The range and finesse of Korean home cooking are at the heart of his precise, illuminating new cookbook…which moves just as easily from jjajangmyeon—the everyday noodles dressed in a shimmering, meaty black-bean sauce—to more delicate, complex dishes like homemade tofu with perilla soy sauce.
— Tejal Rao - New York Times
In My Korea
, Kim doesn’t pull any punches with flavor in a way that would put off a seasoned cook of Korean cuisine, but he also introduces every ingredient and technique with enough patience and encouragement to entice someone who has never cooked a spicy tofu stew or snacked on kimchi.
— Lauren Joseph - Epicurious
Hooni Kim’s debut cookbook, My Korea: Traditional Flavors, Modern Recipes
, is part cookbook, part autobiography...Throughout, Kim talks about the importance of jung sung, a Korean word for care, which also translates into cooking with heart and devotion. The chef’s jung sung in making this book is apparent as Kim provides foundational knowledge to make readers aware of Korean culture, beyond just knowing how to cook Korean food.
A passionate, personal story of an immigrant’s sense of identity and belonging through food. Every page is vibrant and inspirational, and you’ll want to eat and cook every recipe.
— Anita Lo, chef and author of Solo
Finally, a true Korean cookbook filled with recipes that are unapologetically traditional and incredibly well researched. Hooni Kim is not just an amazing chef—he is someone who is creating an essential archive of Korean food for generations to come. If you want to know about Korean cuisine, this is the book to own!
— Edward Lee, chef, 610 Magnolia, and author of Buttermilk Graffiti
It is inspiring to see someone so creative, focused, and passionate about sharing the cuisine of their culture. This cookbook focuses on the pillar of Korean cuisine behind each recipe, which to me is the most soulful way to cook.
— Daniel Boulud, chef and restaurateur
[An] enveloping guide to Korean home cooking...Kim’s book is a boon to anyone who savors Korean flavors.
— Bill Addison - Los Angeles Times
Chef Hooni Kim is a true champion of modern Korean cuisine in America. The recipes in My Korea
are the perfect mix of tradition and innovation, standing out thanks to his deep personal touch.
— Peter Serpico, chef, Serpico
Hooni’s love for Korea and the tradition of the foods and culture are something he has spent his life as a chef delving into. My Korea
is a peek into his view of what Korean food means to him.
— Melissa Rodriguez, executive chef, Del Posto
In this exciting debut, Kim, chef at Michelin-starred New York City restaurant Danji, collects Korean recipes that are in turn spicy, funky, and comforting…This thoughtful, comprehensive, and inventive volume sets a high bar for Korean cookbooks.
— Publishers Weekly (starred review)