The Korean Cookbook

by Junghyun Park, Jungyoon Choi

‘Stunning and comprehensive.’ – Vogue ‘Nothing short of miraculous. A paradigm-shifting achievement comparable to  Larousse Gastronomique. ’ – Min Jin Lee, author of Pachinko 350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert The Korean Cookbook  celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary researcher, chef, and writer Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food in this, the first comprehensive book on Korean home cooking, expansive in breadth and approach and filled with tasty and achievable authentic recipes for the home cook.

Genres: Cookbooks, Cooking, Food, Nonfiction, Culinary

496 pages, Hardcover

Published October 4, 2023

Reviews

[Amanda · Rating 5 out of 5]

This cookbook is for someone who is deeply and seriously interested in Korean food.

This book answered questions my (Korean) husband couldn't and questions I didn't know I had. It is organized in a way that makes sense and honors the spatial sense of a Korean meal, explains substitutions based on region or time of the year, and details how the specific region impacts a food.

This book has easy staples like seasoned spinach, and harder recipes like blood sausage and braised pig's trotters. The focus is on home cooking, and it feels like home cooking--but home cooking my mother-in-law or Grandmother grew up with (Grandmother still grows her own garlic and makes her own kimchi).

Want to make your own doenjang, ganjang, or gochujang? This book's *first* recipe is for meju, the fermented soybean brick that is the basis for those recipes. It takes "30 minutes, plus 6 hours soaking time and 30-40 days drying time."

Unfortunately, I can't live near my mother-in-law. This book is the next best thing.

If you want to be a student of Korean cooking, this is the book for you.

[Liquidlasagna · Rating 5 out of 5]

Stunning and comprehensive.
Vogue

350 authentic and delicious Korean recipes for the home cook, written by the perfect guides to this extraordinary cuisine – an acclaimed Korean chef and a Korean culinary expert

This hefty collection of classic Korean recipes is sure to help you step up your hotpot, dumpling, and noodle game.
Food & Wine

‘The Korean Cookbook pays homage to the true essence of hansik. Written by masters of their craft, this book shares with the world the depth of this art and technique. It is an essential tool for anyone who wants to understand Korean cuisine.
Eric Ripert

The new definitive culinary reference for chefs and home cooks who are interested in Korean culinary culture.
Foreword Reviews

[Ryen O'Meara · Rating 3 out of 5]

Truly a tome, cartographing the culinary landscape of Korea throughout time. Like an atlas though, it’s less enjoyable to sit down and try to read.