30 DAYS OPEN PURCHASEByung-Hi and Byung-Soon Lim ran the restaurant in Stockholm, which had been operated by the family since 1975. Korean food traditions were passed on there through two generations. After just over 50 years, it closed. The book is therefore no longer a companion to a kitchen you can visit, but the record of one that existed here longer than most Swedes have been eating Korean food at all.
You notice this above all in the ingredients. The recipes are based on what you can actually get hold of in Sweden, which makes a real difference compared with American and British Korean cookbooks that often assume you have a well stocked Korean supermarket around the corner. The family had been solving that problem here for decades before anyone else needed to think about it.
Kimchi is at the heart of the book, just as it is in Korean cooking more generally. The book was previously published under the title Kimchi och andra koreanska rätter, and this edition has been expanded with around twenty new recipes that broaden the picture of what Korean home cooking actually is.
Beyond that, you will find the dishes most people recognise, including bulgogi, bibimbap and japchae, along with a range of everyday dishes that rarely make it out of Korean homes.
For anyone who wants to start cooking Korean food without having to go through English first, this is the obvious starting point. And for anyone who ate at Arirang, it is the recipe for food you can no longer order.
Format: Hardback
Number of pages: 156
Publisher: Natur & Kultur
ISBN: 9789127152823
Language: Swedish
First published: 2017
