More Ketchup, Please

Sohui Kim's Extra Crispy Chicken Cutlet Is a Weeknight Champion

It’s very unsurprisingly a kid-pleaser, too.

August 15, 2019

Welcome to “More Ketchup, Please,” our newest series that’s spilling the beans on all the different ways we cook for, and with, our kids. We've got some great guests stopping by, to get schooled by their little ones on how to perfect family favorites. The more (cooks) the merrier? We think so.

Anyone who has eaten at The Good Fork in Brooklyn, knows that chef and owner Sohui Kim has a way of making even the simplest foods delicious: her Korean-style steak and eggs and roasted chicken are enduring favorites. And watching her cook with her two kids underlines that accessible approach to cooking. “I don't know, there's something about playing with food that is so very special,” she says, “right guys?”

They’re making Chicken Cutlet à la Donkatsu, a recipe from her latest cookbook Korean Home Cooking that’s a nod to both her Korean roots and elemental American palates. Oliver (9) and Jasper (11) call the dish “Mom’s Chicken Fingers," and help her make it at least once a week. Served with a side of white rice or a tangle of kimchi, it’s a tiny part of Kim’s attempts to bring her cultural traditions into her kitchen.

Exploring Korean cuisine wasn’t always a priority for her. "I used to watch my grandmother and my mother make a ton of dumplings, a lot of Korean staples, and I always loved to eat," she says, "But it wasn't until later in my life that I wanted to cook it professionally.”

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Top Comment:
“Just curious ... what is donkatsu? Should it be referring to tonkatsu? Or katsu-don?”
— Ron M.

If opening her second restaurant Insa marked Kim’s return to her Korean heritage, bringing it home to her two toughest critics has reinforced it. Oliver is a ketchup purist who schools his mom on macaroni and cheese, and Jasper doesn’t love her broccoli, but adores her Ramen Bolognese. "I used to be just as picky,” says Kim, “They say the apple doesn’t fall far from the tree.”

Still, they are skilled helpers in the kitchen. You only have to watch Jasper dice the cabbage, or Oliver eyeball his version of a condiment—a spicy, sticky sauce for the cutlet’s crispy shell—to know. "Actually, they’re far more adventurous than I ever was,” says Kim, "You could not get me to eat kimchi unless my grandmother washed off all the spices first. And now all I ever want is doenjang-jjigae, kimchi, and a little egg roll.”

For another weeknight

What is your favorite recipe to cook with your kids? Let us know in the comments below.

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See what other Food52 readers are saying.

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    Arati Menon
Arati Menon

Written by: Arati Menon


Brooke D. August 15, 2019
Oh my gosh, what an adorable family! My heart melted when they were all holding hands. Such an easy and delicious recipe for a week night dinner!
Author Comment
Arati M. August 16, 2019
The holding hands got me too, Brooke :)
Brendan S. August 15, 2019
What a great video, your kids are so nice it's clear your husband and yourself are great parents XX
Ron M. August 15, 2019
Just curious ... what is donkatsu? Should it be referring to tonkatsu? Or katsu-don?
Author Comment
Arati M. August 15, 2019
So, as Sohui tells us: Koreans adopted dontasku/tonkatsu (deep-fried pork cutlet) from the Japanese. It's now commonly found in Korean restaurants everywhere. In her recipe, she replaces pork with chicken.
Ron M. August 15, 2019
Okay ... Thank you for the clarification. In Japan, it is only pronounced "tonkatsu", but I searched "donkatsu" and see that it is a Korean pronunciation of the Japanese dish.