47: Korean American

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

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Cook along with us! Next cookbook episode (releasing 6/14/2023): Dinner in French, by Melissa Clark