| Put Eric Kim's sweet-spicy yangnyeom sauce on everything. | | | | | Imagine the joys of Korean fried chicken. | | | Except skipping the frying (and the chicken). The simple, brilliant crispy yangnyeom chickpeas in Eric Kim's debut cookbook Korean American unlocks them for us, and so fast.
And once you memorize Eric's sweet-spicy yangnyeom sauce, you definitely won't stop at chickpeas. | | | Yours, |  | | Kristen Miglore | | Founding Editor of Food52, Has Never Disappeared a Can of Chickpeas So Fast | | | | | | | What's Better Than One-Pan Cooking? | | | | | See how Eric designed this recipe to give you crispy roasted chickpeas, shiny sauce, and towering garnish, all with maximum efficiency. | | | | | | | | | The Road to Korean American, the Cookbook | | | | | Hear the moments that shaped how Eric cooks—a third-grade pastry disaster, Nigella pan sauces, one especially cruel troll—in this week's episode of The Genius Recipe Tapes. | | | | | | | | | Put a Lid On...Everything | | | | | | | These space-saving silicone lids fit on virtually any bowl for storing leftovers or banchan like Eric's chickpeas for snacking on through the week. | | | | | | | | | | | | This One-Pot Chicken Soup Will Do More Than Warm Your Soul | | | | | | | | | | | | | Spicy, Buttery Shrimp in Moments | | | | | | | | | | | Nik Sharma's Spicy Chocolate Chip–Hazelnut Cookies | | | | | | | | | | | | | | The Very Best Way to Cook Cherry Tomatoes | | | | | | | | | | | Barbara Lynch's Spicy Tomato Soup | | | | | | | | | | | | | As Seen On TV In Genius Videos | | | | | | | | | |
