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 Eric Kim shares the secrets of kimchi & lessons leaned cooking next to his mama. audible.com/pd/B0CDYYPCL9?…

Earthcake 🍰

Produced by Natasha Janardan for The New York Times

Happy Easter

It gets better

nyt cooking chamomile cake with strawberry icing - so so good

Eric Kim Eric Kim 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 NYT Cooking and Food

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!

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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 Eric Kim recipe for gochujang-glazed eggplant. Tofu is optional. Photo by Matt Russell.

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