My Korea

“When social distancing is a thing of the past and I don’t have to check what tier I’m in, I’d like to host a gimjang – a traditional Korean kimchi making event. Making chef Hooni Kim’s napa cabbage kimchi on my own was almost meditative – carefully massaging the cabbage leaves with his gochugaru (Korean red chilli flakes) marinade – but would have been even better with friends and a few of his Korean pear cocktails. This is food to share – braised beef shins slowly cooked with garlic and ginger and dashi or warm tofu with kimchi and pork belly stir-fry – and Kim, chef behind the first Michelin-starred Korean restaurant in the world, is the perfect guide.” – The Cookbooks of 2020 You Need - The Independent“It’s easy to fall in love the second you hit the condiments page, and that’s before you even get to his [Hooni Kim’s] recipes for spicy raw blue crabs, spicy braised chicken, soy-poached black cod with daikon and bibimbap with beef tartare. This is some seriously exciting food.” – Our Top 3 Not To Be Missed… - Glasgow Evening Times

Chef Hooni Kim, the first Michelin-starred chef in Korean cuisine, trained at Daniel and Masa before opening Danji and Hanjan. Born in Seoul, he divides his time between New York City and Korea, where he is the founder of Yori Chunsa, a nonprofit that trains orphans to become cooks.