Sohui Kim
Sohui Kim (pronounced SO-hee) was born in Seoul, Korea. She moved to New York at age 10, with a household where food and entertaining were a regular event. She honed her culinary career working alongsied Dan Barber, Michael Anthony, Peter Hoffman, and Anita Lo. In 2005, Kim and her husband Ben Schneider opened The Good Fork in Red Hook, Brooklyn, followed several years later by their Korean BBQ and karaoke hotspot Insa in Gowanus. The reopening of Brooklyn’s legendary steakhouse Gage & Tollner marked the third and largest restaurant endeavor. She is the author of Korean Home Cooking and The Good Fork Cookbook.
Soy-Marinated Eggs
What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade.
Red Wine and Soy–Braised Short Ribs
These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.
Kimchi Jjigae
Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.
Quick-Cooked Kale
This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.
Crunchy Gochujang Fennel
The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.
Dashi-Steamed Egg Custard
This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.
Soondubu (Spicy Soft Tofu and Seafood Stew)
This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.
Good Luck Beef and Korean Rice Cake Soup
This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.
