Korean American: Garden of Jean Chapter

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.

Oi Naengguk with Heirloom Cherry Tomatoes

I adored this chilled soup packed with cherry tomatoes, scallions, and Persian cucumbers swimming in a vinegary “broth” favored with garlic, green plum syrup, and soup soy sauce. Crushed ice is added right before serving making for a very cold, refreshing treat that I’ll be making all those summer days when it’s too warm to even think about cooking.

Book: Korean American, page 183
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: green plum syrup
Pricey Ingredients: —

Recipe is not online.

Smashed Potatoes with Roasted-Seaweed Sour Cream Dip

Smashed fingerling potatoes that are fluffy on the inside and crispy on the outside are served on a bed of sour cream dip infused with gim, garlic, and toasted sesame oil and garnished with scallions. A new favorite side

Book: Korean American, page 193
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: gim
Pricey Ingredients: —

Recipe on Eater.com

Grilled Trumpet Mushrooms with Ssamjang

I loved this simple side. Since I didn’t have a grill, I made this on my griddle. The meatiness of the mushroom is perfect with the salty spiciness of the homemade ssamjang (doenjang, gochujang, garlic, vinegar, and honey).

Book: Korean American, page 195
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: ssamjang
Pricey Ingredients: —

Recipe is not online.

Crispy Yangnyeom Chickpeas with Caramelized Honey

Eric teased these right before the release and it was one of the first recipes I made from the book! Crispy chickpeas coated in a glossy, spicy red sauce and topped with scallions and sesame seeds. It’s a tasty snack.

Book: Korean American, page 199
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: —
Pricey Ingredients: —

Recipe on Food52.com

Charred Cauliflower with Magic Gochugaru Dust

Eric is right, you’ll use this magic-gochugaru dust on all your roasted veggies. A combo of gochugaru, paprika, brown sugar, and garlic powder – made a large batch of it to have on hand for any time I need a simple side with lots of flavor.

Book: Korean American, page 200
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: —
Pricey Ingredients: —

Recipe is not online.

Gochujang-Glazed Zucchini with Fried Scallions

This will be another favorite side. The fried scallions provide a nice crunch and salty, spicy, sweet sauce of soy, gochugaru, brown sugar, sesame seeds and garlic is perfection.

Book: Korean American, page 203
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: —
Pricey Ingredients: —

Recipe on LA Times.com