Koreatown: A Cookbook

Koreatown: A Cookbook

by Deuki Hong, Matt Rodbard


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A New York Times bestseller and one of the most praised Korean cookbooks of all time, you'll explore the foods and flavors of Koreatowns across America through this collection of 100 recipes.

This is not your average "journey to Asia" cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes.

It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.

Product Details

ISBN-13: 9780804186131
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 02/16/2016
Pages: 272
Sales rank: 339,790
Product dimensions: 8.20(w) x 10.10(h) x 1.00(d)

About the Author

Deuki Hong is chef of the smash-hit Korean barbecue restaurant Kang Ho Dong Baekjeong in Manhattan’s Koreatown. He began his cooking career at 15 as a line cook under Aarón Sanchez at Centrico before heading to the Culinary Institute Of America. After graduating near the top of his class, he cooked under David Chang at Momofuku Noodle Bar before spending two years on the line at Jean-Georges. He's recently been recognized as an Eater Young Gun and named to the Zagat 30 Under 30 list.
Matt Rodbard has written about restaurants, chefs, drinks, cooking and music for the past decade. His writing has appeared in Bon Appétit, Travel & Leisure, Men's Journal, Tasting Table, SPIN, and he currently serves as Contributing Editor at Food Republic. He's the author of Korean Restaurant Guide: New York City, a comprehensive guidebook detailing the 40 best Korean restaurants in New York City.

Read an Excerpt

Our Mildly Insane Kimchi Bokkeumbap

Excerpted from "Koreatown"
by .
Copyright © 2016 Deuki Hong.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Koreatown: A Cookbook 4.8 out of 5 based on 0 ratings. 5 reviews.
Anonymous More than 1 year ago
This book is awesome! The instructions are easy and the results are always perfect delicious food!!
Anonymous More than 1 year ago
These dishes have my mouth watering and all I'm doing is turning the page. I am a fan of Asian style dishes and Korean food was truly a unique experience of its own. I am very glad I bought this book and eat food that brings variety onto my dinner table.
RobbieDavis More than 1 year ago
This was one of my favorite cookbooks of recent times. I lived in Korea for a couple years and the book really digs into the style of cooking that is done in Korea. More soups and stews (guk, jjigae) than the barbecue. The authors fully understand what Korean food is all about, which is not the case with some of the other books i've read. I recommend this book for anybody interested in Korean food and cooking.
Anonymous More than 1 year ago
This review is based on a hard copy, I don't know how usable the nook version is. The cookbook is clear and fairly simple once you get a few basic ingredients that are used over and over (so you don't have to search out a different exotic ingredient for each recipe, something that is only used in that one recipe). Some recipes are kind of funky (spam, hot dogs, ramen noodles, and American cheese in a kimchi stew?) but it is always easy to see how to modify to suit your taste. And the pictures are great. I really loved the recipes I have tried.
LNZlou More than 1 year ago
I'll start off by saying that this books was beautifully made. It had wonderful pictures that showed both the food and some of the culture. I would have like more pictures of the food since I'm not sure how the end product should have looked, but I did love the pictures that were included in the book. I thought this was a great book for people looking to branch out their cooking experience with different ethnic foods. It seems to be a great Korean-American fusion and everything I have tried so far is excellent. I can't wait to try more of the flavor combinations that I'm not familiar with, but look so good. I loved that it included parts about Koreatown and Korean culture. I received this book from the Blogging for Books program in exchange for this review.