Our fickle spring weather may be warm one day, and chilly the next. But this is one recipe to keep handy whenever you need a restorative slurp that’s like a great big hug in a bowl.

“Cornish Game Hen Soup” is all that, and straightforward to make, too.

It’s from the new “Korean American” (Clarkson Potter), of which I received a review copy, by the gifted New York Times staff food writer Eric Kim.

In this wonderful cookbook, Kim tells the story of being born to Korean immigrant parents trying to make a new life in an Atlanta suburb, where there was no Korean grocery to be found. So, his mother, whom he frustratingly says never measures anything nor ever gives out an entire recipe willingly, adapted and made do. The Korean home-cooking he grew up on was not necessarily completely traditional food, but a delicious amalgamation of cultures and countries flavored with unmistakable can-do spirit.

With bright technicolor photos, the book brings to life his bold, playful, and comforting dishes such as “Creamy Butatini with Roasted Seaweed,” “Meatloaf-Glazed Kalbi with Gamja Salad,” “Kimchi Sandwiches,” and “No-Churn Ice Cream with Dalgona Butterscotch Sauce.”