In their second literary collaboration, Koreaworld: A Cookbook, authors Deuki Hong and Matt Rodbard take readers on an adventure to Korea, and to hubs of Korean food in the United States, to paint a vivid portrait of Korean food worldwide right now. On today's episode, Deuki and Matt share their impressions of modern Korea and its cuisine, and of some of is most important practitioners in the US. They also make the case for Korean food's, at long last, having found an abiding audience in the US.

Huge thanks to our presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. 

Thanks also to S.Pellegrino. The application process is now open for the S.Pellegrino Young Chef Academy Competition 2024-2025!

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!