My Korea: Traditional Flavors, Modern Recipes

An Epicurious Spring 2020 "Book We Want to Cook from Now" • An Eater Best Cookbook of Spring 2020 • A Food52 "Best New Cookbook of 2020… So Far" • A New York Times "New Cookbook Worth Buying"

A Michelin-featured gourmet expert known for characterizing Korean food in America brings an incredible culinary inheritance into your kitchen.

Straightforward rice cakes soaked in a zesty sauce. Bulgogi sliders. A scallion flapjack (pajeon) the New York Times calls "the fundamental taste of Korean cooking." For years Hooni Kim's food has acquired him raves, including a Michelin Star—the first ever granted to a Korean eatery—for Danji. His experience in elite French and Japanese kitchens consistently consolidates with his insight into the procedures of conventional Korean cooking to make interestingly tasty dishes.

My Korea, his hotly anticipated introduction cookbook, acquaints home cooks with the Korean culinary trinity: doenjang, ganjang, and gochujang (aged soybean glue, soy sauce, and aged red stew glue). These key fixings add an exquisite profundity and flavor to the 90 plans that follow, from banchan to powerful stews. His kimchis call upon the best fixings and offset a supper with a pungent, sharp, and hot kick. Raised works of art incorporate one-bowl dinners like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes implied for sharing pair well with soju or makgeolli, an unfiltered rice lager, and incorporate Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings.

Complete with insightful notes on procedures and sourcing and beautiful photography from across Korea, this cookbook will be a fundamental asset for home cooks, a festival of the heavenliness of Korean food by an expert culinary specialist.

About the Author
Chef Hooni Kim, the first Michelin-starred chef in Korean cuisine, trained at Daniel and Masa before opening Danji and Hanjan. Born in Seoul, he divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that trains orphans to become cooks.

Love this cookbook!! Hooni kim has written great recipes such as a great take on brussel sprouts, mushroom porridge, even a 12hr ramen that I'll try out when its winter again. Everyone needs to buy his cookbook and support this great and talented chef!!! --Mira78

Author is an excellent teacher. He wants the reader to be successful cooking the dish. He understands that some people, non professional would be chefs do not like to light up the alcohol on the skillet, so he explains the alternative. Reading his recipes I completely understand how to cook it, no need to ask any questions---He also explains the ingredients in details, how to clean them, how to use them, in a way welcoming non-Koreans to learn how to cook delicious food--I am not Korean. Thank you Mr. Kim. --Franchine

I collect cookbooks and love Korean ones. This one is fabulous! Some ethnic books are hard to follow....but not this one. The bimbimbap recipe subbing ground beef for steak is so good and so easy to do! I recommend this book to everyone! --Alecia Ragan

My Korea: Traditional Flavors, Modern Recipes