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Way beyond kimchi.
In Koreatowns across America, from L.A. to Atlanta to Chicago, you can count on finding a spicy, sweet, savory, umami-packed meal—with a side (or a few) of something fermented. Chef Deuki Hong and writer Matt Rodbard spent more than two years eating and researching their way through the country’s Koreatowns and gave us a book filled with stories, profiles of chefs and business owners, and recipes we want to make over and over. There are beloved classics like bulgogi and kalbi, of course, but we love how much Hong and Rodbard nerd out over more obscure aspects of Korean food, drink, and culture, too.
Koreatown is a 2017 Piglet finalist! See how it does here.
- Length: 272 pages
- Author: Deuki Hong, Matt Rodbard
- Made in:
- Product Warranty:
- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
In Koreatowns across America, from L.A. to Atlanta to Chicago, you can count on finding a spicy, sweet, savory, umami-packed meal—with a side (or a few) of something fermented. Chef Deuki Hong and writer Matt Rodbard spent more than two years eating and researching their way through the country’s Koreatowns and gave us a book filled with stories, profiles of chefs and business owners, and recipes we want to make over and over. There are beloved classics like bulgogi and kalbi, of course, but we love how much Hong and Rodbard nerd out over more obscure aspects of Korean food, drink, and culture, too.
Koreatown is a 2017 Piglet finalist! See how it does here.
- Length: 272 pages
- Author: Deuki Hong, Matt Rodbard