Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists.
Kyle Books

Korean Made Easy | Korean Home Cooking

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Intro to Korean Cooking by Seji Hong

Summarised as Korean cooking without the intimidating shopping list, Korean Made Easy builds its recipes around seven core Korean store-cupboard ingredients (gochujang, doenjang, sesame oil and gochugaru) showing how they can be mixed, matched and supplemented with readily available ingredients to create a surprisingly broad range of dishes.

Across around 70 recipes, Seji Hong moves from classics such as bibimbap and beef bulgogi to Korean fried chicken, tteokbokki, street food and contemporary twists. Alongside the recipes are introductions to Korean ingredients, food culture and the flavours that underpin the cuisine.

A particularly good starting point for anyone who loves Korean food but hasn’t yet tried cooking much of it at home.

  • Hardback
  • 176 pages
  • ISBN: 9781804191804
  • Publisher: Kyle books
  • Author: Seji Hong

Genre
Cookery By Ingredient / Korea / National & Regional Cuisine / Quick & Easy Cooking / Vegetarian Cookery

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