Coming late 2026
Kimchi & Chill김치 & 칠
Twenty years of one Korean home cook's recipes, written by hand in a notepad and never meant for anyone else. 90 of them are now a hardcover book, in English and Korean, exactly as she cooks them.
What's inside
Korean
Stews, banchan and noodles as they get made on a weeknight.
Including the kimchi recipe, passed down mother to daughter.
Western
Twenty years of dishes picked up and quietly rewritten.
Built around what a Korean pantry already has in it.
Snacks & Baking
Afternoon food. Fried things, sweet things, small breads.
Most of it made in one pan or one small oven.
Plus a Chinese-style chapter, a kimchi feature spread, and one guest recipe. See the full chapter list.
Photographs from the book
About the cook
For the past twenty years Miyeong Jeon (전미영) has cooked a long way from where she grew up, and written down everything she made: measurements in the margin, corrections over the top, the odd note about who liked what. The book is that notepad, set down properly and translated, with the original pages reproduced for the recipes that earned it.
Kimchi & Chill lands late 2026
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