Eric Kim’s whipped cream snacking cake pairs a moist vanilla sponge with maple-macerated strawberries, peaches, kiwi and plums. Fresh fruit and its juices soak into the tender cake before it’s finished with billowy whipped cream. This flexible, easy dessert makes a centerpiece and turns lingering seasonal fruit into something special.
Eric Kim’s Oi Sobagi transforms late-summer cucumbers into crisp Korean stuffed cucumber kimchi. Quickly blanched cucumbers are filled with garlic chives, scallions, carrots, gochugaru, fermented shrimp, fish sauce, and green plum syrup, then enjoyed fresh or fermented overnight for spicy, savory, garlicky flavor and subtle sweetness in every bite.
Eric Kim’s kimchi bibimguksu is a refreshing cold Korean noodle dish made with somyeon noodles, kimchi, tomatoes, cucumber, and a soft-boiled egg. Tossed in a spicy gochugaru-sesame dressing, it’s an easy late-summer meal that puts farmers market produce to delicious use and may win over even the biggest kimchi skeptics at dinner.
Eric Kim’s no-churn vanilla ice cream pairs a simple whipped-cream base with a rich dalgona butterscotch sauce made with dark brown sugar and instant coffee. The sauce adds buttery caramel flavor and balancing bitterness. Make the full recipe, or spoon the sauce over store-bought vanilla ice cream for a shortcut.
Eric Kim’s Honeydew Semifreddo from Korean American turns often-overlooked honeydew melon into a creamy, refreshing frozen dessert. Made with puréed honeydew, egg yolks, sugar, and whipped cream, this sliceable semifreddo is light, nostalgic, and perfect for summer, especially if you love melon best when it’s frozen and creamy.
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.