The cook in the next room.
Korean home cooking from Mrs. Lee Youngsook, a quiet authority on the dishes a Korean family actually eats.
Mrs. Lee Youngsook does not run a restaurant. She runs a Sunday table, the kind a Korean family gathers around, where the doenjang jjigae is the heart and the kimchi is whichever one she has been fermenting that month.
This is a growing collection of her recipes, written for kitchens in the United States. The ingredient names include both Korean and English so you can find them at H Mart, Hannam, or your nearest Korean grocery. The technique notes are hers; the cultural context is ours, written together over phone calls and home visits.
Lee Youngsook
Born in Korea, cooking professionally in the United States for over thirty years. The authority every Korean-American family in our circle calls when they want to know how something is really supposed to taste.
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A short letter, once a month: a recipe from Mrs. Lee, a story from the studio, anything we are excited about.