My Korea: Traditional Flavors, Modern Recipes

For years, Hooni Kim's food has earned him accolades, including a Michelin Star for Danji, the first-ever awarded to a Korean restaurant. His experience in world-class French and Japanese kitchens blends seamlessly with his knowledge of traditional Korean cooking techniques to produce dishes that are uniquely flavorful. This cookbook, a celebration of the deliciousness of Korean food by a master chef, will be an essential resource for home cooks, complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea.

His long-awaited debut cookbook, My Korea, introduces home cooks to the Korean culinary trinity of doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add savory depth and flavor to the 90 recipes that follow, which range from banchan to hearty stews. His kimchis use only the best ingredients and add a salty, sour, and spicy kick to any meal. One-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Spicy Soft Tofu Stew with Seafood) are elevated classics (Buckwheat Noodles in Chilled Broth). Shareable dishes like Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings pair well with soju or makgeolli, an unfiltered rice beer.

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