Slushy and core-chilling broth: Korean cold soups

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Hooni Kim is the first Michelin-starred chef in Korean cuisine. When his New York restaurants Danji and Hanjan slowed down during the pandemic, he temporarily relocated to Korea, where he visited every summer as a child. He describes the difference between fermenting and pickling and the most popular Korean cold dishes from his recent cookbook, “ My Korea .”

After dropping out of medical school, Hooni Kim trained as a chef at the famed Daniel in New York before opening Danji and Hanjan in New York City. Photo courtesy of W. W. Norton & Company



Evan Kleiman