Umma

Learn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom! Sarah's online videos have captivated millions of viewers with their insightful behind-the-scenes peeks at Korean food, home cooking, and multigenerational home life. The viral online kitchen collaboration of Sarah Ahn and her mother, Nam Soon, is now a must-have cookbook that blends the emotional intimacy of Crying in H Mart with practical cooking advice based on Nam Soon's decades of experience as a skilled home cook and restaurant owner, backed by the rigorous recipe-testing power of America's Test Kitchen.

More than 100 recipes are framed by mother-daughter conversations that are funny, touching, profound--and universally relatable. Inside you'll also find:

Ingredient selection and produce guide: Get in-depth guidance on what to look for when shopping, whether at a Korean market, Costco, or Trader Joe's, or online, as well as how to select and prep produce and other essential ingredients.Technique how-to's: Nam Soon's decades worth of experience are invaluable in explaining how Korean cooking techniques adapt to the American kitchen.Heritage recipes plus Umma's original dishes: You'll learn to make everything from the simplest banchan (Marinated Avocado) or trendy midnight snack (Sandwich Hotteok) to lovingly swaddled, long-fermented whole-head cabbage kimchi to inventive desserts (Korean Lunchbox Cake). You'll even get the the secret recipe from Sarah's uncle (a professional baker) for Milk Cream Doughnuts.Kitchen wisdom direct from mother to daughter: Shared secrets and advice open a window onto a level of family intimacy rarely seen in cookbooks. Pull up a seat at their kitchen table as mother and daughter share the secrets to fermenting Pogi Kimchi while confiding family revelations, debate the best way to simmer Galbitang while explaining how a great soup heals generational conflicts, trade insights on buying ingredients in between bites of Seoul-Style Bulgogi, and agree that using leftovers is always the best way to make Bibimbap.

The Ahns understand that when generations come together in the kitchen, so much is shared: food, cooking techniques, but also wisdom, advice, family history, and love.