Chef Woo Jung-wook Launches Bilingual Kimbap Book in Gangnam
Chef Woo Jung-wook released his new recipe book The Kimbap Book at an industry gathering on the 19th in Gangnam-gu, Seoul. The 64-year-old owner-chef of the modern Korean restaurant Superpan, known for appearing as “Seoul Mom” in Culinary Class Wars 2, introduced the bilingual Korean-English publication to an audience of around 100 domestic and international chefs at SKS Seoul.
Globalizing Korean Home Cooking Through Recipes
The nonprofit organization Nalloh Academy organized the event, titled the “Kimbap Nalloh Meeting,” to advance the global reach of kimbap culture. Choi Jeong-yoon, chair of Nalloh Academy, stated that kimbap represents Korean home cooking following the international spread of temple food and traditional cuisine, aiming to share the philosophy of Korean food with future generations worldwide. The Kimbap Book features 22 distinct kimbap recipes alongside 11 side dishes such as tteokbokki, designed specifically for international readers.
JAY PULL THIS 3 AMAZING CHEFS FROM CULINARY CLASS WARS, THIS IS INSANEE 😭• Chef Edward Lee (Winner of Iron Chef America)• Chef Jung Ji-sun (Korea's first Female Star Chef in Chinese Cuisine)• Chef Jung Hoyoung (Japanese Restaurant 'Caden' owner – 1st Generation Star Chef) pic.twitter.com/GEMsRFF2nI
Chef Demonstrations at the Seoul Gathering
The venue functioned as a reunion for Culinary Class Wars alumni as several prominent chefs joined Woo to present kimbap creations based on their personal culinary philosophies. Woo prepared three varieties: classic “Mom’s Kimbap,” “Avocado Kimbap” containing avocado, crab stick, cucumber, and egg, and his signature Superpan dish, “Seoritae Mascarpone Kimbap,” which blends mashed black soybeans, spicy anchovies, and arugula. Park Joo-sung, chef of Sobaju, prepared “Plum Kimbap” using umeboshi, cucumber, and perilla leaves, while Yoo Yong-wook, director of the Yoo Yong-wook Barbecue Research Institute, served “Barbecue Kimbap” featuring smoked short ribs and braised bracken.
Cultural Value and Next Steps for Kimbap
These days, the world is seeking out kimbap,
Woo stated, noting that questions about the absence of an English-language kimbap book multiplied after his television appearances. For us, kimbap is a special-occasion dish. I hope the value of this happy food can be passed on to the next generation and shared globally.
Woo has spent over 30 years since 1995 teaching home-cooked Korean cuisine, starting in Daechi-dong, Seoul, and currently operates Superpan and the premium street food brand Gajigaji.
Keep reading