A honey mustard sauce with Korean flavors coats the fried chicken on this crispy, spicy, and tangy sandwich.
Sweet and spicy beef, kimchi, edamame, and a cucumber salsa make these Korean inspired nachos addictive.
I had planned on making a Korean fried rice, but got lazy and put everything into a baking dish instead. It came out great!
Chicken thighs are marinaded in a Korean sauce spiked with The Black Grouse scotch. Serve with kimchi, grilled veggies, and rice. And more scotch.
A Mash-Up of summer grilling flavors with a Vietnamese style noodle salad.
This fried rice has tons of fresh flavor from the herbs and a nice background sweet creaminess from the coconut.
Ingredients1 Egg White2 Tablespoons Tamari2 Tablespoons Shaoxing Wine2 Tablespoons Pepper Flavored Vodka1/4 Teaspoon Baking Soda3 Tablespoons Cornstarch1 Pound Boneless Skinless Chicken Thighs (diced into bite sized chunks) 6 Tablespoons Chickpea Flour2 Tablespoons Tapioca Flour1/2 Cup Cornstarch1/2 Teaspoon Baking Powder1/2 Teaspoon Salt3 Tablespoons Tamari2 Tablespoons Shaoxing Wine2 Tablespoons Rice Vinegar1 Splash Water1 Tablespoon Sugar2 Tablespoons Plum…
Ingredients1/4 Cup Sesame Oil1/4 Cup Rice Vinegar2 Cloves Garlic (Smashed) Chile FlakeBrown SugarFish SauceSalt1.25 Pounds Pork Belly (boneless skinless) Rice NoodlesMayoSrirachaRice VinegarFish SauceLettuceTomato For: 4 PeoplePreparation: 20 minCooking: 3 minReady in: 23 min InstructionsThe pork was tossed in a mixture of sesame oil, rice vinegar, garlic, chile flake, brown sugar, salt, and fish sauce. I…
I had a handful of different cravings at the grocery store on my way to my friends place. I wasn’t sure exactly what I wanted but I knew we were grilling. I started to go into the direction of an italian pesto-like pasta salad with some grilled sausage, but then I got the usual cravings for Vietnamese rice noodles I have all the time. I ended up sort of combining the dishes into something fun and delicious.
When I get Korean food in my head it becomes like that annoying song that just won’t leave your brain until you hear it. We leave Cooking Channel on in the background at my job and they have a new Korean food show, so I am probably going to be craving these flavors a lot more often! I saw some Japche noodles on tv while I was at work the other day, and immediately made them when I got home. I wanted to use all the veggies I had on hand instead of buying a ton of stuff, so I got the noodles and headed home hoping there would be some good stuff in the fridge. I had this delicious Jones Dairy Farm sausage and some great veggies that made for a fun twist on the traditional noodle dish.
If you told me 5 years ago that my coffee table would not only host my own cookbook, but also a cookbook written by a friend of mine, it wouldn’t even be something that my brain could grasp and I would probably just laugh it off. But here we are, and that sentence is a reality.
Nick from Macheesmo was a once rival, turned friend and also powerful ally in the world of food blogging, and his book Love your Leftovers, comes out in a few days! Love your Leftovers is an epic tome of meal planning that teaches you how to cook in large batches and then repurpose the leftovers into dinners later in the week. Nick is modest on the cover when he says there are “over 100” recipes in the book, because many of the recipes feature variations and twists with full ingredient lists. I asked him what the true recipe count was, and he said it comes to 187!!!
As I flipped through the book wondering what to cook the other night, the Vietnamese Noodle Salad that uses leftover grilled flank steak caught my eye (because I could eat vietnamese noodle salads every day of my life) and it did not disappoint.
Everyone loves super tender ribs that come right off the bone, and I bet you think that they are really hard to make. Well guess what? You take the ribs out of the packaging, dump some liquid onto it, put it in the oven, go play some video games, and boom, ribs. The one tricky part is getting that liquid just right. I wouldn’t use just any liquid floating around your dorm room, like whey protein shakes or bong water, you need to make a really flavorful concoction with a balance of sweet, sour, salty, and spicy. I’ve found that Korean Bulgogi marinade fits the bill just perfectly.