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Koreatown

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description Koreatown Overview

Koreatown is a 2016 cookbook by chef Deuki Hong and food writer Matt Rodbard that introduces the flavors of Korean-American cuisine to a broad audience. The authors traveled across the United States to document recipes from various Koreatown restaurants, covering both traditional dishes and modern adaptations. The book includes recipes for staples like kimchi and fried chicken, alongside essays exploring the cultural history of the Korean diaspora. It is designed to make Korean cooking techniques approachable for Western home cooks.

help Koreatown FAQ

Who are the authors of the Koreatown cookbook?

The 2016 cookbook was co-authored by chef Deuki Hong and food writer Matt Rodbard. Hong brings his professional culinary expertise from his time as a chef in New York, while Rodbard provides the perspective of an inquisitive food journalist.

Is the food in this book strictly traditional Korean cuisine?

No, Koreatown specifically focuses on Korean-American cuisine and the flavors that emerged from the Korean diaspora. It explores how traditional Korean techniques and ingredients have adapted to American ingredients and tastes, such as their recipe for Korean BBQ short ribs.

Does the cookbook include recipes for making kimchi from scratch?

Yes, the book features several recipes for different types of kimchi, including the traditional napa cabbage variety. The authors emphasize the importance of fermentation in Korean cooking and provide approachable guides to making these staples at home.

What kind of drinks and cocktails are featured in the book?

Alongside the food, the cookbook delves heavily into Korean drinking culture, particularly the spirit soju. It includes various cocktail recipes using soju and explanations of how to properly drink and eat during a traditional Korean pub session.

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