Hooni Kim

Chef/owner of @meju.nyc @DanjiNYC @littlebanchanshop. Author of My Korea. Founder of Yori Chunsa.

[book dedications every 4 hours @dedication_bot]

My Korea: Traditional Flavors, Modern Recipes by Hooni Kim with Aki Kamozawa

[Hooni Kim @HooniKim]

@suchkelly I remember doing most of the driving for our weekly deliveries during the pandemic. Thank you so much for your orders and support. It really helped us to stay afloat.

[The New Yorker @NewYorker]

At Meju, a restaurant dedicated to the culinary power of patient fermentation, the chef and owner Hooni Kim turns the kitchen into a stage. https://t.co/yk4Xdgcp4s

[MichelinGuideNorthAmerica @MichelinGuideNA]

MICHELIN Guide Inspectors’ Favorite Dishes in New York
The Big Apple's top plates? Jamaican ragu, tuna melts, and oodles of deliciousness. #MICHELINGuideNY https://t.co/paigBlgdU4

[The New Yorker @NewYorker]

At Meju, a restaurant dedicated to the culinary power of patient fermentation, the chef and owner Hooni Kim turns the kitchen into a stage. https://t.co/TQWu1eu42C

[The New Yorker @NewYorker]

At Meju, a restaurant dedicated to the culinary power of patient fermentation, the chef and owner Hooni Kim turns the kitchen into a stage. https://t.co/NFBHfjHB77

[Grub Street @grubstreet]

In some of the city's most celebrated kitchens, familiar Korean dishes or ingredients are spun through the deconstructive impulses of molecular gastronomy and French technique.

@e_alexjung wonders why this has become the norm: https://t.co/t7TCzueRj9

[Downdetector @downdetector]

User reports indicate Square is having problems since 3:05 PM EST. https://t.co/R3j49HfBry RT if you're also having problems #squaredown

[Aaron Hutcherson @thehungryhutch]

Chatted with @maangchi and @HooniKim about all things tteok. Here's what you need to know. https://t.co/1fukvUTCwn

[Andrea Nguyen @aqnguyen]

I’m finally an icon. TY @SplendidTable for the LNY/Tet anointment. 🎧… and I’m thrilled to be on the show with @thewoksoflife and @HooniKim.

[The Splendid Table @SplendidTable]

This week, explore Lunar New Year celebrations and food traditions with Sarah & Kaitlin Leung from @thewoksoflife, Vietnamese icon @aqnguyen, and Korean chef @HooniKim.

Listen: https://t.co/DdaDlLtkNn

[The New Yorker @NewYorker]

“Anyone well acquainted with Korea might tell me that I don’t need a utopia, only to move to Seoul, where shops specializing in banchan, small, cold side dishes eaten with just about every Korean meal, abound,” Hannah Goldfield writes. https://t.co/fQvmlgaaSc

[NYC Wine & Food Festival @NYCWFF]

This week on #CHEFSOFNYCWFF we bring you @HooniKim, owner of @danjinyc. 🙌 Join Chef Kim for dinner on 10/14 with his authentic Korean creations paired with some of Napa’s best wines curated by @CNN's @carltonmccoy.

👉Limited seats available at: https://t.co/UJsUqte76w

[Wine Spectator @WineSpectator]

MOTHER'S DAY RECIPE: Scallions are the star of these savory, crispy Korean pancakes for spring. Get the #recipe from chef @HooniKim of New York’s @Danjinyc and @Hanjan26, plus sparkling #wine pairing recs from @WineSpectator! https://t.co/8g7MmmC5sI

[Hooni Kim @HooniKim]

@angech0 Hi! All the liquid (apple purée, spring water,etc) added should be close to 6cups. Usually that should be enough to make a pasty texture but sometimes when the gochugaru is really old or dry it make take another cup or 2 of liquid. How much more liquid did u have to add?

[Hooni Kim @HooniKim]

Just posted a photo @ RYSE, Autograph Collection https://t.co/Mr2z74CTRj

[Hooni Kim @HooniKim]

Gaejang for dinner! Korean blue crabs. Raw and marinated in soy sauce. Best way to eat them!

#간장게장
#koreanfood @ 마포 진미식당 https://t.co/YcHhiU35kJ

[Hooni Kim @HooniKim]

Just posted a photo https://t.co/qfCKt97SsN