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.
Milk Bread with Maple Syrup
AKA butt bread. Not being much a bread baker, this recipe turned out perfect – slightly sweet, pillowy with a golden crust. It was best right out of the oven but just as delicious toasted and slathered with some golden butter. It’s a great afternoon project but most of the time involved is inactive.
Book: Korean American, page 251
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: maple syrup
Pricey Ingredients: —
Recipe on NYTCooking.com
Honeyed Biscuits with Strawberry Refrigerator Jam
I loved the story behind this recipe – it was inspired by the first thing Eric’s Dad ate after arriving in America from Korea: a buttery KFC biscuit! I think it’s time to get new baking powder as I keep encountering rising issues. These didn’t get the height I was hoping for but they were still buttery and delicious and the strawberry jam was divine.
Book: Korean American, page 231
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: —
Pricey Ingredients: —
Recipe is not online.
Chewy Black Sesame Rice Cake
As part of the book release, Eric hosted a virtual cooking class to make this cake! I loved the look – the black sesame is mixed into the batter but floats to the top as in bakes making a delicious crust. This is a chewy cake (from the glutinous rice flour base) and quite tasty!
Book: Korean American, page 239
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: —
Pricey Ingredients: —
Recipe on Vice.com
Where to get Korean ingredients online.
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