Soju Party: How to Drink (and Eat!) Like a Korean: A Cookbook

(Hardback)

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Description

The ultimate how-to guide to drinking, Korean style; recipes for cocktails, snacks, drinking games, hangover cures, and more from Youtube star and co-owner of Bushwick's Orion Bar, Irene Yoo. Drinking is an essential part of Korean culture, one that's guided by a complex web of unspoken rules, deep tradition, and lots and lots of food. With Soju Party, food writer, chef, and co-owner of Brooklyn's Orion Bar Irene Yoo has written the book on drinking like a Korean. She introduces the classic Korean alcohols and how Koreans typically like to drink them, including the viral Milkis Shot and a heart-stopping Seoul Train, and serves up unique cocktail recipes featuring Korean-inspired riffs and nostalgic twists, like a Jujube Ginseng Negroni and a Banana Milk makgeolli. Of course, you can't drink without eating, and there are plenty of recipes for tasty anju (drinking foods), from simple snacks like the salty and sweet Honey-Butter Bar Nuts to essential comfort food like the savory White Ddukbokki and the super slurpable Kimchi Carbonara, with a dedicated party section featuring a large-format Watermelon Soju Hwachae and sweet-and-spicy Chimaek Chicken. In addition to recipes, Yoo explores the history of Korean drinking, with illustrations explaining proper serving and drinking etiquette, drinking games, food pairings, and more. A book that promises late nights (don't worry, there's a section on hangovers!), this is a party on the page. Geonbae!

Reviews

Soju Party is a fun and heartfelt guide to Korean culture through food and drink. Whether youre a soju-tornado master or new to Korean culture and flavors, this book has a little bit of something for everyone. With as many stories and fun facts as there are drinks to pour and dishes to eat alongside them, Irene will have you saying Geonbae! in no time.
KRISTEN KISH, host of Top Chef, restaurateur, author

The ritual of drinking in Korea is a national pastime, an intricate set of rules and traditions developed over centuries. It is both ancient and modern, confusing and entertaining, and this book provides an apt blueprint of how to navigate this world like a pro while enjoying all the Korean recipes that are indispensable to a night of drinking soju.
EDWARD LEE, chef and author of Bourbon Land

The memory triggers come so fast you might forget you are reading or lose your place, but go back for the stories here as well as the recipes, as they are pure gold. Knowing, clear, intimate, goofy, a perfect gift to yourself or others, hopefully to kick off many nights of fun. And soju.
ALEXANDER CHEE, author of How to Write an Autobiographical Novel

Soju Party is an invitation to accompany Irene Yoo and her friends for an epic night out, which spills into the haze of a hangover the morning after. The organization of the book is joyously deployed to situate contemporary Korean food and drink recipes, historical anecdotes, pop cultural insights, and idiosyncratic hospitality traditions in their ideal venue. At a time when alcohol is being villainized (again), Im thrilled to see a no-holds-barred guide that shows how soju and other Korean beverages function as a lubricant that reveals and holds together kaleidoscopically complicated social structures gleefully under the artful eye of an exuberant host.
JIM MEEHAN, author of The Bartenders Pantry, Meehans Bartender Manual, and The PDT Cocktail Book

More than just a cookbook, this is the ultimate Korean drinking experience, with Queen of the Soju Tornado Irene Yoo as your guide. In Korean culture, drinking is about bonding . . . and eating, and by the time you finish this book, youll want to throw your own soju party!
JAMES PARK, author of Chili Crisp, @jamesyworld

Author Bio

IRENE YOO is a food writer, recipe developer, creator (Yooeating), YouTube cohost (KA KA Studio), and the chef and co-owner of Orion Bar in Brooklyn. Raised in Los Angeles and Seoul, she graduated from the University of Pennsylvania and previously worked as a photo and video producer for Food Network. Her recipes and essays have appeared on foodnetwork.com, on Food52, and in Food & Wine, and she has spoken about Korean culinary history at the Korea Society and the Museum of Food and Drink (MOFAD). She has been featured in The New York Times, The Korea Times, and Bon Appetit.