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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

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ONE OF THE BEST COOKBOOKS OF THE YEAR: The Guardian, Vice, Food & Wine, Bon Appetit, Robb Report

‘A sophisticated, flavorful introduction to Korean cooking.’ – Saveur

‘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

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.

Biografie

Junghyun (JP) Park is an acclaimed chef born and raised in Seoul. With his wife, Ellia Park, they run four restaurants in New York – Atoboy, Naro, Seoul Salon, and Atomix (2 Michelin stars, 3 stars from the New York Times). In 2022, Atomix received the Art of Hospitality Award from The World’s 50 Best Restaurants, and achieved No. 8 in World 50 Best 2023, the top restaurant in North America. In 2023, Park won the James Beard Award for Best Chef: New York State.

Jungyoon Choi is a chef, culinary researcher, and writer with 25 years of experience working in Spain, Australia, and Korea.  Over the past decade, she trained at Alicia Foundation and El Bulli and now she is executive R&D chef of the Korean Culinary & Fermentation Research Center at Sempio Foods. She is Academy Vice Chair of Korea & China for The World’s 50 Best Restaurants.

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