Intermediate or advanced level recipes are okay. Thank you!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
I don't have a cookbook recommendation, but I do have a web page for good Korean recipes: maangchi.com. She's got some good recipes with YouTube videos that are well shot .
Maangchi is by far the best source I have found for real Korean recipes.
Unfortunately, I also don't know of any good Korean cookbooks (I'm sure they are out there, somewhere...). However, I have cooked the Korean style BBQ from this site and it tastes fantastic! Just like the short ribs I'd order in LA's Korean town. http://food52.com/recipes...
pierino is a trusted source on General Cooking and Tough Love.
CarlaCooks, thanks for the plug. I used flank steak because it happened to be the Food52 theme ingredient. But the marinade will work just as well with more traditional flanken style ribs.
Unfortunately there is damn little out there. One of the most recent contributions is The Kimchi Chronicles by Maja Vongerichten (the wife of Jean-Georges). At least it will explain all the typical Korean ingredients to you.
In my opinion the most important and influential chefs in this country are Korean-American; David Chang in New York, and in LA, Roy Choi and Sang Yoon. Chang is a total mad man. His Momofuku cookbook isn't strictly Korean but you'll see where his thinking is going.
AntoniaJames is a trusted source on Bread/Baking.
I found Marja Vongerichten's book to be quite interesting as well as an excellent introduction to Korean cooking. And because her husband and his contacts were collaborators, it's nicely put together, too. ;o)
Thanks everyone! I now have a great place to start!