Phaidon has announced The Korean Cookbook, a comprehensive collection of traditional, authentic Korean recipes documenting the vibrant history of one of the most popular cuisines in the world today.
From the rise of K-pop to the Dansaekhwa art movement, Korean culture has become more influential, with four times as many Korean restaurants in Michelin’s New York City Guide in 2022 compared to 2006.
Acclaimed two-Michelin-starred chef Junghyun (JP) Park and Korean food expert Jungyoon Choi prove there is much more to celebrating Korean fare than barbecue.
Park and Choi guide readers on how to make sides and mains such as “Napa Cabbage Kimchi,” “Acorn Jelly Gukbap,” “Bean Sprout Namul,” and “Pork Rib Gui” as well as desserts like “Traditional Korean Donuts.”
The Korean Cookbook opens with essays such as “A History of Korean Cuisine,” “Hansik,” “Korea’s Regional Foods,” “Korean Bapsang & Bansang,” and “The Korean Pantry”, along with a chapter dedicated to the “Master Artisans” who devote their lives to Hansik.
It is then organised into three sections; Fermentation, Bap (cooked rice), and Banchan (side dishes), with recipes for pantry staples, fermented foods, rice, vegetables, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, dumplings, porridges, rice cakes, and desserts. Globally loved dishes such as Kimchi, bulgogi, and bibimbap are also featured.
The Korean Cookbook is a culinary guide that captures the essence of Hansik and is set to release on the 26th of September, 2023.
