Yu & Me Books
Book Talk | Celebrating Korean American Cookbooks for Chuseok
Book Talk | Celebrating Korean American Cookbooks for Chuseok
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Celebrating Chuseok at Yu & Me Books: In Conversation with Caroline Choe, Sohui Kim, and Irene Yoo
ABOUT THE BOOKS
Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe.
With Soju Party, YouTube star, recipe developer, and co-owner of Brooklyn’s Orion Bar, Irene Yoo has written the book on drinking like a Korean. Focusing on the pillars of Korean drinking: soju (Korea’s most popular drink), maekju (beer), and makgeolli (a lightly filtered rice wine), as well as the foods (known as anju) that go with them, she takes readers out on the town. From the basics—classic Korean alcohols and how to drink them—to levelled up Korean-inspired riffs on classic cocktails; from simple drinking snacks (Honey Butter Bar Nuts) to crowd-pleasers like Kimchi Carbonara and Bossam with Garlic Chive Sauce—this book has you covered. In addition to recipes, Yoo also explores the history of Korean drinking, with illustrated explainers on proper serving and drinking etiquette, drinking games, food pairings, and more.
ABOUT THE AUTHORS
Sohui Kim is a classically-trained chef, restaurateur, and celebrated cookbook author. Born in Seoul, Korea, Sohui immigrated to the Bronx as a young child. Sohui was an ABC Darien High School Scholar who started her college career at Bowdoin College but earned her Bachelor of Arts degree from Barnard College, Columbia University in New York City. Once she found life’s passion in the culinary arts and cooking, Sohui honed her skills under several lauded chefs, including Dan Barber and Michael Anthony at Blue Hill, Peter Hoffman at Savoy, and Anita Lo at her Michelin-starred restaurant Annisa. In 2006, she and her husband Ben Schneider opened The Good Fork in Red Hook, a Michelin Bib Gourmand restaurant serving seasonally-inspired global comfort food which ran for almost 18 years. Today, under new management and ownership, it exists as The Good Fork Pub where she occasionally helps out by consulting. In 2015, the couple opened Korean BBQ and karaoke hotspot, Insa in Gowanus, which went on to receive a glowing two-star review from the New York Times and earned her a nomination for the James Beard Foundation’s prestigious Best Chef: NYC award in 2019. As Chef/ Partner at Gage & Tollner, the historic oyster and chop House reopened in Downtown Brooklyn in 2021, the restaurant marks the third and largest endeavor in Sohui’s collection of beloved Brooklyn eateries. Sohui was nominated once again for the James Beard Foundation Best Chef: NYC in 2023. She wrote The Good Fork Cookbook in 2016 and Korean Home Cooking in 2018, both publlished by Abrams Books. Sohui is also a consulting chef for Virgin Voyages, the cruise division of the massive international hospitality brand, wrote all food menus for the first ever Korean BBQ restaurant concept on a cruise ship called Gunbae, currently operating on four ships. She is working on a children’s book called Toy Cookbook with Penguin Random House. She lives with her husband and business partner Ben Schneider, two awesome teenagers and a beautiful dog named Mandu in Brooklyn, NY.
Irene Yoo is a food writer, recipe developer, creator (Yooeating), YouTube cohost (KA KA Studio), and the chef and co-owner of Orion Bar in Brooklyn. Raised in Los Angeles and Seoul, she graduated from the University of Pennsylvania and previously worked as a photo and video producer for Food Network. Her recipes and essays have appeared on foodnetwork.com, on Food52, and in Food & Wine, and she has spoken about Korean culinary history at the Korea Society and the Museum of Food and Drink (MOFAD). She has been featured in The New York Times, The Korea Times, and Bon Appétit.
