{"product_id":"koreaworld-a-cookbook-isbn-9780593235942","title":"Koreaworld: A Cookbook","description":"\u003cb\u003eIACP COOKBOOK OF THE YEAR AWARD WINNER • JAMES BEARD AWARD FINALIST • A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the \u003ci\u003eNew York Time\u003c\/i\u003es bestselling authors of \u003ci\u003eKoreatown\u003c\/i\u003e.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e“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 \u003ci\u003eBourbon Land\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eThe New York Times, The Boston Globe, Los Angeles Times, Food \u0026amp; Wine, Eater, Wired\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eJoin chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food.\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eKoreatown\u003c\/i\u003e, Deuki and Matt explored the foods of Korean American communities across the United States. Now with \u003ci\u003eKoreaworld\u003c\/i\u003e, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eKoreaworld\u003c\/i\u003e takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like \u003cb\u003eSmoked Giant Short Ribs\u003c\/b\u003e cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like \u003cb\u003eJeju Whole Fried Smashed Rock Fish \u003c\/b\u003erule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as \u003cb\u003eCold Broccoli Salad with Ssamjang Mayo\u003c\/b\u003e. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like \u003cb\u003eRice and Ginseng–Stuffed Roast Chicken\u003c\/b\u003e, \u003cb\u003eGrilled Kimchi Wedge Salad\u003c\/b\u003e, \u003cb\u003eKkaennip Pesto\u003c\/b\u003e, and \u003cb\u003ePineapple Kimchi Fried Rice\u003c\/b\u003e. Filled with recipes, stories, and conversations of Korean food’s global evolution, \u003ci\u003eKoreaworld\u003c\/i\u003e is essential reading for anyone curious about the future of food.“In their follow-up to 2016’s stellar \u003ci\u003eKoreatown\u003c\/i\u003e, Deuki Hong and Matt Rodbard cover the revolution of Korean cuisine in America. Accompanied by Alex Lau’s vivid photography, the recipes come from chefs and home cooks across the country. \u003ci\u003eKoreaworld\u003c\/i\u003e is a dizzying visual treat sure to make your mouth water.”\u003cb\u003e—\u003ci\u003eEsquire\u003c\/i\u003e, \u003cb\u003e“\u003c\/b\u003eBest Cookbooks of 2024 (So Far)\u003cb\u003e”\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“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.”\u003cb\u003e—Edward Lee, chef and author of \u003ci\u003eBourbon Land\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“There’s an unbridled sense of joy about \u003ci\u003eKoreaworld\u003c\/i\u003e, and not just because the book has a recipe for Cheesy Corndogs, a Grilled Kimchi Wedge Salad, and Taco Bell Bibimbap.”\u003cb\u003e\u003ci\u003e—Food \u0026amp; Wine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eKoreaworld\u003c\/i\u003e seeks to capture ‘the modern excitement around Korean food,’ and it excels at this task: This is a cookbook that feels like a good time. . . . a joyful time capsule of Korean cuisine as it exists today: dynamic, boundary breaking, and increasingly—incredibly—global.”\u003cb\u003e—\u003ci\u003eEater\u003c\/i\u003e, “17 Best Cookbooks of Spring 2024”\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003e“Koreaworld\u003c\/i\u003e is a cookbook, a stock taking, and a philosophical jag all wrapped in a ‘two guys on a road trip with a crackerjack photographer’ vibe.”\u003cb\u003e\u003ci\u003e—Wired\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eKoreaworld\u003c\/i\u003e 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.”\u003cb\u003e—Eunjo Park, former chef of Momofuku Kāwi\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“It’s like a film in book form, with a slate of fantastic stories and recipes.”\u003cb\u003e\u003ci\u003e—The Washington Post\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“One of the most enjoyable cookbooks of 2024.”\u003cb\u003e\u003ci\u003e—Kirkus Reviews\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“With mouthwatering recipes, captivating stories, and stunning photography, [\u003ci\u003eKoreaworld\u003c\/i\u003e] invites you to explore the intersections of tradition and innovation, heritage, and adaptation.”\u003cb\u003e—Angel Barreto, chef-partner at Anju and a \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e Best New Chef\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“For anyone with the craving to dig beyond Korean barbecue and \u003ci\u003eSquid Game\u003c\/i\u003e-inspired Dalgona candy, this book is for you.”\u003cb\u003e—Molly Yeh, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling cookbook author and Food Network host\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“In \u003ci\u003eKoreaworld\u003c\/i\u003e, chef Deuki Hong and journalist Matt Rodbard take readers on a journey through the evolution of Korean food in a new and exciting way.”\u003cb\u003e\u003ci\u003e—Parade\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“I love the way Matt writes—this is an incredibly inspirational look into the world of Korean food.”\u003cb\u003e—Jamie Oliver, chef and author of \u003ci\u003e5 Ingredients Mediterranean\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“This is a showcase of Korean culture, as it exists. More so, it continues the conversation of what it means to be Korean today.”\u003cb\u003e—Daniel Harthausen, winner of HBO’s \u003ci\u003eBig Brunch\u003c\/i\u003e and chef-owner of Young Mother\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eKoreaworld\u003c\/i\u003e 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.”\u003cb\u003e—David Cho, producer and digital media executive\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e“This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. Delicious fun!”\u003cb\u003e—Ruth Reichl, journalist and author of \u003ci\u003eThe Paris Novel\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Deuki and Matt have delivered another incredible banger—part travel journal, part cookbook, and part love letter to modern Korean food.”\u003cb\u003e—Eli Sussman, chef, restaurateur, and meme maker\u003c\/b\u003e\u003cb\u003eDeuki Hong\u003c\/b\u003e 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 \u003ci\u003eNew York Time\u003c\/i\u003es bestseller \u003ci\u003eKoreatown\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMatt Rodbard\u003c\/b\u003e 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 \u003ci\u003eKoreatown \u003c\/i\u003eand \u003ci\u003eFood IQ\u003c\/i\u003e, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Awards. His writing has appeared in the \u003ci\u003eNew York Times\u003c\/i\u003e, the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eTravel + Leisure\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and \u003ci\u003eGQ\u003c\/i\u003e.\u003cb\u003eIntroduction\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eKorean food is exploding around the world, found in the homes, restaurants, hearts, and stewpots of people from Seoul and Los Angeles to New York City, Shanghai, Portland, Paris, and beyond. Korean food and culture are at the epicenter of innovation, not just in the United States and Korea but around the world. It can feel like the Korean Wave (dubbed Hallyu) touches nearly everybody and anybody consuming food, music, literature, and Netflix melodramas. It’s a story that needed telling, and in a big way. \u003cbr\u003e\u003cbr\u003eIn this book, we capture the modern excitement around Korean food through stories of chefs and home cooks and the exciting recipes that are shaping the modern Korean kitchen, from centuries-old traditions to next-wave dishes that feel like they were invented overnight. (And we means Deuki and Matt and our photographer buddy, Alex.) \u003cbr\u003e\u003cbr\u003eWhile Korean food knows no borders—we’ve personally cooked in a modern Korean restaurant in Iceland—this is a book that focuses on two primary areas we know best: modern Korea itself and Koreatowns and Koreaninspired kitchens throughout the United States. During our over two years of travels specifically for this book—and a decade of exploration prior—we met hundreds of restaurant owners, farmers, shopkeepers, a few Buddhist monks, a couple of massively popular YouTubers, a professional golfer, and many others who hold Korean food and culture at the center of their lives. Among our visits to Korea were trips in the fall of 2021 and 2022, spending time in a country that was facing many of the global trials of a post-pandemic world and oftentimes emerging with exceedingly fresh ideas and innovation. And back here in the United States, we’ve talked with Korean immigrants, the children of Korean immigrants, Korean adoptees, and others who are simply inspired by all aspects of Korean cuisine and culture. \u003cbr\u003e\u003cbr\u003eIn this book, we’ve collected the stories and recipes from these Citizens of Koreaworld (we count ourselves and our recipes among them), and through all of these conversations, we’ve seen many different perspectives on what “modern” Korean food is—dishes that reach back, dishes that look forward, dishes that represent a personal point of view, and dishes that seem timeless and universal. These include (and these are only a few) tteokbokki turned rose with cream, fried chicken showered with crispy anchovies and shishito peppers, and giant beef short ribs smoked in hay and then grilled (and a radish kimchi granita to serve with them). We travel to Jeolla-do and taste the best vegan broccoli salad topped with a spicy, salty ssamjang mayo (Vegenaise, of course), and when we get to Jeju Island, we experience a whole fried (and smashed) gochujang-seasoned fish that has changed the way we cook fish at home. Back in the United States, we fry rice with pineapple kimchi and add kimchi to pimento cheese in a chapter tackling the big, bold, sometimes controversial world of fusion cooking. And we cover sweets and snacks—hello, banana milk cake. As some of you may know, Koreans are masters of the snack and bring recipes for popcorn dusted with kimchi salt and an inventive way to soup up that package of Shin Ramyun. \u003cbr\u003e\u003cbr\u003eExpanding beyond recipes, we touch on the modern history of Korea and the Korean diaspora through short essays and visits to some places less covered in the Western media. We’re excited to show you our journey around Koreaworld. But how did we get here exactly? Let’s go back a bit. Starting in 2012, we spent over two years traveling to the Koreatowns of the United States (especially in Los Angeles, Atlanta, and New York) to research our first cookbook, Koreatown, interviewing more than one hundred chefs and business owners. \u003cbr\u003e\u003cbr\u003eOnce back in our New York City kitchens, we developed recipes that reflected traditional home and restaurant cooking. We made an emphatic call for readers to look beyond grilled meat (widely known as “Korean barbecue”) and fusion cooking like kimchi tacos to embrace the more traditional dishes that have been beloved—and cooked ubiquitously—in Koreatowns for generations. Gamjatang (pork neck and perilla seed stew), yukgaejang (fiery shredded beef soup), and yukhwe (raw rib eye seasoned with sesame oil and orchard fruit and served chilled) received equivalent real estate alongside such well-known favorites as kalbi (marinated short ribs) and twice-fried chicken. \u003cbr\u003e\u003cbr\u003eSince its publication in 2016, Koreatown has continued to be read and cooked from (thank you, friends on Instagram, for sharing all those kimchi bokkeumbap photos). But within a few years of finishing it, we started talking about what changes we were seeing in Korean food. Our conversations, between busy jobs while living on opposite coasts, weren’t first focused on writing another book. They were more about our shared observations of how exciting and inspiring the Korean food scene—and Korean culture as a whole—had become, not just in the United States but also in Korea. As we started to talk, we realized that the simultaneous evolution and spread of Korean food and culture was one of the biggest cultural stories in the world, period. We needed to get to work, and the result is this book you hold. Welcome to \u003ci\u003eKoreaworld. \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eWhen people find out that we are writing a book about modern Korean food, the reaction is often one of great interest and excitement quickly followed by questions. Here are a few of the most frequently asked ones. They not only cover topics we’ve encountered during our many travels while working on this book but also go back well before that too.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhen did Korean food get huge in the United States? \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThis is an interesting question. It would be wildly inaccurate to say that Korean food didn’t have a clear slot in American food culture when we were writing our first book. Korean immigration is one of America’s success stories. After the passage of the Immigration and Nationality Act of 1965, which removed quotas that strongly favored European immigration, the Korean immigrant population in the United States boomed, rising from 11,000 in 1960 to 290,000 in 1980. The Korean-born population grew to 568,000 in 2000 and peaked at 1.1 million immigrants in 2010—slightly ticking down to 1,039,000 in 2019, according to the US Census. \u003cbr\u003e\u003cbr\u003eIt’s important to contextualize Korean immigration to understand what came next. When we started writing our first book in the summer of 2013, Korean restaurants, like Korean-owned dry cleaners and bodegas, were woven into not just Korean American society but urban culture as a whole, particularly in communities like Los Angeles, New York City, and the outskirts of Atlanta and Washington, DC. But the deep bench of braises, stews, grilled meats, and seasoned vegetables that we have all grown to love were rarely name-checked in established media outlets. Kimchi was known and starting to find its way into non-Korean refrigerators, and thanks in part to Roy Choi’s culinary and social media skills, Mexican and Korean cuisines had merged at the launch of the popular Kogi Korean BBQ taco truck in November 2008. But both fundamental and trending Korean cooking concepts like banchan (the meal’s introductory small plates), jorim (seasoned and simmered foods), kimjang (kimchi-making season), plant-based temple cuisine, dalgona coffee, and ssam (outside of Momofuku’s famed slow-roasted whole pork shoulder Bo Ssäm, which in the end wasn’t actually ssam) were hardly part of mainstream conversations.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46304616349925,"sku":"NP9780593235942","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780593235942.jpg?v=1767730852","url":"https:\/\/k12savings.com\/es\/products\/koreaworld-a-cookbook-isbn-9780593235942","provider":"K12savings","version":"1.0","type":"link"}