From the Heart : Over 60 Traditional Recipes and Stories from Korea

Built around the concept of food as memory, ritual, and sustenance, this beautifully produced book reflects the myriad ways Korean cuisine embraces care, connection, and belonging at the table.

Born in Korea before she was adopted by a Belgian family, author Ae Jin Huys brings to this project her own lived experience of displacement and reconnection, gathering 26 contributors from across regions, generations, and professions, each sharing the single dish that defines comfort in their life.

From shiitake noodle soup made from family-grown mushrooms to kimchi rice porridge representing childhood remedies, the recipes unfold alongside the stories that shaped them.

75 recipes span home cooking and ceremonial dishes, offering a wide portrait of both continuity and change within Korean food culture. The narratives open into ancestral rites, seasonal customs, fermentation traditions, and the social meaning of everyday meals, tracing how memory and collective identity meet at the table.

Pairing food photography with portraits, landscapes, and documentary detail, the volume creates a layered visual record of people and place. An accessible cookbook for home cooks and anyone interested in Korean cuisine, the book is richly visual, filled with photographs that showcase not only the dishes and ingredients but also the people and settings of Korea.

With practical tips for sourcing ingredients, suggestions for complementary side dishes, and insights into where these foods are enjoyed in Korea, this book serves as both a culinary guide and a celebration of heritage and community. expressive, with recipes like Kalbi Jjim, Japchae, Kimchi Mac & Beef, Halmoni's Jeon, and Korean Fried Chicken Wings. There's something for everyone—whether you know Choi from her beloved restaurants Mokbar and Ms. Yoo, her presence on Food Network, or her infectious online personality. 

So much more than a guide to mastering Korean cooking, Hand Taste teaches you to trust your gut and cook with curiosity and joy.