Maangchi's cookbooks


Which to get? I suggest my second book, Maangchi's Big Book of Korean Cooking because it has the most recipes, but my first book has recipes for all the essential Korean pastes and sauces!
This is a specialized kind of pan that many Korean dakgalbi restaurants use. It’s wide and flat and perfect for making dakgalbi for a small group of people. It can be hard to find outside of Korea, and I bought this one in Lotte Kitchen World in Los Angeles, a restaurant supply store.
It’s nice to have, but you don’t need this pan to make dakgalbi. Any pan will do.
Are these kinds of pans supposed to be coated or just raw metal?