Koreaworld: A Cookbook

Praise

“In their follow-up to 2016’s stellar Koreatown, Deuki Hong and Matt Rodbard cover the revolution of Korean cuisine in America. Accompanied by Alex Lau’s vivid photography, the recipes come from chefs and home cooks across the country. Koreaworld is a dizzying visual treat sure to make your mouth water.”—Esquire, “Best Cookbooks of 2024 (So Far)”

“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

“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 a cookbook, a stock taking, and a philosophical jag all wrapped in a ‘two guys on a road trip with a crackerjack photographer’ vibe.”—Wired

“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

“It’s like a film in book form, with a slate of fantastic stories and recipes.”—The Washington Post

“One of the most enjoyable cookbooks of 2024.”—Kirkus Reviews

“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

“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