I’ve published 2 cookbooks with a major publisher, Houghton Mifflin Harcourt, which are available worldwide. They are all about Korean cooking and took years for me to write and photograph. I wrote them so you could use one or the other or both comfortably, with some recipes from my videos but mostly completely new. Over the upcoming years I plan to make videos from their recipes from time to time.
I wrote my first cookbook to be used and learned from over years and years, with everything you need to make real Korean food at home, including fermentation of traditional Korean sauces, pastes, and alcohol.
My second book is bigger and more colorful than the first and goes deeper into Korean cuisine beyond home cooking, with chapters on Korean Buddhist temple meals and street food.
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month. Here's the letter from November if you want to see what it's like.