Like the foundational role of butter in French cooking or olive oil in Italian cuisine, jangs stand as the cornerstone of Korean cooking, infusing every dish with a symphony of flavors and complexity. Chef Mingoo Kang, often referred to as South Korea’s best chef, invites readers on a gastronomic journey in Jang: The Soul of Korean Cooking to discover the deceptively simple | Excerpted from Jang by Mingoo Kang (Artisan Books). Copyright © 2024. Photographs by Dong Gil Yun. | Like the foundational role of... Read More

Photo by Peter Ash Lee Acclaimed two-Michelin-starred chef Junghyun (JP) Park invites you to discover the delicious and joyful world of Korean cuisine known as Hansik. Together with Jungyoon Choi, globally renowned expert on Korean food, Chef Park presents an expansive and scholarly exploration of Korean cooking and proves that there is much more to celebrate about Korean fare than just barbecue. Following 10 years of in-depth research – and 20 years of friendship – Park and Choi have meticulously crafted the... Read More

  Introduce children to Asian cuisine and the #VERYASIAN movement! Written by Michelle Li, A Very Asian Guide to Korean Food introduces young readers to classic and modern Korean dishes and provides fun facts about the foods and culture of Korea. Michelle Li is an award-winning, veteran journalist and co-founder of the Very Asian Foundation. She started a global movement of unity with the viral hashtag #veryasian after she received a racist voicemail in response to her sharing on-air the Korean foods she... Read More

  A “wildly inventive” (Food & Wine) James Beard Award–winning chef interprets one of Asia’s greatest cuisines for the everyday eater. Born in Seoul and raised in Maryland, Peter Serpico’s route to Korean food came long after making a name for himself in New York City restaurants. His first bites of marinated short ribs and black bean noodles tasted like home, and a love affair with the flavors and techniques of his birthplace began. Written with Drew Lazor, Serpico's debut cookbook Learning Korean:... Read More

Photo by Jenny Huang. Prop Stylist: Beatrice Chastka. Food Stylist: Tyna Hoang. New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one that he makes in his tiny New York City apartment. In his debut cookbook, Kim shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant,... Read More

Photo Credit: Nancy Cho There is a new and easy way to cook Korean food at home! Recipe developers Nancy Cho and Selina Lee learned to make Korean food from their mothers and grandmothers. For Nancy, this transpired in her family's kitchen in California suburbs, while Selina's experience came from growing up in Seoul, Korea. Together, they set out to explore their Korean heritage, family experiences, and cherished dishes from their childhood to the present. In the Korean Instant Pot Cookbook, they share over 90... Read More

Photo Credit: Jenny Huang and Eric Kim's Instagram @ericjoonho Food writer Eric Kim is known for sharing recipes accompanied with thoughtful storytelling and reflection. At first Kim pursued academia, teaching undergraduate literature courses while working towards a PhD in American Literature at Columbia. He unexpectedly found his path to success by writing and curating content for leading publishers in food media such as Food Network, Food52, and Saveur. Today, Kim is a staff writer at the New York Times and... Read More

  Once considered a dubious cuisine relegated to the "ethnic food" category, Korean food is now hotter than ever in the United States and beyond. Ingredients like gochugaru and gochujang show up on menus of American fast food chains and local grocery aisles, while Korean cooking shows and meokbang videos have become a genre of their own on streaming platforms and social media, such as Netflix and YouTube. Today, KFC also stands for Korean Fried Chicken and the noodle dish jjapaguri from the Oscar-winning... Read More

Speaker's Photo by Nick Surett nicksurette.com There is a long and illustrious history of fermentation in Korean cuisine. Different types of fermented food - doenjang, ganjang, gochujang, and kimchi to name just a few - are integral and essential to the Korean way of eating and cooking. Join Irene Yoo as she provides an overview of Korean art of fermentation and tips on how to incorporate Korean fermented food in your everyday cooking.   The Korean Art of FermentationThursday, March 25, 2021 | 6 PM... Read More

Photo by Amina Ford www.aminaford.com Since the pandemic started, restaurant and food service businesses had to combine flexibility and ingenuity in order to survive. Constantly dealing with ever-changing regulations and restrictions, restaurateurs had to quickly pivot and develop new business models, including outdoor dining and shipping nationwide. Join us for a roundtable conversation with three Korean American restaurateurs in New York - Christina Jang of New Wonjo; Simon Kim of Cote; and Ray Park of Red... Read More