Koreaworld: A Cookbook

“There’s an unbridled sense of joy about Koreaworld, and not just because the book has a recipe for Cheesy Corndogs, a Grilled Kimchi Wedge Salad, and Taco Bell Bibimbap.”—Food & Wine“Koreaworld seeks to capture ‘the modern excitement around Korean food,’ and it excels at this task: This is a cookbook that feels like a good time… . a joyful time capsule of Korean cuisine as it exists today: dynamic, boundary breaking, and increasingly—incredibly—global.”—Eater, “17 Best Cookbooks of Spring 2024”“Koreaworld is more than a cookbook; it traces the remarkable journey of modern Korean cuisine from its roots in Korea’s bustling cities to its vibrant evolution in the United States, creating a bridge that spans continents and time, uniting the rich heritage and a culture.”—Eunjo Park, former chef of Momofuku Kāwi“With mouthwatering recipes, captivating stories, and stunning photography, [Koreaworld] invites you to explore the intersections of tradition and innovation, heritage, and adaptation.”—Angel Barreto, chef-partner at Anju and a Food & Wine Best New Chef“For anyone with the craving to dig beyond Korean barbecue and Squid Game-inspired Dalgona candy, this book is for you.”—Molly Yeh, New York Times bestselling cookbook author and Food Network host“In Koreaworld, chef Deuki Hong and journalist Matt Rodbard take readers on a journey through the evolution of Korean food in a new and exciting way.”—Parade“I love the way Matt writes—this is an incredibly inspirational look into the world of Korean food.”—Jamie Oliver, chef and author of 5 Ingredients Mediterranean“From the illist trends in street food to a deep dive into the banchan world, Koreaworld is a personal food tour from a chef and writer leading the way.”—Dale Talde, chef and author of Asian-American“The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays.”—Edward Lee, chef and author of Bourbon Land“This is a showcase of Korean culture, as it exists. More so, it continues the conversation of what it means to be Korean today.”—Daniel Harthausen, winner of HBO’s Big Brunch and chef-owner of Young Mother“Koreaworld is a perfect time capsule of a culture at an exciting inflection point, bringing together some of the most interesting voices in modern Korean food.”—David Cho, producer and digital media executive“This book is a whirlwind introduction to a whole new world of food and an entirely new perspective on Korean cooking. Delicious fun!”—Ruth Reichl, journalist and author of The Paris Novel“Deuki and Matt have delivered another incredible banger—part travel journal, part cookbook, and part love letter to modern Korean food.”—Eli Sussman, chef, restaurateur, and meme maker“Anyone interested in exploring the wild, exciting new frontiers of Korean food will find this book a fresh delight.”—Booklist

Deuki Hong is a Korean American executive chef and owner of Sunday Bird in San Francisco. A graduate of The Culinary Institute of America, Deuki first began working as a line cook at Centrico in New York City, then went on to Momofuku and Jean-Georges. He was the executive chef of Kang Ho Dong Baekjeong, which caught the attention of top chefs including Anthony Bourdain, Benu’s Corey Lee, and David Chang. In 2017, he launched Sunday Hospitality Group-a collective rooted in the definition of a neighborhood restaurant. He is also the co-author of the New York Times bestseller Koreatown.

Matt Rodbard is a writer, editor, and author of food and culture books with more than two decades of experience working in television, magazines, book publishing, and online media. He’s the co-author of Koreatown and Food IQ, and the Founding Editor of online food and culture magazine TASTE, winner of two James Beard Awards. His writing has appeared in the New York Times, the Wall Street Journal, Travel + Leisure, Bon Appetit, Saveur, and GQ.