In Eric Kim’s Korean American, roasted potatoes and creamy dip come together to create a sleeper hit
. “Black sesame cake, that’s a great one. Gochugaru shrimp and grits, also great. These potatoes? I just really thought these potatoes would win,” he says, almost as if he’s a judge onAlong with being a sleeper hit in his cookbook, Kim’s recipe for smashed potatoes and roasted-seaweed sour cream dip was a favorite in his household during the coronavirus pandemic. Like many people, Kim moved back home in the pandemic’s early days, living with his mother, Jean.
That year at home — when his family gathered to watch the Harry Potter films and snack on smashed potatoes and sour cream dip — motivated Kim’s decision to write. “I think what’s really lovely about the book is it’s not just that I’m writing down her recipes, I’m also developing my own based off the inspiration of our memories,” he says.
While sour cream dip might feel decidedly American, Kim forgoes the usual packet of dried dip mix and instead includes gim seaweed, rice vinegar, and sesame oil to make a mashup of the two cultures. “You end up with this very surprising flavorful dip that tastes very Korean to me,” he says. “Anything with sesame oil tastes really Korean to me.” There is even a Korean word to describe the transcendent flavor of sesame oil: gosohae. “I love this word that is so specifically tied to sesame.
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