Korean American: a Cookbook Food That Tastes Like Home

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.