A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the
New York Time
s bestselling authors of
Koreatown
.
“The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays.”—Edward Lee, chef and author of
Bourbon Land
A BEST COOKBOOK OF THE YEAR:
The New York Times, The Boston Globe, Los Angeles Times, Food & Wine, Eater, Wired
Join chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food.
In
, Deuki and Matt explored the foods of Korean American communities across the United States. Now with
Koreaworld
, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers.
takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like
Smoked Giant Short Ribs
cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like
Jeju Whole Fried Smashed Rock Fish
rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as
Cold Broccoli Salad with Ssamjang Mayo
. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like
Rice and Ginseng–Stuffed Roast Chicken
,
Grilled Kimchi Wedge Salad
Kkaennip Pesto
, and
Pineapple Kimchi Fried Rice
. Filled with recipes, stories, and conversations of Korean food’s global evolution,
is essential reading for anyone curious about the future of food.