Korean American: Food that Tastes Like Home by Eric Kim

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    • Categories: Dips, spreads & salsas; Main course; Cooking for 1 or 2; American; Korean
    • Ingredients: beef rib-eye steaks; unsalted butter; gochujang
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    • Categories: Main course; Cooking for 1 or 2; American; Korean; Vegetarian
    • Ingredients: radishes; rice vinegar; unsalted butter; gochujang; country bread
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    • Categories: Egg dishes; Main course; Cooking for 1 or 2; American; Korean; Vegetarian
    • Ingredients: eggs; country bread; chives
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    • Categories: Main course; Cooking for 1 or 2; American; Korean; Vegetarian; Vegan
    • Ingredients: avocado; gim; sesame oil; country bread; rice vinegar
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    • Categories: Pasta, doughs & sauces; Main course; Cooking for 1 or 2; American; Korean; Vegetarian
    • Ingredients: bucatini; heavy cream; toasted sesame oil; gim
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    • 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
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    • Categories: Main course; Korean; American
    • Ingredients: Spam; maple syrup; garlic powder; toasted sesame oil
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    • 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
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    • 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
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    • 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
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    • 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
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    • 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
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    • 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
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    • 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
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    • 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
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    • 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
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    • Categories: Chutneys, pickles & relishes; Korean; American
    • Ingredients: Korean radishes; garlic; red apples; distilled white vinegar; gochugaru; probiotic yogurt drink; maesil cheong
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    • Categories: Chutneys, pickles & relishes; American; Korean
    • Ingredients: perilla; soy sauce; fish sauce; gochugaru; scallions; sesame seeds; maesil cheong
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    • Categories: Chutneys, pickles & relishes; American; Korean
    • Ingredients: kosher salt; cucumbers; garlic chives; scallions; carrots; garlic; saeujeot; fish sauce; maesil cheong
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    • Categories: Stir-fries; Main course; Cooking for 1 or 2; American; Korean
    • Ingredients: toasted sesame oil; Spam; kimchi; green cabbage; gochugaru; soy sauce
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    • 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
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    • 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
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    • 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
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    • Categories: Main course; American; Korean
    • Ingredients: Yukon Gold potatoes; thick-cut bacon; toasted sesame oil; cabbage kimchi; mozzarella cheese; sour cream; chives
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    • 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
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Notes about this book

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Notes about Recipes in this book

  • 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

    • 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.

  • Maple-candied Spam

    • Mrs. L on June 03, 2022

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

  • 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.

  • 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.

    • Dannausc on May 02, 2022

      Super quick and easy. Quite good.

  • 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

  • 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.

  • 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

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • Smashed potatoes with roasted-seaweed sour cream dip

    • 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?

    • 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.

  • 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!

  • Yangnyeom roast chicken

    • 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.

  • A lot of cabbage with curried chicken cutlets

    • 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.

    • 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.

  • Salt-and-pepper pork chops with vinegared scallions

    • 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

  • 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

  • Crispy yangnyeom chickpeas with caramelized honey

    • 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

    • 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.

  • 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.

  • Caramelized-kimchi baked potatoes

    • 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

  • Cornish game hen soup with fried-shallot oil

    • 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.

  • 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.

  • Winter squash risotto with chewy rice cakes

    • 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.

  • Crispy trout with white wine and lemon butter

    • patioweather on September 05, 2022

      I felt like a goddess serving this.

  • Kimchi-braised short Ribs with pasta

    • 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.

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  • 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.

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