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 theNew York Times bestselling authors ofKoreatown.

“A whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking.”–Ruth Reichl, journalist and author ofThe Paris Novel

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.

InKoreatown, Deuki and Matt explored the foods of Korean American communities across the United States. Now withKoreaworld, 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.

Koreaworldtakes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes likeSmoked Giant Short Ribscooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes likeJeju Whole Fried Smashed Rock Fishrule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such asCold Broccoli Salad with Ssamjang Mayo. 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 likeRice and Ginseng-Stuffed Roast Chicken,Grilled Kimchi Wedge Salad,Kkaennip Pesto, andPineapple Kimchi Fried Rice. Filled with recipes, stories, and conversations of Korean food’s global evolution,Koreaworldis essential reading for anyone curious about the future of food.

Deuki Hongis 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 theNew York Times bestsellerKoreatown.

Matt Rodbardis 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 ofKoreatownandFood IQ, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Awards. His writing has appeared in theNew York Times, theWall Street Journal,Travel + Leisure,Bon Apptit,Saveur, andGQ.

• Publisher: Clarkson Potter Publishers
• Publish Date: April 23, 2024
• Pages: 304
• Dimensions: 8.35 X 1.04 X 10.3 inches | 2.88 pounds
• Language: English
• Type: Hardcover
• EAN/UPC: 9780593235942
• BISAC Categories: Regional & Ethnic – Chinese, Regional & Ethnic – Korean