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.
Eric Kim’s Roasted Lobster Tail with Lemony Green Salad is proof that lobster can be both easy and elegant. Chunks of lobster are mixed with mayo, roe, soy, sesame oil, and lemon zest, then roasted until tender. Paired with crisp Bibb lettuce and a lemon-Dijon vinaigrette, it’s dinner-party chic with weeknight ease.
This easy sheet-pan LA Kalbi uses flanken-cut short ribs marinated overnight in pear, Sprite, soy, and aromatics. Roasted in a hot oven until caramelized and served over rice, it’s a simple, flavor-packed meal perfect for weeknights or weekend indulgence.