Eric Kim’s debut cookbook proudly declares: 'Korean is an adjective for American'

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Eric Kim’s debut cookbook proudly declares: 'Korean is an adjective for American'
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'There is no one way to be Korean American, so there’s no one way for us to make Korean food.'

Shop TODAY is editorially independent. Our editors selected these deals and items because we think you will enjoy them at these prices. If you purchase something through our links, we may earn a commission. Items are sold by retailer, not TODAY. Pricing and availability are accurate as of publish time.Having grown up in Atlanta, Georgia, he came to New York to earn his undergraduate degree at NYU and graduate degrees at Columbia University.

“When it first came out, he described it as ‘a show about three sisters who happen to be witches’ Yes, that’s exactly what this is. It’s a story about a mother teaching her son how to cook Korean food, and him learning to make the food his own. They just happen to be Korean Americans!”The tagline, “Food That Tastes Like Home” is meant to evoke a humble, realistic view into the beginning of his cooking journey in his mother’s kitchen. He admits that he didn’t start cooking until he was an adult.

When he first started to cook with his mother, whom he lovingly refers to as Jean, she was hesitant to take his suggestions or let him lead the way.“I’d be looking through her pantry and she’d be like, ‘What are you doing?’ Or I’d ask her things like, ‘What if we did a doenjang-glazed black cod?’ And of course she would just say, ‘That’s not what we do. No one does that!’ But I had to remind her, ‘Mom, we’re not writing a cookbook about Korean food.

“I’m not here to didactically teach someone what gochujang is,” he said. “You can be easily pigeonholed into representing your entire parents’ country, and I don’t think that’s a burden anyone should hold. I wanted to talk about food in a way that wouldn’t put me in a box. My pen is my power. Whenever I feel powerless, I know the best way out of that feeling is to write it out. I’m not Maangchi, I’m me. Cuisine grows, and it can die if we don’t learn to make it for ourselves.

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