Hooni Kim, the chef of the Michelin-starred restaurant Danji in New York, offers readers the most special recipes of Korean cuisine with his book “My Korea: Traditional Flavors, Modern Recipes”, which he released this year.
The highly anticipated cookbook My Korea introduces home chefs the Korean cooking trio: doenjang, ganjang and gochujang (fermented soybean paste, soy sauce, and fermented red chilli paste). These essential ingredients add depth and flavour to 90 highly appetising recipes, from banchan to robust stew recipes. Telling Korean cuisine as a story and bringing Korean culture together with recipes, Kim shares his favourite one-plate recipes such as Dolsot Bibimbap or Haemul Sundubu Jjigae with anchovy broth, a hangover remedy. Featuring thoughtful notes, special resources and glorious photos of Korea, My Korea will be an important resource for home cooks who want to experience the flavour of Korean food at home.