The spicy, umami-packed flavors of Korean cuisine can be as intimidating to the home cook as they are completely cravable and all-out addicting. Enter Hooni Kim, chef and owner of the first Korean restaurant to earn a Michelin star. In this cookbook, he introduces the ingredients and techniques needed to make your own dolsot bibimbap and haemul sundubu jjigae. Come for the fried chicken wings, stay for the banchan.

• Hardcover
• 352 pages

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