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Honest review of Korean American cookbookKimberly’s Amazing Finds

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

by Eric Kim (Author)

4.6 788 ratings

Editors' pick Best Cookbooks, Food & Wine

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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.

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

WARNING: California’s Proposition 65

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 ‏ : ‎ 2.65 pounds
Dimensions ‏ : ‎ 8.27 x 0.97 x 10.26 inches

Best Sellers Rank: #74,415 in Books (See Top 100 in Books)
- #24 in Korean Cooking, Food & Wine
- #92 in Culinary Biographies & Memoirs

Customer Reviews:
4.6 788 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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Customers say

Customers find the recipes in the cookbook delicious and accessible for beginners and seasoned home cooks. They appreciate the beautiful pictures and writing style. Readers enjoy the flavor profile that can be enjoyed by both Koreans and Americans. The stories are charming, touching, and thought-provoking. The book is easy to follow and simple to understand. Customers find the writing quality amazing and eloquent. They appreciate the thoughtfulness, creativity, and boldness of the innovations. Overall, customers describe the book as a joy to read through and a fun riff on classics with Korean ingredients.

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Recipes Beauty Taste Story quality Writing quality Ease of follow Thought provoking Readability

34 customers mention "Recipes"34 positive0 negative

Customers enjoy the recipes in the book. They find the recipes accessible for beginners and experienced cooks, with simple concepts and ingredients that elevate the dishes. Many of the recipes are for two people, which is a perfect amount. The stories and personal experiences connect the food to family traditions.

"...Eric Kim's book so powerful and beautiful is that he creates completely unique recipes that masterfully combine ingredients and cooking techniques..." Read more

"...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..." Read more

"...developed a nice char, so flavorful, absolutely better than any restaurant Kalbi!..." Read more

"Some of the recipes looked delicious! But I didn’t feel there were enough that I would personally make...." Read more

15 customers mention "Beauty"15 positive0 negative

Customers find the book visually appealing with its attractive pictures and writing. They appreciate the bright colors and hardcover design. The recipes are described as nice and easy to follow.

"...What makes Eric Kim's book so powerful and beautiful is that he creates completely unique recipes that masterfully combine ingredients and cooking..." Read more

"Eric Kim’s book is filled with beautiful pictures and even more beautiful writing and personal stories (plus amazing recipes!)..." Read more

"...The bright colors and hardback is what drew me to the book but I’ll be returning due to the recipe options." Read more

"...The images were not only beautiful, but inspirational. The recipes I have tried have so far all been failures...." Read more

15 customers mention "Taste"15 positive0 negative

Customers enjoy the food's taste. They say it has a flavor profile that can be enjoyed by both Koreans and Americans. The book opens them up to trying new foods, with tenderness and substance. It provides interesting recipes to try and explore.

"...Everything I've made from this cookbook is mouthwateringly delicious, and recipes range from beginner to advanced levels...." Read more

"...developed a nice char, so flavorful, absolutely better than any restaurant Kalbi!..." Read more

"...the stories interlaced throughout offer both a tenderness and substance to his recipes that most other cookbooks lack...." Read more

"...It was so fun and sooo delicious with butter and jam...." Read more

11 customers mention "Story quality"11 positive0 negative

Customers enjoy the personal stories in the cookbook. They find the stories charming and touching, recounting his family's history. The author is open and honest about his own experiences. The stories and recipes are well-written, easy to follow, and interesting.

"...Eric Kim not only provides amazing recipes but also recounts touching stories about his family...." Read more

"...with beautiful pictures and even more beautiful writing and personal stories (plus amazing recipes!)..." Read more

"...Korean in-laws who live in Atlanta so I really appreciated the stories about growing up in Atlanta, how to shop for key ingredients, and where to..." Read more

"...His stories are charming and the food is absolutely delicious. I can’t wait to dive into some of the more complicated mains!" Read more

11 customers mention "Writing quality"11 positive0 negative

Customers appreciate the writing quality. They say the author writes in an eloquent and thoughtful way that evokes emotions.

"Eric Kim’s book is filled with beautiful pictures and even more beautiful writing and personal stories (plus amazing recipes!)..." Read more

"...And to top it all off Eric is an incredible writer, and his stories really add a lot to the experience of cooking from this book...." Read more

"...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!" Read more

"Eric Kim is a gifted writer. His food essays in the NYTimes are interesting to read. He grew up as a Korean American in Atlanta...." Read more

9 customers mention "Ease of follow"9 positive0 negative

Customers find the book easy to follow.

"...This was so easy and the addition of fish sauce and onions really made it pop!..." Read more

"Every recipe we’ve made turns out amazing. It’s incredibly easy to follow and one of my favorite things is that most recipes are for 2 and it’s the..." Read more

"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!!..." Read more

"...week I’ve had it and everything has been delicious and much easier to put together than envisioned...." Read more

9 customers mention "Thought provoking"9 positive0 negative

Customers enjoy the thoughtfulness and creativity of this book. They appreciate the simple recipes and concepts. The writing evokes emotions and is well-received.

"...I love the creativity and boldness on his innovations, and the stories interlaced throughout offer both a tenderness and substance to his recipes..." Read more

"...The images were not only beautiful, but inspirational. The recipes I have tried have so far all been failures...." Read more

"Eric Kim makes Korean food easy. Simple recipes and concepts...." Read more

"...I was completely enamored reading though the beautiful sentiments, stories and analogies in this cookbook...." Read more

7 customers mention "Readability"7 positive0 negative

Customers enjoy the book's readability. They find it enjoyable and delicious, with fun riffs on classic recipes using Korean ingredients.

"...This book makes great bedtime reading. Critics of the book should read the title more carefully. This is an entirely "authentic" cookbook." Read more

"...It was so fun and sooo delicious with butter and jam...." Read more

"This cookbook is a joy to read through. The stories and recipes are well-written, and the photos are gorgeous...." Read more

"Eric Kim is a gifted writer. His food essays in the NYTimes are interesting to read. He grew up as a Korean American in Atlanta...." Read more

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Y2K
Delicious Korean American food
Reviewed in the United States on March 31, 2023
Verified Purchase

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.

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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.

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6 people found this helpful

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Chris Chin
So GOOD!! —Birthday lunch made with 3 of Eric’s recipes
Reviewed in the United States on August 29, 2022
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I followed Eric’s Kalbi recipe, made double portions and grilled it due to the amount of short rib (3 minutes on one side at high, then 1.5 minute on the other side), developed a nice char, so flavorful, absolutely better than any restaurant Kalbi! Next dish was the Microwave Gyeranjjim with chicken broth ( I grew up eating steamed eggs and loved it but seemed a like so much trouble to put eggs thru a strainer to make custardy steam eggs). This was so easy and the addition of fish sauce and onions really made it pop! Lastly I made the Chewy Black sesame rice cake but I forgot to get whole milk so I used one cup of Coconut milk instead and Loved this version (like butter mochi cake). Needless to say, all of this was a Hit!! Looking forward to making Kimchi once I get all the ingredients.

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Chris Chin

So GOOD!! —Birthday lunch made with 3 of Eric’s recipes

Reviewed in the United States on August 29, 2022
I followed Eric’s Kalbi recipe, made double portions and grilled it due to the amount of short rib (3 minutes on one side at high, then 1.5 minute on the other side), developed a nice char, so flavorful, absolutely better than any restaurant Kalbi! Next dish was the Microwave Gyeranjjim with chicken broth ( I grew up eating steamed eggs and loved it but seemed a like so much trouble to put eggs thru a strainer to make custardy steam eggs). This was so easy and the addition of fish sauce and onions really made it pop! Lastly I made the Chewy Black sesame rice cake but I forgot to get whole milk so I used one cup of Coconut milk instead and Loved this version (like butter mochi cake). Needless to say, all of this was a Hit!! Looking forward to making Kimchi once I get all the ingredients.

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12 people found this helpful

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Ashley
Aesthetic/but overly American recipes/returning
Reviewed in the United States on May 28, 2024
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Some of the recipes looked delicious! But I didn’t feel there were enough that I would personally make. I didn’t realize that there would be a good amount of American dishes Including scrambled eggs on toast(you would think anyone would know how to make), lasagna, broccoli cheesy rice,pizza, and tacos, and deviled eggs with a table spoon of soy sauce added. I really just wanted more of the Korean recipes. The kimchi recipe looked like it would be good and some of the stews. The photography in the book is very well done and there are still some good recipes I’m sure. The bright colors and hardback is what drew me to the book but I’ll be returning due to the recipe options.

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Ashley

Aesthetic/but overly American recipes/returning

Reviewed in the United States on May 28, 2024
Some of the recipes looked delicious! But I didn’t feel there were enough that I would personally make. I didn’t realize that there would be a good amount of American dishes Including scrambled eggs on toast(you would think anyone would know how to make), lasagna, broccoli cheesy rice,pizza, and tacos, and deviled eggs with a table spoon of soy sauce added. I really just wanted more of the Korean recipes. The kimchi recipe looked like it would be good and some of the stews. The photography in the book is very well done and there are still some good recipes I’m sure. The bright colors and hardback is what drew me to the book but I’ll be returning due to the recipe options.

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Lynda
This is the fourth book I have bought!
Reviewed in the United States on July 20, 2024
Verified Purchase
I love this Korean cookbook. Not only because the recipes come out exactly as described but the stories of Mr. Kim and his family are precious. First, I bought one for myself. Then my daughter wanted one, then my niece wanted one, then my Aunt wanted one...I should probably get this on "Subscribe and Save." HA BTW, I am Korean and the kimchee recipe is outstanding.

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7 people found this helpful

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Joanne Molinaro
Delicious recipes + beautiful writing
Reviewed in the United States on July 5, 2022
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I like Eric’s book because the recipes are delicious and versatile. For example, I made his kimchi sandwiches (which are so easy) and then used the kimchi mix for some chigae or a simple banchan. The book is not a collection of your Korean mom’s recipes. Rather, Eric’s gorgeous book contains extensions of his own experience as a Korean American (hence the title). I love the creativity and boldness on his innovations, and the stories interlaced throughout offer both a tenderness and substance to his recipes that most other cookbooks lack.

Also, the dude tested the crap out of his recipes because, you know, he’s Eric Kim of The NY Times.

And it shows.

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15 people found this helpful

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Home cook
Cookbook of the year
Reviewed in the United States on April 4, 2022
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This book is an instant icon. I've never made bread before so I decided to buy Korean American after seeing the milk bread (aka #buttbread) all over social media. It was so fun and sooo delicious with butter and jam. I've always loved Korean food too though my taste is probably on the less adventurous side but let me tell you - these recipes do not disappoint. Wow. The pan-seared rib eye with gochujang butter took me to another dimension. And to top it all off Eric is an incredible writer, and his stories really add a lot to the experience of cooking from this book. I wouldn't be surprised if this became a best seller.

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Strahlemonster
Tolle einfache Rezepte
Reviewed in Germany on April 29, 2023
Verified Purchase

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)

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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

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Meredith
Great Book
Reviewed in Canada on June 21, 2023
Verified Purchase
Great book, Eric Kim's writing is beautiful, the photos are beautiful, no complaints.

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

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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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5.0 out of 5 stars Delicious Korean American food

5.0 out of 5 stars A beautiful book!

5.0 out of 5 stars So GOOD!! —Birthday lunch made with 3 of Eric’s recipes

So GOOD!! —Birthday lunch made with 3 of Eric’s recipes

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4.0 out of 5 stars Aesthetic/but overly American recipes/returning

Aesthetic/but overly American recipes/returning

Images in this review

5.0 out of 5 stars This is the fourth book I have bought!

5.0 out of 5 stars Delicious recipes + beautiful writing

5.0 out of 5 stars Cookbook of the year

Top reviews from other countries

5.0 out of 5 stars Tolle einfache Rezepte

4.0 out of 5 stars A very enjoyable read

4.0 out of 5 stars Great cook book

5.0 out of 5 stars Great Book

Delicious Korean American food

A beautiful book!

So GOOD!! —Birthday lunch made with 3 of Eric’s recipes

Aesthetic/but overly American recipes/returning

This is the fourth book I have bought!

Delicious recipes + beautiful writing

Cookbook of the year

Tolle einfache Rezepte

A very enjoyable read

Great cook book

Great Book