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 Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 6/14/2023): Dinner in French, by Melissa Clark

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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