Bestselling cookbooks: Pasta Master Class and Vegetable Master Class
The star of the 'Carrot Rösti' and 'Dry Tomato Soup' craze
The latest work by Baek Ji-hye, the popular cooking class in Yeonnam-dong, 'Jericho Recipe'!

There was a book that contributed to the cooking craze that heated up Korea: 『Pasta Master Class』(2020) and 『Vegetable Master Class』(2022) by Baek Ji-hye, the creator of the popular Yeonnam-dong cooking class 'Jericho Recipe'.
After about three years since 『Vegetable Master Class』, which caused a sensation with its certification of ‘Carrot Rösti’ and ‘Anhydrous Tomato Soup’ and confidently made its way onto the bestseller list, we have returned with our third ‘Master Class’, ‘Flavor Master Class’.

This week's theme is 'flavor'.
What is flavor?
Baek Ji-hye's 'pursuit of flavor' is not a complex flavor created by adding many ingredients, but rather an advanced technique and her own cooking philosophy that brings out simple, yet delicate and sophisticated flavors with just a touch of difference.
Olives, butter, spices, herbs, cheese, anchovies… Discover the harmonious flavors created by the combination of charred vegetables, ripe kimchi, and a final drop of lemon juice in this book.

The flavorful dishes suggested in this 『Flavor Master Class』 are also vegetable-based.
But now, it is served with additional ingredients such as fish sauce, butter, and anchovies to enhance the flavor.
Here are 36 recipes for a more flexible and flavorful vegetarian diet that are suitable for a pesco-vegetarian diet.
However, it goes without saying that we have included a proper list of ingredients that can be substituted for a complete vegan diet, as well as additional ingredients for non-vegans.
For example, vegans can season their Thai Coconut Vegetable Soup with soy sauce or soy sauce instead of fish sauce, or replace the broth in their Creamy Mushroom Risotto with shiitake mushroom stock.
Additionally, for non-vegans, we recommend trying the proprietary flavor powder that is generously sprinkled on the 'Sichuan Crispy Tofu' dish, as well as dipping it in various meats and eggs.

The dishes introduced in this book are vegetable-based, but use fish sauce, butter, eggs, and other ingredients. They also feature a variety of herbs and spices to create a sense of color and harmony with the ingredients, and they showcase a variety of wonderful flavors and elements of flavor.
We sometimes experience a numbness in our sense of taste and smell when faced with excessive and stimulating seasoning.
Conversely, when we encounter raw ingredients and lightly seasoned food, our senses become more sensitive and activate various antennae.
Sometimes, it's as if we can sense the essence of taste and the unique flavor of ingredients through the aesthetics of emptiness.
---From the "Prologue"

As someone who has considered pursuing the ultimate taste in vegetable dishes a lifelong mission, I can confidently present this Cold Green Soup as a dish that is both nutritious and delicious, yet easy to make.
The predecessor of cold green soup is Spain's gazpacho, a dish made by adding your favorite vegetables such as onions, cucumbers, and celery to the main ingredient, tomatoes, adding lemon juice, olive oil, salt, and pepper, and blending them in a blender until cold.
Now, summers in Korea are just as humid and hot as those in Southeast Asia, so I think a siesta is urgent, but since that's not possible, I'd like to find comfort in food.
---From "Cold Green Soup"

Chestnuts are similar in sweetness to sweet potatoes or pumpkins, but their flavor and aroma are exceptional, making them versatile, from gourmet desserts like chestnuts, chestnut jam, and Mont Blanc cake to alcoholic beverages like makgeolli or beer.
It's delicious to boil chestnuts, add whipping cream, and grind them as is, but on winter nights when I want to comfort myself with food, I make French-style chestnut soup.
How much more special would French chestnut soup taste if it were enhanced with bourbon whiskey and ground cinnamon?
---From "French Christmas Chestnut Soup"

A frittata is a firmer version of a classic omelet, allowing for more flexibility in your ingredient choices.
Some days, you can eat it soft with eggs, spinach, and onions, while others, with the deep flavor of well-fermented kimchi and the flavor of butter, go well together.
You can fry the filling in advance so that it doesn't have to be cooked for a long time, but the key is to cook it slowly over low heat so that the eggs don't burn.
Don't skimp on the butter.
If you find it difficult to flip the egg batter in a frying pan, fry the filling, mix it into the egg batter, place it on aluminum foil or pour it into a bowl, put it in an air fryer, and cook it at 170 degrees for 20-30 minutes to complete the fluffy frittata.
---From "Kimchi Frittata"

The original recipe calls for frying the potatoes, but you can also simply bake them in an air fryer and they'll be just as crispy.
The greatest appeal of this dish lies in the wonderful flavor of the stir-fried coriander and the harmony of paprika powder.
Even if you put in a lot of coriander, it will quickly lose its flavor, so if you are a coriander lover, you should prepare plenty.
Paprika powder has a completely different spiciness from Korean chili powder, so I highly recommend purchasing it, even in small quantities.
---From "Lebanese Spicy Potatoes"

Bagna Cauda, ​​which suddenly became popular in Korea a few years ago, can trace its origins to the Piedmont region of Italy.
It is a simple dish that farmers would eat with wine to celebrate the harvest. It is easy to make and store.
After a hard day's work, you're bound to crave comforting comfort food, and every time I eat bagna cauda, ​​I feel recharged.
It's a simple recipe of garlic and anchovies simmered with herbs, but the flavor always surpasses expectations.
It is similar to fondue in that the bagna cauda sauce is warmed and smoothed, and eaten as a dip for bread and steamed or raw vegetables.
---From "Broccoli Bagna Cauda"

Dried seaweed and cabbage stew is one of my most popular recipes on social media. It was even featured on the TV show [Convenience Store Restaurant].
The difference from regular stew is that dried seaweed is added right from the beginning of cooking without having to soak it in water. The chewy texture of the seaweed is the key point.
Here, we use commercially available products such as shabu-shabu broth or yaki broth to reduce cooking time, and add wakame, the main ingredient in the savory flavor that coats your mouth, and naturally sweet cabbage to enhance the flavor of the broth.
---From "Dried Seaweed and Cabbage Stew"

Do you remember the carrot rosti from "Vegetable Master Class"? It's the dish that made "Vegetable Master Class" an instant bestseller, a cult hit that still sees proof photos posted on social media.
Just like how I made carrot rösti, this time I roasted burdock rösti and served it alongside.
Burdock contains less moisture than carrots, so it takes less time to cook, making it much faster and easier to make. Be sure to try it with chive japchae.
---From "Chive Japchae and Burdock Rosti"

For the sesame oil aged kimchi rice pot, you don't need aged kimchi; all you need is well-fermented kimchi and sesame oil.
Washing kimchi thoroughly in water before cooking it will give it a clean aftertaste and enhance its mild flavor.
Because you cook rice with kimchi, the flavor of the aged kimchi spreads evenly to the scorched rice stuck to the pot.
A generous amount of sesame oil and 1-2 tablespoons of soy sauce is enough for seasoning.
Enjoy the scent and texture of finely chopped water parsley!

---From "Rice cooked in a pot with aged sesame oil"