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My Korea: Traditional Flavors, Modern Recipes

$40.00

For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first-ever awarded to a Korean restaurant—for Danji in NYC. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. Recipes include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). And there are dishes meant for sharing—and pairing with soju or makgeolli, an unfiltered rice beer—Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Let Chrissy explain what makes this book so special: “I am a big fan of Korean food and I looove this as a reference point for learning to cook so many different styles of it at home.”

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Add to Cart — $40.00

For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first-ever awarded to a Korean restaurant—for Danji in NYC. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. Recipes include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). And there are dishes meant for sharing—and pairing with soju or makgeolli, an unfiltered rice beer—Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Let Chrissy explain what makes this book so special: “I am a big fan of Korean food and I looove this as a reference point for learning to cook so many different styles of it at home.”

DetailsCollections

Details

Dimensions: 10.8" H x 8.9" W x 1.3" D
Number of Pages: 352
Weight: 2.87 pounds
Format: Hardcover
Publisher: W. W. Norton & Company
Author: Hooni Kim, Aki Kamozawa
Language: English
ISBN-13: 9780393239720

My Korea: Traditional Flavors, Modern Recipes

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