Coming late 2026
The book
For twenty years Miyeong Jeon kept one notepad. Recipes went in as she worked them out, got corrected in the margin, and were never written up properly for anyone else. This is that notepad as a book.
Every recipe appears twice, in English and in Korean, on facing columns, so it works whether you cook in one language and read in the other, or hand it to someone who does. For the recipes that earned it, the original handwritten notepad page is reproduced alongside.
The kimchi that gives the book its name.
What's in it
Korean
The everyday food of a Korean home kitchen: stews, banchan, noodles, and the kimchi that starts it all.
Chinese-style
Korean-Chinese cooking as it is actually made at home: jjajang, tangsuyuk, fried rice worth the wok.
Western
Dishes picked up over twenty years and rewritten to work with what a Korean pantry already has.
Snacks & Baking
Afternoon food. Fried things, sweet things, and the breads that come out of a small home oven.
- A kimchi feature spread. The family recipe, passed from mother to daughter, written out in full with the timings that actually matter.
- Original notepad pages. Reproduced for the signature recipes, handwriting and corrections left in.
- One guest recipe. Contributed by a cook who earned the spot.
Her system
The chapter colours are not a design decision. They are hers, copied from the legend she drew in highlighter on the first page of the notepad, so a recipe could be found by colour before it was found by name.
- Korean
- Chinese-style
- Western
- Snacks & Baking
- Quick
Specifications
- Format
- Case-laminate hardcover, 7 × 10 in
- Interior
- Full colour
- Recipes
- 90, across four chapters
- Languages
- English and Korean
- Author
- Miyeong Jeon (전미영)
- Editor
- Benjamin Boulter
- Publisher
- Dodechi
- ISBN
- 978-1-7648954-1-5
Kimchi & Chill lands late 2026
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