Eric Kim: Korean American: Food That Tastes Like Home


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Born and raised in Atlanta, Georgia, New York Times staff food writer Eric Kim is the son of two Korean immigrants, whose cooking played a central role in his childhood. Kim shares his favorite recipes ?C like Gochugaru Shrimp and Grits and Gochujang Chocolate Lava Cakes ?C along with poignant stories that divulge what it means to be Korean American.

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