“Hi. I’m Eric Kim.” “I’m a cooking columnist for ‘The New York Times.’” [MUSIC PLAYING] “Hey. It’s Eric Kim. I’m a cooking columnist for ‘The New York Times.’ And it’s Dumpling week. I wanted to share a very specific type…
This recipe is kind of like a greatest Hits of all of my favorite flavors Really rich fatty salmon that's made Even more rich and fattier because You're putting this super Umami miso Butter on top you sauté your cabbage…
One of its really important Characteristics is kind of a for the Shock value it's gigantic eating it is Not Easy dude what are you what are you Doing to that it's not a first date Sandwich that's for sure…
You can make Dubai chocolate at home This bar has gone wild on the Internet It's filled with a mixture of pistachio Paste and KFI which is a shredded felo Dough tempering chocolate is actually a Little bit easier than…
I wrote this recipe as a non-alcoholic Alternative to the dirty martini it's a Savory bright and bubbly blend of Preserved and fresh lemon combined with Dry tonic water I love an intentional Garnish in any drink but it's often…
Cbop means soup rice and this is my Iteration of a classic the key to a Really great cbop is a flavor scaffolded Broth this recipe gains its Umami from The deep Browning you get on the brisket And my…
This might look like a really bad pore Of beer but it's actually the exact Opposite the pore style is called moo Which is check slang for milk these Beers are poured using a very specific Kind of tap in…
You can see this slides really easily This is about as easy as a pizza's ever Going to slide on a pizza peel if you Don't have a pizza peel uh one way you Can do it is take a…
[Music] Gu wonder [Music] Where I search to find the love with [Music]
This is a three ingredient fish that Really packs a punch scallions crisp up In some olive oil and what that does is It lends its alium flavor to the oil in Korean this is called pakum which is Scallion…