Additional information
by Irene Yoo (Author)
The ultimate guide to drinking (and eating) like a Korean! Recipes for cocktails, bomb shots, drinking food, hangover cures, and much more.
"A fun and heartfelt guide to Korean culture through food and drink . . . Irene will have you saying 'Geonbae!' in no time." --KRISTEN KISH, host of Top Chef, restaurateur, author "An apt blueprint of how to navigate this world like a pro while enjoying all the Korean recipes that are indispensable to a night of drinking soju." --EDWARD LEE, chef and author of Bourbon LandDrinking is an essential part of Korean culture, one that's guided by a complex web of unspoken rules, deep tradition, and lots and lots of food. With Soju Party, food writer, chef, and co-owner of Brooklyn's Orion Bar Irene Yoo has written the book on drinking like a Korean. She introduces the classic Korean alcohols and how Koreans typically like to drink them, sharing recipes for cocktails and tasty anju (drinking foods), including:
-The viral Milkis Shot
-A heart-stopping Seoul Train
-Unique cocktail recipes featuring Korean-inspired riffs and nostalgic twists, like a Jujube Ginseng Negroni and a Banana Milk makgeolli
-Simple snacks like salty and sweet Honey-Butter Bar Nuts
-Essential comfort food like a savory White Ddukbokki and a super slurpable Kimchi Carbonara
-A dedicated party section featuring a large-format Watermelon Soju Hwachae and sweet-and-spicy Chimaek Chicken In addition to recipes, Soju Party explores the history of Korean drinking, with illustrations explaining proper serving and drinking etiquette, drinking games, food pairings, and more. A book that promises late nights (don't worry, there's a section on hangovers!), this is a party on the page. Geonbae!
Author Biography
IRENE YOO is a food writer, recipe developer, creator (Yooeating), YouTube cohost (KA KA Studio), and the chef and co-owner of Orion Bar in Brooklyn. Raised in Los Angeles and Seoul, she graduated from the University of Pennsylvania and previously worked as a photo and video producer for Food Network. Her recipes and essays have appeared on foodnetwork.com, on Food52, and in Food & Wine, and she has spoken about Korean culinary history at the Korea Society and the Museum of Food and Drink (MOFAD). She has been featured in The New York Times, The Korea Times, and Bon Appétit.
Number of Pages: 320
Dimensions: 1.11 x 9.3 x 7.32 IN
Publication Date: September 09, 2025
