H Mart: The Cookbook
Essential Ingredients, Techniques, and Korean Recipes
Will be published approx. on 6. October 2026
368 pages
E-Book
978-1-64829-353-5 (ISBN)
Description
The first cookbook from the cult-status Asian grocery store chain is a visual celebration with Korean recipes, ingredient spotlights, cultural deep dives, how-tos, and more.
When the first H Mart opened in 1982, it was just a humble grocery store in Queens, carrying the most basic of Korean ingredients. In the 43 years since then, the tiny shop has grown into America's largest Asian supermarket chain. And for the nearly 20 million Asian Americans living across the country, H Mart has become more than a simple grocery store. It's a place of community, a joyous connection to their culture and heritage. H Mart: The Cookbook is here to bring that joy home. This gorgeous, oversized cookbook and guidebook contains everything a person could ever want to know about H Mart: From its history and profiles to ingredient spotlights and how-tos. The highlight of the book is the 75 home-cook friendly recipes that make the most of H Mart's ingredients. There are classic Korean dishes, like Spicy Cucumber Salad (Oi Muchim), Braised Beef Short Ribs (Galbi Jjim), and Stir-Fried Sweet Potato Noodles (Japchae) as well as unique twists using contemporary flavors. Pizza-Stuffed Fish-Shaped Waffles (Pizza Bunggeobbang) rethinks a popular Korean street food by swapping out the traditional red bean paste with pizza toppings. And Cheesy Kimchi Fried Rice (Cheese Buldak Kimchi Bokkeumbap) combines hot sauce, spicy kimchi, and mozzarella to make a truly addictive comfort meal. Overflowing with brilliantly colored photography and illustrations, charts, and infographics, H Mart: The Cookbook will help any reader make the most of their next grocery run.
More details
Other editions
Additional editions
Book
approx. 10/2026
Artisan Books
€38.00
Not yet published
Persons
About H Mart
H Mart is a family-owned international supermarket that was founded in Queens, New York, in 1982 and has grown to 135 stores (and counting) across the country. H Mart is renowned and beloved as a pioneer of Asian food in America, importing the ingredients that connect multicultural communities to their home countries, and each other. The stores offer an expansive assortment of Asian groceries and prepared foods, as well as the everyday essentials and seasonal produce you'd find at traditional supermarkets.
The "H" refers to the store's original Korean name, Han Ah Reum, which translates to "an armful," as in an armful of groceries. Today, the company remains committed to providing the freshest ingredients and highest quality prepared foods, while never forgetting the importance of value. As the largest international supermarket chain in America, H Mart is dedicated to serving the diverse communities that surround its stores.
About Stacey Kwon
Stacey Kwon is the President of H Mart, America's largest Asian supermarket chain. She was born in Queens, where her father, Il Yeon Kwon, opened the first H Mart, and raised in New York City. She is proud to carry on her family's commitment to connecting customers to the ingredients that remind them of home.
Content
Welcome to H Mart
How to Use This Cookbook
How H Mart Became H Mart
The Unites States of H Mart
Fruits and Vegetables
Fruit Basket
Love on a Plate
Hwachae (Korean Fruit Punch Bowl)
The Art of Peeling
Always in Season
The Beauty of Dried Persimmons
All the Asian Greens
Pick a Pepper
An Extremely Pungent Love Letter to Garlic
Yuchoy Doenjang Bokkeum (Yuchoy Stir-Fry with Doenjang and Oyster Sauce)
Ssukgat Salad with Black Sesame Dressing (Chrysanthemum Salad with Black Sesame Dressing)
Oi Muchim (Spicy Cucumber Salad)
Kongnamul Muchim (Soybean Sprout Salad)
Shroom Service
Beoseot Jeongol (Mushroom Hot Pot)
Limited Editions
The MVP of Korean Produce
Sogogi Muguk (Beef and Radish Soup)
Getting to the Root
Yeongeun Jorim (Soy-Braised Lotus Root)
Kimchi and Banchan
Welcome to the Kimchiverse
Party Time: Kimjang
Meet the Kimchi Maker
Every Last Bit of Kimchi
Kimchi Yangnyeom (Kimchi Seasoning)
Mindeulle Kimchi (Dandelion Greens Kimchi)
Basil Kimchi
Cheese Buldak Kimchi Bokkeumbap (Cheesy Fire Chicken Sauce Kimchi Fried Rice)
Kkongchi Kimchi Jjigae (Mackerel Pike Kimchi Stew)
The Bounty of Banchan
Sigeumchi Namul Muchim (Seasoned Spinach)
Meet the Banchan Maker
Crispy, Caramelized, Crucial
Gamja Chae Bokkeum (Stir-Fried Potatoes)
Set Your Bapsang Like an Ajumma
Feeling Salty
Triple Threat
Kkaennip Jorim (Braised Perilla Leaves)
Kwari Gochu Jjim (Steamed Spicy Shishito Peppers)
Donggeurangttaeng (Pan-Fried Meat Patties)
How to Jeon Anything
Chuseok
Meat
Everything You Need for a Korean BBQ Party
The Right Gear
The Foolproof Cooking Method
The Perfect Bites888
Maeun Dwaeji Bulgogi (Stir-Fried Spicy Pork)
Deep Cuts: Pork
Makgeolli Bossam with Buchu Muchim (Korean Rice Wine-Braised Pork Belly with Spicy Chive Salad)
Gogi Guksu (Pork Belly Noodle Soup)
Deep Cuts: Beef
Galbi-Jjim (Braised Beef Short Ribs with Rice Cakes)
Kkori Gomtang (Oxtail Bone Broth Soup)
Dak Naengchae (Cold Chicken Salad with Vegetables)
Rosé Jjimdak (Creamy, Spicy Braised Chicken)
Deep Cuts: Game Meats
Tofu and Eggs
Choose Your Tofu
Meet the Tofu Maker
How Tofu Is Made
Dubu Jorim (Braised Tofu)
Sogogi Soondubu Jjigae (Silken Tofu Stew with Beef)
Mapo Tofu (Korean-Style Tofu in a Spicy Sauce)
Yubu Chobap with Crab Salad (Fried Tofu Pockets Stuffed with Seasoned Rice and Crab Salad)
The Wonderful World of Tofu
Eggs Everywhere
Gyeran Jjim (Steamed Eggs)
Put an Egg on It
The Best Eggs Are from the Sauna
Good Eggs
Gochujang Metchurial Jorim (Gochujang Quail Eggs)
Jang, Sauces, Oils, and Canned Foods
Magic Dust
Korean Mother Sauces
Get Down with Doenjang
Chadol Doenjang Jjigae (Soybean Stew with Thinly Sliced Brisket)
Gochujang Cream Pasta
Gochujang Gang
Down the (Long) Soy Sauce Aisles
Exploring Japanese and Chinese Soy Sauces
Soy Sauce Selector
Mat Ganjang (Flavored Soy Sauce)
Ganjang Oven Chicken Gu (Roasted Soy Sauce Chicken Thighs)
Get Lost in (All the Other) Sauces
Liquid Assets
Jangjorim (Soy-Braised Beef)
Deulgireum Makguksu (Perilla Oil Cold Noodles)
Stock Your Pantry like a Pro H Mart Shopper
The Spam Fan Club
Tinned Treasure
Build-Your-Own Tuna Handroll
Salts to Swear By
Umami Machine
Top Seeded
Shake It!
Seaweed and Dried Foods
The Seaweed Survey
Deulkkae Beoseot Miyeok Guk (Seaweed Soup with Perilla Seed Powder and Shiitake Mushrooms)
Gosari Namul (Seasoned Fernbrake)
A Dried Vegetable Deep Dive
The Original Health Drinks
Nuts for Nuts
Bori Oksusu Cha (Barley and Roasted Corn Tea)
The Dried Mushroom That Can Do It All
Know Your Korean Herbs
Samgyetang for the Soul
Ssamyetang (Cornish Hen Soup)
Bindaetteok (Fried Mung Bean Pancakes)
Seafood
Fish Tales
We've Got Bigger Fish to Fry, Steam, Grill . . .
Any Way You Slice It
Jogi Gui (Crispy Croaker)
Godeungeo Gui (Broiled Mackerel)
Galchi Jorim (Spicy Braised Belt Fish)
A Raw Deal
Shellfish, Squid, and So Much More
Ojingeo Guk (Squid Soup)
Honghap Tang (Mussel Soup)
Beyond the Fish Counter
Myeongnan Gyeran Mari (Rolled Omelet with Seasoned Pollack Roe)
Noodles and Rice Cakes
Oodles of Noodles
Japchae (Sweet Potato Noodles with Stir-Fried Noodles)
The Five Commandments of Cooking Asian Noodles
Janchi Guksu (Banquet Noodles)
Myeongdong Kalguksu (Knife-Cut Noodle Soup)
Gan Jjajangmyeon (Stir-Fried Black Bean Noodles)
Jjolmyeon (Spicy Chewy Cold Noodles)
As Seen on TV
The World Is Your Rice Cake
Meet the Rice Cake Maker
Why Are Rice Cakes in Three Different Aisles?
Time to Celebrate: Seollal!
Tteok Mandu Guk (Rice Cake and Dumpling Soup)
Tteokbokki (Spicy Rice Cakes)
Rice, Grains, and Flour
How to Make Perfect Rice
The Marvels of the Rice Cooker
Nurungji (Scorched Rice)
Decoding Rice
Hot Rice, Right Now
Jeonbokjuk (Abalone Porridge)
Build-Your-Own Bibimbap
Party Time: Gimbap
Dry Goods
The Powerhouse Rice
Japgokbap (Mixed Rice)
Starch Search
Dotorimuk Muchim (Acorn Jelly Salad)
Into the Deep-Fry
Cheese Donkatsu (Fried Pork Cutlet with Cheese)
Gochu Twigim (Fried Stuffed Peppers with Soy-Pickled Onions)
Instant Foods
It's Always Time for Ramyun
Ramen Beyond Borders
What's Inside the Cup?
Upgrade Your Ramyun
Gamjatang Ramyun (Quick Pork Bone Soup Ramen)
Ramyun Mazemen (Mixed Ramyun Noodles)
Budae Rabokki (Army Stew Rice Cakes and Ramyun)
Korean Beef Broth Is in a League of Its Own
Curry Block Party
How Koreans Fell in Love with Instant "Western" Soups
Cream Kare Udon (Creamy Curry Udon)
The Tteokbokki Cinematic Universe
You Can Air-Fry That
Pop Culture
Legends of the Snack Aisle
New-School Snacks
The Sweet Life
Frozen Foods
Beyond the Sea
An Ode to Anchovies
Myeolchi Yuksu (The Perfect Anchovy Broth)
Myeolchi Bokkeum (Stir-Fried Anchovies)
Bukeo Gyeran Guk (Dried Pollack and Egg Soup)
Bundles of Joy
Decoding Dumpling Wrappers
Kimchi Mandu Sok (Kimchi Dumpling Filling)
Party Time: Dumplings
Drinks
Fizz Factor
Goin' Bananas
Strawberry Milk
Soy Happy
A Coffeehouse in a Stick
Sool Party
How to Drink Soju
Desserts and Sweets
Behind the Korean Bakery Case
The Cult of Milk Bread
Honey Butter Toast with Matcha Cream
Down the Candy Aisle
Here for the Jelly
Fall Bounty
Milk Patbingsu (Milk Shaved Ice with Sweet Red Bean Paste)
Freeze Tag
Cream of the Crop
Pizza Bunggeoppang (Pizza-Stuffed Fish-Shaped Waffles)
Time to Celebrate: Dol!
Coconut Injeolmi Dduk (Coconut Rice Cake with Roasted Soybean Powder)
How to Use This Cookbook
How H Mart Became H Mart
The Unites States of H Mart
Fruits and Vegetables
Fruit Basket
Love on a Plate
Hwachae (Korean Fruit Punch Bowl)
The Art of Peeling
Always in Season
The Beauty of Dried Persimmons
All the Asian Greens
Pick a Pepper
An Extremely Pungent Love Letter to Garlic
Yuchoy Doenjang Bokkeum (Yuchoy Stir-Fry with Doenjang and Oyster Sauce)
Ssukgat Salad with Black Sesame Dressing (Chrysanthemum Salad with Black Sesame Dressing)
Oi Muchim (Spicy Cucumber Salad)
Kongnamul Muchim (Soybean Sprout Salad)
Shroom Service
Beoseot Jeongol (Mushroom Hot Pot)
Limited Editions
The MVP of Korean Produce
Sogogi Muguk (Beef and Radish Soup)
Getting to the Root
Yeongeun Jorim (Soy-Braised Lotus Root)
Kimchi and Banchan
Welcome to the Kimchiverse
Party Time: Kimjang
Meet the Kimchi Maker
Every Last Bit of Kimchi
Kimchi Yangnyeom (Kimchi Seasoning)
Mindeulle Kimchi (Dandelion Greens Kimchi)
Basil Kimchi
Cheese Buldak Kimchi Bokkeumbap (Cheesy Fire Chicken Sauce Kimchi Fried Rice)
Kkongchi Kimchi Jjigae (Mackerel Pike Kimchi Stew)
The Bounty of Banchan
Sigeumchi Namul Muchim (Seasoned Spinach)
Meet the Banchan Maker
Crispy, Caramelized, Crucial
Gamja Chae Bokkeum (Stir-Fried Potatoes)
Set Your Bapsang Like an Ajumma
Feeling Salty
Triple Threat
Kkaennip Jorim (Braised Perilla Leaves)
Kwari Gochu Jjim (Steamed Spicy Shishito Peppers)
Donggeurangttaeng (Pan-Fried Meat Patties)
How to Jeon Anything
Chuseok
Meat
Everything You Need for a Korean BBQ Party
The Right Gear
The Foolproof Cooking Method
The Perfect Bites888
Maeun Dwaeji Bulgogi (Stir-Fried Spicy Pork)
Deep Cuts: Pork
Makgeolli Bossam with Buchu Muchim (Korean Rice Wine-Braised Pork Belly with Spicy Chive Salad)
Gogi Guksu (Pork Belly Noodle Soup)
Deep Cuts: Beef
Galbi-Jjim (Braised Beef Short Ribs with Rice Cakes)
Kkori Gomtang (Oxtail Bone Broth Soup)
Dak Naengchae (Cold Chicken Salad with Vegetables)
Rosé Jjimdak (Creamy, Spicy Braised Chicken)
Deep Cuts: Game Meats
Tofu and Eggs
Choose Your Tofu
Meet the Tofu Maker
How Tofu Is Made
Dubu Jorim (Braised Tofu)
Sogogi Soondubu Jjigae (Silken Tofu Stew with Beef)
Mapo Tofu (Korean-Style Tofu in a Spicy Sauce)
Yubu Chobap with Crab Salad (Fried Tofu Pockets Stuffed with Seasoned Rice and Crab Salad)
The Wonderful World of Tofu
Eggs Everywhere
Gyeran Jjim (Steamed Eggs)
Put an Egg on It
The Best Eggs Are from the Sauna
Good Eggs
Gochujang Metchurial Jorim (Gochujang Quail Eggs)
Jang, Sauces, Oils, and Canned Foods
Magic Dust
Korean Mother Sauces
Get Down with Doenjang
Chadol Doenjang Jjigae (Soybean Stew with Thinly Sliced Brisket)
Gochujang Cream Pasta
Gochujang Gang
Down the (Long) Soy Sauce Aisles
Exploring Japanese and Chinese Soy Sauces
Soy Sauce Selector
Mat Ganjang (Flavored Soy Sauce)
Ganjang Oven Chicken Gu (Roasted Soy Sauce Chicken Thighs)
Get Lost in (All the Other) Sauces
Liquid Assets
Jangjorim (Soy-Braised Beef)
Deulgireum Makguksu (Perilla Oil Cold Noodles)
Stock Your Pantry like a Pro H Mart Shopper
The Spam Fan Club
Tinned Treasure
Build-Your-Own Tuna Handroll
Salts to Swear By
Umami Machine
Top Seeded
Shake It!
Seaweed and Dried Foods
The Seaweed Survey
Deulkkae Beoseot Miyeok Guk (Seaweed Soup with Perilla Seed Powder and Shiitake Mushrooms)
Gosari Namul (Seasoned Fernbrake)
A Dried Vegetable Deep Dive
The Original Health Drinks
Nuts for Nuts
Bori Oksusu Cha (Barley and Roasted Corn Tea)
The Dried Mushroom That Can Do It All
Know Your Korean Herbs
Samgyetang for the Soul
Ssamyetang (Cornish Hen Soup)
Bindaetteok (Fried Mung Bean Pancakes)
Seafood
Fish Tales
We've Got Bigger Fish to Fry, Steam, Grill . . .
Any Way You Slice It
Jogi Gui (Crispy Croaker)
Godeungeo Gui (Broiled Mackerel)
Galchi Jorim (Spicy Braised Belt Fish)
A Raw Deal
Shellfish, Squid, and So Much More
Ojingeo Guk (Squid Soup)
Honghap Tang (Mussel Soup)
Beyond the Fish Counter
Myeongnan Gyeran Mari (Rolled Omelet with Seasoned Pollack Roe)
Noodles and Rice Cakes
Oodles of Noodles
Japchae (Sweet Potato Noodles with Stir-Fried Noodles)
The Five Commandments of Cooking Asian Noodles
Janchi Guksu (Banquet Noodles)
Myeongdong Kalguksu (Knife-Cut Noodle Soup)
Gan Jjajangmyeon (Stir-Fried Black Bean Noodles)
Jjolmyeon (Spicy Chewy Cold Noodles)
As Seen on TV
The World Is Your Rice Cake
Meet the Rice Cake Maker
Why Are Rice Cakes in Three Different Aisles?
Time to Celebrate: Seollal!
Tteok Mandu Guk (Rice Cake and Dumpling Soup)
Tteokbokki (Spicy Rice Cakes)
Rice, Grains, and Flour
How to Make Perfect Rice
The Marvels of the Rice Cooker
Nurungji (Scorched Rice)
Decoding Rice
Hot Rice, Right Now
Jeonbokjuk (Abalone Porridge)
Build-Your-Own Bibimbap
Party Time: Gimbap
Dry Goods
The Powerhouse Rice
Japgokbap (Mixed Rice)
Starch Search
Dotorimuk Muchim (Acorn Jelly Salad)
Into the Deep-Fry
Cheese Donkatsu (Fried Pork Cutlet with Cheese)
Gochu Twigim (Fried Stuffed Peppers with Soy-Pickled Onions)
Instant Foods
It's Always Time for Ramyun
Ramen Beyond Borders
What's Inside the Cup?
Upgrade Your Ramyun
Gamjatang Ramyun (Quick Pork Bone Soup Ramen)
Ramyun Mazemen (Mixed Ramyun Noodles)
Budae Rabokki (Army Stew Rice Cakes and Ramyun)
Korean Beef Broth Is in a League of Its Own
Curry Block Party
How Koreans Fell in Love with Instant "Western" Soups
Cream Kare Udon (Creamy Curry Udon)
The Tteokbokki Cinematic Universe
You Can Air-Fry That
Pop Culture
Legends of the Snack Aisle
New-School Snacks
The Sweet Life
Frozen Foods
Beyond the Sea
An Ode to Anchovies
Myeolchi Yuksu (The Perfect Anchovy Broth)
Myeolchi Bokkeum (Stir-Fried Anchovies)
Bukeo Gyeran Guk (Dried Pollack and Egg Soup)
Bundles of Joy
Decoding Dumpling Wrappers
Kimchi Mandu Sok (Kimchi Dumpling Filling)
Party Time: Dumplings
Drinks
Fizz Factor
Goin' Bananas
Strawberry Milk
Soy Happy
A Coffeehouse in a Stick
Sool Party
How to Drink Soju
Desserts and Sweets
Behind the Korean Bakery Case
The Cult of Milk Bread
Honey Butter Toast with Matcha Cream
Down the Candy Aisle
Here for the Jelly
Fall Bounty
Milk Patbingsu (Milk Shaved Ice with Sweet Red Bean Paste)
Freeze Tag
Cream of the Crop
Pizza Bunggeoppang (Pizza-Stuffed Fish-Shaped Waffles)
Time to Celebrate: Dol!
Coconut Injeolmi Dduk (Coconut Rice Cake with Roasted Soybean Powder)
