Korean Home Cooking

A cookbook that bridges traditional Korean home cooking and modern restaurant technique, written by Sohui Kim, the chef behind Brooklyn’s beloved restaurant The Good Fork. Co-written with James Beard Award-winning journalist Rachel Wharton, it offers around 100 recipes that respect tradition while embracing the way Korean-Americans actually cook today.

Why Start Here

Kim grew up cooking with her mother in Korea before building a career in New York restaurants, and this book reflects both worlds. The recipes range from classic dishes like doenjang jjigae and kimchi pancakes to inventive creations that blend Korean flavors with other cuisines. If you’re the kind of cook who likes to understand a tradition and then riff on it, this book speaks your language.

The instructions are detailed and well-tested, with Kim sharing the small adjustments that make the difference between good and great. She’s particularly strong on marinades, sauces, and the layering of fermented flavors that define Korean cooking. The book also covers Korean entertaining, including how to set up a Korean barbecue at home.

What to Expect

A beautifully photographed 304-page book that feels personal and inviting. The recipes are organized practically, from everyday meals to more ambitious weekend projects. Kim assumes some basic cooking competence but doesn’t require Korean cooking experience. You’ll need the standard Korean pantry staples (gochujang, doenjang, sesame oil, rice vinegar), and Kim provides guidance on building your collection. The tone is warm and encouraging, with stories woven throughout that connect the food to memory and family.