The Art of Korean Cooking published by Thames & Hudson, is a beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country’s culinary history.

The Art of Korean Cooking compiles more than eighty recipes, each meticulously researched and tested by Onjium—a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions.

Interspersed throughout the book are a series of cultural essays, grounding readers in Korean cuisine and culture. Together, these trace the history of flavors and ingredients back thousands of years, through the Joseon and Goryeo dynasties.

Organized by season, the recipes range from familiar dishes like bibimbap with spring vegetables or seafood hot pot to the lesser-known: azalea rice cakes, chestnut porridge, beotgul (oyster) salad, or stir-fried ueong (burdock root) with sweet-potato noodles. Each recipe is illustrated by a stunning photograph of its final plating, while artfully designed pages depict ingredients and scenes from nature during the changing seasons.

A series of illustrated subsections covering essential drinks, garnishes, and condiments bookend the recipes. These include alcoholic beverages; bugak (dried deep-fried vegetables or seaweed); jangajji (pickles); tea; and fruit and vegetable jellies.