This is my second Korean Cookbook and I enjoyed it very much. There were a few things I had to change and modify to cater to my specific diet but I don't hold that against the author at all. I would buy this book in a heartbeat.

Eric Kim clearly loves his mother and the food that she makes. This book reads like a love letter to his mother and his childhood. The pictures are colourful and the recipes look delicious. There is a lot of variety to be found in the book.
If you are someone who likes recipes books that you can both read AND use, this would be a great one. It is full of stories about the author's family and the ways that they brought traditional food with them when they immigrated to the United States.
Korean American tells the tale of immigrants adjusting to their new home, and it tells that story with food.

Fantastic array of recipes from the deceptively simple but delicious gyeranbap enlivened with gimi (very Korean) to the unexpected but delightful cheesy corn ranch pizza (very American?). I baked the Maple Syrup Milk Bread and not only did it seem almost effortless but both rose and browned beautifully. I enjoyed the slight flavor of the maple syrup-something I wouldn't have thought to add to milk bread (but now seems like a no brainer). All in all, I made seven of the recipes in a single week and didn't have any misses. A good sign for future cooking from this book.

Korean food is married to the sea - fish and fish flavored sauces are a mainstay in the Korean diet, as are kimchi and noodle based foods!
"In Korean cooking, your sohn mat (literally “hand taste”) is your bread and butter. It’s your signature touch." The authors' mother, Jean, along with other Korean cooks puts her soul, physicality and intuition into her cooking, so a recipe cannot be followed exactly word for word as it is in American cooking.
The author used his tongue (taste buds) to check on the status of a recipe.
There are three Korean staples that are mentioned in the pantry section that are good to have on hand - gochugaru (red pepper powder), gochujang (chile paste) and ganjang (soy sauce).
You will learn how seaweed - (which is popular as a snack chip item) is used to flavor food and add texture and saltiness. You will also learn how to cook tender pork chops and pan sear ribeye steak to juicy perfection.
Kimchi is a Korean staple, the recipes for it stand out as it is central in understanding the uniqueness in Korean cuisine - the author states that his mother made a batch of "perfect" kimchi on a certain date! The recipe calls for cabbage, Korean spices, pears, scallions, ginger, water and other ingredients that are mixed together and put in a one gallon jar for immediate consumption or it can be kept for up to 6-8 months!
You will find stew recipes, pasta recipes, and even recipes that use Spam!
Enjoy treating your taste buds to recipes that are salty, sweet and spicy!

Really great addition to my Asian Cooking section after the success of Korean Home Cooking in my location. Would highly recommend for anyone looking to move beyond kimchi in their Korean Food knowledge.

These recipes are perfect for anyone wanting to experience Korean American. The recipes are easy to follow and you can see the American influences in these recipes. The ingredients aren't hard to find and give you every incentive to go out and try something new.

This was an interesting cookbook with a kind of fusion of American food and Korean food. There are lots of interesting dishes here, all with a bit of a Korean twist. Some if them sounded odd to me me, but I am definitely in the dont knock it until you try it kind of mindset so it may just be because its unfamiliar to me doesn't mean it won't be incredibly delicious.

This cookbook is so beautiful! The pictures are lovely, the writing is thoughtful, and I can't wait to try some of the recipes.

The writing and photos in the book are so mesmerizing and the recipes made me sooooo hungry while reading it! I really appreciate that this cookbook also shows your the foundations of Korean food and the culture connections that exist over food.

Lovely cookbook, interspersed with gorgeous pictures, stories of the food, and great ideas to make recipes your own. I grew up around a vibrant Korean community and worked at a Korean restaurant for more than 5 years. The recipes in these pages were nostalgic for me, but I also learned so much. I especially loved the section on Kimchi, Kimchi is a verb! I definitely feel more prepared and equipped for the next time I try my hand at kimchi. The entire section on baking was entirely new to me and I really enjoyed it! This is a great way to acquaint yourself with Korean food or get more familiar with a beloved cuisine. Special thanks to the author, publisher, and Net Galley for an advanced copy in exchange for my review.

Thank you, Netgalley and the author/publisher, for the opportunity to read and review an advanced reader's copy of this book. This in no way affects my review, all opinions are my own.

Here is what I love about the book: (1) the author included a lot of personal stories, where the recipes came from, and how they relate to his own story. He also included photos which make this book a very personal story and I felt like I was invited into the family; (2) the recipes are an amazing fusion of Korean dishes with an American twist; the author even included traditional American festivities combined with Korean food, e.g., Thanksgiving; (3) the recipes were not just written on the pages but the author also included photos; I appreciate it this so much. I love cookbooks where I can see what my dish is supposed to look like. Great book to add to any kitchen where new dishes are appreciated.

My husband is Korean American and we LOVE homemade Korean cooking. I'm using this cookbook for meal prep this week and I am obsessed with it. The recipes really are are the perfect balance of Korean AND American. Lots of comfort food favorites that my MIL makes, but some with a twist.

I've already placed my pre-order for a hard copy on Amazon, but I'm so thankful I can use this ahead of time via the ARC! Thank you Netgalley and the publisher for the opportunity to review this one :)

As a lover of all things Korean due to my secret k drama addiction. I must give thanks to the author. The recipes in this book are wonderful. I can’t wait to try the kimchi recipe. Well done!

This book is absolutely beautiful. The pictures are stunning. They are so bright and colorful and make the food look SO good.

My husband is Korean and as we have been together, I went from knowing absolutely nothing about Korean food, to liking it and now i've started to dip my hand into trying to COOK it! it can be so overwhelming not knowing about some ingredients, so I love that Eric Kim laid out some of the more commonly used ingredients in Korean cooking and explained what they were!

The recipes looked absolutely mouthwatering. I definitely plan on purchasing a hard copy of this book when it comes out because I need to have this on hand! I have to make miyeokguk in a few days for my husband's birthday and I wish there was a recipe in here for that!! :)

This is a really beautiful book making traditional Korean flavors more accessible to the American palette by reinventing classic American meals.. This book is an autobiography of the author, his legacy and his American experience.

With the K-wave being all the rage seemingly all around the world, there’s even more interest, desire to make the dishes seen in tables in the latest TV show or movie. I’m always a sucker for Korean cookbooks because each region, each family have their own interpretations of the classics, but usually there’s a bit of disappointment, the recipes tend to be generic to appeal to non-Koreans or attempts at recreation by non-Korean cooks. I have been a big fan of Eric Kim since his first New York Times Cooking recipe entered my inbox, his food reflected me perfectly: I love Korean food, but I also enjoy food from other parts of the world. Korean American: Food That Tastes Like Home delivers on its promise, a taste of Korean memories mixed with Americana childhood that so many of us Korean Americans know so well. The recipes are laid out in an easy manner, usually accompanied by a sweet or funny story. The photography is gorgeous, inviting you to make each and every dish. This is a cookbook I’ll be pointing out to anyone interested in Korean food from now on.

Do you want to learn how to make delicious Korean American dishes, but you don't know how?


"Korean American" by Eric Kim, has the most fantastic assortment of recipes you can learn to cook at home. It has step-by-step instructions with exquisite photos to help you accomplish easy techniques, ingredients, sauces, seasonings and sweeteners. This book is a treasure trove of "Korean American" cooking! You can learn how to make the perfect " Pan-Seared Rib Eye with Gochujang Butter". Sign me up! Yum!


I appreciate all the beautiful chapters of this book, but if you are a beginner there are instructions how to make the perfect easy steamed, fried, and tomatoes omelet rice. Additionally, is a chapter on fish including yellow croaker, salmon steaks, trout, shrimp and lobster tails. If your palate leans more toward American taste, Eric Kim has that covered with pizza, meatloaf, spam, cabbage, stew, soup, potato, mushroom, califlower, zucchini, roasted chicken and stuffing recipes. He even includes deviled eggs and broccoli-cheese rice casserole. It's the best of all culinary delights in one book and speaking of delights, there is a chapter on making superb bakery items! "Korean American will be published March 29, 2022.


Thank you NetGalley and Clark Potter/Ten Speed Press for allowing me the honor of reviewing this gorgeous cookbook! I really appreciate it!

A wonderful cookbook with small anecdotes written in between. I loved the connection between the foods presented at the author's recollection of his past. It was a wonderful contrast between past and present as well as an ideal juxtaposition between East and West.

A lovely cookery book on American Korean cooking for making at home.

The book is divided into 8 main sections along with an introduction:
- TV Dinners
- Kimchi
- Stew
- Rice Cuisine
- Fish
- Vegetables
- Feasts
- Bakery

The Introduction includes the staples required for the pantry. The recipes include an introduction, the ingredients, steps, and the servings. The measurements and oven temperatures are in imperial terms. Each recipe also has a colour photograph. The Feasts chapter is based around the dishes they have at thanksgiving.

My daughter and I have recently been trying Korean recipes we have found online and there are plenty in this book for us to also try such as Dakdoritnag (chicken drumstick and potatoes in a yummy spicy sauce) and the Gochujang Chocolate Lava Cakes.

I received this book from Netgalley in return for a honest review.

The recipes are amazing!
Most are fairly simple and require few ingredients. They might be difficult for those who don't have a good Korean grocery near them, though things like Kimchi and gochujang are starting to make their appearance in even rural walmarts.
I don't usually say this but the stories really give a sense of the author and a better feel for what the recipes should evoke.