Korean BBQ

Chicago chef Kim’s American-Korean mash-up approach to dining is on full display in this terrific collection of simple but wildly flavorful grilled fare. Born in South Korea and raised in Chicago, Kim grew up enamored of food from both cultures—classic American hot dogs and family cookouts at public parks where Korean food was the star. After graduating from culinary school, Kim spent time working with fellow Chicagoan Charlie Trotter and other chefs before opening Urbanbelly in 2008. Once readers have prepped a handful of Kim’s sauces, rubs, and seasonings—such as Korean barbecue sauce, Korican sauce (a combination of Puerto Rican and Korean flavors), curry salt, and Korean pesto, for example—they’re ready to fire up the grill. Readers will be pleased to find that flavor-packed dishes such as honey-soy flank steak, Gochujang Sticky Chicken Crumsticks, and Korican Pork Chops can be ready for the grill in a matter of minutes. Rounding out the offerings are solid sides such as cucumber-onion kimchi, hoisin baked beans with a bacon barbecue crust, and a kiwi-mint sake cocktail. Kim has even got a formula for getting the most out of leftovers, giving readers countless possibilities without much effort in terms of prep or sourcing. This is an excellent resource for fans of Korean food as well as grillers looking to up their game. [em](Apr.) [/em]