Overview

Full Product Details

9780593235942

Table of Contents

Reviews

“I love Koreaworld, which offers so much more than recipes. This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. I want to cook everything, go to Seoul, and eat at all the restaurants. Delicious fun!”—Ruth Reichl, journalist and author of The Paris Novel “This tag team of Deuki and Matt are like Jordan and Pippen in their prime, opening the door for us into Korean cuisine that’s beyond barbecue and Korean fried chicken. From the illist trends in street food to a deep dive into the banchan world, Koreaworld a personal food tour from a chef and writer leading the way.”—Dale Talde, chef and author of Asian-American “I love the way Matt writes—this is an incredibly inspirational look into the world of Korean food.”—Jamie Oliver, chef and author of 5 Ingredients Mediterranean “To a self-proclaimed Korea-phile that lives a thousand miles from the closest Koreatown yet is sitting on half a fridge of kimchi, Koreaworld is it. It is a ticket to the spicy, nourishing, explosively flavorful, ever-transforming, and exciting world that is modern Korean food, and it will make you hungry for both the Gilgeori Toast and the culture. For anyone with the craving to dig beyond Korean barbecue and Squid Game-inspired Dalgona candy, this book is for you.”—Molly Yeh, NYT Bestselling cookbook author and Food Network host “The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays.”—Edward Lee, chef and author of Bourbon Land “Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea’s bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture.”—Eunjo Park, former chef of Momofuku Kāwi “If you’ve ever wanted to feel like a local, use Koreaworld as your guide. Deuki and Matt havecurated something that pushes well past the utility of recipes. This is a showcase of Koreanculture, as it exists. More so, it continues the conversation of what it means to be Korean today.”—Daniel Harthausen, winner of HBO’s Big Brunch and chef-owner of Young Mother “Koreaworld is a perfect time capsule of a culture at an exciting inflection point, bringing together some of the most interesting voices in modern Korean food.”—David Cho, producer and digital media executive “Deuki and Matt have delivered another incredible banger—part travel journal, part cookbook, and part love letter to modern Korean food. I can’t wait to immerse myself in the Koreaworld they’ve beautifully showcased and honored in this instant classic.”—Eli Sussman, chef, restaurateur, and meme maker “Koreaworld celebrates the diversity and creativity of Korean cookingWith mouthwatering recipes, captivating stories, and stunning photography, this cookbook invites you to explore the intersections of tradition and innovation, heritage, and adaptation.”—Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef

“I love Koreaworld, which offers so much more than recipes. This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. I want to cook everything, go to Seoul, and eat at all the restaurants. Delicious fun!”—Ruth Reichl, journalist and author of The Paris Novel “This tag team of Deuki and Matt are like Jordan and Pippen in their prime, opening the door for us into Korean cuisine that’s beyond barbecue and Korean fried chicken. From the illist trends in street food to a deep dive into the banchan world, Koreaworld a personal food tour from a chef and writer leading the way.”—Dale Talde, chef and author of Asian-American “I love the way Matt writes—this is an incredibly inspirational look into the world of Korean food.”—Jamie Oliver, chef and author of 5 Ingredients Mediterranean “To a self-proclaimed Korea-phile that lives a thousand miles from the closest Koreatown yet is sitting on half a fridge of kimchi, Koreaworld is it. It is a ticket to the spicy, nourishing, explosively flavorful, ever-transforming, and exciting world that is modern Korean food, and it will make you hungry for both the Gilgeori Toast and the culture. For anyone with the craving to dig beyond Korean barbecue and Squid Game-inspired Dalgona candy, this book is for you.”—Molly Yeh, NYT Bestselling cookbook author and Food Network host “The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays.”—Edward Lee, chef and author of Bourbon Land “Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea’s bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture.”—Eunjo Park, former chef of Momofuku Kāwi “If you’ve ever wanted to feel like a local, use Koreaworld as your guide. Deuki and Matt havecurated something that pushes well past the utility of recipes. This is a showcase of Koreanculture, as it exists. More so, it continues the conversation of what it means to be Korean today.”—Daniel Harthausen, winner of HBO’s Big Brunch and chef-owner of Young Mother “Koreaworld is a perfect time capsule of a culture at an exciting inflection point, bringing together some of the most interesting voices in modern Korean food.—David Cho, producer and digital media executive “Deuki and Matt have delivered another incredible banger—part travel journal, part cookbook, and part love letter to modern Korean food. I can’t wait to immerse myself in the Koreaworld they’ve beautifully showcased and honored in this instant classic.”—Eli Sussman, chef, restaurateur, and meme maker “Koreaworld celebrates the diversity and creativity of Korean cookingWith mouthwatering recipes, captivating stories, and stunning photography, this cookbook invites you to explore the intersections of tradition and innovation, heritage, and adaptation.”—Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef

“I love Koreaworld, which offers so much more than recipes. This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. I want to cook everything, go to Seoul, and eat at all the restaurants. Delicious fun!”—RuthReichl, journalist and author of The Paris Novel “This tag team of Deuki and Matt are like Jordan and Pippen in their prime, opening the door for us into Korean cuisine that’s beyond barbecue and Korean fried chicken. From the illist trends in street food to a deep dive into the banchan world, Koreaworld a personal food tour from a chef and writer leading the way.”—Dale Talde, chef and author of Asian-American “I love the way Matt writes—this is an incredibly inspirational look into the world of Korean food.”—Jamie Oliver, chef and author of 5 Ingredients Mediterranean “The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays.”—Edward Lee, chef and author of Bourbon Land “Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea’s bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture.”—Eunjo Park, chef and former partner of Momofuku Kāwi “If you’ve ever wanted to feel like a local, use Koreaworld as your guide. Deuki and Matt havecurated something that pushes well past the utility of recipes. This is a showcase of Koreanculture, as it exists. More so, it continues the conversation of what it means to be Korean today.”—Daniel Harthausen, winner of HBO’s Big Brunch and chef-oOwner of Young Mother “Koreaworld is a perfect time capsule of a culture at an exciting inflection point. It brings together some of the most interesting voices in modern Korean food to thoughtfully showcase a constantly evolving community that is not only extremely rooted in heritage, but also such a product of the diverse communities Koreans migrate to.”—David Cho, producer and digitalmedia executive “Deuki and Matt have delivered another incredible banger—part travel journal, part cookbook,and part love letter to modern Korean food. With Koreaworld, they build on what they did so successfully with Koreatown and expanded to tell stories of the entire Korean diaspora. I can’t wait to immerse myself in the Koreaworld they’ve beautifully showcased and honored in this instant classic.”—Eli Sussman, chef, restaurateur, and meme maker “Koreaworld celebrates the diversity and creativity of Korean cooking, showcasing a kaleidoscope of flavors and techniques that have been embraced by Korean communities worldwide. From the comforting classics of kalguksu to innovative fusion dishes, the book captures the essence of Korean food’s global journey. With mouthwatering recipes, captivating stories, and stunning photography, this cookbook invites you to explore the intersections of tradition and innovation, heritage, and adaptation.”—Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef

Author Information

Deuki Hong is a Korean American executive chef and owner of Sunday Bird in San Francisco. A graduate of The Culinary Institute of America, Deuki first began working as a line cook at Centrico in New York City, then went on to Momofuku and Jean-Georges. He was the executive chef of Kang Ho Dong Baekjeong, which caught the attention of top chefs including Anthony Bourdain, Benu's Corey Lee, and David Chang.In 2017, he launched Sunday Hospitality Group-a collective rooted in the definition of a neighborhood restaurant. He is also the co-author of the New York Times bestseller Koreatown. Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He's the co-author of Koreatown and Food IQ, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Awards. His writing has appeared in the New York Times, the Wall Street Journal, Travel + Leisure, Bon Appetit, Saveur, and GQ.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available