From a press release:
“Join chef Deuki Hong and journalist Matt Rodbard on an insider’s journey covering 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 Koreatown, they explored the foods of Korean-American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international culinary revolution.
Koreaworld begins in the bustling metropolis of Seoul where the modern-day barbecue scene is pushing into new territory with recipes like Giant Short Ribs cooked over hay, and where the city’s third-wave coffee culture is exploding. Readers also visit Jeju Island, where seafood dishes like Whole Fried Smashed Rock Fish rule supreme, and explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as 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 who are revolutionizing the classic Korean food canon with dishes like Samgyetang Roast Chicken, Bottom of the Pot Butter Juk, Grilled Kimchi Wedge Salad, Kkaennip Pesto, Korean-Style Chicken Teriyaki, Pineapple Kimchi Fried Rice, and Gochugaru Caramel Corn.
Filled with recipes, stories, and conversations of Korean food’s global evolution, Koreaworld is essential reading for anyone curious about the future of food.
