Welcome to our March 2018 Cookbooks of the Month, KOREATOWN, by Deuki Hong and Matt Rodbard, and MAANGCHI’S REAL KOREAN COOKING, by Maangchi.
To see how we got here, check out…
the nominations: https://www.chowhound.com/post/march-...
the voting: https://www.chowhound.com/post/march-...
The announcement: https://www.chowhound.com/post/march-...
And for a look at our past picks, the COTM Archive: https://www.chowhound.com/cookbook_of...
Please use this thread for discussion of ingredients, sourcing, menus, equipment, and any other discussion of a general nature.
Report on the recipes themselves in the following threads. As there are, to cite one example, soup recipes in chapters other than the Soups chapter in both books, please note the chapter the recipe appears in and report on it in the appropriate thread.
Rice, Noodles, Dumplings, Porridge
Rice, Noodles & Dumplings, 70–107
Noodles, Rice Cake Soup, and Porridge, 54–81
Kimchi, Pickles, Banchan, Side Dishes, Snacks
Kimchi & Banchan, 34–69
Kimchi and Pickles, 110–127
Side Dishes, 128–177
Soups, Stews, Braises, Guest Recipes
Soups, Stews & Braises, 166–197
Respect: Guest Recipes, 198–234
Soups and Stews, 82–109
Barbecue, Drinking Food, Party Food
Barbecue: Grilled, Smoked & Fired, 108–133
Drinking Food: Pojangmacha, 132–165
Party and Special-Occasion Food, 216–247
Fermented Foods, Sauces, Drinks, Desserts
Sweets & Desserts, 252–265
Traditional Fermented Foods, 248–267
Sauces and Garnishes, 268–276
In addition, should anyone cook from other Korean sources and desire to report on the results, please feel free to add to this existing adjunct thread for other Korean books and websites from our previous Korean COTM: https://www.chowhound.com/post/march-...
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