Each month I’m highlighting a different non-Ina cookbook – these can be old favorites, classics I need to try, or new books I’m excited about. I’ll make at least one recipe from each chapter of the book to get an overall flavor of each.
For May, I chose Eric Kim’s debut cookbook, “Korean American” which was released in March. I’m not sure I’ve ever been more excited for a non-Ina cookbook release but I’ve been counting down the months, weeks, and days until I could get my hands on this beautiful book.
Ever since trying his Soft Scrambled Tamago, I’ve been hooked on his delicious, sometimes nostalgic, recipes that don’t skimp on flavor – having made dozens, they’ve all been stellar (particular favorites include his Roasted Chicken With Fish-Sauce Butter, Gochugaru Salmon With Crispy Rice, Maple Milk Bread and Soft Sugar Cookies With Raspberry Frosting).
If the recipes aren’t enough, give Eric a follow or read his articles on @nytcooking – he has a lyrical way of writing that I find very calming and almost meditative. He comes across as such a genuine and all-around wonderful human, and I have so loved following along on his journey!
If you have the book, I hope you’ll cook along with me and if you don’t I hope this inspires you to check it out! The book is available for purchase here.
Each post will explore a couple dishes from each chapter which I will link to below when they go live!
Chapter 1, TV Dinners
Chapter 2, Kimchi Is A Verb
Chapter 3, S Is For Stew
Chapter 4, Rice Cuisine
Chapter 5, Korea Is A Peninsula
Chapter 6, Garden of Jean
Chapter 7, Feasts
Chapter 8, Korean Bakery
I’ve had sooo much fun cooking through this book – most of the recipes are easy and don’t skimp on flavor! There’s a reason Eric has quickly become one of my favorite recipe developers!
If you’re worried about finding the ingredients, don’t! Find a local Asian grocery store or shop online (Maangchi is a great online resource) – the great thing about this book is that you can stock up on a few key Korean ingredients that a featured in many recipes throughout the book! I can’t wait to see what Eric has in store for us next – until then I’ll be following along with his @nytcooking column for new recipes!
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