When you’re introduced to a cuisine by eating in restaurants, often times the process and pantry seem impenetrable. But Brooklyn chef Sohui Kim likens Korean home cooking to that of Southern Italy. She tells Good Food that there are just a few ingredients that are combined in slightly different ways with a knowing hand. Her book, Korean Home Cooking , aims to help others develop familiarity with those ingredients and techniques.
The front cover of "Korean Home Cooking: Classic and Modern Recipes" by Sohui Kim. Photo credit: Zach & Buj
Charred eggplant. Excerpted from "Korean Home Cooking: Classic and Modern Recipes" by Sohui Kim. Photo credit: Zach & Buj