The cook in the next room.
Korean home cooking from Mrs. Lee Youngsook. The dishes a Korean family actually eats, written down for the kitchens of Korean Americans who never wrote them down.
Mrs. Lee 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. The teaching at her table is sideways, by demonstration, by repetition, the same way her own mother taught her.
This is a growing collection of her recipes, written for kitchens in the United States. The ingredient names appear in 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 comes from the long phone calls and home visits where the work of writing them down actually happens.
Lee Youngsook.
Born in Korea, and the cook in our family.
She does not write things down easily. The recipes here come from her watching you cook on a video call, correcting the salt, adjusting the heat, and then finally agreeing to dictate the version she makes at home.
A Korean meal is a conversation. Do not make every dish loud. Lee Youngsook
More recipes, and the meal for your day.
Every recipe Mrs. Lee has written down lives in the journal. For a ceremony, she also cooks for the table, in small numbers and confirmed against the date and the menu.