The Art of Korean Cooking

A beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, accompanied by illuminating essays on the country’s culinary history. The Art of Korean Cooking is a definitive introduction to Korean cuisine and a meticulously researched and tested collection created by Onjium, a cultural research institute and Michelin-starred restaurant in Seoul. The book traces the history of Korean flavours and ingredients through the Joseon and Goryeo dynasties, with a particular emphasis on Royal Court Cuisine and modern spins on dishes once served at Joseon-era royal banquets. Organized by season, the recipes range from familiar dishes like bibimbap with spring vegetables to lesser-known delights such as azalea rice cakes, chestnut porridge, beotgul (oyster) salad, and stir-fried ueong (burdock root) with sweet-potato noodles. Each recipe is presented with a striking photograph of the finished dish, and double-page spreads depict raw ingredients and seasonal natural scenes. The volume also includes illustrated subsections covering essential drinks, garnishes, and condiments.

Onjium presents a comprehensive exploration of Korean culinary culture in a beautifully designed format. The publication is a hardcover edition with 256 pages, published in 2026 by Penguin Random House USA in collaboration with Thames & Hudson, featuring numerous cultural essays interwoven with the recipes.

Kenmerken

• Meer dan tachtig recepten geïnspireerd op Koreaans koken
• Essays over geschiedenis en culturele context
• Focus op Koninklijke hofkeuken en moderne twists
• Seizoen-georganiseerde recepten en bekende gerechten
• Prachtige fotografie bij elke recept
• Uitgebreide sektionen over dranken, garneringen en condimenti