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Korean American: Food That Tastes Like Home Hardcover – March 29, 2022

by Eric Kim (Author)

4.6 746 ratings

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NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • 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.

SHORTLISTED FOR THE ART OF EATING PRIZE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly, Simply Recipes

“This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness.”—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.

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From the Publisher

Photo of pantry staples and copy line: Eric Kim’s exploration of identity & acceptance through food


Caramelized-Kimchi Baked Potatoes	Eric’s Kimchi Fried Rice with Egg Yolk	Gochugaru Shrimp and Roasted-Seaweed Grits


Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots	Sheet-Pan Japchae with Roasted Wild Mushrooms	Pan-Seared Rib Eye with Gochujang Butter

photo of author and mother eating. Copy: “An important ode to a beautiful family” says Min Jin Lee

Editorial Reviews

Review

“[Korean American] has a bildungsroman quality—an annoying word to convey that you can feel Kim growing up as he writes the book, telling his mother’s story alongside his own, finding his way in the kitchen while charming his way into ours. I can’t wait for the next chapter.”—Bon Appetit

“. . . an artful coming-of-age (and coming-out) story that is largely told in the metaphorical language of food.”—The New York Times

“Kim is very aware of the expectations Asian Americans face working in media—to be the expert in the cuisine they represent. But as he continued the process of writing his book, he gained the confidence to shed that burden.”—Today Show

“Drawing heavily from his Atlanta family’s culinary heritage, New York Times food writer Kim maps out the intersection of Korean and American fare in this bold and delicious debut.”—Publishers Weekly (starred review)

“This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness. And, as deeply personal as it is, it invites everyone into the kitchen with such brio. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat

“Eric Kim is a triple threat: great writer, elegant innovator, and sublime aesthete. Korean American is far more than a collection of essential recipes and deeply felt memories; it is an important ode to a beautiful family.”—Min Jin Lee, author of Free Food for Millionaires and Pachinko, a finalist for the National Book Award

“Eric’s book is wonderful. Every page shows his personality and good taste, and the recipes are inventive, fun, and traditional all at the same time! Very Korean and very American—with lots of kimchi.”—Maangchi, author of Maangchi’s Big Book of Korean Cooking

“In Korean American, Eric Kim gives his readers bold new recipes and expansive yet grippingly personal essays, but also a model for the dream mother-child relationship in Jean and Eric: mutually adoring and understanding, with unlimited room for connection and growth. I’ve never read a book like it, and didn’t know how much I needed it.”—Kristen Miglore, author of Genius Recipes and Genius Desserts

“The recipes in Korean American are nuanced and multi-layered, flirting constantly between harmony and tension.”—Cool Hunting

About the Author

Eric Kim is a New York Times staff food writer born and raised in Atlanta, Georgia. He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his “Table for One” column. He now hosts regular videos on NYT Cooking’s YouTube channel. A former contributing editor at Saveur, Eric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appétit, and Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City.

Excerpt. © Reprinted by permission. All rights reserved.

Introduction

When I was seventeen years old, I ran away from home. College acceptance letters had just come in, and my mother, Jean, had torn into all of mine before I could come home from school that afternoon. I was so angry with her for opening my mail that I packed a bag in the middle of the night, took the car with the GPS, and drove from our house in Atlanta (where this story begins and ends) to Nashville (where my cousin Semi lived, four hours northwest). In the morning, when Jean saw that my bed was empty and my toothbrush gone, she called me, over and over. In my very first act of rebellion as her son, I didn’t pick up.

I remember that trip to Nashville distinctly because Semi and I cooked coq au vin together. By then, as an avid watcher of the Food Network, I had tried my hand at a variety of non-Korean dishes, mostly flash fries and quick pan sauces, but never a proper braise. It was liberating to braise chicken with red wine on Semi’s tiny stove, not least because that just wasn’t how we cooked back in Georgia. My mother’s Korean soups and stews were vociferously boiled, the meat made fall-apart tender in stainless-steel stock pots or burbling earthenware called ttukbaegi. Slow-cooked dishes in general were a whole new frontier for me and wouldn’t become a fixture in my home cooking until years later in New York, where I would eventually go to college, take an internship at the Cooking Channel, and buy a yellow Dutch oven with my first paycheck. But for now, at seventeen, tucked away in Semi’s Tennessee bachelorette pad, I tasted freedom for the first time in my life. A vast world of pleasures had opened up to me, pleasures that had, until then, been reserved for adults who get to cook whatever they want, however they want, in kitchens that aren’t ruled by their parents.

When I came home a few days later, Jean brushed it off, pretended it was a nonissue that I had run away. But she did bring it up at dinner that night: “So, did you have a good trip?” Even then I could tell that she was practicing her loosened grip on me, her second son, the one who never got into trouble. Over a plate of her kimchi fried rice, which she had made for my homecoming (and would continue to make for many homecomings to come), I told her how I had been feeling, paralyzed at that great nexus between childhood and adulthood. I ran away because I needed some space, I explained. Though I didn’t say it at the time, she knew what I really meant: I ran away because I needed some space from her. This hurt my mother greatly, I could tell. But she smiled and nodded and listened anyway. Seeing that effort—and the hidden worry in her face—was enough to thaw my cold, ungrateful heart. I burst into tears and apologized.

In many ways, I feel that I’ve been running away from home my whole life. I’m only just now, as an adult, starting to slow down and find my way back to Atlanta, where I was born and raised, to understand its role in my overall story. After a lifetime of running around, I’ve come to appreciate the stillness of rootedness. It took spending more time, too, in the kitchen as a food writer and journalist, first as an editor for publications like Food Network online and Saveur, and now as a columnist for The New York Times, to make me realize that we can never really run away from who we are. Not easily, anyway. This lesson was expounded for me during the pandemic, when I moved back home for one year to work on this cookbook with my mother. I wanted to write down her recipes, but as I got deeper and deeper into the project, I came to the conclusion that my recipes are an evolution of her recipes, and the way I cook now is and will forever be influenced by the way she cooks. This book, then, tells the constantly mutating story of how I have come to understand my identity not just as Jean’s son, but also as someone who has always had to straddle two nations: the United States (where I’m from) and South Korea (where my mother is from). Too often I have felt the pangs of this tug of war: Am I Korean or am I American? Only recently have I been able to fully embrace that I am at once both and neither, and something else entirely: I am Korean American.

As is often the case with cooking, there are many answers to be found in the kitchen. The recipes in here explore that tension, and the ultimate harmony, between the Korean in me as well as the American in me, through the food my family grew up eating and the food I cook for myself now. At the end of the day, this is all, for me, food that tastes like home, from the Very Good Kimchi Jjigae (page 98) that fuels my weary soul to the Crispy Lemon-Pepper Bulgogi (page 240) that feeds my friends when they come over, or the Gochugaru Shrimp and Roasted-Seaweed Grits (page 40) I make for myself whenever I’m feeling especially homesick for Georgia, and for my mom. This book navigates not only what it means to be Korean American but how, through food and cooking, I was able to find some semblance of strength, acceptance, and confidence to own my own story.

This story is mine to be sure, and my family’s. But it’s also a story about the Korean American experience, one that in the history of this country is often never at the center. It’s about all the beautiful things that come with being different, and all the hard things that come with that, too. My hope is that in reading this book, you’ll see yourself in it, whether you’re Korean, Korean American, or neither, whether your family immigrated to Atlanta, Los Angeles, or Little Rock. Because at the heart of this book is really a story about what happens when a family bands together to migrate and cross oceans in search of a new home. It’s about what happens when, after so much traveling and fighting and hard work, you finally arrive.

There’s a pivotal moment that occurs whenever I’m on a long drive home from somewhere distant. The blurry picture starts to come into focus. I can let down my guard and turn off my GPS. The roads are familiar again. I don’t need a robot telling me about my own city, my own street, my own hometown. But sometimes, after that long drive, I’ll forget to turn off the GPS because my mind is wandering, or maybe I’m listening to a really good song or an especially juicy podcast. And as I roll into my mother’s driveway, eager to walk through those doors and crash into my old bed, it’ll talk back to me.

“Welcome home.”

Product details

Publisher ‏ : ‎ Clarkson Potter (March 29, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 288 pages
ISBN-10 ‏ : ‎ 0593233492
ISBN-13 ‏ : ‎ 978-0593233498
Item Weight ‏ : ‎ 2.48 pounds
Dimensions ‏ : ‎ 8.27 x 0.97 x 10.26 inches

Best Sellers Rank: #19,635 in Books (See Top 100 in Books)
- #6 in Korean Cooking, Food & Wine
- #30 in Culinary Biographies & Memoirs

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4.6 746 ratings

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Eric Kim

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Eric Kim is a New York Times staff writer born and raised in Atlanta, Georgia, and the author of "Korean American: Food That Tastes Like Home" (Clarkson Potter, 2022). He worked his way through the literary and culinary world to eventually become a digital manager at Food Network and a senior editor at Food52, where he amassed a devoted readership for his "Table for One" column. He now hosts regular videos on NYT Cooking's YouTube channel and writes a monthly column for The New York Times Magazine. A former contributing editor at Saveur, Eric taught writing and literature at Columbia University, and his work has been featured in The Washington Post, Bon Appétit, and Food & Wine. He lives with his rescue pup, Quentin Compson, in New York City.

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PJG

A beautiful book!

Reviewed in the United States on January 2, 2024

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Eric Kim’s book is filled with beautiful pictures and even more beautiful writing and personal stories (plus amazing recipes!) His voice is incredibly special in the food world and I absolutely love this cookbook. The stories about his family and growing up in the south really hit home for me. Each recipe makes me smile and makes me want to make a huge feast! A perfect book for anyone who loves food, family, and the many ways that they intertwine.

4 people found this helpful

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seanP

Korean-American Approved

Reviewed in the United States on January 2, 2024

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As a Korean American, I loved every recipe and story in this book. Every dish felt like it was home, even though I’ve never had it before. Not only are the recipes amazing, but also Eric’s writing is perfection. This is my go-to present for all my family and friends!

3 people found this helpful

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Y2K

Delicious Korean American food

Reviewed in the United States on March 31, 2023

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If this was a Korean cookbook, it would be called "Korean" and not "Korean American." People critiquing the book for not being "authentic" are missing the point entirely. There are many cookbooks out there that teach delicious, traditional Korean cooking.

What makes Eric Kim's book so powerful and beautiful is that he creates completely unique recipes that masterfully combine ingredients and cooking techniques from both cultures and traditions. A great example is the Chewy Black Sesame Rice Cake. The recipe takes the traditional flavors/ textures from a fall harvest festival songpyeon- honey, black sesame, nutty, chewiness- and places them into a simple, elegant cake. The cake is made more rich and velvety than a traditional songpyeon with butter and milk. It's a flavor profile that could be enjoyed by both Koreans and Americans.

Everything I've made from this cookbook is mouthwateringly delicious, and recipes range from beginner to advanced levels. I cooked his entire Thanksgiving spread for my Korean family and they devoured every dish. Eric Kim not only provides amazing recipes but also recounts touching stories about his family. He pays homage to every immigrant parent's sacrifice by sharing poignant tales of his relationship with Jean. This book makes great bedtime reading.

Critics of the book should read the title more carefully. This is an entirely "authentic" cookbook.

27 people found this helpful

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M. Kim

Great recipes, appreciate the thoughtfulness, but still wondering what "authentic" Korean food is!

Reviewed in the United States on January 6, 2023

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Eric Kim makes Korean food easy. Simple recipes and concepts. Although I have to wonder about statements made throughout the book about Korean-American being something that everyone has a different spin on. Sure, everyone has different recipes, but there's still elements that make Korean food authentic and ones that trend towards Korean-American in general. Wonder if there'd be a difference with someone who writes a West coast based Korean-American cookbook.

One person found this helpful

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Fabulousamanger

Fabulous book!!

Reviewed in the United States on January 2, 2024

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I love this book! Easy and simple to follow. The recipes are definitely Monsieur Eric’s. I know this because I follow him on NYT Cooking!! His recipes are always easily adaptable. Love him!! Thank you for sharing your amazing journey.

2 people found this helpful

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rwade

Amazing cookbook

Reviewed in the United States on January 2, 2024

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I really enjoyed this cookbook! I found it extremely touching and I loved making the recipes in the book. I made the jalapeño- marinated chicken tacos and they were so delicious! This cookbook has really opened me up to trying more foods even when I am unfamiliar with the ingredients.

One person found this helpful

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Amazon Customer

I Love This Cookbook

Reviewed in the United States on January 11, 2024

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I'm really happy that I added this cookbook to my small but mighty collection. There are a lot of fun-looking recipes that I'm looking forward to making.❤️

Reviewed in the United States on July 7, 2022

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I’m Korean and bought this book expecting simplified recipe/American-style cooking method for Korean food. I understand the title of this book is Korean “American” but some dishes have nothing to do with Korean food to be honest. Only because it has rice in it doesn’t make it Korean for example.

Many menus were pretty simple ones that I’d consider as “dorm food” grade..

Also I wish the book had more suggestions for pairing food, preparing ingredients, substitute ingredients and such.. I know many ingredients are only available at Korean grocery store and it’s not accessible for many. Usually Korean eat rice with main side dish, soup or stew, and other side dishes such as kimchi. It’s too much for work for one person, so I was hoping he’d bring some kind of simplified main dish recipes that capture essences of Korean food. For people who are not used to Korean food, I can definitely see how difficult it’d be to pair dishes..so some help would have been helpful.

Lastly the book quality is quite lacking. Binding is coming off and the cover came completely torn apart. Amazon issued a refund..

Some menus look promising. I cooked two dishes already. One was okay, the other one was too salty. I’ll keep trying though.

26 people found this helpful

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Strahlemonster

Tolle einfache Rezepte

Reviewed in Germany on April 29, 2023

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Das englischsprachige Kochbuch "Korean American" hat mich restlos überzeugt! Die Vielfalt der köstlichen und einzigartigen Rezepte hat mich begeistert und die Fotografien sind beeindruckend. Das Layout ist benutzerfreundlich und Selbst für Anfänger wie mich sind die Rezepte gut geschrieben und leicht zu folgen. Die Aromen sind kräftig und authentisch, was das Buch zu einer großartigen Ergänzung für jede Küche macht. Ich empfehle dieses Kochbuch jedem, der die Welt der koreanisch-amerikanischen Küche entdecken möchte.

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Susalaya

A very enjoyable read

Reviewed in Spain on January 9, 2023

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I haven’t yet cooked from the book, but have pretty much read it from cover to cover, and am looking forward to trying out many recipes.
The book is well written, and it will chime with people like me of mixed culinary heritage, of whatever background. The author has collaborated with his mother to refine recipes and pin down the taste of « home ». A wonderful, mouth-watering and nostalgic achievement.
(I have not given 5 stars because I haven’t yet tried out the recipes, and some ingredients / cuts are difficult to find in Europe)

Brian Magee

Great cook book

Reviewed in the United Kingdom on September 24, 2022

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Very comprehensive cook book way to follow recipes

Meredith

Great Book

Reviewed in Canada on June 21, 2023

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Great book, Eric Kim's writing is beautiful, the photos are beautiful, no complaints.

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From the Publisher

Caramelized-Kimchi Baked Potatoes

Eric’s Kimchi Fried Rice with Egg Yolk

Gochugaru Shrimp and Roasted-Seaweed Grits

Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots

Sheet-Pan Japchae with Roasted Wild Mushrooms

Pan-Seared Rib Eye with Gochujang Butter

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Korean American: Food That Tastes Like Home Hardcover – March 29, 2022

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From the Publisher

Caramelized-Kimchi Baked Potatoes

Eric’s Kimchi Fried Rice with Egg Yolk

Gochugaru Shrimp and Roasted-Seaweed Grits

Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots

Sheet-Pan Japchae with Roasted Wild Mushrooms

Pan-Seared Rib Eye with Gochujang Butter

Editorial Reviews

Review

About the Author

Excerpt. © Reprinted by permission. All rights reserved.

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Eric Kim

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