Korean Food Made Easy - Tapa blanda

Koreans often start each meal by saying 'Please, eat well!' because health is of the utmost importance and goes hand in hand with eating well. Koreans also know that good health begins with a happy gut. Eating is a communal experience where banchan, the small but delicious side dishes that are served at every meal, is shared, as are most of the mains. Korean Food Made Easy able demonstrates how Korean cuisine is one of the easiest to cook, requiring easily sourced essentials such as ginger, lotus root, fermented shrimp, that you'll need to create your first banchan. Soon you'll graduate to barbecuing ever-popular Korean dishes like galbi, or a one-pot soft tofu stew, kimchee stew or dosirak (the perfect packed lunch), quick and easy snacks, plus the simplest recipe (which works with just about any vegetable) for gut-affirming kimchee.

Caroline K. Hwang was raised in Los Angeles, California, in the heart of Koreatown. Her love for Korean home cooking came directly from her grandmother, who lived with her family and fed Caroline and her brother while her parents were out at work. Her grandmother's cooking was simple but always nourishing and comforting, teaching Caroline that simplicity and good ingredients were the basis for good cooking. After graduating from Art Center College of Design where she studied illustration, she moved to Brooklyn, New York. Her love and passion for cooking and food eventually won out over her illustration career. After years of working as a prep cook and line cook, in addition to running an underground supper club, she began assisting food stylists and eventually started styling on her own. She's worked for Food & Wine Magazine, Goop, Starbucks, among others. She's written a handful of other books under Marabout, as well as writing a cocktail column, and is the current food editor of Tidal Magazine.She's moved back to Los Angeles, where memories of her childhood and the ever expanding Koreatown serve as inspiration for her cooking and styling.