Press

Print/Digital:

• “Eight Dazzling New Cookbooks” (NYT)

• “Korean American: Food That Tastes Like Home by Eric Kim” (Publisher’s Weekly)

• “Simple, Bold Flavors Spotlight Self-Discovery in Eric Kim’s ‘Korean American’” (LA Times)

• “Eric Kim on Coming Out, the Perfect Fried Chicken, and Why He Prefers a Round Table” (INTO)

• “Grub Street Diet: Eric Kim Knows the Best Moment to Crack an Egg” (Grub Street)

• “Sesame Shines in This Recipe for Smashed Potatoes With Roasted-Seaweed Sour Cream Dip” (Eater)

• “Why Eric Kim Can’t Talk About His Cookbook Without Crying” (Thrillist)

• “NYT Food Writer Eric Kim’s New Cookbook ‘Korean American’ Will Make You Cry (and Not From Onions)” (NextShark)

• “Eric Kim’s Debut Cookbook Proudly Declares: ‘Korean Is an Adjective for American’” (Today)

• “The Rise of Cookbook Memoirs” (Bon Appetit)

• “Roasted Seaweed Is the Powerhouse Ingredient in This Pantry Pasta” (Washington Post)

• “Atlanta Native’s Korean American Cuisine Tastes ‘Like Home’” (AJC)

• “Cookbook Review: ‘Straddling Two Worlds in One Kitchen’” (AJC)

Television:

• “Make Eric Kim’s Jalapeño-Marinated Chicken Tacos and Chewy Black Sesame Rice Cake” (Good Morning America)

• “Eric Kim’s Salt and Pepper Pork Chops With Vinegared Scallions” (Good Morning America)

• “Drew Tastes Chef Eric Kim’s ‘TV Dinner’ of Korean Short Ribs” (Drew Barrymore Show)

• “How to Make Crispy Lemon-Pepper Bulgogi” (Rachael Ray Show)

• “Eric Kim Makes a Mouthwatering Short Rib Pasta” (Tamron Hall Show)

Podcasts/Radio:

• “Food That Tastes Like Home in NYT Columnist Eric Kim’s New Cookbook” (WABE)

• “Food Writer Eric Kim” (KBS World Radio)

• “How to Start Cooking Korean American Food” (Life Kit on NPR)

• “Find Your North Star” (Feeling Asian)

• “Korean American With Eric Kim” (Didn’t I Just Feed You?)

• “TASTE Podcast 71: Eric Kim” (TASTE Podcast)

• “Narrating the Past, Healing, and Food: Eric Kim Is ‘Korean American’” (Good Food on KCRW)

• “This Thanksgiving, Here’s How You Can Cook Smarter, Not Harder” (Life Kit on NPR)

• “Tips for a Simpler, More Enjoyable Thanksgiving” (Food Friday on Wisconsin Public Radio)

• “Undoing Racist Systems, Normalizing Spam” (The Psyche Eats)

• “My Gay Korean Southern Catholic Memoir” (Feeling Asian)

• “Eric Kim Cooks With His Mom” (All of It on WNYC/New York Public Radio)

• “‘That’s the Way My Mother Did It’: Eric Kim Gets a Culinary Education” (Good Food on KCRW)

• “The Thanksgiving Disaster Variety Show” (The Genius Recipe Tapes)

• “Eric Kim: From American Literature to Food Writing” (Why Food? on Heritage Radio Network)

• “Celebrating Queer Chefs, Authors, and Food Writers With Jesse Szewczyk” (Salt & Spine)

Interviews:

• “New Food Media With Eric Kim” (The Korea Society)

• “Sweet Story of 10-Year-Old Gochujang Prompts People to Share Food Memories” (Today)

• “Alone in the Kitchen: The Seductive Nature of Solo Cooking” (The Atlanta Journal-Constitution)

• “5 Questions. 4 People.” (Material)

• “The Year of Blur” (The New York Times)

• “The Joy of Cooking for One” (The New York Times)

• “When It Comes to a Recipe, What’s in a Name?” (VICE)

• “Where Food Writing Leads” (Columbia Journalism Review)

• “A Conversation With Food Content Creators James Park and Eric Kim” (Korean Cultural Center)

• “Comforted by Comfort Food: 2019’s Most Viewed and Shared Food Content on Flipboard” (Flipboard)

• “15 Cookbooks Worth Buying Right Now, According to Cooking Experts” (Grub Street)

• “7 Food Pros on How They Named Their Sourdough Starters” (The Kitchn)

• “The Best Cookie Sheets, According to Baking Experts” (Forbes)

Panels:

• “A Practical Guide to Food Writing” (MOFAD)

• “Food Media During COVID: How Can We Mitigate Xenophobia Without Tokenizing AAPIs?” (MOFAD)

• “Between Two Whales: How China and Japan Influenced Korean Cuisine” (MOFAD)

• “Cultivating Diversity on Pages and Screens” (Food Writing Forum at The New School)