Bill Kim. (2018). Korean BBQ: Master Your Grill in Seven Sauces. Clarkson Potter/Ten Speed.

Bill Kim. 2018. Korean BBQ: Master Your Grill in Seven Sauces. Clarkson Potter/Ten Speed.

Bill Kim, Korean BBQ: Master Your Grill in Seven Sauces. Clarkson Potter/Ten Speed, 2018.

Bill Kim. Korean BBQ: Master Your Grill in Seven Sauces. Clarkson Potter/Ten Speed, 2018.

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Korean BBQ

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1. • value: Sauce
2. • value: BBQ
3. • value: Ribs
4. • value: cookbooks
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8. • value: Asian Cooking
9. • value: cookbook
10. • value: Korean
11. • value: Meat
12. • value: Grill
13. • value: Barbecue
14. • value: kimchi
15. • value: barbecue cookbook
16. • value: Burgers
17. • value: asian food
18. • value: gifts for dad
19. • value: grilling cookbook
20. • value: smoking meat
21. • value: hostess gifts
22. • value: korean food
23. • value: outdoor entertaining
24. • value: bulgogi
25. • value: korean bbq
26. • value: korean cooking
27. • value: meat cookbook
28. • value: cooking gifts
29. • value: fathers day gifts
30. • value: smoker cookbook
31. • value: bbq cookbook
32. • value: Korean cookbook
33. • value: dad gifts
34. • value: cookbooks for men
35. • value: kim chi
36. • value: travel gifts
37. • value: gifts for foodies
38. • value: grill cookbook
39. • value: meat smoking
40. • value: bbq book
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creators

1. • role: Author
   • fileAs: Kim, Bill
   • bioText: Award-winning chef Bill Kim got his start in the restaurant industry and honed his culinary skills at world-renowned establishments Charlie Trotter's and Le Lan. Chef Kim would eventually venture out on his own in 2008, bringing his imaginative Asian-inspired cuisine to his highly acclaimed Chicago restaurants Urbanbelly, bellyQ, and Belly Shack.
     Chandra Ram is the editor of Plate magazine.
   • name: Bill Kim
2. • role: Author
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   • name: Chandra Ram

imprint

Ten Speed Press

publishDate

2018-04-17T00:00:00-04:00

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title

Korean BBQ

fullDescription

JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.
Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.
Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

reviews

1. • premium: True
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   • content:

     Starred review from January 15, 2018
     Chicago chef Kim’s American-Korean mash-up approach to dining is on full display in this terrific collection of simple but wildly flavorful grilled fare. Born in South Korea and raised in Chicago, Kim grew up enamored of food from both cultures—classic American hot dogs and family cookouts at public parks where Korean food was the star. After graduating from culinary school, Kim spent time working with fellow Chicagoan Charlie Trotter and other chefs before opening Urbanbelly in 2008. Once readers have prepped a handful of Kim’s sauces, rubs, and seasonings—such as Korean barbecue sauce, Korican sauce (a combination of Puerto Rican and Korean flavors), curry salt, and Korean pesto, for example—they’re ready to fire up the grill. Readers will be pleased to find that flavor-packed dishes such as honey-soy flank steak, Gochujang Sticky Chicken Crumsticks, and Korican Pork Chops can be ready for the grill in a matter of minutes. Rounding out the offerings are solid sides such as cucumber-onion kimchi, hoisin baked beans with a bacon barbecue crust, and a kiwi-mint sake cocktail. Kim has even got a formula for getting the most out of leftovers, giving readers countless possibilities without much effort in terms of prep or sourcing. This is an excellent resource for fans of Korean food as well as grillers looking to up their game.

2. • premium: True
   • source:
   • content:

     July 1, 2018
     

     Chicago chef and restaurateur Kim, with Plate editor Ram, has compiled a thorough and unique first book to help home cooks learn to make authentic Korean BBQ. In the introduction, Kim talks about his life growing up as an immigrant from South Korea and living in the Midwest. He also describes his training to become a chef, which eventually led him to open the popular Chicago restaurant Belly Q. Aided by beautiful photographs, Kim directs readers to start with sauces and spice rubs; for each, he lists accompanying dishes. For example, Korean BBQ sauce can be used to make BBQ skirt steak. Meat and poultry are a primary focus but there are also chapters on fish and shellfish. Vegetarian and vegan options include blackened BBQ tofu and grilled Chinese eggplant. Another helpful section addresses the Korean BBQ pantry, with recommended ingredients to prepare many of the recipes. VERDICT Although some of the recipes may seem daunting, Kim provides even the most basic cook with a guide to understanding their way around a grill.--Holly Skir, Broward Cty. Lib., FL

     Copyright 2018 Library Journal, LLC Used with permission.

popularity

516

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shortDescription

JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.
Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.
Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato...

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Master Your Grill in Seven Sauces

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bisacCodes

1. • code: CKB005000
   • description: Cooking / Methods / Barbecue & Grilling
2. • code: CKB054000
   • description: Cooking / Specific Ingredients / Meat
3. • code: CKB123000
   • description: COOKING / Regional & Cultural / Korean