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Hooni Kim

🇰🇷 South Korea · Korean cuisine · b. 1973

The Seoul-born chef who earned the first Michelin star for Korean food in America.

Biography

Hooni Kim is a Seoul-born Korean-American chef whose New York restaurant Danji, opened 2010 in Hell's Kitchen, became the first Korean restaurant anywhere in the world to receive a Michelin star (2011). His second restaurant, Hanjan in Flatiron, also won a star.

Trained under Daniel Boulud at Daniel and Masa Takayama at Masa — two of the most demanding kitchens in New York — Kim brought classical fine-dining technique to Korean small plates: bulgogi sliders, fried chicken wings, KFC (Korean fried chicken), perilla-marinated mushrooms.

After Danji and Hanjan he moved more deeply into traditional Korean cuisine, founding the Korean Food Foundation–backed Meju, an artisan jang (fermented soy product) brand that produces traditional Korean doenjang, gochujang and ganjang aged in onggi clay pots. His cookbook 'My Korea' is one of the most respected English-language books on Korean cuisine.

Cooking Philosophy

Korean ingredients deserve the same respect as French or Japanese. Kim argues that the depth of Korean cuisine — the year-aged jangs, the regional kimchi traditions, the temple food, the royal court cuisine — has been chronically underestimated abroad, partly because of poor ingredient supply. His Meju jang project is an attempt to rebuild that supply chain.

Restaurants

  • Danji
    New York (closed 2020)

    First Korean restaurant in the world to earn a Michelin star (2011).

  • Hanjan
    New York (closed 2017)

    Michelin-starred Korean small plates in Flatiron.

  • Meju
    Tappan, NY

    Artisan Korean jang (gochujang, doenjang, ganjang) producer.

Awards & Recognition

  • Michelin star (Danji, 2011) — first Korean restaurant in the world
  • Michelin star (Hanjan)
  • James Beard Best Chef NYC nominee

Iconic Dishes

KFC (Korean fried chicken)Bulgogi slidersModern Korean small platesArtisan jang

Cookbooks

  • My Korea: Traditional Flavors, Modern Recipes
⭐

Signature Recipes Inspired by Hooni

Original recipes we created as homages to Hooni's cooking style and signature dishes. Not direct reproductions of any copyrighted material — these are our interpretations of the traditionsHooni has worked with throughout their career.

🍗
Korean Fried Chicken Wings — Hooni Kim-Inspired
Double-fried chicken wings with a sticky-sweet gochujang glaze — Korea's contribution to global comfort food, restaurant-quality at home.
30m prep · 25m cook · ⭐ 4.9

Recipes in Hooni's Style

These recipes from our database reflect the korean cooking tradition that Hooni works in. They are not direct reproductions of Hooni's copyrighted recipes, but traditional dishes inspired by the same culinary heritage.

🍗
Korean Fried Chicken Recipe — Double-Fried, Crispy & Glazed
20 prep · 30 cook · ⭐ 4.9
🍱
Bibimbap (Korean Mixed Rice Bowl)
30 prep · 20 cook · ⭐ 4.8
🍜
Japchae
20 prep · 40 cook · ⭐ 4.8
🫕
Kimchi Jjigae (Kimchi Stew)
10 prep · 30 cook · ⭐ 4.8

Frequently Asked Questions about Hooni Kim

Was Danji really the first Korean restaurant with a Michelin star?

Yes — when Danji received its star in the 2011 Michelin Guide New York, it became the first Korean restaurant anywhere in the world to be awarded one. Several Korean restaurants in Seoul and elsewhere have since followed.

What is Meju?

Meju is the artisan jang (Korean fermented soybean product) brand Hooni Kim founded in upstate New York. It produces traditional doenjang (soybean paste), gochujang (chilli paste) and ganjang (soy sauce) using meju blocks fermented in onggi clay pots, in the centuries-old Korean tradition.

Read more on Wikipedia