Cookbook, by Hi Soo Shin Hepinstall PDF

Growing up in a Korean Kitchen: A Cookbook, by Hi Soo Shin Hepinstall PDF

Growing up in a Korean Kitchen: A Cookbook, by Hi Soo Shin Hepinstall PDF

Growing up in a Korean Kitchen: A Cookbook, by Hi Soo Shin Hepinstall PDF