Sang: Recipes From A Korean Family Table
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This collection from the family behind Sáng, a restaurant in Sydney, offers a view of Korean home cooking shaped by multiple regional influences. Kenny Yong-soo Son draws on the cooking of his parents (his father’s Seoul-influenced, urban sensibility and his mother’s roots in the seafood-rich province of Gangwon-do) to present a table that is both varied and deeply personal.
The book explores the full components of a Korean meal: banchan, soups and stews, grilled dishes, fried specialties, and sweets. Recipes such as kimchi jjigae, Korean fried chicken, and an array of fermented and pickled preparations reflect a cuisine built on balance, preservation, and the interplay of heat, acidity, and depth.
Written with an eye toward the home cook, the book emphasizes clarity and adaptability while maintaining the structure and rhythm of a traditional Korean table. The result is a generous introduction to everyday Korean cooking, anchored in family and place.
Hardcover. Color photographs throughout.
Published on February 24, 2026
