Korean food made simple? Yes, it's possible, says Judy Joo

The American palate has gotten sophisticated enough that kimchee is considered a health food and bibimbap can be ordered alongside mac and cheese.

But cooking Korean food still seems like a herculean task. When you start thinking about the ingredients involved, like gochujang (fermented chili paste) and soju (a spirit used like cooking wine), and you may be tempted to order takeout.

Don't. Judy Joo is here to tell you that it's not as complicated as it sounds. Her new book, Korean Food Made Simple, underscores how universal Korean dishes are - from BBQ and fried chicken to burgers - while introducing key ingredients and cooking methods that have made the cuisine so appealing of late.