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Korean BBQ: Master Your Grill in Seven Sauces [A Cookbook]
JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.
Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ , translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.
Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.
Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ , translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends.
Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.
240 pages, Hardcover
Published April 17, 2018
217 people are currently reading
177 people want to read
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Displaying 1 - 17 of 17 reviews
July 27, 2020
Some people aren't going to like this book, but I love it. There are a number of master sauces that are blended together in different ways...so sometimes a recipe will require you to make two sauces, mix those, and add some other stuff. There's a high potential for leftover bits of sauce. Which I have never found to be sad. My fried rice game has improved greatly with leftover sauces in the fridge -- because they are ridiculously delicious. There are a lot of great Korean and Korean fusion recipes in here, and everything we've made has been so, so good. Highly recommended for good BBQ times.
April 3, 2021
Rating based on reading only and the many bookmarked recipes I want to try. If they meet or exceed my expectations (or seriously disappoint), I'll come back later and change my rating accordingly. First I have to
1) make a run grocery run to the good Asian grocery for ingredients I usually have except...2020, pandemic, avoidance of crowds, and
2) get my sense of taste back (No, not COVID-related.)
Still, this is looking very promising. I marked nearly a dozen recipes to try. Love that the author included info on how/if/how long the master sauces can be stored or frozen.
____________
ETA: Just to clarify, there is almost no ingredients in this book that can't be found in a good-sized chain grocery under the usual big-brand US-marketed names. But come on! If I have a choice between one very average brand of soy sauce or tofu or the dozens of amazing ones sold for the same price at a not-that far-away store that specializes in these products, why settle for the average stuff? Besides, going into that place is like a trip to the toy story for a kid. I always find about five new things to try and appreciate.
1) make a run grocery run to the good Asian grocery for ingredients I usually have except...2020, pandemic, avoidance of crowds, and
2) get my sense of taste back (No, not COVID-related.)
Still, this is looking very promising. I marked nearly a dozen recipes to try. Love that the author included info on how/if/how long the master sauces can be stored or frozen.
____________
ETA: Just to clarify, there is almost no ingredients in this book that can't be found in a good-sized chain grocery under the usual big-brand US-marketed names. But come on! If I have a choice between one very average brand of soy sauce or tofu or the dozens of amazing ones sold for the same price at a not-that far-away store that specializes in these products, why settle for the average stuff? Besides, going into that place is like a trip to the toy story for a kid. I always find about five new things to try and appreciate.
January 23, 2025
Some solid ideas, but I'm not sold on the recipes and selection.
April 29, 2022
BILL KIM IS A GENIUS. OR A MADMAN. OR BOTH?? 6/5 rating for this cookbook
This book changed not only how I looked at cooking, but how I looked at life. Never did I think you could combine fish sauce and dairy products in a dish. And it be delicious. This book has broadened my mind as to what ingredients can be combined and how. Some of the listed recipes and items of the book stray from what sounds to me like traditional Korean cooking: Korean "pesto", Korean al pastor, Korean "salsa", elote, burgers. And you will be combining soy and fish sauces with the likes of greek yogurt, and be presented kimchi as a viable substitute for parmesan cheese. But the fact is, as heavy handed as some of the portions of sauce and sugar are, all the recipes I have tried are remarkably delicious. And you will definitely get through that entire bottle of fish sauce in the back of your fridge.
Bill Kim has distilled his version of Korean American BBQ into a simple yet postmodern theoretical system where all dishes start from a base of one or more "mother sauces." 200 years from now his style of cooking will be as renowned as modern french cuisine is today. But he keeps it rather accessible. A big plus is how many of the recipes do not require marinating the meat for more than 30 minutes or so. Also, there is a section on how to reinvent your leftovers. The "kitchen sink" pasta salad does appear very similar to what slowly piles up in the drain of my kitchen sink of the course of a week. I will admit I have not tried that recipe yet. But this is Bill Kim at his truest self: a man who walks the line between the crazy and the sublime.
This book changed not only how I looked at cooking, but how I looked at life. Never did I think you could combine fish sauce and dairy products in a dish. And it be delicious. This book has broadened my mind as to what ingredients can be combined and how. Some of the listed recipes and items of the book stray from what sounds to me like traditional Korean cooking: Korean "pesto", Korean al pastor, Korean "salsa", elote, burgers. And you will be combining soy and fish sauces with the likes of greek yogurt, and be presented kimchi as a viable substitute for parmesan cheese. But the fact is, as heavy handed as some of the portions of sauce and sugar are, all the recipes I have tried are remarkably delicious. And you will definitely get through that entire bottle of fish sauce in the back of your fridge.
Bill Kim has distilled his version of Korean American BBQ into a simple yet postmodern theoretical system where all dishes start from a base of one or more "mother sauces." 200 years from now his style of cooking will be as renowned as modern french cuisine is today. But he keeps it rather accessible. A big plus is how many of the recipes do not require marinating the meat for more than 30 minutes or so. Also, there is a section on how to reinvent your leftovers. The "kitchen sink" pasta salad does appear very similar to what slowly piles up in the drain of my kitchen sink of the course of a week. I will admit I have not tried that recipe yet. But this is Bill Kim at his truest self: a man who walks the line between the crazy and the sublime.
May 23, 2018
I have read many cookbooks over the years as I have a small BBQ biz (side hustle) so I have read a few authors. I really liked how the authors spoke to me as opposed to not down to me. I like the way the book was organized and while I didn't care for some of the things Bill cooks I am willing to try some new stuff (not really into Asian Cuisine). He has base seasonings and base sauces that he starts with and tells you how to prepare in advance and also how to combine multiple base seasonings and sauces to create something new and what they go good with. He encourages you to do your own thing and whatever pleases you. I was impressed. A very good read indeed and worth your time. IMHO, this is more for beginners than advanced chefs.
September 29, 2018
Hard to rate without trying any of the recipes but wanted to like it since we've been to BellyQ in Chicago. Not traditional recipes from Korea but that's not necessarily a bad thing. Will need to find time to try to build the sauces individually and then combine as suggested. Economies of scale once you do this but feels like it requires a fair amount of upfront investment in time (and ingredients).
Bill shared some amusing stories of his childhood and provided real detail on how he has arrived at his current cooking style. I did not realize he was so classically trained, eventually being chosen to be be chef de cuisine at Charlie Trotter's.
Bill shared some amusing stories of his childhood and provided real detail on how he has arrived at his current cooking style. I did not realize he was so classically trained, eventually being chosen to be be chef de cuisine at Charlie Trotter's.
This entire review has been hidden because of spoilers.
August 18, 2018
Well organized, delicious, accessible for all levels of cooks, and filled with beautiful pics!
Some cookbooks seem never ending with such a birth of recipes, which can be great! The strength of this cookbook is that it focuses on seven sauces and the recipes to be made with them. While there’s still a ton of recipes, it’s not overwhelming and maintains a consistency to its teachings. I was thoroughly impressed with how few ingredients these recipes called for, and truly meets the name “Master Your Grill in Seven Sauces.”
Some cookbooks seem never ending with such a birth of recipes, which can be great! The strength of this cookbook is that it focuses on seven sauces and the recipes to be made with them. While there’s still a ton of recipes, it’s not overwhelming and maintains a consistency to its teachings. I was thoroughly impressed with how few ingredients these recipes called for, and truly meets the name “Master Your Grill in Seven Sauces.”
March 24, 2021
Bill’s book is not only filled with great, authentic recipes, but it also tells the journey of how a classically trained cook in search of his heritage became an accomplished chef elevating and refining his own cuisine. In his recipes, you’ll find the best of Korea’s most mystifying sauces, vinegars, rubs, and infusions in a very approachable and delicious way to be understood by any home cook. It makes me want to invite myself over to Bill’s house for dinner!
Daniel Boulud
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one day people will write reviews without exclaimation marks
Daniel Boulud
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one day people will write reviews without exclaimation marks
May 29, 2019
Delivers elaborate flavors in a down to earth package that is pure Bill Kim. You don’t need a grill to enjoy these recipes, just a sense of fun and adventure. Fire up your grill for the Sesame Hoisin Chicken Wings.
2019 CODES List Winners Announced
2019 CODES List Winners Announced
February 13, 2019
Good recipes. I didn't make one I didn't like. Also teaches some fundamentals. I keep sauce in my freezer now.
June 22, 2019
A wonderful book full of beautiful pictures, delicious sounding recipes and great little stories, Kim has your mouth watering from beginning to end.
July 25, 2020
Korean food has always been a bit of a mystery. This book does a good job of dispelling that mystery around BBQ. The author obviously loves grilling and food and is well versed.
November 18, 2020
mouthwatering recipes !
June 7, 2022
The sauces make the book worthwhile.
August 26, 2019
Pictures of recipes? Yes.
Commentary on recipes? Yes.
Nutrition facts? No.
Recipe Style? Grilling using Korean flavors.
Any keepers? Yes.
Commentary on recipes? Yes.
Nutrition facts? No.
Recipe Style? Grilling using Korean flavors.
Any keepers? Yes.
July 14, 2021
Bill Kim does a great 80% Korean and 20% Puerto Rican fusion for the grill in about 4 sauces, for me. I have a gentle tummy so some of the ingredients were a no go for me in the other three. It has the best layout ever. Intro about himself and influeces, breakdown of what you will need, sauces recipes, and how to use those sauces in different ways with accompanying recipes. That's it! So easy to follow and I found a new standard in my rotation, Korean BBQ Sauce.
Easy to follow with BEAUTIFUL PICTURES, I would recommend this book for New BBQ-ers or those just dipping their toes in Asian Cuisine.
Easy to follow with BEAUTIFUL PICTURES, I would recommend this book for New BBQ-ers or those just dipping their toes in Asian Cuisine.
November 2, 2022
Perfection. I often this cookbook to family and friends.
Bill Kim changes the grilling game with his master sauces and spice mixes that elevate food with a Korean flavor. The presentation is perfect - especially having the master mixes and sauce recipes printed on the inside covers for ease of reference. I’ve probably made half this cookbook. It is my go-to to gussy up any grilling night or bringing sides to a friends bbq. This cookbook is absolutely in my personal Top 3 for frequency of use in my home.
Bill Kim changes the grilling game with his master sauces and spice mixes that elevate food with a Korean flavor. The presentation is perfect - especially having the master mixes and sauce recipes printed on the inside covers for ease of reference. I’ve probably made half this cookbook. It is my go-to to gussy up any grilling night or bringing sides to a friends bbq. This cookbook is absolutely in my personal Top 3 for frequency of use in my home.
Displaying 1 - 17 of 17 reviews