Korean BBQ Brings East and West Together

Korean BBQ, written by award-winning chef Bill Kim, explores sweet, sticky, tangy flavors of Korean-American BBQ. Partnering with fellow author Chandra Ram, Kim presents 80 recipes that have been tailored to make them accessible to any home cook.

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Kim was born in Korea but was raised in the American Midwest. The result of that upbringing was a melding of the two approaches to cooking. Using fundamentals of the Korean grill, Kim teaches how to tweak the recipes according to your personal tastes, even as he provides recipes that are sure to please whether you change them up or not. Kim starts with seven master sauces and three spice rubs, leading you through the collection of recipes that includes Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. You’ll also find recipes for snacks, drinks, sides, and desserts.

Kim developed his culinary skills first at the world renowned Charlie Trotter’s and Le Lan. Eventually, Kim took his skills and started his own restaurants in Chicago—Urbanbelly, bellyQ, and Belly Shack. As the editor of Plate magazine, Chandra Ram knows good food and how to present it.

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