Korean BBQ: Master Your Grill in Seven Sauces

JAMES BEARD AWARD FINALIST • An easygoing and viable manual for barbecuing with Korean-American flavors from gourmet specialist Bill Kim of Chicago's honor winning bellyQ eateries, with 80 plans custom fitted for home cooks with reasonable replacements for elusive fixings.

Brought into the world in Korea however brought up in the American Midwest, culinary expert Bill Kim unites these two sensibilities in Korean BBQ, deciphering Korean flavors for the American shopper in a manner that is agreeable and available. This is definitely not a conventional Korean cookbook yet a Korean-American one, in light of social occasions around the flame broil on weeknights and ends of the week.

Kim shows the essentials of the Korean flame broil through flavor profiles that can be changed by the griller's inclination, at that point gives a variety of knockout plans. Beginning with seven expert sauces (and three flavor rubs), you'll before long have the option to prepare an entire cluster of plans, 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 bites and beverages to pastries and sides, Korean BBQ has all you require to for a fun and delectable time around the barbecue.

About the Author

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.

I am truly enjoying this book and its recipes, and would recommend it highly. I have tried the Korean BBQ Salmon, Trout with Citrus Nuoc Cham Butter, and Jerk Pork Tenderloin Kebabs and have loved each. Korean flavors have seemed to gain more and more popularity over the last decade or so and I love to cook outside in all forms (grilling, slow barbecuing, smoking, etc.), so I was excited for this targeted cookbook when early reviews started coming out. After trying these recipes, I realized that the flavors so far are more subtle, nuanced, and delicious than slapping gochujang on steak. One caution: the recipes rely on seven master sauce recipes, so you typically will combine two or three sub-recipes (i.e. curry salt, Korean BBQ sauce, Nuoc Cham Sauce) and combine them for several or more different recipes. Not a problem for me, as I planned to cook several recipes over the next couple of months. --R. Payne

Thank you Bill Kim for a very concise, straight-forward, guide that has really helped me de-mystify Korean cuisine. The mother sauces and spice mixes are the key to balance in the wide variety of Korean spices. I've read the narrative throughout the book and have gained valuable insight. Having constructed only three of the recipes within the book, I'm totally satisfied. I've made all of the sauces and spices mixes. I can see an endless combination of uses for these perfectly balanced combinations. The sauces alone are well worth the price of the book. Take your Asian cooking to the next level. This book offers everything that you will need to get there. I couldn't be happier with this book! OUTSTANDING! --Brad Mattix

I’ve just bought my 3rd copy of this book. I took a Saturday afternoon to buy and make the sauces in double batches, and have the sauces in the garage refrigerator. Since then I’ve been grilling and cooking from the book a few times a week because with those money-in-the-bank sauces on hand I can make so many different, delicious things to share with friends and family quickly and easily. Ridiculously easy! Billy Kim’s Korean BBQ food is more than Korean, it reflects his journey as a chef, his relationship with his Puerto Rican wife (Ko-Rican sauce with 26 cloves of garlic!) and new takes on “American” classics like his Mama Kim’s Burger made with lemon grass sweet and hot chili sauce! By spending a Saturday afternoon making sauces you can take what Billy Kim spent a lifetime to do, and whip up some amazing BBQ anytime. --Eugene

Korean BBQ: Master Your Grill in Seven Sauces