Koreaworld: A Cookbook

Join 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. In , Deuki and Matt explored the foods of Korean American communities across the United States. Now with , 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. takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like 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 rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as . 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 , , and . Filled with recipes, stories, and conversations of Korean food’s global evolution, is essential reading for anyone curious about the future of food.