Korean American: Food that Tastes Like Home by Eric Kim

Search this book for Recipes »
    • Categories: Dips, spreads & salsas; Main course; Cooking for 1 or 2; American; Korean
    • Ingredients: beef rib-eye steaks; unsalted butter; gochujang
    • Categories: Main course; Cooking for 1 or 2; American; Korean; Vegetarian
    • Ingredients: radishes; rice vinegar; unsalted butter; gochujang; country bread
    • Categories: Egg dishes; Main course; Cooking for 1 or 2; American; Korean; Vegetarian
    • Ingredients: eggs; country bread; chives
    • Categories: Main course; Cooking for 1 or 2; American; Korean; Vegetarian; Vegan
    • Ingredients: avocado; gim; sesame oil; country bread; rice vinegar
    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; American; Korean; Vegetarian
    • Ingredients: bucatini; heavy cream; toasted sesame oil; gim
    • Categories: Main course; Cooking for 1 or 2; Korean; American South
    • Ingredients: milk; quick-cooking grits; gim; toasted sesame oil; garlic; gochugaru; celery seeds; jumbo shrimp; fish sauce; cilantro
    • Categories: Main course; Korean; American
    • Ingredients: Spam; maple syrup; garlic powder; toasted sesame oil
    • Categories: Sandwiches & burgers; Dressings & marinades; Chutneys, pickles & relishes; Main course; American; Korean
    • Ingredients: jalapeño chiles; garlic; cilantro stems; boneless skinless chicken thighs; watermelon; gochugaru; rice vinegar; fish sauce; toasted sesame oil; flour tortillas; cilantro; limes
    • Categories: Sauces for poultry; Main course; Cooking for 1 or 2; American; Korean; Japanese
    • Ingredients: rice vinegar; green cabbage; Worcestershire sauce; ketchup; boneless skinless chicken breasts; mayonnaise; panko; curry powder; garlic powder; cooked rice
    • Categories: Sauces for poultry; Main course; Cooking for 1 or 2; American; Korean
    • Ingredients: pork chops; scallions; rice vinegar; gochugaru; toasted sesame oil; cooked rice
    • Categories: Pizza & calzones; Main course; Cooking for 1 or 2; American; Korean; Vegetarian
    • Ingredients: pizza dough; ranch dressing; mozzarella cheese; corn kernels; cilantro; red onions; jalapeño chiles; honey
    • Categories: Salads; Main course; American; Korean
    • Ingredients: cucumbers; russet potatoes; eggs; carrots; frozen corn; frozen peas; mayonnaise; rice vinegar; ketchup; garlic; Worcestershire sauce; dried oregano; flanken-style beef short ribs
    • Categories: Chutneys, pickles & relishes; Korean
    • Ingredients: kosher salt; napa cabbage; yellow onions; red apples; Korean pears; garlic; fresh ginger; gochugaru; fish sauce; Korean salted fermented shrimp; Korean radish; scallions; maesil cheong
    • Categories: Chutneys, pickles & relishes; American; Korean
    • Ingredients: kosher salt; napa cabbage; yellow onions; red apples; Korean pears; garlic; fresh ginger; fish sauce; Korean salted fermented shrimp; Korean radish; scallions; probiotic yogurt drink; beets; maesil cheong
    • Categories: Chutneys, pickles & relishes; American; Korean
    • Ingredients: kosher salt; yellow onions; red apples; Korean pears; garlic; fresh ginger; gochugaru; fish sauce; saeujeot; Korean radishes; scallions; green cabbage; probiotic yoghurt drink; maesil cheong
    • Categories: Chutneys, pickles & relishes; American; Korean
    • Ingredients: Korean radishes; Korean pears; yellow onions; garlic; fresh ginger; gochugaru; fish sauce; saeujeot; probiotic yogurt drink; maesil cheong
    • Categories: Chutneys, pickles & relishes; Korean; American
    • Ingredients: Korean radishes; garlic; red apples; distilled white vinegar; gochugaru; probiotic yogurt drink; maesil cheong
    • Categories: Chutneys, pickles & relishes; American; Korean
    • Ingredients: perilla; soy sauce; fish sauce; gochugaru; scallions; sesame seeds; maesil cheong
    • Categories: Chutneys, pickles & relishes; American; Korean
    • Ingredients: kosher salt; cucumbers; garlic chives; scallions; carrots; garlic; saeujeot; fish sauce; maesil cheong
    • Categories: Stir-fries; Main course; Cooking for 1 or 2; American; Korean
    • Ingredients: toasted sesame oil; Spam; kimchi; green cabbage; gochugaru; soy sauce
    • Categories: Sandwiches & burgers; Lunch; Main course; Cooking for 1 or 2; Picnics & outdoors; American; Korean
    • Ingredients: toasted sesame oil; mayonnaise; cabbage kimchi; white sandwich bread
    • Categories: Salads; Lunch; Main course; Cooking for 1 or 2; Summer; American; Korean
    • Ingredients: somyeon noodles; eggs; gochugaru; toasted sesame oil; toasted sesame seeds; cabbage kimchi; grape tomatoes; cucumbers
    • Categories: Pancakes, waffles & crêpes; Dips, spreads & salsas; Main course; American; Korean
    • Ingredients: soy sauce; rice vinegar; sesame seeds; gochugaru; thick-cut bacon; cabbage kimchi; eggs; all-purpose flour; scallions; parsley
    • Categories: Main course; American; Korean
    • Ingredients: Yukon Gold potatoes; thick-cut bacon; toasted sesame oil; cabbage kimchi; mozzarella cheese; sour cream; chives
    • Categories: Pasta, doughs & sauces; Main course; American; Korean
    • Ingredients: English-cut beef short ribs; cabbage kimchi; yellow onions; garlic; gochugaru; soy sauce; toasted sesame oil; pappardelle pasta; parsley; Parmesan cheese

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • A lot of cabbage with curried chicken cutlets

    • JoanN on December 22, 2022

      Liked this much more than I wanted to since I hate the breading process. Although I was cooking for one, I made two cutlets and froze one of them as he says in the intro that his mother used to do with pork cutlets. It worked brilliantly and I would definitely do that again. Couldn't really taste the curry in the breading, but I liked the flavor as it was. And unlike some others, I had no difficulty mixing the curry and garlic powders into the panko; it seemed well-enough distributed to me. I usually dislike catsup, but this sauce works so well with the cutlet I went back for more. And yes, the cabbage is a real keeper. I, too, will be making it often as a slaw variation.

    • SheilaS on January 11, 2023

      I made this with tofu (the teriyaki baked tofu from Trader Joe's) and it worked out very well. The breading is flavorful and crispy, the cabbage bright and crunchy and the sauce is sweet and tangy. Perfect combination of flavors and textures.

    • KarinaFrancis on September 28, 2022

      Simple and a delicious twist on schnitzel and salad. The sauce was so good, it reminded me of okonomiaki sauce, I was tempted to drizzle on a little kewpie (I didn’t) I took Ileana’s advice and added the curry and garlic powder to the mayonnaise.

    • Lepa on March 31, 2023

      This was an easy and FABULOUS dinner. The entire family loved it. I have never made cutlets before and these were easy and delicious. We liked the cabbage salad and ate this with rice (with some quinoa mixed in). My husband and son squeezed some kewpie mayo onto the cutlets and reported that was great, too.

    • pattyatbryce on January 04, 2023

      I loved the cabbage! Served it with the gochugaru shrimp and grits from the same book. I'll make the chicken another day.

    • Ileana on September 10, 2022

      The cabbage slaw is so simple and delicious. Would totally make it on its own. Same goes for the sauce - next time I’ll make extra! I found that the curry and seasonings were too fine to mix well with the panko breading. Next time, I’ll mix them into the mayo/mustard so they more are evenly distributed on the chicken. This was a super easy and delicious meal that came together quickly. The chicken, slaw, sauce and cutlet would make a great sandwich, too.

    • amandaeats on April 25, 2022

      ONLY MADE THE CABBAGE so far, but I’ll be making this dish with leftover cabbage all the time now.

    • Soulkitchenjen on March 14, 2023

      The cutlets were excellent. Well flavored and crispy crunchy. The sauce was a nice touch. The cabbage was really underwhelming. It was like the dressing did not stick at all. I didn’t feel any quick pickling occurred. It was closer to wet cabbage. 2/3 ain’t bad.

  • Salt-and-pepper pork chops with vinegared scallions

    • JoanN on December 14, 2022

      Another keeper from this book. I made it as written but made a mistake and used gochujang instead of gochugaru for the vinagred scallions (not the first time I've done that) so they were a lot clumpier than they should have been. Thought it could have use a bit more of a vinegar hit, but that might have been because of the gochugaru. Mistake or no, this was delicious. Looking forward to making it again. Correctly this time.

    • SheilaS on January 30, 2023

      I made this with swordfish instead of pork and it was delicious. About 4 min/side was perfect for a 1.5 inch thick swordfish steak. Seemed like all the vinegar soaked into the gochugaru so I added more so there would be enough to coat the scallions. I was going to skip the dipping sauce but am very glad I didn't as it really helps make the dish special.

    • bernalgirl on March 11, 2023

      This recipe is easy and fantastic. My teen looked up in the middle of a story to exclaim how good it was. I had thin chops so omitted the oven step, they were wonderfully crispy and the scallion particularly are the perfect foil. I served with a red cabbage slaw with kimchi-gochujang dressing and steamed rice.

    • KarinaFrancis on September 15, 2022

      I confess I didn’t dry brine the pork chops and just cooked them on the bbq. The vinegar shallots makes this dish, a great and super easy weeknight dinner

    • rmardel on January 31, 2023

      Fantastic. The pork chops turned out very well, and the technique itself is classic and yields great results. But it is the scallions that elevate this to the sublime. The first time I used Gochujang instead of gochugaru for the scallions, but they worked well with slightly more vinegar. Then I found some gluten-free gochugaru and made them again. Even better.

    • Rinshin on May 22, 2023

      I underestimated this recipe. I followed the recipe except I wet brined the chops for about 5 hours before using his dry salt, pepper, brown sugar brine method. Kochugaru was perfect mild spiciness with julienned green onions and went really well with pork. Pork was nicely succulent. It is salty but the dish is salt and pepper which I love but may not be good for those who are watching their salt intake. My chops were very thick but they cooked faster than timing in the oven. Best to shorten time or keep close eye on temperature. Definite repeat for us. Photo added.

    • pattyatbryce on January 26, 2023

      Fantastic. I added more vinegar to the scallions and it was perfect.

    • ellwell on April 25, 2023

      This was a hit at my house. We had some beautiful chops and I was attracted to the fact that the recipe started with a lovely sear. My chops were about an inch thick so I checked after 8 minuets and they were already 170 degrees—- so maybe check earlier. They were still delicious and we will definitely repeat. Served with little gem salad from the book.

    • Soulkitchenjen on March 16, 2023

      This was soooo good. I used thin pork chops, so I just did a hard sear on both sides. The scallions were delicious and the dipping sauce added a nice touch.

  • Yangnyeom roast chicken

    • JoanN on December 14, 2022

      I, too, spatchcocked the chicken but made the full amount of glaze. Glad I did, since I kept going back into the kitchen to slather on more of it. Was afraid glazing the crisp skin would make the skin flappy and inedible. Although it didn't maintain it's crispness, the skin was delicious. Yes, a keeper. And I'll bet would be great with wings.

    • bernalgirl on January 05, 2023

      My Little took one bite and said, This is fantastic! I made the following adjustments: liberally salted and peppered the bird the morning I planned to cook it and popped it in the fridge uncovered, then oiled it and roasted it; halved the sweet ingredients; and based on the notes, I took the bird out at 145 degrees, painted on the glaze, and popped it back into the oven to crisp up the skin. I had a very small CSA chicken so I did not spatchcock it, but I would next time for more of that crispy glazed skin. Since making this the first time I’ve used my adjusted Yangnyeom mixture on grilled boneless thighs and roasted drumsticks, both were fantastic.

    • KarinaFrancis on August 20, 2022

      Omg this was delicious! I made a small modification by spatchcocking the chicken (my favourite way with chicken) and halved the glaze which was more than enough. The flavour of the glaze is perfectly hot and sweet. I’m going to try it on wings too, it’s a keeper.

  • Jean's perfect jar of kimchi

    • Foodo on May 10, 2023

      This is perfection!

    • bernalgirl on February 10, 2023

      This is on its way to being the best kimchi I’ve ever made, hands down! I sourced every ingredient and tasted as I want, the plum syrup and salted fermented shrimp are good on their own, the sauce is fragrant and balanced, I can’t wait for this kimchi to be ready.

  • Kimchi sandwiches

    • Foodo on May 10, 2023

      I made the maple bread and the kimchi. I doubted I would like this sandwich, but it turns out I LOVED it!

    • SheilaS on January 08, 2023

      Just bread, crusts trimmed, spread with mayo and a filling of diced kimchi mixed with a pinch of sugar and spoon of sesame oil. I consider kimchi-mayo to be a fabulous sandwich condiment so this kinda seems like a nicely dressed sandwich awaiting its main ingredients but I'm sure if you grew up on it, this is pure comfort food just as is. I used the milk bread with maple syrup from the book and the tangy kimchi does work very well with the sweet-ish bread.

    • bernalgirl on March 15, 2023

      Add cheddar

    • hbakke on January 16, 2023

      Easy and an interesting change from the everyday sandwich. I used Kewpie mayo and the cheapo white grocery store bread. My husband loved this simple sandwich.

    • fishfeeder on March 15, 2023

      Good, should have added more sugar.

  • A very good kimchi jjigae

    • Foodo on May 10, 2023

      So easy and delicious. I always make it when I’m just about out of kimchi.

    • wcassity on February 12, 2023

      We loved this - perfect balance of flavors. Hearty but not heavy. Planning to add this to our rotation.

  • Dakdoritang

    • Mrs. L on June 03, 2022

      Fairly simple stew. One that doesn’t take hours. Used Yukon gold potatoes as I could not fInd the Korean ones. Not as hot as I thought it would be.

    • Kiyah on October 31, 2022

      This is a tasty dish that's easy to make on a worknight despite poaching the chicken pieces. You can throw the sauce together while that happens. It has a kick from the gochujang and gochugaru but you could cut back on the gochugaru to modify it. I usually have most of the ingredients on hand except the Korean potatoes. I subbed white potatoes. The non-picky members of the family had no problem with this meal. I'll make this again.

    • meggan on December 21, 2022

      I liked it. I did significantly reduce the Chile powder and added some chicken broth to cover.

  • Maple-candied Spam

    • Mrs. L on June 03, 2022

      The sweet maple syrup with the salty Spam is a great combo.

    • SheilaS on January 12, 2023

      I may have cut the Spam a bit thinner than 1/4" as it browned up in less time than the recipe. It was shatteringly crisp, which I enjoyed but I'll watch the thickness and the cooking time if I make it again.

  • Pan-seared rib eye with gochujang butter

    • Mrs. L on June 03, 2022

      So simple but that butter is everything. Make a lot. I put it on everything lol

    • rmardel on February 01, 2023

      Simple. Good technique for the steak. I couldn't really taste the gochujang and think the steak would be better simply seasoned with gochugaru before cooking.

    • amandaeats on April 25, 2022

      Very easy, very delicious. I had this with the kimchi baked potatoes and a vinegar Cabbage salad. Yum!

    • intrepidfox on July 24, 2022

      Simple and delicious but I couldn't really taste the gochujang.

    • dosojosazules on April 17, 2023

      Delicious. Easy and effective way to cook a rib eye

  • Sheet-pan japchae with roasted wild mushrooms

    • Mrs. L on June 03, 2022

      Quick and easy to make. Quite good.

    • meggan on May 12, 2022

      I love these noodles - they are so bouncy. I would saute the mushrooms next time and make a little more dressing.

    • rmardel on January 30, 2023

      I liked the combination of the bouncy noodles with the mushrooms and scallions. I found the sauce a little sweet and bland, which may well be the point. This is my first japchae and therefore cannot make comparisons. But it is easy and I see potential.

    • metacritic on January 17, 2023

      Exceptionally easy japchae recipe. I missed some of the more typical elements -- spinach, meat, etc -- but this still hit the spot and certainly cut the labor time in less than half.

    • Dannausc on May 02, 2022

      Super quick and easy. Quite good.

    • kaityblueeyes on December 08, 2022

      Yum! Great pantry meal. Used frozen veggies instead of mushrooms and topped with leftover pork tenderloin. Delicious! Definitely only a two person meal though so the amount of noodles.

  • Lasagna with gochugaru oil

    • SheilaS on February 27, 2023

      The sauce includes plenty of onion, a whole tin of anchovies, butter, gochujang and gochugaru. None of them take over but work together to yield an intriguing flavor that's hard to pin down. I doubled the spinach and would consider adding other vegetables like shredded zucchini or mushrooms next time.

    • rmardel on March 03, 2023

      Delicious lasagna. I doubled the spinach (except the greens I used were closer to collards) and kept the greens as a separate layer. I also substituted thinly sliced slabs of zucchini for the noodles. The resulting lasagna was delicious, complex and flavorful. Will make again.

  • Salt-and-pepper ribs with fresh mint sauce

    • SheilaS on February 13, 2023

      Like the other commenters, I was a little suspicious how cooking the individual ribs in such a hot oven, seasoned only with salt & pepper was going to compare to the usual slow-cooked racks slathered in a flavorful sauce but this is a winner. The cool, fresh, bright-tasting mint sauce is the perfect complement to the hot, crispy, slightly fatty ribs.

    • bernalgirl on January 07, 2023

      I have only ever cooked pork ribs low and slow, and usually St. Louis cut over baby back ribs, so I was curious about these. They are outstanding and the mint sauce is an excellent compliment. I trimmed the fat and cut the ribs and salted them early in the day, leaving them uncovered on a sheet pan in the fridge until I started to prep dinner. They came out beautifully crisp yet tender. Looking forward to making these again.

    • metacritic on January 16, 2023

      Very good. Partner suggested they tasted Tuscan above all and proposed adding a splash of white wine to finish the dish. I think they would be even better barbecued, as the author's father does, rather than roasted in the oven. On a cold winter day, however, this technique worked well enough! The mint sauce was delicious and the ribs, while keeping some bite, were still tender yet crisp, to mirror the review below. I too salted the dish early in the day, adding the olive oil just before cooking.

  • Sesame-soy deviled eggs

    • SheilaS on April 08, 2022

      I really like the sharp bite of a spicy mustard in deviled eggs but these weren't bad at all and would be nice to serve with a bunch of more flavorful dishes.

    • Yildiz100 on October 30, 2022

      Delicious. My favorite deviled eggs by far.

  • Crispy yangnyeom chickpeas with caramelized honey

    • SheilaS on January 19, 2023

      I thought these were great and the iced, julienned scallions really made the dish. I ended up making more scallions to go with the last few bites

    • EmilyR on May 30, 2022

      Made for a dinner with friends and people compared it to Beijing duck in terms of flavor. I used strawberry jam and loved the curled scallions for an extra bit of brightness.

    • patioweather on June 05, 2022

      Ate this with a salad. It really needs to be on rice because it is too sweet otherwise.

    • Melissa_427 on April 13, 2022

      Absolutely delicious! I substituted a raspberry apricot ham for the strawberry jam with great success (and solely based on immediate availability). I loved everything about this dish and think it's a great quick dish with tons of flavor. Served with rice and seaweed.

    • jenburkholder on July 20, 2022

      Delicious. We didn’t find them too sweet, but they’re definitely punchy and need lots of rice. Ours got slightly over-baked and would have been better less done. Would also try sauce with tofu.

    • skvalentine on October 11, 2022

      This was SO good. I could have eaten the entire thing myself. Very much a treat on a bowl of white rice.

  • Charred cauliflower with magic gochugaru dust

    • SheilaS on January 30, 2023

      I roasted the cauliflower instead of broiling. Very good. Next time, I will cut back on the salt or just add it separately - I want all that heat and flavor but not that much salt.

    • Lepa on April 22, 2022

      I was skeptical about broiling cauliflower but loved the resulting texture. When I started making this I saw that my gochugaru was moldy so I googled substitutes and settled on a mixture of paprika and cayenne. The resulting dish was good. I'm looking forward to trying it again with gochugaru once I can get some more.

    • Soulkitchenjen on March 16, 2023

      This was very solid. I think I prefer the roasting technique, but the spice mix on top was a nice touch!

  • Eric’s kimchi fried rice with egg yolk

    • SheilaS on April 08, 2022

      Love the way the fried rice is patted out in the pan for the last few minutes, resulting in a layer of crispy rice and browned kimchi. Nest time I will dial back a little on the kimchi and increase the gochugaru.

    • KarinaFrancis on September 09, 2022

      A very tasty fried rice, I loved the crispy bits but the Silver Fox wasn’t as keen. Love addition of the toasted seaweed. We added some bacon because…well bacon

    • patioweather on January 17, 2023

      Accidentally made this without the kimchi, haha. It was still great. I skeptical about the egg but it worked. I did add bacon, since I had some on hand.

  • Tomato-y omelet rice

    • SheilaS on April 09, 2022

      I'm not really a ketchup on eggs person but this was a fun way to use up leftover rice and some grape tomatoes that had seen better days. I'd make it again.

    • intrepidfox on July 23, 2022

      This is really good! Nothing complicated about the combination of flavors but it's simple and delicious when you want some comfort food.

  • Winter squash risotto with chewy rice cakes

    • SheilaS on January 17, 2023

      This tasted OK but adding chewy rice cakes to risotto is an odd texture pairing for me and it means I can't use the leftovers to make arancini which we all know is the real reason for making risotto. I paired this with the Brussels Sprouts Muchim from the same book and thought it added welcome crunch, acidity and heat.

    • Dannausc on May 02, 2022

      Fairly quick and easy, though there’s a lot of standing and stirring. I liked it, though my wife didn’t care for it.

  • Raw Brussels sprout muchim

    • SheilaS on January 17, 2023

      I paired this with the winter squash risotto from this book and it brought welcome crunch, acidity and heat. Since this was a variation on a fruit muchim, I added chopped apple and like that combination over the sprouts alone.

    • nicolepellegrini on February 11, 2023

      Loved this! I did cut the amount of fish sauce in half as it can be a little too pungent for me sometimes.

  • Garlicky creamed spinach namul

    • SheilaS on January 08, 2023

      This was OK but nothing I'd go out of my way to make again. Perhaps I squeezed out too much water as the mixture was very dry.

    • bernalgirl on January 03, 2023

      This is a wonderful savory dish that is addictive on steamed rice. My husband said it tasted like “hot spinach Namur” which is the point but that threw him off. I served it with salmon, the combination was overly rich but I’d love this with baked cod or grilled chicken.

  • Crudités with roasted-seaweed sour cream dip

    • SheilaS on April 08, 2022

      I like the idea of this but it was way too sweet for me. I'd skip the sugar or dial it back to 1/8 tsp

  • Gochujang-buttered radish toast

    • SheilaS on April 03, 2022

      This was a good flavor combo though I had big watermelon radishes and a smallish loaf of sourdough so I probably should have cut the radishes differently

  • Soft-scrambled egg toast

    • SheilaS on April 03, 2022

      I didn't think I would care for sugar in the eggs and indeed, I would not do it again. I served all three toasts together so it was OK for a little variety

  • Roasted-seaweed avocado toast

    • SheilaS on April 03, 2022

      I thought this was the best of the three toast recipes. A good paring with the radish toasts, too. I'd happily make this again and maybe put an egg on it.

    • intrepidfox on July 24, 2022

      This was easy to make and very satisfying. Would definitely make again.

  • Creamy bucatini with roasted seaweed

    • SheilaS on January 03, 2023

      This is a super easy but somewhat decadent pantry pasta that can be ready as quickly as any carbonara or cacio e pepe. It can be a simple bowl of comfort food or turned into a meal by tossing in some green beans or other veg. Do not be alarmed at the amount of seaweed. It will look like a lot but it's the perfect amount once mixed up. Also, Eric says the gochugaru is optional. I believe it's the perfect finishing touch and should not be missed!

    • bernalgirl on January 28, 2023

      I doubled the recipe to feed a family of four. After reading reviews that it was 1-note, I added a solid handful of scallions and grated Parmesan cheese, and was generous with the gochugaru and black pepper, adding gochugaru while mixing it together and to finish. I also stirred in a bag of chopped, de-stemmed baby spinach. With these changes, we loved it and would absolutely make this again. The crumbled gim to finish adds a wonderfully addictive salinity that plays well with the spinach.

  • Gochugaru shrimp and roasted-seaweed grits

    • SheilaS on April 08, 2022

      This fun take on shrimp & grits added enough flavor from the non-traditional ingredients that I didn't even miss the bacon! I used regular grits (Jimmy Red from Marsh Hen Mill) instead of the quick cooking version.

    • Dannausc on May 02, 2022

      Super quick and easy. Good and tasty.

    • pattyatbryce on January 04, 2023

      I really liked the shrimp. The seaweed overpowered the grits and I wasn't as much of a fan.

    • RachaelHeath09 on April 30, 2023

      This recipe is a hit in my house. My husband and I make it all the time and even our 3 year old loves it. We always double it.

    • bwilcox on August 10, 2022

      My mom and aunties favorite! Very celebratory. For a more vegetarianish version sub in mushrooms for shrimp

  • Gyeranbap with roasted seaweed and capers

    • SheilaS on April 08, 2022

      Great quick breakfast. The capers are an unusual addition but make for a delicious surprise. My "high" heat may have been too high as the soy sauce splattered wildly as soon as it hit the pan with the sesame oil but the result was good enough that I'll try it again.

    • patioweather on June 04, 2022

      We greatly enjoyed this. I thought my partner wouldn't because he isn't a huge seaweed fan but he was licking the bowl. The capers are necessary for salt, so if you leave them out, add more soy.

    • Melissa_427 on September 07, 2022

      I used to think simple recipes in cookbooks were a cop-out, now they're among my favorite every time! Such a simple concept with a couple of flavor bomb additions, a perfect quick meal

  • Kimchi-braised short Ribs with pasta

    • SheilaS on January 14, 2023

      Wow, this is really a flavor bomb! I did the braise a day ahead so it was very quick meal to put together. I needed to add some pasta water to make the braise saucy enough to coat the pasta. The only change I'll make is to omit the sugar as I think the onions add enough sweetness to the dish.

    • bernalgirl on January 17, 2023

      An easy recipe to prepare in advance, these short ribs are meltingly tender and absolutely great in pasta. I cooked this in the morning, removed the short ribs and chilled the braising liquid to defat the mixture. Then I simmered it a bit before serving yo reduce the sauce. I served this with the rectangle-shaped sagnarelli, which became glazed with the sauce. He’s right about adding generous amounts of parsley, it cuts the richness nicely.

    • Popisdead on December 12, 2022

      Really good recipe. I used the perfect kimchi recipe too so this took a few weeks in total. A very rich dish so could do with an accompaniment to cut through that, or some creme fraiche in the sauce. I did have to make some substitutions due to gluten free.

    • amandaeats on August 06, 2022

      excellent recipe

    • DesertPetrichor on June 13, 2022

      Absolutely fantastic recipe, particularly if you have very old, well fermented kimchi. will probably add more kimchi and onions next time because they were so good cooked down. The sauce would also be great on Korean rice cakes.

  • Caramelized-kimchi baked potatoes

    • SheilaS on January 10, 2023

      The recipe calls for larger potatoes but the header notes say you can use smaller spuds for a party platter so I went with the minis and they were really good. I subbed diced country ham for the bacon but fried it and the kimchi in bacon fat. The little potatoes don't really hold enough heat to melt the mozzarella so I popped them back into the oven before topping with the sour cream, etc.

    • Lepa on June 01, 2022

      This is more of a serving suggestion than a recipe. I used russet potatoes instead of yukon gold. Next time I will make more bacon and kimchi. I never make baked potatoes- neither of my kids had ever had one- because they are generally a bit boring on their own. But these are really delicious and we will be making this low effort, high-reward dinner again!

    • amandaeats on April 25, 2022

      Outstanding. Made these Smashed Potato style, finishing off in the broiler. Outstanding. Leftovers will make a lovely hash in the morning

  • Spam, kimchi, and cabbage stir-fry

    • SheilaS on January 11, 2023

      Haven't had Spam since I was a kid but I cut it thin, crisped it up and it added nice little punches of flavor to this easy stir-fry. Like the previous poster, I added a little water to the pan to incorporate the browned bits and cook the cabbage a bit more.

    • bernalgirl on January 03, 2023

      So much umami! Comes together very quickly, wonderful on steamed rice. My only change was to add a few tablespoons of water at the end to cook the cabbage a bit more to my family’s taste.

  • Milk bread with maple syrup

    • SheilaS on January 08, 2023

      I needed 2.5 hrs for the 1st rise and 2 hrs for the 2nd. I kneaded in a mixer for ~15 min. I added the additional flour gradually and ended up needing all of it before the dough cleared the bowl. It was still rather sticky but passed a windowpane test and I was able to shape it OK. I should have shielded the top since my oven uses both the upper and lower heating elements on the bake setting and this loaf really rose up. The bread is sweet, but not as bad as I was expecting, given it contains a year's worth of maple syrup! I've used it to make the kimchi sandwiches, grilled cheese and French toast.

  • Gochujang chocolate lava cakes

    • SheilaS on January 31, 2023

      Very good. I made a half recipe with smaller 3 oz ramekins but with the full amount of gochujang because others in a cookbook group said they couldn't taste it. Might depend on the brand/heat level but I was happy with this. Topped with whipped cream and a sprinkle of gochugaru. Comes together quickly so you could decide to make it at the last minute - even after dinner.

  • Chewy black sesame rice cake

    • Astrid5555 on May 12, 2022

      This is the ultimate black sesame treat with a chewy mochi texture. Will be on repeat in this black sesame loving household.

    • Yildiz100 on November 07, 2022

      I like the chewy rice cake texture of this cake, but I doubt we will make it again. It's the kind of thing you would only eat a small portion of as it's so chewy , so this just makes too much for our small family.

  • Gem lettuce salad with roasted-seaweed vinaigrette

    • bernalgirl on January 05, 2023

      I adapted this to a green salad with carrots julienne, thinly sliced celery and cucumbers, and spring onions, mixing the dressing together in advance to toss and top with the ground gim. This all worked well but next time I’d crumble the gim and top at the last minute for more textural contrast.

    • meggan on April 28, 2023

      Added cukes. I just shredded the gim on top because it was the kind with oil on it and it would not have made a good powder.

    • Lepa on August 21, 2023

      We loved this salad. It's such a quick and easy way to add a veggie side to a Korean - inspired meal!

    • ellwell on April 25, 2023

      I made this to go with the pork chops in the book—it was a very nice pairing of flavors. Very simple salad and delicious.

  • Smashed potatoes with roasted-seaweed sour cream dip

    • bernalgirl on January 05, 2023

      I agree that this smashed potato technique is the best — one pan and they smash beautifully. The sour cream dip is easy and absolutely delicious, and I’d love to try it with crudités

    • Yildiz100 on November 01, 2022

      I like the technique here for preparing smashed potatoes. Most recipes instruct you to parboil the potatoes then smash and switch them to the oven. This one has you do both steps in the oven which makes this so much simpler. The dipping sauce is nice but not really to my taste so I would probably just serve this with my preferred dip of gochujang mayonnaise in the future.

    • KarinaFrancis on August 20, 2022

      Omg these were good! The sour cream is absolutely delicious and comes together in a minute. Served it with the glazed chicken from the same book. Absolutely would make again.....I wonder if it would work as a dip with potato chips?

    • averythingcooks on September 24, 2023

      I just made the potatoes and it's another upvote for this method of producing perfectly crispy fingerlings (or any new potato I assume) with one pan and no water. Next time, I will try the oven roast step early in the day with the crisping happening closer to dinner but regardless of that result, this is likely my new go to method for crispy smashies.

    • jenburkholder on June 22, 2022

      Delicious. Loved the sauce with the potatoes, and as an accompaniment to gochujang-glazed salmon. Used half sour cream, half Greek yogurt. Definite repeat.

  • Aunt Anne’s broccoli-cheese rice casserole

    • bernalgirl on January 18, 2023

      I made this because I love this cookbook so far and I wondered if there’s be some sort of kitchen alchemy similar to Julia Child’s Zucchini Rice Gratin or Deb Perlman’s version. But no, this is so terribly bland, so stereotypically midwestern with nothing but salt, pepper, and cheese. I added chile flakes and served this with garlic sausages but that did not help.

  • Cornish game hen soup with fried-shallot oil

    • bernalgirl on January 28, 2023

      This is fantastic. It’s wonderfully reminiscent of jook, with the savory yet comforting flavors of ginger and garlic and white pepper. My kids did not appreciate a whole game hen in their bowl, but the finished product is improved by the rice cooking in the cavity, so I wouldn’t change this one.

    • cjxn on August 25, 2022

      As my mother would say, “Not enough sugar for a dime.” Nice flavors, but eating a gracefully eating whole game hen bedded in bowl of soup is needlessly difficult.

    • tutunoe on February 01, 2023

      Delicious! Made this with a whole chicken but the game hens would have provided a better meat:soup ratio. I’ll make this again, often.

  • Seolleongtang-restaurant radish kimchi

    • bernalgirl on February 10, 2023

      I was ready to put this sauce on rice before I even added the radish. Seeking out Korean radishes was totally worthwhile, they are sweeter/less bitter than daikon and the radishes are already delicious just a day after mixing, before fermentation has gotten going.

  • Crispy lemon-pepper bulgogi with quick-pickled shallots

    • meggan on April 28, 2023

      I am not getting the big flavor pop that I expected but it was still good enough. Served with the gem salad with seaweed from the same book.

    • KarinaFrancis on July 07, 2023

      Like previous reviewers loved this for its flavour and ease. The lemon pepper mix is a flavour bomb. I used pork fillet because I had some in the freezer and it wasn’t overwhelmed. The only complaint from the silver fox was that he was expecting some sauce, so I grabbed him some kewpie and he was happy.

    • rmardel on January 30, 2023

      Very Easy and quite good. The lemon pepper has incredible flavor but does not overwhelm the beef. The brightness brought to the dish by freshly dehydrated lemon zest is worth the effort.

    • metacritic on January 17, 2023

      Quite good and very easy. The pepper mixture gives the bulgogi massive flavor. The rest is incredibly easy to assemble.

  • Mac-and-corn-cheese with jalapeño bread crumbs

    • Yildiz100 on November 02, 2023

      Like the bread crumbs. Do not like mozz as a cheese for a moray type sauce. Was stringy, heavy, and unappealing. Would make again with a different cheese.

    • bwilcox on July 28, 2023

      Very very good mac n cheese thing

  • Gochujang-glazed zucchini with fried scallions

    • KarinaFrancis on September 01, 2022

      Omg this was outstanding! I didn’t salt the zucchini but I just gave them a sprinkle while they were in the pan. It seemed like a lot of sauce (I didn’t use it all when I took the photo) but it was the perfect amount. We’ll be making this again!

    • Lepa on August 19, 2022

      This is delicious. Don't let the large amount of oil scare you, as most is poured off after frying the scallions. I had a mixture of zucchini from the market and the smaller ones were much better here than larger ones so watch the size of the squash. Overall, this was a delicious new way to cook zucchini!

    • jenburkholder on January 22, 2023

      Very good. We overcooked the zucchini slightly, but the flavor and texture combination was great. Would make again.

  • Bacon-fat kimchi jeon with herbs

    • KarinaFrancis on September 03, 2022

      These were good but the great kimchi pancake of my dreams continues to elude me. They crisped up on the outside, but the inside was still a bit doughy. Worth persisting with them, so will try again and make them a bit thinner. Recipe made 8 pancakes

  • Cheese scallion stuffing with sesame seeds

    • Lepa on November 25, 2022

      This is a really good stuffing. We were eating a vegetarian meal and this stuffing was tasty enough to stand on its own. I loved the flavor profile and will probably make it again next year.

  • Sheet-pan bibimbap with roasted fall vegetables

    • Dannausc on May 02, 2022

      45 minutes was too long for roasting the veggies, and the mushrooms and onions got quite charred. Next time I think I’d reduce the time to 30 minutes. Other than that, it was quite easy and good; a good way to use up veggies from the garden. Worth a repeat.

    • Stephenn31 on December 08, 2022

      Easy recipe and a great way to use up left over fall veggies. I used what was available in the fridge, and used the kalbi sauce with some leftover beef to add the protein instead of an egg yolk

  • Crispy trout with white wine and lemon butter

    • patioweather on September 05, 2022

      I felt like a goddess serving this.

  • Meatloaf-glazed kalbi with gamja salad

    • cheezacooks on August 30, 2023

      Pretty good, like the salad more than the ribs. Prefer kalbi with a longer marinade time. Gamja salad similar to Japanese-style potato salad

  • Cheeseburger kimbap

    • bwilcox on July 28, 2023

      A delightful abomination to cook with a family member on a Sunday afternoons. The kind of thing disgustingly delicious that we will also never make again

  • One dressing, a thousand fruit muchims

    • bwilcox on July 28, 2023

      Good tomato topper

  • Eric's "Perfect white rice" (Stovetop method)

    • Soulkitchenjen on March 16, 2023

      I used long grain and not medium grain. I think I could have used slightly more water for long grain. The soak method works very well.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0593233492
  • ISBN 13 9780593233498
  • Linked ISBNs
  • Published Mar 29 2022
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

An homage to what it means to be Korean American with more than 85 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 his Kimchi Fried Rice--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 informative, Korean American: A Cookbook also includes essays ranging from the life-changing act of leaving home and coming back, to what Thanksgiving means to a first-generation family both conceptually and culinarily--all the while teaching readers about the Korean pantry, the history of Korean immigration in America, and the importance of white rice in Korean cuisine. Recipes like Sheet-Pan Bibimbap with Roasted Fall Vegetables and Caramelized-Kimchi Baked Potatoes demonstrate Eric's prowess at introducing Korean flavors to comforting American classics, while a dish such as Meatloaf-Glazed Kalbi with Gamja Salad does 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.

Other cookbooks by this author