"...one of the most memorable, eye-opening, and delicious meals I had this year was not in a restaurant or a pop-up but at the home of Everyday Korean cookbook author Seung Hee Lee. She cooked for a small group of us from her book (and from her family’s recipes) and blew all of our minds with the food of Korea none of us had ever experienced. Seung’s book and its recipes...gorgeous." - Beth McKibben, Eater Atlanta editor (article)

One of "The Best Cookbooks to Gift This Year" - Food Network (article)

Everyday Korean was reviewed by James Beard winning journalist Wendall Brock at AJC !

#KOREATL: A special report on an overlooked community. Interviewees include Seung Hee Lee! (11Alive video
"It is a community hidden in plain sight. Metro Atlanta contains one of the largest Korean-American populations in the country, in a state where Korean is the third-most spoken language. But the community exists largely in a bubble in Gwinnett County. With the Olympics putting a spotlight on South Korea, we're showcasing a population unknown to most in our region." - Matthew Pearl (11Alive article)

"On a recent morning at New Central Market, an Asian grocery on Northern Lights Boulevard in Anchorage, Kim Sunée pinched a piece of a palm-sized, green perilla leaf and slipped it between her teeth." - Julia O'Malley: In the aisles of Anchorage groceries, a food writer collects flavors of Korea. (article)

"요리책 속 레시피 120여 가지는 모두 그녀의 손끝에서 탄생했다. 책 사진 속 요리하는 손이 바로 그녀. 책을 준비하면서 그녀는 대중들의 한식에 대한 관심을 알아보기 위해 2015년 인스타그램(instagram.com/koreanfusion)에 자신이 만든 요리를 올리기 시작했다. 테스트 삼아 시작한 일이었는데 관심은 폭발적이었다. 현재 3만4000여명의 팔로워를 거느린 그녀의 인스타그램은 책이 출간 된 뒤에도 여전히 인기몰이 중이다. 책이 출판 되고 해를 넘겼지만 그녀는 몸이 10개라도 모자랄 지경. 이번 LA행도 북 사인회 때문이었는데 5월에는 오스트리아 유명 식당에서 그녀를 초청, 팝업 한식당을 열 계획이다. 이젠 한숨 돌릴 법도 한데 그녀는 새로운 일을 계획하느라 여전히 분주하다. 최근 그녀가 '꽂힌' 분야는 와인.":  서른 살 의학자의 레시피, 미국을 사로잡다 from KoreaDaily.com by Lee Joo Hyun (article)

"As the Winter Olympics in Pyeongchang are coming to a close, keep the flame - and your interest in Korean food and culture - alive by trying new meals! We talk with the authors of "Everyday Korean: Fresh, Modern Recipes for Home Cooks" to learn about Korean flavors and cooking techniques and get instructions for trying new recipes like focaccia with fried kimchi and gochujang-cured pork belly BBQ." - Breann Schossow, Food Friday: Korean Flavors and Techniques (Listen)

“After meeting Seung for the first time, I knew we had to do this dinner. I love how passionate she is about Korean food. It’s as passionate as I am about Thai food...” -  Talat Market chef Parnass Lim Savang (article)

"Food intersects with our lives in more ways than we think. Food52's Burnt Toast podcast chases those stories to give listeners the perfect pieces of snackable dinner-party fodder—all inside of a commute's time." Listen to Seung Hee's segment in the episode "Tapping Into the World of Maple" regarding the Korean maple tree, Gorosoe. (Listen)

"Chapter five in Lee’s book calls it 'The Heart of the Matter' and includes the dandelion recipe. But since we’re cooking monastically today, we’ll have to make it without the garlic the recipe calls for. 'How are we going to make kimchi without garlic?' asks Lee. 'You just make it without. You can have ginger. It still has a very clean flavor.' Her winter radish kimchi incorporates Asian pears with salt, ginger, and radish greens in its two-week fermentation." -Angela Hansberger, Zen and the art of Korean temple food.  (article)

"For the 2018 AJC Spring Dining Guide, we sat down with some of the leaders in Atlanta’s new fusion revolution." (Erica A. Hernandez/AJC) Video: Korean and Thai fusion cuisine

"Within minutes of meeting Seung Hee Lee-Kwan, two things become abundantly clear: The South Korea-born Atlantan loves food (especially oysters) and wine (exclusively of the natural variety), and she is highly opinionated." -Julia Bainbridge, Take a tour of true Korean food in metro Atlanta (article)

"Arazi says she's delighted by the different ways she's spotted for the use of za'atar. In a fusion with South Korean flavors, cookbook author Seung Hee Lee used it as a finish for tofu steaks that were brushed with rice syrup and sesame oil." -  Micheline Maynard (article)