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 the month of May, the book is Eric Kim’s Korean American. I hope you’ll cook along with me! The book is available for purchase here.
Jean’s Perfect Jar of Kimchi
I got a head start on May’s Cookbook of the Month with Jean’s Perfect Jar of Kimchi! Since it takes 2 to 3 weeks to ferment, this was the recipe I made as soon as the book arrived! With so many recipes in the book that use kimchi, this gallon jar full is coming in handy. It’s an afternoon project, but most of that time is inactive. After assembling the jar, it sits at room temperature for 2 to 3 days to begin fermenting then is placed in the fridge. It will keep for 6 to 8 months in the fridge and is so nice to have on hand.
Book: Korean American, page 68
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: —
Pricey Ingredients: —
Recipe on GPB.org.
Spam, Kimchi, and Cabbage Stir-Fry
I love how much Eric loves cabbage! I feel like cabbage got a bad wrap when I was a kid, but it’s honestly one of my favorite veggies! Having kimchi on hand often makes for quick, flavorful, and spicy dishes like this. Spam is crisped in a pan before adding kimchi and cooking until it mellows and caramelizes. Cabbage and onions are then added to the pan and cooked for a bit – in the end, they should still be crunchy. Finished with gochugaru, soy sauce, and sugar it was delightful over white rice!
Book: Korean American, page 83
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: —
Pricey Ingredients: —
Recipe is not online.
Kimchi Sandwiches
As much as I love kimchi, I wasn’t exactly sure I’d be a fan of it in sandwich form, but I should have known to trust Eric! The kimchi is mixed with a little sugar and sesame oil and then placed on fluffy white bread that is smeared with mayo. With the crusts cut off, it feels like an upgrade on your standard finger sandwiches!
Book: Korean American, page 84
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: —
Pricey Ingredients: —
Recipe not online
Bacon-Fat Kimchi Jeon with Herbs
These little kimchi pancakes are speckled with bacon and parsley and are cooked in bacon fat until crispy on the outside with fluffy interiors. I could not stop eating them! The soy/rice wine vinegar dipping sauce was the perfect accompaniment to cut a little of the fat.
Book: Korean American, page 88
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: —
Pricey Ingredients: —
Recipe is not online.
Caramelized-Kimchi Baked Potatoes
I love a loaded baked potato and am so happy to have this one in my back pocket! Eric’s secret ingredient is a little sugar sprinkled over the potato before adding all the other goodies – which helps balance the flavor profile. The spuds are topped with shredded mozzarella, finely diced kimchi, sour cream, chives, and bacon. YUM! Eric says you can use Yukon gold or Korean yellow potatoes. While both were good, I preferred the Korean yellow potatoes!
Book: Korean American, page 91
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: —
Pricey Ingredients: —
Recipe on Parade.com
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