Learning Korean

At the center of everyday Korean eating are kimchi and white rice, and this cookbook starts there. Chef Peter Serpico shows how mastering that pairing opens the door to a wide range of vegetable-focused dishes that suit healthy eating any day of the week. The book is written for ordinary home cooks who want Korean flavors in their regular routines.

Serpico was born in Seoul and grew up in Maryland. He built a reputation in New York City restaurant kitchens before turning seriously to Korean food. A plate of marinated short ribs and black bean noodles first reminded him of home and sparked a lasting fascination with the flavors and techniques of his birthplace. A chef and father, he is a James Beard Award winner, and this is his first cookbook. It draws on decades of professional cooking to update familiar home-style dishes.

The 100 recipes range from quick favorites to more involved projects. Instant Kimchi delivers the sharp, funky taste of fermented cabbage in a fraction of the usual time. Gamjatang, a hearty spicy pork rib stew, is designed to be shared at the table. Noodle and rice cake dishes, long-time family staples, come with modern twists for busy parents. Barbecue lovers can try a Korean-style roast chicken and a sweet and spicy grilled cauliflower. Desserts and drinks are included for even the fussiest young eaters.

Beyond the recipes, Serpico describes his approach to eating, his own path into cooking, and the family connections that run through it. Nearly every dish is photographed, including several more demanding techniques. The book also offers an assortment of condiments to elevate meat and vegetable dishes, along with practical tips for putting together healthy weeknight meals. It is meant for cooks of every level and background.