Korean Grilling Made Simple

By Jamie Purviance, "Smoke, Fire, Fish," July/August 2010

Grilling guru Jamie Purviance takes us along for a lesson in Korean cooking.

As I left the table and walked back into the alley, I saw crowds of office workers pouring through Pimatgol, looking for lunch spots, while several women smiled and grilled outside their tiny restaurants, encouraging diners inside for their signature versions of fish and banchan, the array of small side dishes that accompany every meal. In a land so closely linked to the surrounding seas, the choices seemed to go on forever. In the last two years, much of Pimatgol has been torn down for redevelopment, but every time I make the following recipes I remember the smells and tastes of its old alleyways.

A graduate of the Culinary Institute of America, Jamie Purviance serves as a judge at major barbecue events around the country. His most recent cookbook is Weber’s Way to Grill (Sunset Books, 2009).

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