Eric Kim’s Salted Salmon Steaks with Celery and Mushroom turns a few everyday ingredients into a simple, flavor-packed salmon dinner. A 30-minute dry brine seasons the fish, locks in moisture, and helps celery and mushrooms soak up savory salmon fat as everything roasts in a hot oven. Serve with rice.
This crispy sesame rice bowl combines deeply golden, intentionally scorched rice with bright spring vegetables – asparagus, sugar snap peas – tossed in a soy-wasabi-plum dressing. Topped with a baked jammy egg and fresh radish, it’s a balanced, light dinner that comes together in one skillet while eggs roast alongside.
Every time we’re in Massachusetts, I stock up on harder-to-find ingredients at Hmart. On a recent trip, I grabbed what I needed to make Eric Kim’s Naengmyeon Kimchi: salted Korean radish tossed with garlic, apple, vinegar, plum syrup, and a probiotic yogurt drink. Crunchy, sweet, tangy, and endlessly snackable.
Eric Kim’s maeuntang is a simple Korean spicy fish soup made with whole trout, gochugaru, Korean radish, and aromatics. It comes together quickly yet delivers clean heat and savory depth, making it a light but comforting bowl that’s especially satisfying on cold days with rice and greens.
Eric Kim’s Gochujang Chocolate Lava Cakes prove that gochujang belongs in dessert. The savory-sweet heat adds depth to bittersweet chocolate, creating a rich, gooey lava cake with surprising complexity. Finished with powdered sugar and gochugaru, this deceptively simple dessert delivers big flavor with minimal effort.
These Mint Chocolate Chip Cookies – Eric Kim’s latest Cookie Week magic – capture the nostalgic flavor of mint chocolate chip ice cream in cookie form. A tender press-in base, peppermint-kissed white chocolate topping, and shaved dark chocolate create creamy, cool treat.
I began hosting large Friendsgivings during the project, inspired by Ina’s extensive holiday recipe collection. Since then, I’ve continued the tradition, theming each celebration around a different recipe author. Each celebration introduces new dishes that become future Thanksgiving staples, and here are some favorites
Eric Kim’s Summer Albap is the ultimate no-sweat dinner: warm rice slicked with sesame oil, topped with flying fish roe, and bright garden vegetables quick-pickled in vinegar and sugar. Finished with perilla and cilantro, this light, briny, and refreshing dish comes together in under 15 minutes – perfect for late-summer nights.