The Korean Cookbook

Junghyun Park and Jungyoon Choi

The definitive collection of 350 authentic Korean recipes for the home cook, from a star chef and culinary historian

The Korean Cookbook celebrates traditional regional dishes and everyday food found in home kitchens from Seoul to Jeju Island. This stunning collection features more than 350 recipes organized into traditional Korean meals, including pantry staples, fermented foods, rice, vegetable dishes, raw food, noodles, stir-fries, grilled meats, soups, stews, hotpots, noodles, dumplings, porridges, rice cakes, and desserts. Acclaimed Atomix chef JP Park and culinary historian Jungyoon Choi share their years of research and expertise, together with their knowledge of the ingredients, culture, and traditions of Korean food.

Junghyun (JP) Park is an acclaimed chef born and raised in Seoul. With his wife, Ellia Park, he runs three restaurants in New York – Atoboy, Naro, and Atomix (2 Michelin stars, 3 stars from the New York Times). In 2022, Park received the Art of Hospitality Award from The World’s 50 Best Restaurants, as well as reaching #33 for Atomix (the highest rank of an American restaurant).

Jungyoon Choi is a culinary historian, researcher, lecturer, and writer in Korea. For the past decade, she has been the executive R&D chef of the Korean Culinary Research Center at Sempio Foods. She is Academy Vice Chair of Korea & China for World’s 50 Best Restaurants and Asia’s 50 Best Restaurants.

The first comprehensive book on Korean home cooking, expansive in breadth and approach

Latest title in Phaidon’s globally bestselling bible category (which includes Japan: The Cookbook)

350 authentic Korean recipes with headnotes and accompanying essays, ready to be recreated at home

Also available:

110 commissioned photographs shot in Korea to bring food culture to life

Written with the expertise and passion of the perfect author duo: a Korean chef located in America and a chef/culinary historian based in Korea

With extensive introductory material, a glossary, and much about fermentation -

Also features essays and recipes from ten master Korean artisans

Korean food has recently become an international phenomenon, reaching mainstream culture – from Korean BBQ to the influence of star chef David Chang and more

ISBN: 978-0-7148-7474-6

ISBN: 978-0-7148-6752-6