My Rice Bowl: Korean Cooking Outside the Lines

by Rachel Yang, Jess Thomson

Overview

A four-time James Beard ‘Best Chef’ nominee presents 75 recipes for her signature Korean fusion cuisine, inspired by cultures from around the world

As co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland's Revelry, chef Rachel Yang delights with her unique Korean fusion—think noodles, dumplings, pickles, pancakes, and barbecue. Along with her husband, Seif Chirchi, Yang serves food that exemplifies cross-cultural cooking at its most gratifying. In the cookbook you’ll find the restaurants’ kimchi recipe, of course, but there’s so much more—seaweed noodles with crab and crème fraîche, tahini-garlic grilled pork belly, fried cauliflower with miso bagna cauda, chipotle-spiked pad thai, Korean-taco pickles, and the ultimate Korean fried chicken (served with peanut brittle shards for extra crunch). There are rice bowls too—with everything from lamb curry to charred shiitake mushrooms—but this book goes way beyond bibimbap.
 
In many ways, the book, like Yang’s restaurants, is analogous to a rice bowl; underpinning everything is Yang’s strict childhood in Korea and the food memories it engrained in her. But on top you’ll taste a mosaic of flavors from across the globe, plus a dash of her culinary alma maters, Per Se and Alain Ducasse. This is the authentic, cutting-edge fusion food of a Korean immigrant who tried everything she could to become an American, but only became one when she realized that her culture—among many—is what makes America so delicious today.

Product Details

ISBN-13:	9781632170781
Publisher:	Sasquatch Books
Publication date:	09/26/2017
Pages:	320
Sales rank:	1,096,774
Product dimensions:	7.60(w) x 10.10(h) x 1.20(d)

About the Author

RACHEL YANG and her husband, Seif Chirchi, own and operate Joule, Revel, and Trove restaurants in Seattle, and Revelry in Portland. The duo holds four James Beard Award nominations for Best Chef. Both Rachel and Seif remain working chefs who still cook on the line most nights in one of their signature open kitchens. Their two young sons, Pike and Rye, can often be found in the family’s restaurants as well.

JESS THOMSON is an award-winning freelance food and travel writer, and the author of seven cookbooks, many written with Seattle-area restaurateurs, plus her recent memoir, A Year Right Here: Adventures with Food and Family in the Great Nearby. Her work has appeared in the New York Times; Food & Wine; Cooking Light; and Seattle, Sunset, and Edible Seattle magazines; and in multiple issues of the yearly Best Food Writing book collection. She lives in Seattle with her husband and eight-year-old son.

Table of Contents

Introduction 9

How to Use This Book 13

The Making of a Chef 17

Our Restaurants 29

In Our Kitchens 43

Salted Shrimp Vinaigrette 47

Sweet and Spicy All-Purpose Sauce 48

Orange Togarashi 51

Za'atar 51

Peanut Brittle 54

Pickled Lemons 57

Two-Ingredient Dashi Stock 58

Mushroom XO Sauce 59

Fermented Chinese Mustard Greens 61

Magic Dredge 63

Revel's Green Curry Paste 69

The Mother Sauces 71

Revel's Spicy Dipping Sauce 72

Revel's Nam Prik Sauce 72

Revel's Savory Chili Sauce 73

Revel's Seasoned Soy Sauce 73

Dumpling and Noodle Basics 75

Banchan 93

Kale Salad 97

Red Potato Salad 101

Tatsoi and Egg 102

Heirloom Tomato Platter 105

Arugula and Corned Lamb 106

Charred Chinese Mustard Greens 109

Butternut Squash Gratin 111

Miso-Cumin Grilled Eggplant 114

Grilled Chinese Broccoli 116

Crispy Cauliflower 118

Smoked Tofu 121

Hot Potatoes 123

Pickles 125

Basic Pickle Brine 129

Summer Grilled Pickles 132

Pickled Beef Tongue 134

Yellow Curry Pickled Beets 137

Korean Taco Pickles 139

Root Vegetable Misozuke 141

Delicata Sour Pickles 142

Kimchi 145

Kimchi Base 149

Spicy Napa Kimchi 151

Turnip Water Kimchi 154

White Stuffed Kimchi 157

Chicory and Apple Kimchi 159

Cucumber Kimchi 160

Wrinkly Chayote Kimchi 162

Pancakes 165

Mung Bean Pancake Batter 169

Funky, Spicy, Porky Pancakes 171

Taro Pancakes 175

Sweet Corn Pancakes 178

Dumplings 181

Basic Dumpling Dough 184

Curried Dumplings 186

Cauliflower and Farro Dumplings 189

Shrimp and Bacon Dumplings 191

Lamb and Eggplant Dumplings 193

Barbecue 197

Pork Coppa 200

Pork Belly 203

"That" Short Rib Steak 205

Brisket Buns 207

Beef Tri-Tip 211

Banana Leaf-Wrapped Pork Butt 213

Grilled Cornish Game Hens 214

Broiled Mackerel 217

Blackened Octopus 219

Mrs. Yang's Spicy Fried Chicken 223

Noodles 227

Basic Egg Noodles 230

Cold Red Curry Noodles 233

Mushroom Noodles 235

Black Sesame Noodles 239

Seaweed Noodles 243

Smoky Pad Thai 245

Chow Fun 249

Spicy Rice Cakes 251

Rice and Grains 255

Simple White Rice 258

Red Quinoa Rice 262

Jasmine Rice 262

Dirty Farro 263

Korean Treasure Rice 264

Black Rice 266

Charred Shiitake Mushroom Rice Bowl 267

Kalua Pork Stone Pot 270

Lamb Curry Rice Bowl 273

Geoduck Fried Rice 275

Hot Pots and Stews 279

Spicy Pork Rib Hot Pot 282

Oxtail Stew 284

Pork Kimchi Ragout 287

Seafood Hot Pot 289

Desserts 293

Miso Caramel Chocolate Torte 297

Joule Box 299

Upside-Down Fig Mochi Cake 302

Milk Chocolate Bingsoo 304

Acknowledgments 307

Index 309

Editorial Reviews

Rachel’s sumptuous food, like her stellar career, transcends easy descriptions. She cooks without borders, without inhibitions, but always with a master’s sense of technique that makes unexpected flavor combinations seem natural and delicious. This is cross-cultural cooking at its best. This is the cuisine of the future.”
—Edward Lee, chef/owner of 610 Magnolia and author of Smoke & Pickles
 
“Rachel Yang has always inspired me as a pioneer in American cooking. She uses her experience as both a Korean and an American to come up with a new, exciting approach that continues to shape modern American cuisine. This cookbook beautifully speaks to her personal story and gives guidance to how she creates her unique flavors. This is the kind of cookbook that will be filled with stains because you will actually be cooking from it all the time!”
—Beverly Kim, chef/owner of Parachute

"Yang brings culinary fusion to full flower, as she demonstrates in this unique cookbook...An adventuresome cook will discover plenty of imagination and novelty here."
—Booklist Reviews

"This is a collection of innovative recipes with Korean flavors. The food in this book is not straight-up traditional but, like Yang — a Seattle restaurateur — unique and memorable."
—WBUR Here & Now

“[A cookbook] with a point of view…nothing short of epic.”
—thekitchn

“If you love [Seattle’s Joule, Revel and Trove] restaurants, you will love this book.”
—425 Magazine

“[Rachel Yang’s recipe had] a pretty simple marinade but what blew my mind … was how juicy and tender [the meat] was.”
—Bon Appetit Foodcast

“[This ]high-quality, well-designed cookbook practically beg[s] you to re-create restaurant favorites at home"
—The Seattle Times

“Basically if you are trying to elevate your cooking in the kitchen - get your hands on a copy of this bad boy.”
—Seattle Refined

"lt's food without boundaries, made with ingredients from all over the globe...built from our understandings of how flavor works."
—Daily Waffle

"The story that she tells is very relatable and provides the back story to her inventive recipes and the dishes she serves at her and her husband’s restaurants...The graphics and photos are fantastic, but most importantly the recipes are approachable and tasty."
—Kimchi Mom

"With layers of flavors, culinary traditions, and cultural influences, this is a truly global take on Korean cuisine."
—Readers Lane

"If you’re itching to recreate Joule’s kimchi recipe at home, chef Rachel Yang, like an angel of cookery, has descended from the heavens to answer your prayers and so much more."
—Seattle Met

"If you love Joule, Revel, and Trove, you’ll love learning chef-owner Rachel Yang’s secrets to her personalized Korean style."
—Eater Seattle

From the Publisher