pork & vegetable dumplings paired with a savory soy sauce

Deep Fried Mandu

bite-size fried chicken pieces topped with sweet & spicy sauce

K.F.C. (Korean Fried Chicken)

fried rice cake sticks with a sweet & spicy sauce

Rice Sticks

Al Pastor

Smoked Samgyubsal

Carne Asada

sweet & savory dish of stir-fried glass noodles and vegetables

Japchae

Cheese tonkatsu is a Japanese dish featuring breaded and deep-fried pork loin cutlets filled with mozzarella cheese. The dish is known for its crispy panko coating and the gooey, melted cheese that oozes out when bitten into, giving a unique combination of flavors and textures. Here's how to make this delicious snack at home.

Cheese Tonkatsu

Build Your Own K-Ramyun

sweet bacon teriyaki with pineapple sauce

Hawaiian Bacon

Indulge in the delightful blend of sweet roasted garlic, perfect for enhancing your favorite dishes or spreading on fresh bread.

Sweet Garlic

Pork Riblets (Korean-Style)

sweet beef teriyaki with pineapple slices

Hawaiian Steak

Pork Riblets (Spicy)

Premium Marinated Long Bone Short Rib Steak

Korean sweet pancake topped with powdered sugar

Hotteok

Spicy Calamari

Experience the bold flavors of our K-Spicy Sauce, a perfect blend of heat and savory goodness that elevates any dish.

K-Spicy Sauce

Gen Premium Steak

Premium Marbling Center Cut Marinated Short Rib

Red Wine Samgyubsal

Nook Gan Sal is a marinated beef dish, specifically made with prime chuck roll, commonly enjoyed in various Asian cuisines. This version usually features a savory and slightly sweet marinade that complements the rich flavor of the chuck roll, making it tender and juicy when grilled or roasted. Here's how to make it at home.

Nook Gan Sal

Spicy Samgyubsal

pork belly marinated with a bold & zesty sauce

Cajun Samgyubsal

In a large bowl, combine ground pork, chopped cabbage, grated carrot, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are fully combined.

Prepare the Filling

Take a wonton wrapper and place a spoonful of the filling in the center. Moisten the edges with water, fold the wrapper over to create a triangle, and press to seal. Make sure there are no air pockets. Repeat with remaining wrappers and filling.

Assemble the Mandu

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).

Heat the Oil

Carefully add the mandu to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Mandu

Serve the deep-fried mandu hot with a side of savory soy sauce for dipping.

Serve

Ground pork

Cabbage, finely chopped

Carrot, grated

Green onion, chopped

Garlic, minced

Ginger, minced

Soy sauce

Sesame oil

Salt

Pepper

Wonton wrappers

Vegetable oil (for frying)

Cut the chicken thighs into bite-sized pieces. In a bowl, mix cornstarch, flour, salt, and black pepper. In another bowl, whisk together the egg and water.

Prepare the Chicken

Dip each piece of chicken first into the egg mixture, then coat thoroughly with the flour mixture.

Coat the Chicken

In a large pot or deep fryer, heat the oil to 350°F (175°C).

Fry the chicken pieces in batches for about 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Cook on low heat for about 5 minutes, stirring until well combined.

Make the Sauce

Place the fried chicken in a large bowl, pour the sauce over the top, and toss until evenly coated.

Toss the Chicken

Garnish with toasted sesame seeds and serve hot.

chicken thighs, boneless, skinless

cornstarch

all-purpose flour

water

salt

black pepper

oil (for frying)

In a mixing bowl, combine rice flour, water, and salt. Stir until smooth and well combined.

Prepare Rice Cake Batter

Pour the batter into a greased baking dish and steam for about 30 minutes until set. Let it cool, then cut into sticks.

Steam the Batter

Dredge the rice sticks in cornstarch to coat evenly. This will help them become crispy when fried.

Coat with Cornstarch

In a large skillet or deep fryer, heat vegetable oil over medium heat. Fry the coated rice sticks until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Fry the Rice Sticks

In a small saucepan, combine soy sauce, brown sugar, Sriracha sauce, and minced garlic. Heat over medium heat until the sugar dissolves and the sauce thickens slightly, about 5 minutes.

Make the Sweet & Spicy Sauce

Drizzle the sweet and spicy sauce over the fried rice sticks and garnish with chopped green onions. Serve hot.

Rice flour

Water

Vegetable oil

Cornstarch

Brown sugar

Sriracha sauce

Green onions, chopped

In a blender, combine guajillo chiles, ancho chiles, garlic, cumin, oregano, salt, black pepper, apple cider vinegar, orange juice, and brown sugar. Blend until smooth.

Prepare the Marinade

Cut the pork shoulder into large chunks and place in a bowl. Pour the marinade over the pork, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, or overnight for best results.

Marinate the Pork

Preheat your grill or oven to medium-high heat. Remove the pork from the marinade and shake off excess. Grill or roast until cooked through and tender, about 25-30 minutes, turning occasionally.

Cook the Pork

While the pork is cooking, slice the pineapple into rings and grill for 3-4 minutes on each side until caramelized.

Prepare the Pineapple

Once the pork is cooked, chop it into small pieces. Serve on warm corn tortillas topped with grilled pineapple, chopped white onion, and fresh cilantro.

Assemble the Tacos

Pork shoulder

Pineapple

White onion

Cilantro

Corn tortillas

In a large mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, minced ginger, black pepper, and smoked paprika to create the marinade. Add the pork belly and ensure it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat your smoker to 225°F (107°C). Use wood chips of your choice for a smoky flavor; hickory or applewood work well.

Prepare the Smoker

Remove the pork belly from the marinade and shake off excess. Place it in the smoker and smoke for about 3-4 hours or until the internal temperature reaches 190°F (88°C) for tender results.

Smoke the Pork Belly

Once smoked, remove the pork belly from the smoker and let it rest for 15-20 minutes. Slice into thin pieces.

Rest and Slice

Garnish with chopped green onions and toasted sesame seeds. Serve with side dishes like lettuce leaves, dipping sauces, and rice.

pork belly

soy sauce

sesame oil

brown sugar

garlic cloves, minced

ginger, minced

smoked paprika

green onions, chopped

sesame seeds, toasted

In a large bowl, combine olive oil, lime juice, minced garlic, cumin, chili powder, oregano, salt, and black pepper. Mix well. Add the flank or skirt steak to the marinade, ensuring it is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for best flavor.

Marinate the Steak

Preheat your grill to high heat. Ensure the grill grates are clean and oiled to prevent sticking.

Preheat the Grill

Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the hot grill and cook for about 5-7 minutes per side for medium-rare, or until desired doneness is achieved.

Grill the Steak

Remove the steak from the grill and let it rest for 5 minutes. Slice against the grain into thin strips.

Serve the carne asada with warm corn tortillas, garnished with chopped cilantro and sliced onion. Enjoy!

Flank steak or skirt steak

Olive oil

Fresh lime juice

Garlic cloves, minced

Cumin

Chili powder

Oregano

Black pepper

Fresh cilantro, chopped (for garnish)

Onion, sliced (for serving)

Corn tortillas (for serving)

Cook the sweet potato glass noodles according to package instructions, then drain and rinse under cold water. Set aside.

Prepare the Glass Noodles

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant. Add the onion, carrot, bell pepper, and shiitake mushrooms, and stir-fry for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Add the spinach to the skillet and stir until wilted. Then, add the cooked glass noodles to the skillet.

Add Spinach and Noodles

Pour the soy sauce and sprinkle the sugar and black pepper over the noodle and vegetable mixture. Toss everything together until well combined and heated through.

Season the Dish

Remove from heat, drizzle with the remaining sesame oil, and sprinkle with chopped green onions and toasted sesame seeds before serving.

Finish and Serve

sweet potato glass noodles

carrot, julienned

spinach, fresh

shiitake mushrooms, sliced

bell pepper, thinly sliced

onion, thinly sliced

garlic, minced

sugar

deep fried cheese pork cutlet served with a side of tonkatsu sauce

Place each pork cutlet between two sheets of plastic wrap. Use a meat mallet to pound the cutlets to about 1/2 inch thickness. Season both sides with salt and black pepper.

Prepare the Pork

Cut the mozzarella cheese into thin slices and place them in the center of one of the cutlets. Cover with the second cutlet and seal the edges by pressing them together.

Stuff with Cheese

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Breading Station

Dredge the stuffed cutlet in flour, shaking off the excess. Dip it in the beaten eggs, and then coat it thoroughly with breadcrumbs.

Bread the Cutlet

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully place the breaded cutlet in the oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Tonkatsu

Remove the cutlet from the oil and let it drain on paper towels. Slice into pieces and serve hot with tonkatsu sauce on the side.

Drain and Serve

Pork loin cutlets

Mozzarella cheese

All-purpose flour

Eggs

Breadcrumbs (panko preferred)

Tonakatsu sauce

In a large pot, bring 4 cups of water to a boil. Add the K-Ramyun noodles and cook according to package instructions, usually about 3-4 minutes.

Cook the Noodles

While the noodles are cooking, prepare your toppings. Slice the green onions, chop the kimchi, and cube the tofu. If using mushrooms, slice them as well.

Prepare the Toppings

Once the noodles are cooked, reduce the heat and add the tofu, kimchi, and mushrooms to the pot. Stir gently to combine.

Add Toppings to Noodles

In a separate pan, bring a small amount of water to a simmer. Crack the eggs into the simmering water and poach for about 3 minutes until the whites are set but the yolks are still runny.

Poach the Eggs

Drizzle the sesame oil, and add soy sauce and chili flakes to taste. Stir well and serve the noodle soup in bowls, topped with poached eggs and sliced green onions.

Season and Serve

K-Ramyun noodles

In a medium bowl, combine pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger. Whisk until the sugar is dissolved.

Cut the bacon strips into halves or thirds. Add the bacon to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

Marinate the Bacon

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated bacon strips on the rack. Bake for 20-25 minutes or until crispy, basting occasionally with the leftover marinade.

Cook the Bacon

In a small saucepan, bring the remaining marinade to a boil, then reduce heat and simmer for 5-7 minutes until thickened. Add pineapple chunks and cook for an additional 2 minutes.