“Korean food is coming. It’s picking up and it’s gaining momentum,” says Deuki Hong, the 26-year-old star chef of Kang Ho Dong Baekjeong, one of New York City’s most exciting new Korean restaurants. Hong, a first-generation Korean-American who grew up watching masters like Lidia Bastianich and Jacques Pépin on television, is at the forefront of the growing Korean food movement here. Raised in New Jersey, he got his start in the restaurant industry at 15; now, just 11 years later, he’s a rising star in the New York City restaurant scene.
“Korean food is coming. It’s picking up and it’s gaining momentum.”
But you don’t have to come to New York to experience Hong’s talent—or, for that matter, to eat really good Korean food. With a bit of confidence and a little know-how, not to mention the help of Hong’s forthcoming book (co-authored with Matt Rodbard) Koreatown: A Cookbook, anyone can make Korean barbecue right at home. Here, Hong’s best tips for DIY Korean food.
- 8 Korean Barbecue Recipes to Make at Home
- David Chang: Vegetarian Korean Dishes
- Korean Cabbage Pancakes
1. What You’ll Need
Before you get cooking, you might want to stock your kitchen with a few essential ingredients. Hong suggests soybean paste, chili paste, soy sauce, ginger and garlic. Those flavors, he says, are at “the core of Korean food.”