Korean American

More about the book

An homage to the Korean American experience, this collection features over 85 delectable recipes that blend culinary traditions to honor both heritage and modernity. Eric Kim, a New York Times staff writer and son of Korean immigrants, shares his journey through food, from family Korean barbecues in Atlanta to inventive dishes like Gochujang-Buttered Radish Toast and Kimchi Fried Rice prepared in his New York City apartment. Accompanied by stunning photography from Jenny Huang, the book weaves together recipes with touching stories and essays that reflect on themes such as leaving home and the significance of Thanksgiving for first-generation families. Readers will learn about the Korean pantry, the history of Korean immigration in America, and the central role of white rice in Korean cuisine. Dishes like Sheet-Pan Bibimbap with Roasted Fall Vegetables and Caramelized-Kimchi Baked Potatoes showcase Eric's talent for merging Korean flavors with American comfort food, while Meatloaf-Glazed Kalbi with Gamja Salad makes traditional Korean cuisine more accessible through familiar American tastes. Through these recipes and heartfelt insights, particularly about his mother, Jean, Eric explores what it means to be Korean American, revealing how food and cooking helped him find acceptance and confidence in his identity.