Eric Kim @ericjoonho
cooking columnist @nytimes and author of the NYT bestseller KOREAN AMERICAN 🍞 erickim.net/cookbook New York, NY Joined December 2017-
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New Episode alert 🚨‼️ I wanted to interview Eric Kim for #YourMamasKitchen as soon as I saw his cookbook, “Korean American: Food That Tastes Like Home” In this episode @ericjoonho shares the secrets of kimchi & lessons leaned cooking next to his mama. audible.com/pd/B0CDYYPCL9?…
Earthcake 🍰 Produced by Natasha Janardan for @nytimes
It gets better
nyt cooking chamomile cake with strawberry icing - so so good
Eric Kim @ericjoonho Korean American for cook book book club was sooooooo good 😙
we need a subway reeducation course because people seem to have forgotten that you’re supposed to TAKE YOUR BACKPACK OFF on a crowded train
'Barely cover leeks with water, leaving them, as we often say, bobbing in the water like crocodiles submerged at the river’s edge'. Cooking old-fashioned leeks vinaigrette at the weekend, I was wowed by the dramatic instructions in Gabrielle Hamilton's recipe in @nytcooking
My new recipe is online! Rose tteokbokki! maangchi.com/recipe/rose-tt…
Gochujang ice cream for my 2024 gochujang recipe quota
every recipe is now butter bean harissa miso gochujang pasta
A polar bear was recorded having traveled 9 days straight without stopping!
My new recipe is online! Spicy stir-fried sundae bokkeum! maangchi.com/recipe/sundae-… It’s a dish where sliced sundae (Korean style blood sausage) is stir-fried with vegetables and seasonings. Now you can make this with frozen sundae sold at a Korean grocery store! Enjoy!
NYT writer Eric Kim’s new cookbook is a celebration of Korean American home cooking. Here, he spotlights budae jjigae, a war-era staple. saveur.com/food/eric-kim-…
If you have some gochujang paste in your fridge and not much else, may I recommend this? It's the Gochujang carrots with noodles from THE SECRET OF COOKING, which I adapted from an @ericjoonho recipe for gochujang-glazed eggplant. Tofu is optional. Photo by Matt Russell.
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New Episode alert 🚨‼️ I wanted to interview Eric Kim for #YourMamasKitchen as soon as I saw his cookbook, “Korean American: Food That Tastes Like Home” In this episode @ericjoonho shares the secrets of kimchi & lessons leaned cooking next to his mama. audible.com/pd/B0CDYYPCL9?…
BRB, still recovering from the sugar high from this year's company bakeoff (featuring amazing carrot pineapple cake from @vonnaiphair and two (!) forms of gochujang cookies cc: @ericjoonho)
I was listening to @ericjoonho on Ed Levine's #podcast where he talks about sonmat, a Korean word that means "hand taste". The Marathi equivalent is "hatachi chav" हाताची चव . Literally, "taste of hand", how a cook imparts their own unique taste signature with same recipe. ++
Also while we're at it, find @ericjoonho's article A Year of Cooking With My Mother. A lovely read. I discovered it thanks to #SohlaElWally edited "The Best American Food Writing 2022" (highly recommended collection). nytimes.com/2021/04/30/din…
If there is a more beautiful table colour than this in New York City, I haven’t seen it. 💚 at @cafechina_nyc yesterday. Also, the food! Szechuan pickled vegetables, dreamy eggplant (aubergine) with string beans, soup dumplings. And the company of @ericjoonho 💙🙏
!!!! remembered I still had some of the @ericjoonho maple milk bread (made with smoked maple) in my freezer •smoked maple milk bread •pine berry rose petal jam •new zealand salted butter •microplaned pistachio •dried rose #humblebragdiet
@ericjoonho @nytimes this video is so well done, I adore it
gochujang caramel cookies to counteract shaky ground today (thx as ever @ericjoonho ) ☀️🌶️🍪
COVER REVEAL!! I cannot wait to unleash HELLO STRANGER out into the world next January! Thanks to the fab @CatapultStory team for this very sexy cover!
Being in grad school is so funny like I really am a grown man in a backpack
@ericjoonho I was just telling my friend about this article today! (In the context of being sad about being far from home and not having the Korean potluck after church)
미국에 있는 한인 교회분들 헌신은 사실 놀랍다. 주일날 대학생들 찾아가면 손이 많이 가는 잔치국수며 부침개며 잡채며 겉절이에.... 유학생들 타향살이 독을 달래주고 사랑을 전해주는 봉사를 하시더라.
@ericjoonho If you've done nothing else, it's awesome that you've created a recipe that elicits such a response. Congrats.
made eric kim’s gochujang caramel cookies……. they’re saying life is worth living actually
nyt cooking chamomile cake with strawberry icing - so so good
Real eaters only 😂
Chop chop, you what I’m bout Local spots and local skrimp
My new video is online! It's how to make soybean sprouts & kimchi soup. maangchi.com/recipe/kongnam… I filmed the video in New York before coming to Mexico!
okay so this is surreal and i'm pretty sure i'm dreaming. my article is on the front page of The New Yorker. newyorker.com/culture/the-we…😭
#RecipeOfTheDay brings such comfort and, for me, wherever I am, the taste of home: Chicken in a Pot with Lemon and Orzo nigella.com/recipes/chicke…
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