The Art of Korean Cooking
Shipping calculated at checkout
Produced by Onjium, the Seoul-based cultural institute and restaurant dedicated to the study and preservation of Korean heritage, this volume offers a considered introduction to traditional Korean cuisine. Combining recipes with historical essays, the book places cooking within a broader cultural and seasonal framework.
More than eighty recipes are organized by season, reflecting the rhythms that shape Korean foodways. Familiar dishes such as bibimbap and seafood hot pot appear alongside less widely known preparations, including rice cakes, porridges, and vegetable-based dishes built on roots, grains, and fermentation.
Interspersed essays trace the development of Korean cuisine across dynastic periods, with particular attention to royal court cooking and its influence on contemporary practice. Additional sections on condiments, pickles, teas, and preserved foods provide context for the flavors that underpin the cuisine.
Carefully researched and clearly presented with beautiful photographs, the book functions as both a cookbook and a cultural document, offering insight into the structure, history, and seasonal logic of Korean cooking.
Hardcover. Color photographs throughout.
Published on April 14, 2026
