My Korea: Traditional Flavors, Modern Recipes | 誠品線上

My Korea: Traditional Flavors, Modern Recipes

內容簡介

內容簡介 Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12- Hour Korean Ramyeon (ramen), Hooni uses his background in world- class French and Japanese kitchens to fine- tune techniques in classic Korean cuisine, which often originated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang, and ganjang (Korean chili pepper paste, fermented soybean paste, and soy sauce). These key ingredients add a savory depth and flavor to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.

作者介紹

作者介紹 Hooni KimBorn in Seoul, Hooni Kim trained at Daniel and Masa before opening Danji, the first Michelin- starred Korean restaurant in the world, and Hanjan. He divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that feeds and trains orphans to become cooks.

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