Jenny Huang. Prop Stylist: Beatrice Chastka. Food Stylist: Tyna Hoang.

The New York Times Best Seller

KOREAN AMERICAN:
FOOD THAT TASTES LIKE HOME

โ€œDrawing heavily from his Atlanta familyโ€™s culinary heritage, New York Times food writer [Eric] Kim maps out the intersection of Korean and American fare in this bold and delicious debut.โ€
โ€”
Publishers Weekly (starred review)

โ€œ[Korean American] has a bildungsroman quality โ€” an annoying word to convey that you can feel Kim growing up as he writes the book, telling his motherโ€™s story alongside his own, finding his way in the kitchen while charming his way into ours. I canโ€™t wait for the next chapter.โ€
โ€”
Alex Beggs, Bon Appetit

Read the introduction here.


In Stores Now

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grab a signed copy here:

New York, NY
Yu & Me Books ๐Ÿž
Books Are Magic ๐Ÿž
Kitchen Arts & Letters ๐Ÿž

Los Angeles, CA
Now Serving ๐Ÿž

San Francisco, CA
Omnivore Books ๐Ÿž

Washington, DC
Bold Fork Books ๐Ÿž

Seattle, WA
Book Larder ๐Ÿž

Portland, OR
Vivienne Culinary Books ๐Ÿž

Portland, ME
Print: A Bookstore ๐Ÿž

Atlanta, GA
Read It Again ๐Ÿž


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.

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 โ€” like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes โ€” 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 โ€” 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 and Smashed Potatoes with Roasted-Seaweed Sour Cream demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi 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.

Jenny Huang. Prop Stylist: Beatrice Chastka. Food Stylist: Tyna Hoang.


Praise for Korean American

โ€œThis 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!โ€
โ€”
Nigella Lawson, author of Cook, Eat, Repeat

โ€œEric 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.โ€
โ€”
Min Jin Lee, author of Free Food for Millionaires and Pachinko, a finalist for the National Book Award 

โ€œEricโ€™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 Americanโ€”with lots of kimchi.โ€
โ€”
Maangchi, author of Maangchi's Big Book of Korean Cooking

โ€œIn 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. Iโ€™ve never read a book like it, and didnโ€™t know how much I needed it.โ€
โ€”
Kristen Miglore, author of Genius Recipes and Genius Desserts

Jenny Huang. Prop Stylist: Beatrice Chastka. Food Stylist: Tyna Hoang.