Eric Kim

An homage to what it means to be Korean American with more than 90 delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one--like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes--that he makes in his tiny New York City apartment. In this book, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American: A Cookbook also includes essays on subjects ranging from the life-changing act of leaving home and coming back to what Thanksgiving means to a first-generation family--all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Sheet-Pan Bibimbap with Roasted Fall Vegetables and Lasagna with Gochugaru Oil demonstrate Eric's prowess at introducing Korean flavors to comforting American classics, while dishes such as Meatloaf-Glazed Kalbi with Gamja Salad and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by making a traditional Korean dish immediately more familiar through the addition of a beloved American flavor profile. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

Food That Tastes Like Home

Korean American: a Cookbook

J. Torres

While Darcy is working as a counselor at summer camp, Spinner has trouble facing temptation, and Liberty, apparently suffering from post-partum depression, may be planning a desperate move.

Missing You

Degrassi Extra Credit #3

An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. “This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.

Eric Kim

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