Korean BBQ: Master Your Grill in Seven Sauces [A Cookbook]

This cookbook is a gem: not traditionally Korean, but definitely not a watered-down Americanization.I loved reading about the chef’s life and culinary journey. He has presented what has become my go-to “people are coming over” cookbook. With just a few pantry staples - like Korean chili flakes and Gochujang - the chef gives easy sauces and spice mixes that can be combines to make any recipe in the book pop.The layout of the book is wonderful. I especially love that the basic sauce and spice mix recipes are printed on the inside cover for quick reference.This book has really revived my grilling and spring/summer party menus. The recipes get such rave reviews that I have gifted this cookbook a few times to friends and family.

The sauces the author writes about in this book are amazingly good. Well written and nice anecdotes.

Normally, I am not a fan of cookbooks in which many of the recipes are "compound" recipes. What I mean by the word "compound" is that many, if not most, of the recipes require multiple other recipes to be made that are also in the book. It isn't unusual for a cookbook author to have a few standard spice rubs, but these call for multiple recipes to be made (albeit, which can be stored for quite some time). However, I have been using several of the author's marinades for years that were published in a cooking magazine so I soldiered on - and I'm glad i did! The recipes are totally worth the effort. The layering effect of the spice mixes and sauces are absolutely wonderful. The recipe for BBQ Spiced Chicken Thighs with Yogurt Nuoc Cham Sauce hits it out of the ballpark. I like it when I cook for people and they immediately want to know, "What is IN that?" If you want to shake up your grilling taste buds, I unreservedly recommend this cookbook.

I was looking for Kalbi and Bulgogi recipes and the like, and bought this book. If that’s what you’re looking for, this is NOT the book you want. However, if you want a book full of interesting, creative Korean/Italian/French/Puerto Rican fusion (yes!) recipes, this book is awesome.I have given two of these as gifts and gotten raves from both people who received them.

The media could not be loaded. Am just at the beginning of the book but is really lovely. His story very delightful to read and entertaining, not just a typical cooking book. Great color pictures and it's hard cover. Perfect for summer time new ideas on grilling. Am not am expert, but great book , who say you can't have fun reading?? It's a book that entwine his stories with recipes . I just 😍❤❤ love it. Great book to read and learn from the best!! Perfect for summer time!!! You can tell his passion for cooking and he transmi.t the love of korean-American...well a little of everything BBQ, even the French experiences he have, or just a Puerto Rican lechon, honestly his history is so entertaining and encouraging that is hard to put down the book!!! I can't wait to finish it and start this journey to try all this new recipes.Yes the cooking evolved as we develop new skills and expand our knowledge. This book is not another cooking book but inspirational, as I always say a recipe is there but you need to make it yours try and experiment. He give you valuable knowledge together with great stories but it's a wonderful book. Am soooo happy I read some reviews and decided to purchase it.If you like to read and try new ideas on the kitchen...THIS book is for you!!!

I saw this book in the korean book museum in korea and it caught my eye right away, I had to buy it. I love that it explains each ingredient and which sauces could be used for which dish. Pictures are always a plus!

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.

Highly recommend the corn recipe. We cooked from this cookbook all fall. Loved everything we tried. Lots of sauces though…worth the effort.

Have one myself and have given several as gifts. It’s a bit of up front work to make the “master sauces” - but once you have those in your freezer all the recipes are really quick and easy. I get so many compliments when I cook from this book

Das Buch wurde als Geschenk für eine grillbegeisterte Freundin bestellt und war ein Volltreffer! Sie war total verblüfft, ob der Vielfalt und Flexibilität der gebotenen Rezepte. und hat schon einiges mit Erfolg ausprobiert. Absolut empfehlenswert.

Ok faccio una premessa, probabilmente non è completamente vero dire che questo è un libro sul bbq coreano. L'autore infatti racconta di essersi spostato negli states da bambino, di avere avuto un grande amico italiano anche lui bimbo immigrato con cui ha costruito un rapporto profondo grazie alla specularità del loro status. E poi le esperienze come aiuto cuoco eccetera...Tutte queste esperienze, a volte drammatiche, sono splendidamente raccontate nell'introduzione e qua e là nelle ricette in dei commenti personali e la sua vita si riflette immediatamente nella sua cucina. L'incontro tra states, Korea, Italia si sente in piatti come i gamberi "Seoul to Buffalo", l'humburgher coreano, il pesto coreano (squisito).Quindi non si tratta di un bbq coreano tradizionale ma che pesca dalla tradizione, incontra altre culture e si reinventa in qualcosa che certamente è molto orientale ma sempre realizzabile anche a casa, con un minimo di sforzo.Il libro in sé è fatto benissimo. Le salse e i rub richiedono pochi ingredienti, molti dei quali già li avrete se praticate questo tipo di cucina, nulla di irreperibile davvero come a volte capita per esempio cercando di replicare la cucina thai invece. Del resto la cucina coreana è più semplice, riflesso dell'influenza japponese forse.All'inizio del libro c'è una sezione di salse e rub tutti eccezionali. La Korean bbq source la preferisco a qualsivoglia teriyaki in cottura. Le skirt o le flank grigliatele dopo averle marinate in quella salsa, il risultato è una bomba. Il pesto coreano è straordinariamente complesso. Un perfetto equilibrio di tutti i sapori possibili escluso l'amaro. Solo per le salse e i rub val la pena di averlo.Tutte le ricette che ho provato sono fantastiche. Alcune come il cavolfiore grigliato sono una vera sorpresa. E il libro è fatto benissimo. Sulla ricetta di ogni salsa/rub c'è l'elenco delle ricette che ci potete fare. Alla fine del libro c'è un appendice con delle "matrix", ossia tabelle per inventare nuove bol, nuovi pesti e con ulteriori esempi di ricette da provare. Il resto del libro si divide nelle solite sezioni carne, pollame, pesce, verdure grigliate, sides, bol, dolci...Ho comprato questo libro dopo aver provato un paio di ricette tradizionali e sono stra sicuro che proverò ogni ricetta e questo repertorio me lo porterò dietro parecchio.

By far this is the most used "bbq" recipe I've had and it's only been a week. I have a Konro grill, with some diligent use of charcoal seems to cope with anything in here. Amazing recipes which are (so far) not as spicy as they read, though you could easily up the ante.Very easy to follow, great back story, which usually I never, ever care about. Really good advise and tips in the first chapter and well worth reading along with Bill Kim's backstory.As a few have mentioned though, it's all in the prep. Using "just" a few base sauces and spices means you very often need 2 on hand for a dish. Therefore, follow his advise, made a load in advance and keep in fridge to freezer. It makes cooking from the book so, so much easier. You REALLY need to have a good stock of the base sauces and seasonings.Besides how many times have you made a dish that uses a dash of this or that and the bottle has gone back in the cupboard, never to be used again? Not so here, mass produce these bases and you'll never have a partly used bottle of anything at the back of the cupboard.Amazing, amazing, uh-may-zing.

Les recettes sont magnifiques.Excellent, clair, facile et pratique.Je le conseil à tous.