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.
"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
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