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The Korean Cookbook
63,09 €
Few in stock
About the book
The Korean Cookbook is a comprehensive work in English, written by chef Junghyun (JP) Park and food researcher Jungyoon Choi. With more than 350 authentic recipes, the book offers a rare insight into the traditions, techniques, and depth of flavor of Korean cuisine – from Seoul to Jeju Island.
The recipes range from everyday home cooking to more complex regional dishes that reflect the country’s diverse food culture. The book is both a source of inspiration and a reference point for chefs who want to work with Korean techniques and flavors.
Language: English.
The content covers, among other things:
- Rice, noodles, and vegetable dishes
- Grilled meat dishes, soups, stews, and hotpots
- Fermented foods, dumplings, porridges, and rice desserts
Each chapter is accompanied by explanations of ingredients, traditional preparation methods, and cultural context. The result is a book that is both practically useful and academically in-depth.
The book has been praised by international media such as The Guardian, Bon Appétit, and Vogue for its combination of aesthetics and authenticity. Saveur calls it “a sophisticated and delicious introduction to Korean cooking”.
About the authors
Junghyun (JP) Park was born and raised in Seoul and is behind four acclaimed restaurants in New York – Atoboy, Naro, Seoul Salon, and the two-Michelin-starred restaurant Atomix.
Background and honors:
- 2 Michelin stars and 3 stars in The New York Times for Atomix
- No. 8 on World’s 50 Best Restaurants 2023 and best restaurant in North America
- Recipient of the James Beard Award for Best Chef: New York State
Jungyoon Choi is a chef, food researcher, and author with more than 25 years of international experience from Spain, Australia, and Korea. She is also Vice Chair for Korea & China in The World’s 50 Best Restaurants.
Experience and roles:
- Trained at the Alicia Foundation and El Bulli
- Executive R&D Chef at the Korean Culinary & Fermentation Research Center at Sempio Foods
- Has specialized in Korean fermentation and the development of traditional recipes
Together, the two authors combine professional precision, scientific insight, and a deep respect for Korean culture – and with The Korean Cookbook create one of the most complete works on Korean cooking to date.
About the book
Together, the two authors combine professional precision, scientific insight, and a deep respect for Korean culture – and with The Korean Cookbook create one of the most complete works on Korean cooking to date.
The Korean Cookbook is a comprehensive work in English, written by chef Junghyun (JP) Park and food researcher Jungyoon Choi. With more than 350 authentic recipes, the book offers a rare insight into the traditions, techniques, and depth of flavor of Korean cuisine – from Seoul to Jeju Island.
The recipes range from everyday home cooking to more complex regional dishes that reflect the country’s diverse food culture. The book is both a source of inspiration and a reference point for chefs who want to work with Korean techniques and flavors.
Language: English.
The content covers, among other things:
- Rice, noodles, and vegetable dishes
- Grilled meat dishes, soups, stews, and hotpots
- Fermented foods, dumplings, porridges, and rice desserts
Each chapter is accompanied by explanations of ingredients, traditional preparation methods, and cultural context. The result is a book that is both practically useful and academically in-depth.
The book has been praised by international media such as The Guardian, Bon Appétit, and Vogue for its combination of aesthetics and authenticity. Saveur calls it “a sophisticated and delicious introduction to Korean cooking”.
About the authors
Junghyun (JP) Park was born and raised in Seoul and is behind four acclaimed restaurants in New York – Atoboy, Naro, Seoul Salon, and the two-Michelin-starred restaurant Atomix.
Background and honors:
- 2 Michelin stars and 3 stars in The New York Times for Atomix
- No. 8 on World’s 50 Best Restaurants 2023 and best restaurant in North America
- Recipient of the James Beard Award for Best Chef: New York State
Jungyoon Choi is a chef, food researcher, and author with more than 25 years of international experience from Spain, Australia, and Korea. She is also Vice Chair for Korea & China in The World’s 50 Best Restaurants.
Experience and roles:
- Trained at the Alicia Foundation and El Bulli
- Executive R&D Chef at the Korean Culinary & Fermentation Research Center at Sempio Foods
- Has specialized in Korean fermentation and the development of traditional recipes
SKU: 10105833
If you place your order before 12:00 noon, Monday–Thursday, we will dispatch your order the same day.
- You can expect a delivery time of 1–2 days.
- We do not dispatch orders on Fridays, Saturdays, or Sundays.
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Delivery of chilled goods:
All chilled goods are shipped securely in insulated boxes with plenty of ice packs, so your package stays cold during transport. We guarantee that the package remains cold for up to 12 hours after arrival at the selected parcel shop. Please make sure to collect your package promptly. If the package is collected later than 12 hours after arrival, the right to make a complaint is void.
Shipping of frozen goods to private customers:
All frozen goods shipped to private customers are sent to thaw in the insulated box. Please order your items according to when you need them. You can always choose your preferred delivery date at checkout.
If you do NOT wish to receive your frozen goods thawed, you can purchase frozen shipping here. Please note that we only guarantee that your goods remain frozen for up to 12 hours after delivery to the parcel shop. Therefore, make sure to collect your package promptly.
