Korean BBQ

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.

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

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