New York Times food writer Eric Kim explores his 'Korean American' heritage in debut cookbook
Here & Now‘s Jane Clayson speaks with New York Times food writer Eric Kim about his new cookbook “Korean American: Food That Tastes Like Home.”
Kim grew up in Atlanta, Georgia, the son of Korean immigrants.
Recipes from ‘Korean American’
By Eric Kim
Roasted-Seaweed Avocado Toast
SERVES 1
½ medium avocado, roughly cubed
½ (5-gram) packet gim, crushed with your hands or snipped into thin strips with scissors
1 teaspoon toasted sesame oil
Splash of rice vinegar
Kosher salt and freshly ground black pepper
1 slice thick, chewy bread, such as country-style sourdough, toasted
In a small bowl, gently stir together the avocado, most of the gim, the sesame oil, vinegar, salt, and pepper. Mound atop the toasted bread and top with the reserved gim.
Eric’s Kimchi Fried Rice with Egg Yolk
It helps with fried rice dishes to have a mise en place: meaning to have prepped and measured out all the ingredients before you start cooking. Because once you start, it all comes together very quickly. The one thing you don’t want to do is burn the gochugaru or the
