She Strengthens

A Chef’s Journey to Discovering the Heart of Korean Cuisine

Hooni Kim, a Korean-born chef, didn’t start cooking Korean food until later in his life. Growing up in America, he pursued a medical degree before switching to culinary arts. He honed his skills in French cuisine at Daniel, a renowned French restaurant in New York City, where he worked alongside predominantly French chefs. However, Hooni felt a disconnect between his cooking and his heritage. “They were cultural ambassadors, representing their country and culture. I was a very good cook, but it wasn’t the same,” he explains.

Uncovering the Philosophy of Korean Cooking

Hooni’s desire to cook with pride and passion led him to learn about Korean cuisine. He discovered that Korean food is not just about combining ingredients, but about health, nutrition, and healing. “It’s about the mother cooking for the family, to give them the best ingredients they can provide,” Hooni says. To learn more, he trained at a family farm in Korea, where he learned about fermentation, organic farming, and traditional techniques that have been passed down for centuries.

A New Approach to Cooking

Hooni’s experience transformed the way he thought about cooking. He shifted his focus from creating dishes that simply tasted good to crafting meals that could heal and nourish people. Upon his return to the States, he revamped his restaurants, Danji and Hanjan, to reflect this new philosophy. Meals are now designed to promote health and wellness, rather than just pleasing the palate.

Sharing His Passion

Hooni’s cookbook, “My Korea,” is more than just a collection of recipes. It’s an introduction to Korean cooking, complete with insights and explanations on sourcing and techniques for the home cook. During the coronavirus outbreak, Hooni has continued to serve his community by offering meal kits and delivery services from his restaurants.

A Recipe that Blends Tradition and Innovation

One of Danji’s most popular dishes is the bulgogi slider, a twist on the traditional Korean dish. Hooni uses brisket instead of sirloin or tenderloin, which makes the dish more affordable and flavorful. He replaces the lettuce wraps with buttered and charred brioche buns, slathered with spicy mayo and topped with scallions and pickled cucumbers. This innovative take on a classic dish has become a staple at Danji.

Bulgogi Sliders Recipe

Ingredients:

• 2 pounds thinly sliced beef brisket
• 1 cup soy sauce
• ½ cup natural apple juice or cider
• 3 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons sugar
• 1 tablespoon minced garlic
• 1 tablespoon toasted sesame oil
• 1 Korean or Asian pear, peeled, cored, and pureed
• 1 small carrot, peeled and cut into matchsticks
• 1 medium onion, cut into matchsticks
• 12 slider buns
• Unsalted butter
• 1 cup spicy mayo
• 1 bunch scallions, thinly sliced
• ¼ cup scallion dressing
• Salt
• Marinated spicy cucumbers

Instructions:

1. In a large bowl, combine the brisket, soy sauce, apple juice, sake, mirin, sugar, garlic, sesame oil, pear puree, carrots, and onion. Mix well and refrigerate overnight.
2. The next day, heat a large sauté pan over medium-high heat. Add the beef, working in batches, and cook until browned, 3 to 5 minutes. Transfer to a platter.
3. Toast the slider buns, spread with spicy mayo, and pile the bulgogi onto the bottom halves. Top with dressed scallions and pickled cucumbers. Serve immediately.