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Or, to those less fluent in Korean, Hello!

Welcome to the second February edition of the Atlantis Entertainment newsletter where you'll find a mixture of K-Pop and books. I am your MC, Ji Soo, and I will be guiding you through this month's fun.

Happy belated Valentine's Day! I hope you were all feeling loved this year!


Cover Reveal of the Month
Grandmother's Kimchi Recipe
Release Schedule

COVER REVEAL (There's two!)
Release date: March 1st
ONYX: Truth

The Access All Areas pass gave Kate more access then she expected…

Offered the opportunity of a lifetime to be the official tour photographer for popular K-Pop group, Onyx, Kate can't say no. An all-expenses paid trip to nearly twenty tour dates in cities around the world with six ridiculously sexy guys? You'd have to be crazy to turn that down!

Onyx are the first group from Atlantis to have a world tour. They know what they want, and they work hard to get it.

And now they want Kate.

Kate’s already got her hands full keeping group discord, visa restrictions, and a growing list of logistical problems turning the tour into a nightmare out of the photographs. Now she must hide a relationship with Onyx from the world too. If she doesn’t, it’s not just the tour that could get canceled.

It’s a good job Kate is willing to work as hard as Onyx.

ONYX: Truth is the first book in a Why Choose medium-burn romance and ends in a HFN. It contains strong language and sexual situations.

Release date: April 1st
ONYX: Heart

For those of you that don't want spoilers, I kept the blurb out. 

For those that don't care, hit that button below!

ONYX: Heart is the second book in a Why Choose medium-burn romance and ends in a HFN. It contains strong language and sexual situations.


After much persuasion, I got my grandmother's (halmeoni) secret kimchi (김치) recipe. After a bit of internet searching, I concluded that it's only different because of one ingredient, so should you choose to try an make it, I'll point it out.

Kimchi is quite straightforward to make. The hardest part is finding the ingredients (depending on where you live), and then the wait.

But first...

What is Kimchi?

If you know anything about Korean culture, this won't come as a surprise to you. Kimchi is a staple part of the Korean diet. And by staple, I mean you will find it with every meal.

Even breakfast.

(Korean breakfast is nothing like western breakfasts. I'll show you another time!)

It can be a side dish. It can be a main dish. It can be made into soup.

And it's basically fermented vegetables (although the most common is cabbage)!

How To Make Kimchi


Normally, you'd make it in batches - seeing as it is eaten with every meal, you might as well make a lot of it! This is a family sized serving (one meal... ish)

  • 1 large Napa cabbage, (or 2/3 small cabbages)
  • 1 cup Korean sea salt (coarse salt will work if you can't find this)
  • 5 cups water
  • 1 pound Korean radish
  • 3 - 4 scallions


  • 2 tablespoons of garlic salt (this is Grandmother's secret ingredient and doesn't normally appear in most recipes)
  • 3 tablespoons minced garlic
  • 1 tablespoon rice powder
  • 1/2 cup Korean red chili pepper flakes
  • 1/4 cup salted shrimp
  • 3 - 4 raw shrimps finely minced or ground
  • 3 tablespoons fish sauce
  • 1 teaspoon grated ginger
  • 1/2 cup water

Step One

Cut the cabbage(s) length-ways into quarters. 

Don't chop the dead end of the root off,. You'll need it to keep the cabbage together. Instead, cut part way up in half, the cabbage should tear apart easily (and save the leaves). Repeat for each half to make quarters.


Step Two

Wash the cabbage in salt water.

Grab a large bowl and pour half of the cup of the Korean sea salt in. Add water and let it dissolve. Using a quarter at a time, wash the leaves. Remove excess water and transfer to another bowl. Keep the salt water!


Step Three

Sprinkle Salt

Mix the remaining salt with the garlic salt and sprinkle generously over the cabbage quarters, paying attention to the white parts. Once coated, cover with the remaining salt water.


Step Four

Leave it

No, seriously. Leave that baby to rest for a day. Yes, 6-8 hours. Rotate the cabbages so they get equally soaked. It's ready when those stiff white parts (snigger) are no longer stiff.


Step Five

Prepare the seasoning.

While the cabbage is resting, you can start making the seasoning. 

You're using chili here. Either use gloves, or make sure you're paying attention to where your fingers are going because it will burn!

Bring half a cup of water to a simmer and add the rice powder. Stir until it thickens then allow to cool. Once cool, add red chili pepper flakes, salted shrimp (finely minced), raw shrimp (finely minced), fish sauce, minced garlic, grated ginger, and water.

Chop up your Korean radish and scallions into thin slices.

Combine it all together.

Here's where the tasting comes in. According to halmeoni, it needs to be too salty to eat... so add more salt if you need...


Step Six


Start by chopping off most of the root stem. You need just enough to keep the cabbage together. Smooth over each leaf.


Step Seven

Either eat or store!

It's OK to eat the kimchi now. However, kimchi tastes better the longer you leave it. Ideally, it needs two weeks for the flavor to fully develop

So, if you can, put it in a jar or airtight container. Add a little extra water. Leave it in room temperature then after a day, add to the refrigerator.

Once you're ready to eat, chop into bite-sized, starting at the tip.

Enjoy, and let me know how it goes!


From Ji Soo Lee and J. S. Lee

Ji Soo Lee

June 1st

The Dancer Who Saved Her Soul

Zodiac, 3

YA Contemporary Romance

J. S. Lee

March 1st

Onyx: Truth

Onyx, 1

NA Reverse Harem

April 1st

Onyx: Truth

Onyx, 2

NA Reverse Harem

May  1st

Onyx: Truth

Onyx, 3

NA Reverse Harem

Countdown until "ONYX: Truth" Release
Ji Soo Lee

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