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Susan Kim

Recipes

Yuba Salad With Hot Mustard and Honey Dressing

This is the make-ahead salad of our dreams, with ribbons of creamy tofu skin,  crunchy summer vegetables, and a finger-licking-good hot mustard and honey dressing.
Cooking

Mushroom Stock Does What Meat Stock Could Never

Simple and streamlined, fast and flavorful, good hot or cold or frozen, and best enjoyed…pantsless?
Recipes

Crispy Rice Cakes With Halloumi Cheese and Gochujang Brown Butter

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.
Recipes

Turnip and Celery Pickles

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment  that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.
Recipes

Gyeran Mari

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!