Lovely pictures and useful list of Korean store cupboard ingredients. I especially like the various sauces, stocks, pickles and dips for new ideas. I did see that it was essentially fusion recipes of which I'm not that fond but at least some have appeal. Not totally convinced about the Spam French Fries - I have memories of Spam as a child in the early 50s, perhaps this way of battering and frying improves it!. The brown shrimp and broccoli and the chicken with ginger and shiitake mushroom dumplings sound delicious and I'll make these when I find a) fresh shiitake mushrooms and b) eggless wonton wrappers - internet for these at least. All of the pancakes appeal. I freely admit that I was baffled, at first, by the rice cake skewers. Rice cakes to me are flat, puffed, rice crispy things with no flavour or sustenance. Google came up trumps though - you seem to make them with rice flour and water, rolling a lot to get the smooth texture - still sound tasteless to me so that's why the various additives for the skewers I suppose. There are certainly quite a few of the later recipes that appeal. Whilst I have a fairly well stocked pantry I would find it hard to get some of the fresh ingredients - lotus root, the various mushrooms so quite a lot of the recipes would need modification for what I can get hold of, I'm note sure about rehydrating dried shiitake as the texture is then wrong. Still, an interesting mix. The same goes for the whole range of noodles. What would i do without the internet? I can do without the desserts although the Asian Pear Tart is definitely up my street. There are sufficient quirks and nice sounding recipes (leaving out the kimchi mac and cheese, just oh no) for me to put this on my Christmas book list and give the family a treat or three. Thanks to NetGalley and Quarto Publishing Group - White Lion Publishing for an advance copy in exchange for my honest review.

I received an ARC in exchange for my review.

This is a beautiful book. I have a thing for cookbooks. I love reading them and looking at the pictures, even if I don't plan to make anything from them.

This book has beautiful photos, great writing, and good tips.

I can see how quite a few of these recipes would be good eatin', but I think the descriptive copy is a little misleading, as I was expecting more traditional Korean dishes and less fusion food. That said, there are some beautiful photos in here and I'll be trying a few of the recipes!

These recipes look absolutely amazing! I loved the fusion of types of cuisines, and the photographs looked stunning and mouthwatering. Lots of the recipes had very few ingredients but looked amazing, which I’m a fan of. I’ll be cooking a lot of these!

Judy Joo's Korean Soul Food is a well laid out, simple step by step guide.
with fabulous mouth watering photos accompanying original delicious looking recipes.

While the recipes look lovely and seem well explained, they are not quite what I would be looking for. I had hoped to find some tasty Korean meals that I could cook easily for the family, and I didn't feel that was possible.

however, if you enjoy cooking and trying new things and have the extra time i'm sure you could create some amazing meals with the help of this book.

I voluntarily read and reviewed this book, all thoughts and opinions are my own.

This is a beautifully illustrated Korean Cookbook, I thoroughly enjoyed flicking through it, however a a vegan there wasn’t really a lot of the recepies that I would make and also some of the ingredients were things I wouldn’t be able to purchase where I live. However all a lovely book and I am really thankful for the arc copy.

A winner for any fans of Korean food and Asian fusion who are looking to add easy-to-follow recipes to their culinary repertoire. Delish!

I requested this title for the Korean Mexican fusion food and it did not disappoint! But I got so many other tips and inspirations that I started making up lists as I was reading so that I can try a few new things. I really appreciate the variety of flavours, the recipes are a cross pollination of both traditional and more adventurous food which is exactly the type of thing I look for when experimenting in my own kitchen.

Korean Scotch eggs, kimchi mac and cheese, green tea monkey bread, kimchi cheese pretzel bites, yuca meringue pie ....  Judy Joo has put together a fantastic variety in her Korean Soul Food cookbook.  If you like traditional, you can learn how to make kimchi or bibimbap with prawns and vegetables .... but if you like a twist, why not try philly cheesesteak dumplings, kimchi and lamb tamales or coconut red bean misugaru tiramisu ....

The recipes are easy to follow with both metric and standard measurements - as well as fantastic photos of all but a handful of the recipes.

(NetGalley ebook -  I received a complimentary advanced reader copy of this book through NetGalley. Opinions expressed in this review are completely my own.)

Thank you to Netgalley for granting my wish and giving me the opportunity to read and review this cookbook! As a beginner cook, some of the concepts in this book are a little beyond my ability. I am looking forward to trying out these recipes in the future. I love the pictures and explanations for the recipes.

My husband and I love food. One of our favorite date night activities is trying out new restaurants. 9 times out of 10 when we are going out with our group of close friends though, we are likely headed to grab our group favorite- Korean BBQ. I would love to be able to make some of those amazing flavors at home. Judy Joo's Korean Soul Food is an excellent book with all of the foods you would expect in a Korean cookbook like bibimbap, kimchi, and bulgogi, but I was also surprised to find some interesting chapters that I didn't expect. There is an entire section devoted to Korean/Mexican fusion which I didn't even know was a thing but that I am so here for. The desserts were also varied and interesting. I recommend this book to anyone who enjoys cooking and learning about different cultures.

Great book to dive into Korean Kitchen. Complete, easy to follow and full of tasty recipes. WOnderful.

I love Korean food and have Korean staples in my store cupboard. I was intrigued by this book therefore.

The recipes reflect Judy Joo's background: Korean parentage, an American childhood, training in French cuisine, London restaurants....Thus it is predominantly fusion food, including a short Ko-Mex section. Desserts in particular are Western desserts with imaginative Korean flavours e.g. SuJeongGwa crème brulee (after a persimmon, cinnamon and ginger tea)

I made and enjoyed the delicious (albeit a bit salty) beef bulgogi, though surely a grill style pan would give a better result. I also enjoyed the umami turkey sausage roll. I'm set to make the pan-fried salmon with green chilli glaze. All are very easy to do.

I've deducted a star to reflect the difficulty of executing some of the recipes and thus the likelihood that the recipes will be used. Though I suspect the results would be worth the effort. I've also noticed the occasional odd instruction e.g..to fill a pan 3/4 full of water to cook mussels and clams.

The book is very well produced and has some stunning photography, including the vast majority of finished dishes.

Sections:

Introduction (Korean store cupboard)
Salads and banchan
Pickles and kimchi
Dumplings
Street food
Rice
Ko-Mex
Meat and seafood
Soup and noodles
Bread
Desserts

An interesting cookbook that is beautifully presented. I am looking forward to trying some of the recipes.

Thank you to Netgalley for my copy.

I love Korean food. I am not Korean, but kimchi is on my kitchen table almost daily.
This book was well written. Nice recipes. Photos. Information about how to ... And .... What tips to use.
I only wish there was more recipes. These covered main korean dishes with some extras.
I still loved it!!!!

Nice diverse recipes. Would recommend if you’re a beginner in the Korean kitchen. Love the metric measurements! Lovely pictures too. For the advanced cook, perhaps the dessert section might be more interesting to mention.

This book is so elegantly simple and beautiful! I love the photos of the food and the presentation of the whole book. The recipes seem easy to follow, though I didn't make any of them. The variety is amazing since it includes Ko-Mex, Street Food, and Dessert that all have new and appetizing recipes. There are so many that I want to try!

Judy Joo's Korean Soul Food is a new cookbook and tutorial by Judy Joo. Released 1st Oct 2019 by Quarto on their White Lion imprint, it's 224 pages and available in hardcover and ebook formats.

I love Korean food but always felt somewhat intimidated and full of excuses: "It's too complicated", "the ingredients are hard to source", "it requires too much special equipment", and maybe the lamest of them all "it's culturally insensitive for a lily white Irish girl to make Korean food".

Well, soul food and street food is 100% -me-, plus I love the author's media appearances I've seen, so I thought I'd give the book a try and I'm glad I did. The author's style of writing is intelligent and accessible. She clearly has a passion for food and culture. She's also clever and it shines through in the recipes and tutorials.

The book starts with a short author bio and pictorial introduction to Korean seasonings and ingredients. Some of these are readily sourced from a well stocked international/Asian grocery store. Some of them will probably need to be ordered online.

The book continues in a logical fashion through salads and banchan (side dishes), pickles and kimchi (more on this later), dumplings, street food, rice, ko-mex, meat & seafood, soups & noodles, breads and desserts. The chapters are packed with recipes (most with photographs) which are clear and easy to follow. Each of the recipes include sidebar with ingredients listed bullet point fashion (given in US standard measurements and metric), yields, and step-by-step instructions.

If you search for kimchi recipes, there are literally millions out there. I've tried most of them (ok, not really, but almost). I have never been quite satisfied with the results; they never quite achieved the taste and texture made by my friend's Korean grandma. The chonggak (radish) kimchi (p. 39) comes really close to my remembered experience. It's got a really nice crunch and a spicy bite along with the tangy fermented taste I adore.

We tried a couple of other recipes from this book as well, and all were appetizing and successful. The cucumber salad (oi muchim, p. 25) was delicious and we've made it twice since then. The sweet potato pancakes (goguma jeon, p. 80) were a little gooey, but I think that was user error on my part, and they were still enthusiastically demolished by my 'testers'.

All in all, this is a beautifully written and presented Korean cookbook full of delicious food. The photography is top notch, the dishes are appealing and the recipes reflect a love and respect for culture and good food.

Five stars. Love this one.

I love reading cookbooks, especially Asian cookbooks.

I had high hopes for this cookbook, because in reading preliminary reviews this books sounds really good and different.

Well, it is different, there is a section Ko-Mex bridging Korean and Mexican cuisine. Some of the recipes I did not expect to see in this book, like Spam Fries w/ Cheese dip, English Bibim Breakfast (catering to her English roots), Kimchi Lamb Tamales, etc.

I like the different recipes that you don't see in a "standard" Korean cookbook. But what I found was some of the recipes are more involved or have many ingredients would make the cookbook difficult to be an everyday cookbook. You need some planning for some of the dishes in this book. I so much want to try some of the recipes but not sure about the time to invest in trying some.

The photography is great in this book and the write up on the recipes are clear, with both measurements in imperial and metric.

I would recommend this book to add to anyone's collection.

I would recommend this book for

There is a wonderful variety and selection of recipes in this book. From sweet to savoury there is everything for anyone wanting to try Korean cuisine.