{"product_id":"cook-korean-isbn-9781607748879","title":"Cook Korean!","description":"\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e bestseller • A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eFun to look at and easy to use, this unique combination of cookbook and graphic novel is the ideal introduction to cooking Korean cuisine at home. Robin Ha’s colorful and humorous one-to three-page comics fully illustrate the steps and ingredients needed to bring more than sixty traditional (and some not-so-traditional) dishes to life.\u003cbr\u003e\u003cbr\u003eIn these playful but exact recipes, you’ll learn how to create everything from easy kimchi (mak kimchi) and soy garlic beef over rice (bulgogi dupbap) to seaweed rice rolls (gimbap) and beyond. Friendly and inviting, \u003ci\u003eCook Korean!\u003c\/i\u003e is perfect for beginners and seasoned cooks alike.\u003cbr\u003e\u003cbr\u003eEach chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine.“Simple, straightforward, and totally charming, Robin Ha’s \u003ci\u003eCook Korean!\u003c\/i\u003e is yet another example of why every cookbook should actually be a comic book.”\u003cbr\u003e\u003cb\u003e—Amanda Cohen, chef\/owner Dirt Candy\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Do you feel left out when all your cool friends mention their latest Korean food adventure talking about things like galbi, doenjang and different types of kimchi? Well, fear not, as Robin Ha made it her personal mission in her graphic novel cookbook filled with colorful illustrations, incredible stories, and insightful Korean recipes to not only educate but to instill confidence. So go pick up your copy of \u003ci\u003eCook Korean! \u003c\/i\u003eand confidently engage in your next conversation about the hottest cuisine in America.\"\u003cbr\u003e\u003cb\u003e—Deuki Hong, chef and author of \u003ci\u003eKoreatown: A Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"\u003ci\u003eCook Korean!\u003c\/i\u003e is not just a wonderful collection of easy-to-follow recipes in comic form, it's also a delightful introduction to Korean culture.  I can't decide what's more mouthwatering--the food or Robin Ha's art!\" \u003cbr\u003e\u003cb\u003e—Michael Cho, cartoonist and illustrator\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Illustrator Robin Ha's cheeky cartoon characters (a cape-clad superhero Spam can, a group of signing bean sprouts) guide the reader through the basics of Korean food in comic-book-style panels and drawings. [...] Her cheerful main character, Dengki, coaches readers through each step. Before you know it, you're cooking along with her.\"\u003cbr\u003e\u003cb\u003e—\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine\u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"This highly recommended collection is a solid introduction for readers who feel daunted by Korean cooking and ingredients.\"\u003cbr\u003e\u003cb\u003e—Library Journal \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"Robin Ha has done a huge favor for anyone intimidated by the exotic ingredients and techniques of Korean cuisine. She’s created a comic book that lays out the fundamentals of kimchi, bibimbap and Korean barbecue in the form of recipe-cartoons.\u003cbr\u003eOne of the most delightful cookbooks I’ve seen all year, “Cook Korean!” makes me want to drive to Buford Highway and fill a buggy with soybean paste, dried anchovies, green onions and tofu.\" \u003cb\u003e\u003cbr\u003e\u003cb\u003e—Wendell Brock, \u003ci\u003eAtlanta-Journal Constitution \u003c\/i\u003e\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e\u003c\/b\u003e\"The imaginative Ha, who emigrated from South Korea to Alabama as a teenager during the ’90s, fills the colorful pages of \u003ci\u003eCook Korean!\u003c\/i\u003e with detailed images, ingredients, and step-by-step instructions for even the novice chef. The result is a super-comprehensive guide to literally every kind of Korean meal you could want, from the everyday sides (i.e. banchan) to the more elaborate noodle and rice dishes that could rival anything you’d find at a Korean restaurant.\" \u003cbr\u003e\u003cb\u003e\u003cb\u003e—Jinnie Lee and Maura M. Lynch, \u003ci\u003eMyDomaine\u003c\/i\u003e\u003c\/b\u003e\u003c\/b\u003eBorn in Seoul, Korea,\u003cb\u003e Robin Ha\u003c\/b\u003e grew up reading and drawing comics. At fourteen she moved to the United States. After graduating from the Rhode Island School of Design with a BFA in illustration, she moved to New York City and started a career in the fashion industry. Her work has been published in independent comics anthologies including \u003ci\u003eSecret Identities \u003c\/i\u003eand \u003ci\u003eThe Strumpet\u003c\/i\u003e, as well as in the pages of Marvel Comics and \u003ci\u003eHeavy Metal Magazine\u003c\/i\u003e. Her blog \u003ci\u003eBanchan in 2 Pages\u003c\/i\u003e features Korean recipe comics. She currently resides in Falls Church, Virginia.Prologue    6\u003cbr\u003e\u003cbr\u003eIntroduction   10\u003cbr\u003e7 Key Ingredients in Korean Cooking   11\u003cbr\u003e What is in the Korean Refrigerator?   12\u003cbr\u003e The Korean Pantry: Dried Goods, Spirits \u0026amp; Kitchenware   14\u003cbr\u003e Korean Meal Guide   16\u003cbr\u003e Bap: Cooked Rice   17\u003cbr\u003e Rice \u0026amp; Its Delicious By-Products   18\u003cbr\u003e Korea’s Regions \u0026amp; Foods   20\u003cbr\u003e Dengki’s Dress   21\u003cbr\u003e\u003cbr\u003eChapter 1: Kimchi and Pickles   22 \u003cbr\u003e Intro to Kimchi   23\u003cbr\u003e Easy Kimchi (Mak Kimchi)   26\u003cbr\u003e Radish Cube Kimchi (Kkakdugi)   28\u003cbr\u003e Cool \u0026amp; Spicy Cucumber (Oisobagi)   30\u003cbr\u003e Green Onion Kimchi (Pa Kimchi)   32\u003cbr\u003e Chayote Pickle (Chayote Jangachi)   34\u003cbr\u003e Square-Cut Kimchi Gazpacho (Nabak Kimchi)   36\u003cbr\u003e\u003cbr\u003e Chapter 2:  Vegetable Side Dishes   38\u003cbr\u003e Intro to Dosirak   39\u003cbr\u003e Bean Sprout Salad (Kongnamul Muchim)   40\u003cbr\u003e Soy Spinach (Sigeumchi Namul)   42\u003cbr\u003e Steamed Asian Eggplant (Gaji Namul)   44\u003cbr\u003e Pan-Fried Tofu  (Dubu Buchim)   46\u003cbr\u003e Spicy Bok Choy (Cheonggyeongchae Muchim)   48\u003cbr\u003e Mixed Veggies \u0026amp; Rice in a Stone Bowl (Dolsot Bibimbap)   50\u003cbr\u003e Acorn Jelly Salad (Dotorimuk)   53\u003cbr\u003e\u003cbr\u003eChapter 3: Meat and Poultry   54 \u003cbr\u003e Intro to Korean Barbecue   55\u003cbr\u003e Just Grill It!   57\u003cbr\u003e Green Onion Salad (Pajeori)   57\u003cbr\u003e Grilled Beef Short Ribs (Galbi)   58\u003cbr\u003e Soy Garlic Beef over Rice (Bulgogi Dupbap)   60\u003cbr\u003e Braised Beef in Soy Sauce with Eggs (Jangjorim)   62\u003cbr\u003e Spicy Pork over Rice (Jeyuk Dupbap)   64\u003cbr\u003e Boiled Pork Belly Wrap (Bossam)   66\u003cbr\u003e Chile Chicken Stew (Dakbokkeumtang)   68\u003cbr\u003e Ginseng Chicken Soup (Samgyetang)   70\u003cbr\u003e\u003cbr\u003eChapter 4: Seafood   72\u003cbr\u003e Intro to Korean Seafood   73\u003cbr\u003e Spicy Octopus over Rice (Nakji Dupbap)   74\u003cbr\u003e Tangy Seaweed Salad (Miyeok Naengchae)     76\u003cbr\u003e Braised Daikon With Saury (Mu Kkongchi Jorim)   78\u003cbr\u003e Shishito Peppers With Dried Anchovies \u0026amp; Fish Cakes (Kkwarigochujjim)   80\u003cbr\u003e Raw Fish Salad Bowl (Hoedupbap)   82\u003cbr\u003e Pan-Fried Yellow Croaker (Jogi Gui)   84\u003cbr\u003e The Legend of Gulbi   85\u003cbr\u003e\u003cbr\u003eChapter 5: Soups and Stews   86\u003cbr\u003e Fire \u0026amp; Ice: Intro to Extreme Temperatures in Korean Dining   87\u003cbr\u003e Soft Tofu Soup (Sundubu Jjigae)   88\u003cbr\u003e Kimchi Stew (Kimchi Jjigae)   90\u003cbr\u003e Soybean Paste Soup with Clams (Jogye Doenjangguk)   92\u003cbr\u003e Seaweed Soup with Beef \u003cbr\u003e (Sogogi Miyeokguk)   94\u003cbr\u003e Soybean Sprout Soup (Kongnamulguk)   96\u003cbr\u003e Beef \u0026amp; Daikon Soup (Sogogimuguk)   98\u003cbr\u003e Spicy Fish Stew (Maeuntang)   100\u003cbr\u003e Spicy Beef Soup (Yukgaejang)   102\u003cbr\u003e\u003cbr\u003eChapter 6: Porridges   104\u003cbr\u003e Intro to Juk   105\u003cbr\u003e Pine Nut Porridge (Jatjuk)   106\u003cbr\u003e Black Sesame Porridge (Heukimjajuk)  107\u003cbr\u003e Sweet Red Bean Porridge (Danpatjuk)   108\u003cbr\u003e Sweet Pumpkin Porridge (Hobakjuk)   110\u003cbr\u003e Seafood Mushroom Porridge \u003cbr\u003e (Haemul Beoseot Juk)   112\u003cbr\u003e\u003cbr\u003eChapter 7: Noodles and Rice Cakes   114\u003cbr\u003e Intro to Noodles   115\u003cbr\u003e Spicy Cold Noodles (Bibim Guksu)   118\u003cbr\u003e Rice Cake Soup (Tteokguk)   120\u003cbr\u003e Hand-Pulled Dough Soup with Potatoes (Gamja Sujebi)   122\u003cbr\u003e Knife Noodle Soup with Clams (Bajirak Kalguksu)   124\u003cbr\u003e Sweet Potato Noodles (Japchae)   126\u003cbr\u003e Cold Buckwheat Noodles (Mulnaengmyun)   128\u003cbr\u003e\u003cbr\u003e Chapter 8: Snacks and Street Food   130\u003cbr\u003e Intro to Bunsik   131\u003cbr\u003e Spicy Rice Cakes (Tteokbokki)   132\u003cbr\u003e Brown Sugar Pancakes (Hotteok)   134\u003cbr\u003e Brown Sugar Sticky Rice (Yaksik)   136\u003cbr\u003e Kimchi Fried Rice (Kimchi Bokkumbap)   138\u003cbr\u003e Pickled Radish (Tongdakmu)   139\u003cbr\u003e Egg in a Bowl (Gyeranjjim)   140\u003cbr\u003e Seaweed Rice Roll (Gimbap)   142\u003cbr\u003e Bbopkki   145\u003cbr\u003e\u003cbr\u003eChapter 9: Cocktails and Anju   146\u003cbr\u003e Intro to Korean Drinking Culture   147\u003cbr\u003e Watermelon Soju (Subak Soju)   148\u003cbr\u003e Persimmon –Red Date Punch \u003cbr\u003e (Sujeonggwa)   150\u003cbr\u003e Yogurt Soju  (Yakult Soju)   152\u003cbr\u003e Intro to Anju   153\u003cbr\u003e Army Stew (Budaejjigae)   154\u003cbr\u003e Seafood \u0026amp; Green Onion Pancake \u003cbr\u003e (Haemul Pajeon)   156\u003cbr\u003e Kimchi Pancake (Kimchi Buchimgae)   158\u003cbr\u003e\u003cbr\u003eChapter 10: Korean Fusion   160\u003cbr\u003e Intro to Foreign Food In Korea   161\u003cbr\u003e Omelet Fried Rice (Omurice)   162\u003cbr\u003e Sweet \u0026amp; Sour Pork (Tangsuyuk)   164\u003cbr\u003e Black Soybean Noodles (Jjajangmyeon)   166\u003cbr\u003e Spicy Chicken Tacos (Buldak Taco)   168\u003cbr\u003e Korean Burgers (Kimchi Galbi Burger)   170\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eSpicy Octopus Over Rice (Nakji Dupbap)\u003cbr\u003e\u003cbr\u003eThis is a supersimple, delicious seafood dish to soak up your rice with. I've used frozen octopus in this recipe to cut down the prep time. You can also use squid instead of the octopus. \u003cbr\u003eCooking time: 20 minutes  Makes: 3 or 4 servings\u003cbr\u003e\u003cbr\u003eIngredients:\u003cbr\u003e2 pounds octopus, cleaned and cut into bite-size pieces\u003cbr\u003e1 medium carrot, peeled\u003cbr\u003e1 Korean green or red chile pepper\u003cbr\u003e1 medium onion\u003cbr\u003e3 green onions, white and green parts\u003cbr\u003e1\/4 medium green cabbage\u003cbr\u003e3 cloves garlic, peeled\u003cbr\u003e1(1\/2-inch) piece fresh ginger, peeled\u003cbr\u003e2 tablespoons Korean red chile flakes\u003cbr\u003e1 tablespoon soy sauce\u003cbr\u003e2 teaspoons sugar\u003cbr\u003e3 tablespoons olive oil\u003cbr\u003eSalt \u003cbr\u003e1 tablespoon toasted sesame oil\u003cbr\u003e4 cups freshly cooked rice\u003cbr\u003eToasted sesame seeds, for garnish \u003cbr\u003e\u003cbr\u003eFresh octopus might be hard to find in regular grocery stores, but if you do find it, make sure you get rid of the intestine and clean it before using it. \u003cbr\u003eYou can find already cleaned and cut octopus in the frozen seafood section of Korean grocery stores. \u003cbr\u003e\u003cbr\u003ePrep the Veggies! \u003cbr\u003eWash all of the veggies. Cut the carrot and chile into thin pieces and cut the onion, green onions, and cabbage into chunky bite-size pieces. \u003cbr\u003eSlice the ginger, then crush the garlic and ginger. \u003cbr\u003e\u003cbr\u003eThe Sauce\u003cbr\u003eMix the chile paste, 1 tablespoon of the chile flakes, soy sauce, and sugar. \u003cbr\u003eSet aside. \u003cbr\u003e\u003cbr\u003eQuickly blanch the octopus in boiling water for a minute, then set it aside. \u003cbr\u003eOctopus loses its delicious juice and becomes tough and rubbery when it's overcooked. So DON'T OVERCOOK IT!\u003cbr\u003e\u003cbr\u003eOver high heat, heat up the oil with the garlic, ginger, and the remaining 1 tablespoon chile flakes for a few seconds, then add the onion, carrot, and cabbage. Season with a pinch of salt and saute it for a couple of minutes. \u003cbr\u003eAdd the blanched octopus, chile, green onions, and the sauce. Saute for a couple of minutes, until all the ingredients are cooked. \u003cbr\u003e\u003cbr\u003eFinally \u003cbr\u003eTurn off the heat, drizzle with toasted sesame oil, and mix well. \u003cbr\u003eServe over freshly cooked rice and sprinkle with toasted sesame seeds for garnish!  \u003cbr\u003e\u003cbr\u003eEnjoy","brand":"Ten Speed Graphic","offers":[{"title":"Default Title","offer_id":46304072958181,"sku":"NP9781607748879","price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607748878_566aa1f5-dde9-4fe6-b4d6-baaf0b4e65e8.jpg?v=1730756248","url":"https:\/\/k12savings.com\/products\/cook-korean-isbn-9781607748879","provider":"K12savings","version":"1.0","type":"link"}