2026 04 11 My Korean Mom Said This Dak Bulgogi Recipe Is Perfect Eric Kim Nyt
Published in the New York Times Cooking section on April 11, 2026, this article presents a recipe for dak bulgogi, a traditional Korean dish consisting of marinated chicken that is typically grilled or pan-fried until tender and caramelized. The piece is authored by Eric Kim, who focuses on the specific preparation methods required to achieve an authentic flavor profile. The content serves as both a culinary guide and a narrative exploration of family heritage, highlighting the influence of Kim’s mother on his understanding of the dish.
The recipe emphasizes the importance of the marinade, which typically includes ingredients such as soy sauce, sugar, sesame oil, garlic, and pear or apple puree to tenderize the meat and add sweetness. Kim details the technique for balancing these flavors, drawing on his mother’s advice to ensure the chicken remains juicy while developing a rich, savory-sweet glaze. The article provides step-by-step instructions for marinating the chicken, selecting the appropriate cuts, and cooking it to achieve the desired texture and color.
By framing the recipe within a personal story, the article contextualizes dak bulgogi within the broader scope of Korean-American culinary traditions. It offers readers not only a method for preparing the dish but also insight into the cultural significance of family recipes and the transmission of culinary knowledge across generations. The piece aims to demystify the preparation process, encouraging home cooks to replicate the dish with confidence and an appreciation for its origins.