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Jordan Bourke

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Our Korean Kitchen Kindle Edition

by Jordan Bourke (Author), Rejina Pyo (Author) Format: Kindle Edition

4.6 349 ratings

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“[This] collection of hearty recipes is an ode to authentic Korean cooking inspired by the dishes the couple eat at home.”—The New York Times

Winner of Observer Food Monthly’s Best New Cookbook Award

In this beautiful cookbook, critically acclaimed chef and food writer Jordan Bourke and his Korean-born wife, Rejina, provide a cultural history of the food of Korea—along with more than 100 authentic and accessible dishes to make as you explore the ingredients and techniques needed to master Korean cooking.

From how to stock a Korean pantry, to full menu ideas, to recipes for every meal and craving, this is the only guide to Korean cooking you’ll ever need. You’ll find delicious recipes for Bibimbap, Kimchi Fried Rice, Crispy Chili Rice Cakes, Chicken Dumpling Soup, Seafood & Silken Tofu Stew, Pickled Garlic, Seafood & Spring Onion Pancakes, Shrimp and Sweet Potato Tempura, Knife-cut Noodles in Seafood Broth, Soy-Marinated Crab, Grilled Pork Belly with Sesame Dip, Grilled Beef Short Ribs, Deep Fried Honey Cookies, and so much more!

Chapters include: Rice and Savory Porridge * Soups & Stews *Vegetables, Pickles and Sides * Pancakes, Fritters & Tofu * Noodles * Fish * Meat * Dessert

“Brilliantly good.”—The Sunday Times

“Gorgeous recipes.”—Nigel Slater, author of Greenfeast

Editorial Reviews

Review

"Our Korean Kitchen, for cooks who are ready to get familiar with Korean food step-by-step.” ― Food.com

About the Author

Jordan Bourke was named the winner of the K-Food Festival, a competition searching for the UK's best Korean chef. He was also awarded an honorary ambassadorship by the Korean Foreign Ministry to promote Korean food in the UK. He learned his craft in Korea from a number of the most respected chefs and food producers in the country, as well as his wife, Regina Pyo, his frequent collaborator.

Excerpt. © Reprinted by permission. All rights reserved.

Dipping sauce:
2 Tbsp soy sauce
1 tsp rice wine vinegar
½ tsp roasted sesame seed oil
1 small garlic clove, cr ushed
¼ tsp toasted sesame seeds

7 oz mixed squid rings and prawns
4 garlic cloves, crushed
1 tsp toasted sesame seeds
2 tsp roasted sesame seed oil
sea salt and freshly ground black pepper
7/8 cup all-purpose flour (or white spelt flour)
3 level Tbsp glutinous rice flour (or cornstarch)
2 eggs, beaten
2 Tbsp sunflower oil
6 green onions, sliced lengthwise
½ green chili, seeded and sliced
½ red chili, seeded and sliced

In a bowl, combine all the dipping sauce ingredients together and set aside.

Wash the seafood and drain. Place it in a bowl with half the crushed garlic, the sesame seeds, sesame seed oil, and a pinch of salt and pepper. Set aside.

In a separate bowl, combine the flours with ¼ teaspoon salt, add half the beaten egg and the remaining garlic, and slowly whisk in 2/3 cup ice-cold water. (Do not add in all the water at once, as you may not need the full amount.) The batter should be the consistency of thick pouring cream. If you are not using fish, add the garlic, salt, sesame seeds, and sesame seed oil straight into the batter.

Place an 8½-inch nonstick frying pan over medium heat, add the sunflower oil, and, when hot, ladle in two-thirds of the batter. Use the back of a spoon to coat the base of the pan with the batter. Place the green onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chilies and seafood. Add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the green onions and seafood so that they do not come loose when flipping the pancake. Fry over medium heat for 3 – 4 minutes, until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3 – 4 minutes, until the fish is cooked through and the pancake is golden and crispy.

Serve up the pancake by cutting it into bite-size pieces. Serve immediately with the dipping sauce.

Product details

ASIN ‏ : ‎ B0759TN3VV
Publisher ‏ : ‎ Weldon Owen (April 18, 2017)
Publication date ‏ : ‎ April 18, 2017
Language ‏ : ‎ English
File size ‏ : ‎ 17099 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Enabled
Word Wise ‏ : ‎ Enabled
Sticky notes ‏ : ‎ On Kindle Scribe
Print length ‏ : ‎ 403 pages

Best Sellers Rank: #306,471 in Kindle Store (See Top 100 in Kindle Store)
- #9 in Korean Cooking
- #64 in Korean Cooking, Food & Wine

Customer Reviews:
4.6 349 ratings

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Jordan Bourke

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https://www.jordanbourke.com

Jordan is a chef, author and food stylist. Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan was immediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for years at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients where he gained a following for his naturally healthy, yet indulgent food. This led to the publication of his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which was shortlisted for a Guild of Food Writers Award.

Jordan is also the UK’s leading authority on Korean cuisine. He was named the winner of the K-Food Festival, a competition searching for the UK’s best Korean chef and was subsequently awarded an honorary ambassadorship by the Korean Foreign Ministry to promote Korean food in Europe. He learned his craft in Korea from a number of the most respected chefs and food producers in the country. Together with his Korean wife they are the authors of ‘Our Korean Kitchen’, a bible of authentic Korean home cooking, which has just been shortlisted for the André Simon award for best food book 2015.

His work has featured in numerous national and international publications including Observer Food monthly, The Guardian COOK magazine, The Times, The Sunday Times, Vogue, Elle, Hello!, Delicious, BBC Good Food, Waitrose Kitchen and Food & Travel.

Jordan has contributed to a number of radio and TV shows both in Ireland for RTE and TV3, and in the UK for BBC1’s ‘Food & Drink’, Channel 4’s Jamie (Oliver) & Jimmy’s Friday Night Feast, ‘London Live’, ‘Marriage of Flavours’ for Fox International and most recently Jordan collaborated with Marks & Spencer for their Christmas campaign.

Customer reviews

4.6 out of 5

349 global ratings

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Nicole

My Favorite Korean Cookbook

Reviewed in the United States on April 8, 2020

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I like to pick a thematic cookbook annually to grow my culinary skillset. This cookbook not only introduced me to the wonderful world of Korean spices and flavors, but left me such a big fan that my friends and family ended up purchasing the cookbook too! Great recipes, clearly written, with guidance on how to make use of foods unfamiliar to the standard western diet. I appreciated that every recipe features a photo which is helpful when cooking unfamiliar dishes. I also enjoyed the sweet love story told between the pages, as the chef fell in love with his wife and her cultural cuisine at the same time. Recommended.

5 people found this helpful

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Morgan Barker

Excellent

Reviewed in the United States on February 4, 2021

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I bought this as a gift for someone, having received my own copy two years ago as a gift. This cookbook is fantastic. My in-laws are Korean, and this has been a great way for me to learn how to make traditional recipes on my own. Every recipe I’ve tried has been well received.

One person found this helpful

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aline looy

Four Stars

Reviewed in the United States on March 5, 2018

Modern and easy

This is the best Korean cook book written in English I've ever seen ...

Reviewed in the United States on September 1, 2017

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This is the best Korean cook book written in English I've ever seen so far. I love beautiful picture in it and explanations are easy to inderstand. This Irish chef-Korean designer couple made great collaboration on this book made for revealing best kept secret in Asia.

2 people found this helpful

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S.C.

Great Korean Cookbook

Reviewed in the United States on March 13, 2021

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Hubby loves this cookbook. Great recipes.

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QIOMD

Thanks to the authors for this great effort.

Reviewed in the United States on December 9, 2017

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Korean food translated (in terms of techniques) for the western world, and yet maintaining the flavors of the original. Thanks to the authors for this great effort.

Reviewed in the United States on December 9, 2017

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Good book to have and easy to use

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Susan Jenkins, author of "Scandalon"

Fantastic Cookbook

Reviewed in the United States on February 19, 2021

I am slowly making my way through this cookbook, enjoying each well-presented recipe. Highly recommend!

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R. Parenteau

Authentique et pas hyper compliqué

Reviewed in Canada on March 8, 2020

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Excellent livre de cuisine coréenne! Je le recommande.

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intae

Ouvrage intéressant

Reviewed in France on November 13, 2019

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Ouvrage intéressant

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José Enrique

Muy interesante.

Reviewed in Spain on January 18, 2017

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Gran acercamiento a la cocina coreana, explicada para europeos, ya que el coautor lo es. Imprescindible conocer tienda de productos asiáticos!

One person found this helpful

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JTastic

Fantastic Korean Cookery book. Simple and delicious recipes.

Reviewed in the United Kingdom on July 27, 2016

Verified Purchase

If you like Korean food and want to replicate dishes easily at home then this will be a great book for you. The recipes cover a lot of my favourite dishes, daen jjang jiggae, kimchi, bibimbap, ddeokbokki, courgette pancakes but these are only a few of the fantastic dishes you can make. The authors live in London (Husband and Wife team of Irish Chef and Korean Fashion Designer) so the ingredients are easy to find and the recipes easy to follow. The instructions are clear and concise and the pictures show the dishes off beautifully. The book takes you through pantry items and meal planning suggestions before covering by chapters, different types of dishes.
I have a few Korean cook books but this is by far the best one I have come across.

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Excerpt. © Reprinted by permission. All rights reserved.

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Jordan Bourke

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