Eric Kim’s Instant Noodles with Kimchi-Jjigae

Eric Kim is so accomplished at such a young age, I need my own lunch therapist to talk about it. A former senior editor at Food52, he's now a staff writer for The New York Times food section, a monthly columnist for The NYT Magazine, and the author of the upcoming cookbook: Korean American: Food That Tastes Like Home. In today's session, we talk all about Eric's indirect path into the food world, the cookbooks that inspire him the most, creating recipes, whether food writing can be taught, and the Korean concept of "hand taste." We also cover whether or not he reads the comments, how far he feels he can push traditional Korean recipes, listening to his boyfriend's feedback, and coping with racism at work.

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