The Korean Cookbook

As featured in The Evening Standard

Bon Appetit’s Best Cookbooks of Fall 2023

‘Stunning and comprehensive.’ – Vogue

‘This hefty collection of classic Korean recipes is sure to help you step up your hotpot, dumpling, and noodle game.’ – Food & Wine

‘The Korean Cookbook isn’t just a great resource for Korean home cooking but a well-researched chronicle of how it has adapted, changed, and grown—a tome that any curious eater or anthropologist will certainly want on their shelf.’ – Bon Appetit

‘Everyone from Maangchi lifers to people who have never cooked Korean food before will find a great entry point and plenty to love and explore.’ – VICE

‘Tells an ever-evolving story of the Korean way of eating.’ – National Post

‘Offers a sophisticated, flavorful introduction to Korean cooking.’ – Saveur

‘For the foodie in your life.’ – T: The New York Times Style Magazine Australia

‘A leading light of the New Korean Cuisine movement, Junghyun (JP) Park has co-authored The Korean Cookbook.’ – Fine Dining Lovers

‘For anyone looking to master Korean cooking or go deep on Korean food, there’s no more comprehensive read than this.’ – Robb Report

‘I’ve been waiting for a cookbook like this one for a really long time – a comprehensive Korean cookbook that leaves no stone unturned.’ – Mark Bittman on The Bittman Project Podcast

‘The Korean Cookbook by Junghyun Park and Jungyoon Choi is nothing short of miraculous. A paradigm-shifting achievement comparable to Larousse Gastronomique, this extraordinary labor of love is an essential guide to all who want to not just cook well but to imagine a new culinary aesthetic through understanding what is true about a nation’s culinary history.’ – Min Jin Lee, author of Free Food for Millionaires and Pachinko, a National Book Award Finalist

‘The Korean Cookbook pays homage to the true essence of hansik. Written by masters of their craft, this book shares with the world the depth of this art and technique. It is an essential tool for anyone who wants to understand Korean cuisine.’ – Eric Ripert, Wall Street Journal

‘The new definitive culinary reference for chefs and home cooks who are interested in Korean culinary culture.’ – Foreword Reviews

‘Diving deep into the heart of Korean cuisine.’ – Tasting Table

Junghyun (JP) Park is an acclaimed chef born and raised in Seoul. With his wife, Ellia Park, he runs three restaurants in New York - Atoboy, Naro, and Atomix (2 Michelin stars, 3 stars from the New York Times). In 2022, Park received the Art of Hospitality Award from The World’s 50 Best Restaurants, as well as reaching #33 for Atomix (the highest rank of an American restaurant).

Jungyoon Choi is a culinary historian, researcher, lecturer, and writer in Korea. For the past decade, she has been the executive R&D chef of the Korean Culinary Research Center at Sempio Foods. She is Academy Vice Chair of Korea & China for World’s 50 Best Restaurants and Asia’s 50 Best Restaurants.