My Korea: Traditional Flavors, Modern Recipes

Hooni King’s, “My Korea” is one of the best cookbooks of the year.

Of course, it is, what else would you expect from a Michelin-starred chef famous for making the best Korean food anywhere in the world?

It Begins With Danji

Danji is Hoon’s restaurant and it was the first Korean restaurant in history to win a Michelin Star.

He brought his experience in French and Japanese food to his own cuisine and create memorable exciting food that won plaudits from all sides.

To The Cookbook

We’ve been waiting for My Korea for a while now. It had to happen, we just didn’t know when it would happen.

Inside there are 90 recipes that all spark from the “culinary trinity” which is the core of Korean food (doenjang –fermented soybean paste, ganjang –soy sauce and gochukang –red chili paste).

They allow for the deep exciting savory tastes that you find throughout the dishes he offers.

We loved his kimchi, particularly, which is one of the most interesting and balanced styles of kimchi that we have ever tasted.

Glorious Photography

It all comes to life on the page with photographs that you can almost taste.

They are complemented with intelligent and insightful notes on each dish to help you get the exact savory notes that were intended.

If you like Korean food, you’ll love My Korea. If you haven’t tried much in the way of Korean food, you NEED My Korea.

You can find My Korea: Traditional Flavors, Modern Recipes by Hooni King online.

If you’re a cookbook lover and you want to improve your diet and lifestyle then check out Restore: A Modern Guide to Sustainable Eating.