Download Ebook Dok Suni, by Jenny Kwak
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Dok Suni, by Jenny Kwak
Download Ebook Dok Suni, by Jenny Kwak
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Amazon.com Review
Dok Suni is an enchanting combination of personal narrative and appealing recipes in which Jenny Kwak shares stories and food from her mother's Korean kitchen. Since few cooks are familiar with Korean food, it is helpful that Kwak's descriptions of each dish tell what results to expect: Spinach and Clam Soup, you discover, "is good boiling hot (yet) there is a cool sensation about the flavor ... from the clams." The 70 recipes in this volume include important classic Korean dishes. There are six versions of Kim Chi, the incendiary pickle made from cabbage or other vegetables, garlic, and mounds of red pepper. Bibimbop, a dish of sautéed chopped vegetables served over rice--often in a heated clay dish--is topped with a raw egg that cooks as you mix it in. Proving how much Koreans love beef, Kwok gives her mother's recipes for Bulgogi and Kalbi. Bulgogi is thinly sliced beef marinated in soy sauce, sesame oil, and rice wine, then grilled. The short ribs used for Kalbi are similarly marinated before they are barbecued. A caveat is necessary. Though Dok Suni is coauthored by a native English speaker, select recipes contain some questionable or incomplete directions. For the Pumpkin Porridge, the black beans are cooked for only five minutes, and no presoaking is called for, which seems an inadequate cooking time. Where brown rice is called for, there is no indication whether to use short or long grain. This being said, the book is still an inspirational introduction to Korean cooking that's also filled with Korean folklore and charming family narratives. --Dana Jacobi
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From Library Journal
The second book on Korean food in a matter of months is proof that interest in this cuisine is indeed growing. Kwak and her mother own a popular Korean restaurant in New York City (Dok Suni, its name, means "strong woman"). Kwak's book is a more personal one than Deborah Coultrip-Davis and Young Sook Ramsay's Flavors of Korea (LJ 9/15/98) and, unlike their book, is not vegetarian. However, Coultrip-Davis and Ramsay include far more recipes than Kwak's 75, with more information about the cuisine as well. Still, given the paucity of books on the subject, Dok Suni is recommended for most larger collections (despite its inflated price).Copyright 1998 Reed Business Information, Inc.
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Product details
Hardcover: 144 pages
Publisher: St. Martin's Press; 1st edition (October 15, 1998)
Language: English
ISBN-10: 0312192614
ISBN-13: 978-0312192617
Product Dimensions:
7.3 x 0.6 x 9.3 inches
Shipping Weight: 13.6 ounces
Average Customer Review:
4.1 out of 5 stars
23 customer reviews
Amazon Best Sellers Rank:
#465,956 in Books (See Top 100 in Books)
No cookbook is going to be 100% comprehensive, but should be able to get you started on your cooking adventure in that particular field. This book really hit the nail on the head.Jenny Kwak goes through ingredients, places to shop, and tools necessary to make good Korean food. The recipes cover all my favorite dishes and most of the major Korean dishes that anyone would ask for, although there are rarer dishes you'd have to search online for. Armed with the knowledge in this book, I think you'd be in better shape to tackle any Korean dish, even a rarer one you'd have to search elsewhere for.My ABSOLUTE favorite part of this book is Jenny Kwak's comments. She talks at length about how she feels smelling roasting sesame seeds, growing up in a household where cooking these meals had such a special meaning, and even gives background stories of each dish. Some dishes are made in the winter time to warm you up, some to revitalize your health, some dishes people believe help you grow. If you listen to stories from Korean households her book really accurately keeps with Korean tradition on these meals.I HIGHLY recommend this book. The only criticism I think someone could come up with is it's not a huge volume on every single Korean dish you could think of, but I've personally have only had to look up 2 dishes elsewhere in the 12 years since I first picked up this book, and the lessons I learned from this book helped me make them anyway.
I am a vegetarian, so I can't answer to the criticism of the beef recipes, but I've had the duk bok gee, jap chae, kim chee soup, tofu side dish, and several others (probably spelling these incorrectly) - and they all turned out GREAT, better than my mother's cooking. There were no problems in the amount/proportions of the ingredients like previous reviewers indicated and I refer to this cookbook, pages spattered with food, often when I feel like eating Korean.This is the first Korean cookbook I own (I'm Korean), and I never felt the need to purchase another one.
Great. Wish the restaurant was still around too. But thank goodness for her restaurant Do Hwa. Best Korean food in NYC.
I am not Korean, but my dear friend is. She doesn't have any written recipes, so I bought this to try to learn some of the great things she made while we were roomates.Well, the seaweed soup recipe calls for so much seaweed that it's ludicrous and possibly physically impossible to get that much dried seaweed in that amount of water. Luckily I was able to call my friend for help.The second recipe I tried, for bulgogi, had no where near the amount of seasoning one would typically use... based on my friend & on many korean restaurants I've been to.Did she just not pay attention when writing these recipes? The ingredients are correct, and the stories are nice, but the directions and quantities are way off.
"Dok Suni" is a wonderful compendium of Korean home cooking techniques. I especially enjoyed the marinating techniques using pureed kiwi to tenderize Bulgogi and Kalbi. For years, I have been searching for good recipes to duplicate these Korean dishes. Jenny Kwak's versions were sublime.
Just great and super service !
lovely book - I bought it for my daughter's birthday. she loves Korean food and likes to cook. i like the personal touch.
I was introduced to Korean food by some good friends. Most of the cooking was done by their grandmother who couldn't even speak English. A problem when I started asking how to cook it. I was so hooked. Then I moved and all I knew was you needed salt, garlic, and red peppers to make Kimchi.Then I found this book. The recipes in here tasted exactly like what I had eaten at my friends. From the Bulgogi and Kalbi to the many types of Kimchi. My favorite part has been the soups though. They taste so refreshing. The only one I didn't like was the seaweed soup. The rest have my family asking for more, even the children. I use it so often my pages have notations and bookmarks throughout.I have bought more Korean cookbooks but when I want some good food I always find myself coming back to this one. The others just don't measure up. As a result I have recommended this book to everyone I know and none of them have been disappointed. In my opinion Korean cooking is the best in the world and this book will teach you how to cook it for yourself. Spread the joy.
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