Responsive image


"Deuki Hong and Matt Rodbard have given us a deep and important look at the people, places and cuisine that are reshaping what we want for dinner. KOREATOWN thrills with flavors that will change your life."
— Anthony Bourdain

"Koreatown is not a place. It’s an energy, an attitude, a painstaking stew of spice and frugality and brutally honest flavors. For the first time, here’s a book that captures all of its electricity and mystery in a voice that is both vibrant and respectful."
— Edward Lee, chef and author of “Smoke and Pickles”

"Eating Korean food is the best legal high in the world and KOREATOWN is the gateway drug you need!"
— Gary Shteyngart, author of “The Russian Debutante's Handbook”

"The food of Korea is complex, and becomes fully realized in this amazing new book by Deuki Hong and Matt Rodbard. With a thrilling new voice and original ideas, this is not the same boring "ethnic eats explainer" that is often used as an excuse to profile a country's cuisine. I couldn’t put it down, and can't wait to start cooking from these pages. Bibimbap for the win!"
— Andrew Zimmern, author and television host

"I fell in love with Korean food over a decade ago, and enjoy learning as much as I can about this complex and flavorful cuisine. KOREATOWN is filled with information about ingredients, techniques, and insights into Korean American food culture. This cookbook is an invaluable resource for anyone who wants to know more about where to find delicious Korean food across America and how to prepare dishes at home.”
—Eric Ripert, chef of Le Bernardin


A trailblazing book featuring nearly 100 recipes, essays, profiles and documentary-style photography concentrating on many of the lesser-known aspects of Korean food, drink and culture. The book is co-written by Deuki Hong and Matt Rodbard, two authorities in the exploding Korean food movement in the United States and abroad. Together Hong and Rodbard spent over two years traveling to the Koreatowns of the United States, researching the book and interviewing over 100 chefs and business owners. Once back in their New York City kitchens, they developed recipes that reflect traditional home and restaurant cooking — translated with historically rich (and entertaining!) notes and easy-to-follow directions. Photography by Sam Horine and Gabi Porter.



At 15, Hong worked as a line cook under Aarón Sanchez at Centrico in New York City before heading to the Culinary Institute Of America. After graduating near the top of his class, he cooked under David Chang at Momofuku Noodle Bar before two years on the line at Michelin three-starred Jean-Georges. A young, rising star chef, Hong is currently executive chef of the smash-hit Kang Ho Dong Baekjeong in Manhattan’s Koreatown. He's recently been recognized as an Eater Young Gun and named to the Zagat 30 Under 30 list.


For over a decade Rodbard has written magazine and online features about restaurants, chefs, drinks, music, cooking and travel. His writing has appeared in Bon Appétit, Travel & Leisure, Saveur, Men's Journal, Fodors and Tasting Table, and he currently serves as Contributing Editor at Food Republic.

Responsive image Responsive image
Responsive image Responsive image
Responsive image Responsive image