Koreaworld: A Cookbook by Deuki Hong and Matt Rodbard

  • Sautéed rice cakes with gochujang and cream (Rose tteokbokki) (page 35)

    from Koreaworld: A Cookbook Koreaworld by Deuki Hong and Matt Rodbard

    • Categories: Stews & one-pot meals; Main course; Korean
    • Ingredients: garae tteok; scallions; garlic; Korean fish cakes; bacon; green cabbage; apple preserves; soy sauce; heavy cream; sesame seeds
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Notes about Recipes in this book

  • Korean Air bibimbap with sautéed gochujang sauce

    • matthew_jiod3h on April 03, 2026

      Loved it especially the sautéed gochujang

  • Extremely addicting soy sauce-marinated eggs with rice

    • patioweather on May 09, 2024

      Can't go wrong with oozy yolks. This was good, but I preferred it without mixing the sauce into my rice and instead using the just the sauce that dripped off the marinaded eggs.

    • ethedens on May 14, 2024

      Good, solid, easy but we did 24 hours and very salty. I think 48 would be worse. 3.5/5

    • Pandan on November 05, 2024

      These were really good! I used a little bit more nori and ten eggs instead of 8. I warmed up the sauce to make sure the sugar melted. It is indeed very salty but we didn’t eat all of the sauce with the eggs. Instead, I kept the leftover sauce and just added 6 cooked eggs a second time. We all loved them and it was a great hangover food!

  • Spicy soft tofu and eggs (Soondubu shakshuka)

    • ethedens on May 13, 2024

      Meh. It was okay but just tasted like grilled onions with some eggs. 3/5

  • Tofu aioli

    • ethedens on May 13, 2024

      Very good. Would definitely make again.

  • Broccoli salad with ssamjang mayo

    • JanayBlaze on May 29, 2024

      Good, but quite salty.

  • Temple cabbage-persimmon kimchi

    • ethedens on March 19, 2026

      Made twice now. Second time was too salty.

  • Jeju-style pork and noodles (Jeju gogi guksu)

    • meggan on October 21, 2024

      Even though I overcooked the pork, I really like this. The seasonings are spot on.

  • Korean chicken teriyaki

    • JanayBlaze on May 29, 2024

      Easy and delicious. The recipe calls for cooking the chicken in a pan, but I grilled it and added the simmered marinade.

    • ethedens on June 20, 2024

      Super easy to put together and tasted great. We did marinade for 4 or so hours. 4/5

  • Seafood and garlic chive pancake (Haemul buchupajeon)

    • eclairea on February 16, 2026

      I have not mastered the art of flipping a huge pancake so it fell apart a bit but it was still tasty! I was trying to use up garlic chives so I think I added too many, but other than that, I was happy with how it turned out.

  • Taco Bell bibimbap

    • ethedens on September 15, 2024

      Eh. This was good but the organizing all the individual ingredients was not for me. Next time I'd throw some kimchi and sesame oil in and call it a day. 3/5

  • Yuja mint soda

    • eclairea on May 20, 2025

      If feeling boozy, I add an oz of soju - citron flavour, if you can find it! Otherwise, great beverage for non-drinkers, and so refreshing! I didn’t bother adding extra juice, I liked it with just the soda.

  • Yuja mint syrup

    • eclairea on May 20, 2025

      Wow! Make for gifts in cute bottles, it’s a hit, and refreshing for folks who don’t drink alcohol. If feeling boozy, I add an oz of soju - citron flavour, if you can find it!

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  • ISBN 10 0593235940
  • ISBN 13 9780593235942
  • Linked ISBNs
  • Published Apr 23 2024
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Times bestselling authors of Koreatown.

Join chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food.

In Koreatown, Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld, they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers.

Koreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo. The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng–Stuffed Roast Chicken, Grilled Kimchi Wedge Salad, Kkaennip Pesto, and Pineapple Kimchi Fried Rice. Filled with recipes, stories, and conversations of Korean food’s global evolution, Koreaworld is essential reading for anyone curious about the future of food.

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