Containing photographs of everyday, antique objects along with insightful commentary, Things Korean is a useful guide to traditional life in Korea. O-Young Lee, former Korean Minister of Culture gives us a survey of native objects from Korea, from totems(Changsung) to hair-pins(binyo), crock pots(Changdokdae) to temple bells(Jong), scissors(Kawi) to graves(mudon) explaining their significance and place in everyday Korean life. Each item in the book is listed under its English and Korean name; a glossary is provided to further assist the reader. Lavishly illustrated with more than 100 color illustrations, Things Korean is a magnificent celebration of Korean culture.

Learn your first 500 Korean words and thousands of related words and expressions that you can start using right away in your everyday conversations in Korean!

NEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. IACP AWARD FINALIST • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly “This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

Notes on Things Korean offers an insightful look at the traditions and cultural heritage of the Korean people. A compilation of concise and informative notes on a wide range of topics, this book is for anyone interested in Korean life, thought, and culture. The notes, some illustrated with sketches and drawings, are presented alphabetically under such headings as Beliefs and Customs, Arts and Crafts, Music and Dance, Language and Letters, Historic Figures, Famous Places and Monuments, and Games and Sports. There are more than one hundred fifty entries which include, for example, descriptions of traditional arts, crafts, games, clothing, housing, and food, and explanations of customs and traditions and the significance of certain persons, places, and artifacts. Students of Korean studies, writers and translators should find this book very useful, especially the glossary which contains nearly four hundred entries suitable for use in footnotes. In revising the book, some entries are deleted and a few new ones are added, because, for example, a building was demolished or a structure was restored. In regard to the Romanizing of Korean terms, the book has chosen to continue using a modified version of the McCune-Reischauer system, which is the preferred method of most academics.

"Passionate, cantankerous, and fascinating. Rather like Korea itself."--Nicholas D. Kristof, New York Times Book Review Korea has endured a "fractured, shattered twentieth century," and this updated edition brings Bruce Cumings's leading history of the modern era into the present. The small country, overshadowed in the imperial era, crammed against great powers during the Cold War, and divided and decimated by the Korean War, has recently seen the first real hints of reunification. But positive movements forward are tempered by frustrating steps backward. In the late 1990s South Korea survived its most severe economic crisis since the Korean War, forcing a successful restructuring of its political economy. Suffering through floods, droughts, and a famine that cost the lives of millions of people, North Korea has been labeled part of an "axis of evil" by the George W. Bush administration and has renewed its nuclear threats. On both sides Korea seems poised to continue its fractured existence on into the new century, with potential ramifications for the rest of the world.

Fresh from the success of Korean Food Made Simple, chef Judy Joo is back with a brand new collection of recipes that celebrate the joys of Korean comfort food and get straight to the heart and soul of the kitchen. Drawing on her own heritage and international experience, Judy presents recipes that appeal to everyone, from street food to snacks and sharing plates, kimchi to Ko-Mex fusion food, and dumplings to desserts. Through clear, easy-to-understand recipes and gorgeous photography, Judy will help you master the basics before putting her signature fun, unexpected twist on the classics, including Philly Cheesesteak dumplings and a full English breakfast–inspired Bibimbap bowl. With over 100 recipes, helpful glossaries, and tips on how to stock the perfect Korean store cupboard, there's something for amateur chefs and accomplished home cooks alike. So much more than rice and fried chicken, these truly unique recipes are simple, delicious, and will have everyone clamoring for more. "Judy Joo captures the flavors and the heart of Korean food and switches things up just enough to make them accessible and familiar, but not so much that you lose the soul of the recipe. It’s an art!" - Sunny Anderson