columnist @nytimes and author of the forthcoming SPAGHETTI JUNCTION (@crownpublishing 2027)
New York, NY
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I spent the last few months researching and developing this chocolate birthday cake recipe based on the tender cocoa sponge and fluffy white frosting I grew up with in the early 1990s at Chuck E. Cheese. My latest video story for @nytimes
piped.video/watch?v=Zz3vn2yA…
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This is a batch of gochujang my grandmother made before she passed away 10 yrs ago. My mom calls it a time capsule. She’s kept it in the basement freezer all these years and wanted to surprise my dad with it one day. So one day, a few weeks ago, my mom brought it out for dinner.
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Most of all, he noted what a strange sensation it is to taste something he thought he would never have again. Grandma’s gochujang is less sweet than store-bought & tastes good rubbed into barley rice. Or as a dipping sauce for roast chicken. I just can’t believe it’s 10 yrs old.
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This month's column is a love letter to egg rice. Maybe it's gyeran bap to you, or tamago kake gohan, or nasi telur ceplok, or arroz a caballo, or just dinner. There's an @alexanderchee cameo in here, too, which makes me happy. My latest for @NYTmag nytimes.com/2021/09/08/magaz…
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My apartment flooded today. Then I got the call that “Korean American” is a New York Times Best Seller
Law of averages, etc.
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We watched my dad’s face carefully as he tasted it. It didn’t make him cry or anything sappy like that, but it did make us talk about his mother (my grandmother) the whole dinner. What she was like, how they seemed to always have a small dish of gochujang with meals growing up.
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When I came out to my parents, I was dating a boy who lived in Atlanta. Every time I drove down to see him, my mom would give me food to bring over to my “friend” (what she called him). The usual suspects, you know: Tupperwares of kimchi fried rice, frozen Argentine empanadas, 🧵
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I wrote a cookbook!
My debut, KOREAN AMERICAN, is officially available for pre-order (and on shelves March 1, 2022): erickim.net/cookbook
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Is there anything more Asian than my parents asking for the receipt to the sweater I bought one of them for Christmas just in case they wanted to return it and buy it later on sale
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Gochujang caramel cookies! My latest recipe for @nytimes
This is a free gift link; enjoy: cooking.nytimes.com/recipes/…
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I wrote about Friendsgiving, and how for many it’s not an alternative to Thanksgiving, but rather an opportunity to gather a family of like-minded people, some of whom may feel rejected by the households they grew up in. My latest for @nytimes nytimes.com/2021/11/22/dinin…
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KOREAN AMERICAN is out today! 🎉✨ Wherever books are sold (always wanted to say that).
Thank you so much for having me, @GMA @EvaPilgrim @michaelstrahan. You can watch my segment here: abcnews.go.com/GMA/Food/vide…
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!!! Thrilled to share my first @nytfood byline. I developed three recipes for it and while writing the piece learned that one of America's earliest written encounters with kimchi can be found in a Jack London novel. Who knew? nytimes.com/2020/07/02/dinin…
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The other day I did something I’ve always wanted to do: I walked into a store and bought my own book
Then I took this picture
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People always ask me, “Why do you call your mom Jean?”
Just to clarify: I don’t call her that to her face. To her face, she’s Umma. But in my writing, from the very beginning, I wanted her to be a fully fleshed out individual, not just an immigrant mom trope.
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I hadn’t had time to properly celebrate my book until last night. You’re running around and it’s all amazing, but there’s something to be said for pausing
I’m so grateful to @minjinlee11 for gifting me that space to pause, to soak it in. As she says, “You only get one debut”
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KOREAN AMERICAN is out on Tuesday! 🎉
Here’s a secret: many indie bookstores already have their stock, which means if you preordered a copy, you might receive a call before then… Still time to place a preorder and support a local bookstore (thank you): erickim.net/cookbook
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This was the best bowl of miso soup I’ve ever had in my life. When I said that to the server, she was like, “Are you Korean?” (She was Korean.) I said yeah. She went to the back and asked the chef if she could give me another bowl on the house.
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My dad sent me this picture from Korea
Meanwhile, I’m eating Combos for dinner in a Motel 6 on I-95
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Gochujang is a jang, a foundational ingredient in Korean cooking, meaning you usually need to add other ingredients to it. (Swirled with brown sugar and butter, it also works surprisingly well in a cookie.)
Two new recipes in today's paper: nytimes.com/2023/03/31/dinin…
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I cooked through 20 stuffing recipes with a simple goal in mind: to determine which components of the dish are most essential for buttery, carb-laden dynamism. My latest for @nytimes
Here's a gift link to the story: nyti.ms/3ghklBY
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I’ve been working on this recipe for MONTHS
Which is why i’m so thrilled to finally share it w/ you. Think: Artichoke Pizza in lasagna form (heavy on the béchamel). My latest for @nytfood cooking.nytimes.com/recipes/…
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✨gochujang buttered noodles✨
My latest for @nytimes cooking.nytimes.com/recipes/…
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✨ new recipe ✨
Chicken thighs, white pepper, chardonnay and 20 garlic cloves are all you need for this zinger of a one-pot meal, which braises in an hour. In that time, chicken fat, wine and water turn into a luscious sauce packed with garlicky redolence.cooking.nytimes.com/recipes/…
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I wrote about bulgogi, and how it means something different to everyone. I wanted to get at its expansive definition over time, its many lives. But I also wanted to get at this: Just as there is no one way to be Korean, there is no one way to make bulgogi. nytimes.com/2021/07/23/dinin…
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I went to Chicago for a couple days and ate as many hot dogs as I could. My goal wasn’t to find the “best” Chicago dog or to come up with some top 10 list; it was to paint a picture of the city through its people. My latest for @nytimes 🌭 nytimes.com/2022/07/21/dinin…
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“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.” #032922
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Some news!
🍳We’re thrilled to announce that Yewande Komolafe (@yewande_k) and Eric Kim (@ericjoonho) are joining @nytfood as cooking writers. bit.ly/3oO9KxD
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Recently, in the car while driving home from the store, Mom asked me, “How’s your friend doing?” (referring to my new bf, Paolo). Before I could answer, she caught herself, recasting her question, “How’s your namja chingu doing?” And we talked about him for the rest of the drive.
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One of my favorite recipes in the book is this chewy black sesame rice cake. It tastes like a mix between songpyeon, that honeyed sesame-filled tteok served during Chuseok (the fall harvest festival), and those chewy black sesame rolls you might find at a Korean bakery. #032922
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Some good news
“Korean American,” which comes out 3/29, is in its second printing. Thank you so much.
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I wrote an ode to the restaurant green salad. It’s always been, for me, a barometer for how good a restaurant is, the idea being that if they care about their lettuce, then it’s likely they care about the rest. My column this month for @NYTmag nytimes.com/2021/11/10/magaz…
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"You probably already have everything in your pantry"
What the recipe thinks you have in your pantry:
- a whole bone-in half ham
- red currant jelly
- English mustard powder
- 2-liter bottle of Sprite
- juniper berries plucked from the garden
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Every Korean cookbook needs a kimchi fried rice moment erickim.net/cookbook
Photographer: Jenny Huang
Prop Stylist: Beatrice Chastka
Food Stylist: Tyna Hoang
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My book comes out tmrw. It’s my debut and I’ve been waiting for this moment my whole life. In 3rd grade, I wrote and illustrated children’s books and my teacher displayed them in the corner of the classroom. My classmates had to “check them out”
Thank you for everything 🍞
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Here's an early preview of "Korean American"
My crispy yangnyeom chickpeas with caramelized honey are this week's (free!) Genius Recipe over at f52 --
Thanks for being you, @miglorious. Really enjoyed this interview.
food52.com/blog/27164-why-er…
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For @nytfood I wrote about banchan, one of the great joys of Korean cuisine and an everyday feature of our dining table growing up. Sometimes it takes reporting a thing you took for granted your whole life to realize its nuances, its quiet power ✨ nytimes.com/2020/09/28/dinin…
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Did you learn how to cook by watching the Food Network? I’d love to hear from you for a story. My DMs are open.
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This journey toward a better vegetable stock required a paradigm shift. My vegetarian cooking blossomed only once I stopped trying to make my vegetables taste like meat and started asking myself instead: How do I make them taste like vegetables? nytimes.com/2022/03/03/dinin…
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I wrote about Stouffer's mac and cheese, and how to achieve that voluptuous golden velvet at home. My latest for @nytimes nytimes.com/2021/11/04/dinin…
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In Georgia, the peach is famously the state fruit, but lemon pepper is Atlanta's soul. It took a recent trip back to my hometown to realize how much of that soul I took for granted growing up. My latest for @nytimes nytimes.com/2022/01/12/magaz…
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I wrote about Pepper Teigen's pineapple fried rice, which has been haunting me since I first tasted it. The full 2 T of curry powder & 1 t of ground white pepper are what make this dish tingle & trot w/ a hot, addictive savoriness. My latest for @nytimes nyti.ms/3KtaN3C
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NYT Cooking has a gifting feature now, where you can gift 10 recipes/month to people who don't have a subscription. I have a handful left, so here are five of my favorite recipes I've developed for the @nytimes:
This Thanksgiving stuffing, for starters 🎁 cooking.nytimes.com/recipes/…
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My black sesame rice krispies treats, in today's paper @nytimes
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I love this picture of my dad bc it captures the first time he stepped foot into the US. He had just landed in Atlanta from Seoul and asked his cousin Young to take the picture. After, my dad went to KFC to order a biscuit. It was the most American thing he could think of.
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I wrote about my maple milk bread, and why I love baking it when I'm feeling especially lost or anxious. I’ve found that when I make time for this bread, I’m also making time to take a bath, read a book, pour myself a glass of wine. My latest for @NYTmag nytimes.com/2022/03/16/magaz…
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This is an incredible resource, a compendium for the curious and compassionate
The opening essay is just, whew
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I wrote about honeydew and cantaloupe, and how cream and sugar fortify what they already have going for them. Plus, I share the Korean inspiration behind those no-bake melon cheesecake bars. My latest for @nytimes
nytimes.com/2021/09/03/dinin…
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If there’s one thing I’ve learned from my year of writing this book, it’s how much more whole we are as humans when we carry our families with us wherever we go. It’s half a life trying to do everything alone all the time. We are who we are because of where we come from.
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Cookbook preview: 🍋 crispy lemon-pepper bulgogi with quick-pickled shallots 🍋
Shot by Jenny Huang and styled by Tyna Hoang and Beatrice Chastka
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And when they saw that I got it for 50% off, one of them yelled across the house, "He got a good sale!"
The other: "He got a good sale? Oh, good."
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I wrote about kimjang, the communal act of making and sharing kimchi. For this piece I reported from the U.S. perspective on how Koreans in the American diaspora are maintaining the spirit of kimjang in their respective kitchens.
My latest for @nytimes nytimes.com/2022/08/22/dinin…
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and Korean pears—the fancy ones wrapped in Styrofoam lace so they don’t bruise on their way to the Korean grocery store, or to a boy’s house. Though I never asked her about this, the gesture felt significant to me. It was her way of saying, “I’m happy you have someone,”
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My pen name used to be Eric Joonho. Joonho is both my middle and Korean name, which is why all my handles are @ericjoonho. It's pronounced like Juno, queen of the Roman gods. My big brother, Joonyoung, always said to me, "I'm going to be YOUNG forever. You're going to be a HOE."
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If shrimp and grits were born and raised in the American South by Korean immigrant parents in the early 1990s, then this is what it would taste like.
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My deepest, darkest secret
is that I like angel hair pasta. It’s good, ok! Just stop overcooking it! Meanwhile, roast bacon and red onions on a sheet pan in the oven, deglaze w/ red vermouth and toss with the pasta. This is supremely inhalable, my latest cooking.nytimes.com/recipes/…
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You know how there's food you cook when you don't feel like cooking but have to eat?
What's the food you cook when you feel* like cooking?
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New recipe @nytimes
Ricotta pasta alla vodka, inspired by one of the first dishes I ever had in New York City: a creamy tomato soup w/ 3 dollops of cool, sweet ricotta on top, from the now-closed Caffe Falai nyti.ms/3FbIC5O
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The server brought out a second bowl and asked me what I was doing in Maine. I’ve seen this kind of exchange before. It’s that Korean ajumma response to any young person: Are you Korean? Why are you eating alone? I have a daughter/son/etc. your age. Here, have more food.
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You could go to five different Korean families’ homes, have bulgogi at each of them, and not one will be like the other. What started off as an exploration of the history of bulgogi turned into a meditation on its present and future, 1/2 piped.video/nXU1_qnBdHA
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Thrilled to share the first few blurbs for my book, KOREAN AMERICAN (out Mar. 29). Grateful to @Nigella_Lawson, @minjinlee11, @maangchi and @KristenMiglore, my literary and culinary heroes, for reading it. Pre-order here: erickim.net/cookbook
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