Bibimbap, bulgogi, and banchan! Korean food is undoubtedly one of the fastest growing trends in the culinary world. Author Jordan Bourke and wife Rejina Pyo want you to cook Korean food in the comfort of your home with Our Korean Kitchen, recent winner of Observer Food Monthly’s Cookbook of the Year.

You’ll first learn how to stock a Korean pantry. Ingredients like Gochujang, a Korean chili paste, and Gochugaru, a red chili powder, are key to making soups, fish, meat, noodles, and more! All your favorite Korean dishes are here.

A few of the recipes that I urge you to try are the Warming Chicken and Potato Stew, the Knife Cut Noodles in Sea Broth, and the Soy-Braised Beef Short Ribs with Vegetables. Not only does making soup, noodles, and stew feel like a great opportunity to bond with family and friends, the delicious aromas will entice more hungry people to stop in for a taste.

To make the Warming Chicken and Potato Stew, you will need the following ingredients:

Vegetable oil

Chicken thighs and drumsticks (skin on)

Gochujang chili paste

Gochugaru red pepper powder






Green chilis

Red chilis

Roasted sesame seeds

To begin, warm the vegetable oil in a large pan on high heat. When the oil is hot, add the chicken and cook for 4-5 minutes on each side. In a mixing bowl, combine the paste, powder, soy sauce, garlic, and honey. Add the mixture to the pan, along with 1.5 cups of water.

Bring to a bowl, cover, and let simmer for five minutes. Next, add the potatoes, onions, carrots, and the majority of the chilis. Bring to a boil again, then let simmer for 20-25 minutes. Stir in the sesame oil and cook for an additional minute. Let cool, then enjoy. (Serves 6).

As illustrated in the cookbook, Korean dishes are simple yet have layers upon layers of complex flavors. Other recommendations for a summertime treat are the Almost-Instant Cucumber Kimchi or Steamed Eggs with Green Onion and Chili.

Get Our Korean Kitchen, available now for $35.