Cookbook Club

47: Korean American

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To Eric Kim, these recipes taste like home. We both had tender

feelings toward his vulnerability throughout this cookbook, as he writes
a very personal love letter to his family. But the real question is:
did the recipes work for us?

Recipes mentioned in this episode:

  • Scorched skillet rice with raw spring veggies (page 145)
  • Crispy lemon pepper bulgogi with quick-pickled shallots (page 241)
  • Sheet pan bibimbap with roasted fall vegetables (page 151)
  • Yangnyeom roast chicken (page 211)
  • Crispy yangnyeom chickpeas with caramelized honey (page 198)
  • Kimchi-braised short ribs with pasta (page 93)
  • Jean’s perfect jar of kimchi (page 67)
  • Roasted bo ssam (page 227)
  • Sheet-pan LA Kalbi with Sprite (page 233)
  • Sesame-soy deviled eggs (page 215)
  • Gem lettuce salad (page 190)
  • Cheesy scallion stuffing (page 212)
  • Chewy black sesame rice cake (page 268)
  • Milk bread with maple syrup (page 251)
  • No-churn ice cream with dalgona butterscotch sauce (page 261)
  • Korean pear galette (page 259)
  • Charred cauliflower with magic gochugaru dust (page 200)

    • Resources mentioned in this episode:

    • Kid-Friendly Bibimbap (Serious Eats)
    • Mooncakes and Milk Bread, by Kristina Cho
    • Evolutions in Bread, by Ken Forkish

      • Join our Cookbook Club!

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      • E-mail us: [email protected]
      • Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray
      • Our sponsor: Dropcloth Samplers
      • Cook along with us! Next cookbook episode (releasing 6/14/2023): Dinner in French, by Melissa Clark
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