After immigrating to Chicago from Seoul, South Korea, at age 7, chef Bill Kim watched as his family\u2019s traditions converged with the culture of his adopted home. \u201cWe were doing the most American thing, setting up grills, playing games, chasing one another and cooking food, but our food was Korean,\u201d says Kim in his first cookbook out in April. His spring-ready lamb chops likewise draw from both North America and South Korea, seasoned with rosemary and garlic along with hoisin and sesame, all balanced with brandy (which also accelerates the marinating process). Not into lamb? Kim says this marinade also works beautifully with steaks.