“The book is set up like an H Mart, organized by aisles, but unless you’re Korean and have been shopping at H Mart since you were little, it can be hard to navigate the store blind, culturally, for things like rice, seaweed,” and more, Kwon says.
For anyone who loves Korean food, it’s an invitation to get acquainted with beloved recipes and the ingredients and tools behind them. Vibrant and detailed illustrations map out the way, from a section about grilling equipment to an overview of Korean herbs. Throughout, Kwon also meditates on memories of and nostalgia for the experience of growing up as a child of Asian immigrants in the United States.
Stacey Kwon
Photo: Heami Lee
In celebration of the book’s publication, Kwon shared a favorite recipe from the book with Vogue below: braised beef short ribs. “This is my son’s favorite food,” she says. “It’s essentially a Korean beef stew. Kids love kalbi jjim, and it holds up well over time, which means it’s good for leftovers. It’s at every party in our family, a total crowd pleaser. It’s the equivalent of having prime rib. It’s special-occasion food.”
To her, “the dish is all about how nicely you cut the carrots, the radish; it’s the love and care you put into it. Thinking about every single bite. Trimming that meat really well. Gristle and silverskin are not fun to pick through while you’re eating. You want your guests to have a perfect bite every single time,” she says. “It’s time-consuming, but you can make kalbi jjim in a massive vat. There’s never enough.”
Find the recipe below.
Tteok Kalbi Jjim (떡갈비찜)
Braised Beef Short Ribs with Rice Cakes
Serves 6
Photo: Heami Lee
