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