Learning Korean: Recipes for Home Cooking

“The best Korean cooking, to me, happens at home,” asserts James Beard Award–winning chef Serpico in his stellar debut. Rather than “ ‘whitewash’ the cuisine for the benefit of unfamiliar readers,” Serpico, who was born in Seoul and adopted and raised in Maryland, guides home cooks through fundamental Korean recipes and cooking techniques in much the same way he came to learn them, opting to use English-language terminology in place of traditional Korean names, as well as easily sourced ingredients. Readers are given the lowdown on kimchi in a chapter that “democratize[s]” the funky Korean staple with no-fuss takes like a “Countertop Kimchi” that, aside from the ingredients and time, requires only “a couple sheet trays, some heavy books, and a flat surface,” and an instant kimchi uses a “master brine” to jump-start the fermentation process. A hearty section of banchan, “the rapturous array of small, snacky preparations... accompanying any Korean meal,” features both traditional and unconventional takes on the classic side dish—from braised seaweed salad to a Korean spin on shakshuka that cooks eggs in a pork and tomato base. Meanwhile, a whole baked chicken with glaze delivers the same savory punch as Korean fried chicken without the mess of a deep fryer. Those ready to take the leap into Korean cooking will find this comprehensive guide a boon. (May)