It might seem like a hefty endeavor to cook Korean food at home. When dining out, a meal often comes with a dozen sides and condiments, and meats are barbecued at the table on infrared, smokeless grills—all things that seem better left to the realm of restaurants.
But Korean cooking is as unfussy as it gets in the new cookbook “Everyday Korean: Fresh, Modern Recipes for Home Cooks” ($29.95). It’s written by Kim Sunée, a bestselling author and former food editor, and Seung Hee Lee, who teaches cooking classes in Atlanta and also works as an epidemiologist at the Centers for Disease Control and Prevention.
