With a bit of confidence and a little know-how, anyone can make Korean barbecue right at home.
“Korean food is coming. It’s picking up and it’s gaining momentum,” says Deuki Hong, the 26-year-old star chef of Kang Ho Dong Baekjeong, one of New York City’s most exciting new Korean restaurants. Hong, a first-generation Korean-American who grew up watching masters like Lidia Bastianich and Jacques Pépin on television, is at the forefront of the growing Korean food movement here. Raised in New Jersey, he got his start in the restaurant industry at 15; now, just 11 years later, he’s a rising star in the New York City restaurant scene.