This book was hand-picked for review, from The Hermit Poet’s International Cookbook Collection.



Hermit Poet’s notes:

The Food and Cooking of Korea By Young Jin Song is a large hardcover book, heavily illustrated by Martin Brigdale.

To familiarize the reader with the region, the beginning of the book is composed of an introduction of Korea’s regions, history, celebrations, and images from quotidian life.  You will find information on Korean cuisine, food in daily life, as well as eating traditions and etiquette.

The next 30 pages display the many types of equipment and ingredients options, and basic recipes.

188 pages, with over 150 illustrated recipes, subdivided by food groups starting with everyone’s favorite ‘kimchi’.

Most recipes contain also ‘Cook’s tip’ and ‘variations’.


The recipes food group includes:

Street snacks & quick bites

Soups & broths

Rice & Noodles

Fish & Shellfish

Chicken, beef & Pork

Vegetables, salads & tofu

Sweets, cakes & drinks


Hermit Poet’s favorite recipes:

With a few changes to adjust to personal taste!

Spicy Seafood Noodle Soup | Page 107

I first enjoyed a version of this soup in Seoul.  Once home I searched high and low trying to match the taste and this one is very close.  Takes me back…

Korean Chive Sangchae | Page 221

Grilled Beef in Sweet Soy Marinade | Page 191


Book information:

Food & Cooking of Korea

 Young Jin Song (Author)

  • Paperback: 256 pages
  • Publisher: Southwater (January 2, 2018)
  • Language: English



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Food & Cooking of Korea



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See also:


About this series

Recipes | International Flavors


International Cookbook Reviews