Hooni Kim’s Crisp-Golden Pajeon Are All About the Scallions

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we’re checking in with a few of our favorite chef-slash–cookboo…

COVID-19 changed the restaurant industry as we knew it. And even as businesses begin to reopen across the country, there are countless challenges ahead. In this series, Restaurant Quality, we're checking in with a few of our favorite chef-slash–cookbook authors and seeing how they're holding up. Along the way, you'll get signature recipes to make at home—and find out how you can support the chefs and their staffs. Today, get to know Hooni Kim.


Hooni Kim loves seeing people enjoy his food. In fact, the chef cites this as the best part of running his New York City restaurants Danji and Hanjan. Of course, right now, his restaurants aren’t open for usual service, so this side of the business—making people happy—is hard to see.

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