[INTERVIEW] Seji Hong’s love for Korean food expressed through her cookbook ‘’Korean Made Easy’’
2024-08-02Seji Hong is the founder of BOMBOM, a company established in London in 2022, and the author of ‘’Korean Made Easy,'' released on June 6, 2024. As the driving force behind BOMBOM, the UK's first Korean sauces and condiments brand, she oversees all aspects of the business, including product development and marketing.
Seji Hong’s Jjimdak recipe, a Korean soy sauce-braised chicken featured in the cookbook, was highlighted as one of the ‘’20 best recipes’’ in The Guardian - Observer Food Monthly of this year.
This vibrant cookbook highlights the simplicity of Korean cuisine and demonstrates how to create some of its most beloved dishes for beginners, while still captivating more experienced cooks.
I like cooking different cuisines, so I decided to interview Seji Hong about her cookbook ‘’Korean Made Easy’’ to gain insights into the practical aspects of it. Understanding the inspiration behind the selected recipes, and how the cookbook aims to make Korean cuisine accessible can provide valuable context for readers.
In an email interview between July 29 to Aug 1, Seji Hong discusses her cookbook ‘’Korean Made Easy’’ and the recipes featured in it. She’s also excited to share her love for Korean food through her cookbook.
Below are excerpts from the interview.
1. What inspired you to write the cookbook ‘’Korean Made Easy,’’ and how does it represent your method for teaching Korean cooking?
I wanted to make Korean food accessible to everyone, without compromising on authentic flavor. My goal was to create recipes that used familiar local ingredients and simple techniques while capturing the essence of Korean flavors.
The concept for the cookbook originated from my experiences running a Supper Club and hosting pop-up events in London for a long time.
I noticed a gap in the market for approachable Korean food and spent countless hours experimenting with flavors and ingredients to create dishes that resonated with a Western audience. By closely observing my guests' preferences and feedback, I was able to develop recipes that were both delicious and easy to replicate at home.
2. How many Korean recipes are included in the cookbook, and what was the reasoning behind selecting them?
My cookbook features around 80 Korean recipes to satisfy your cravings from breakfast to dinner; simple recipes to make from morning to midnight.
I wanted to share the everyday meals I love with my friends and make Korean food more accessible to everyone. I created recipes that use local ingredients and simple techniques, while still delivering authentic Korean flavors.
A perfect example of this balance is ‘’Banchan,’’ Korean-style tapas. There's a huge variety of banchan, from pickled vegetables to seasoned seafood and meat dishes. They're usually served with rice on a Korean table, but they're also amazing on their own.
3. How does the cookbook approach the presentation and plating of Korean dishes?
Shooting the cookbook was a blast. Luckily, I got to collaborate with some amazing talented people in the industry.
When it came to styling the food, I shared the core of each dish and how I enjoyed eating it. Then, we worked together to create visuals that would be appealing and easy for Westerners to connect with. This included plating the food in a way that's both visually stunning and approachable.
While my cookbook, ‘’Korean Made Easy,’’ encourages using traditional Korean cutlery and chopsticks, I also believe in enjoying food however feels most comfortable. Whether you use chopsticks, a fork and knife, or your hands, the most important thing is to savor the delicious Korean flavors.
4. Which food from ‘’Korean Made Easy’’ is your favorite, and why?
Tomato kimchi is definitely a standout for me. I know tomatoes aren't a classic kimchi ingredient, but I wanted to show how versatile Korean flavors can be. It's based on a refreshing Korean salad called Geotjeori (겉절이). This recipe highlights how you can achieve authentic Korean tastes using everyday ingredients.
Plus, you can swap out tomatoes for basil, watercress, or cilantro to create your own unique twists.
5. What kind of feedback have readers given about the ease of following the recipes in the cookbook?
I'm thrilled to hear people are loving the recipes. A lot of readers have said they're amazed at how easy it is to recreate Korean dishes at home with what they already have in their pantry.
That was the whole idea of the cookbook; to make Korean food accessible and enjoyable for everyone. It's really rewarding to know that people are finding inspiration and success with ‘’Korean Made Easy.’’
6. How accessible are the recipes in Korean Made Easy for someone new to Korean cuisine?
Bibimbap, Korean fried chicken, kimchi; there's no doubt Korean food is delicious. It’s made up of bold flavors and comforting dishes, but many people unfairly assume it's too difficult to cook at home.
My cookbook, ‘’Korean Made Easy,’’ is here to change that. The simplicity of the country's cuisine reveals how to create some of its best-loved dishes by mixing and matching just seven store cupboard ingredients; gochujang, doenjang, ganjang (soy sauce), rice, sesame oil, fish sauce, and gochugaru, along with a few extras that can easily be found in the supermarkets.
All the recipes in this cookbook are simple enough for both kitchen novices and experienced cooks. It features classic dishes like beef bulgogi and cold spicy noodles, as well as street-food favorites such as tteokbokki, gochujang chicken skewers, and Korean corn dogs.
How about this article?
- Like5
- Support4
- Amazing0
- Sad0
- Curious0
- Insightful0
