fried tofu, daikon, edamame, mint, citrus soy

MARINATED TOFU

BEEF KIMCHI RAMEN

leek, chili oil, cilantro, sichuan peppercorn, sesame

SICHUAN SHREDDED CHICKEN

bamboo, cabbage, mushroom, scallion, pickled ginger, miso

FRIED CHICKEN RAMEN

SWEET AND SOUR SHRIMP

KOREAN WINGS

MISO SALMON GF

SEAWEED PESTO BURATTA

smoked duck breast, leek, shiitake, scallions, soy

DUCK RAMEN

tuna, mango, edamame, cucumber, pickled cabbage, spicy mayo, sesame, furikake, rice

POKE BOWL

herbal coconut sauce, cucumber, fried onions, black sesame

SCALLOP CRUDO

cucumber, wood ear, shiitake, cilantro, peanut sauce, fried red onion, chili crisp

CREAMY CHILI NOODLES V

arbol chili, sichuan peppercorn, cilantro

NUMBING WINGS

mixed greens, almond, pear, onion, ginger sesame dressing

ASIAN PEAR SALAD V

wood ear, fresno chili, sesame, garlic, vinegar

SMASHED CUCUMBER V GF

SPICY TUNA

Press the firm tofu to remove excess moisture, then cut it into cubes.

Prepare Tofu

In a bowl, combine soy sauce, lime juice, sesame oil, minced garlic, grated ginger, sugar, salt, and pepper. Whisk until well mixed.

Make Marinade

Place the tofu cubes in the marinade and let them sit for at least 30 minutes, or up to 2 hours in the refrigerator.

Marinate Tofu

Heat a non-stick skillet over medium heat. Add the marinated tofu cubes and cook until golden brown on all sides, approximately 3-4 minutes per side.

Fry Tofu

While the tofu is cooking, thinly slice the daikon radish and steam or boil the edamame until tender, about 3-5 minutes.

Prepare Daikon and Edamame

On a plate, arrange the fried tofu, daikon slices, and edamame. Garnish with fresh mint leaves.

Assemble Dish

Firm Tofu

Daikon Radish

Edamame (shelled)

Fresh Mint Leaves

Soy Sauce

Fresh Lime Juice

Sesame Oil

Garlic (minced)

Ginger (grated)

Sugar

Salt

Pepper

In a large pot, add the beef short ribs, water, and beef broth. Bring to a boil, then reduce heat and simmer for about 1.5 hours until the meat is tender.

Prepare the Beef

After the beef is tender, remove it from the pot and set aside. Strain the broth to remove any impurities. Return the broth to the pot and stir in kimchi, soy sauce, and sesame oil. Bring to a simmer.

Add Flavor

Add the ramen noodles to the simmering broth and cook according to package instructions, typically about 3-4 minutes.

Cook the Noodles

While the noodles are cooking, chop the bok choy, onion, and green onions. Add the bok choy to the pot for the last minute of cooking.

Prepare the Vegetables

Divide the noodles and broth among bowls. Shred the beef short ribs and add on top. Garnish with chopped onion, cilantro, and green onions.

Assemble the Dish

Serve hot and enjoy your delicious Beef Kimchi Ramen!

Enjoy!

beef short ribs

ramen noodles

beef broth

water

kimchi

soy sauce

sesame oil

bok choy

cilantro

onion

green onions

In a pot of boiling water, cook the chicken breast for about 15 minutes or until fully cooked. Remove from water and let cool.

Cook Chicken

Once cooled, shred the chicken into thin strips.

Shred Chicken

In a bowl, combine the shredded chicken, sliced leek, and chopped cilantro.

Mix Ingredients

Add the chili oil and Sichuan peppercorns to the chicken mixture. Toss everything together until evenly coated.

Combine with Chili Oil

Serve the dish garnished with sesame seeds on top.

Garnish

Chicken breast

Leek

Sichuan peppercorns

Cilantro

Chili oil

Sesame seeds

In a bowl, mix the chicken thighs with soy sauce, garlic, ginger, salt, and pepper. Let marinate for at least 30 minutes.

Prepare the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and let rest before slicing.

Fry the Chicken

In a pot, bring the chicken broth to a boil. Add ramen noodles and cook according to package instructions, usually around 3-4 minutes. Stir in miso paste until dissolved.

Cook the Ramen

Add the bamboo shoots, shredded cabbage, and mushrooms to the pot with the ramen. Cook for another 2-3 minutes until vegetables are tender.

Add Vegetables

Divide the ramen and broth into bowls. Top with sliced fried chicken, scallions, and pickled ginger. Serve hot.

Assemble the Ramen

Chicken thighs (boneless, skinless)

Ramen noodles

Bamboo shoots (sliced)

Cabbage (shredded)

Mushrooms (shiitake or button, sliced)

Scallions (sliced)

Pickled ginger

Miso paste

Soy sauce

Vegetable oil

Chicken broth

In a pot, combine 2 cups of white rice and 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Cooking the Rice

In a bowl, combine cornstarch, salt, and black pepper. In another bowl, beat the egg. Dip each shrimp into the egg, then into the cornstarch mixture to coat. Heat vegetable oil in a deep pan over medium-high heat. Fry the shrimp in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Coating and Frying the Shrimp

In the same pan, add the broccoli florets and stir-fry for 3-4 minutes until bright green and tender-crisp. Remove and set aside.

Cooking the Broccoli

In a small saucepan, combine sugar, rice vinegar, ketchup, soy sauce, cornstarch, and water. Cook over medium heat, stirring until the sauce thickens and bubbles, about 5 minutes.

Combining Ingredients

In a large serving dish, combine the fried shrimp, broccoli, and sweet and sour sauce. Toss to coat everything evenly. Serve over the cooked rice.

Bringing It All Together

Shrimp, peeled and deveined

Broccoli florets

Cornstarch

Black pepper

Rice vinegar

Ketchup

Water

White rice

In a large bowl, mix together gochujang, honey, soy sauce, minced garlic, minced ginger, and vegetable oil until well combined.

Prepare the Marinade

Add the chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Marinate the Wings

Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.

Preheat the Oven

Arrange the marinated wings on the wire rack in a single layer. Bake for 40-45 minutes, turning halfway through, until wings are crispy and fully cooked.

Bake the Wings

Once out of the oven, sprinkle the wings with sesame seeds and chopped cilantro before serving.

Chicken wings

Gochujang (Korean chili paste)

Honey

Fresh cilantro, chopped

Garlic, minced

Ginger, minced

In a small bowl, mix together the miso paste, softened butter, honey, and soy sauce until smooth. Set aside.

Make the Miso Butter

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the salmon fillets on the sheet and drizzle with olive oil. Season with salt and black pepper.

Prepare the Salmon

Spread the miso butter evenly over the top of each salmon fillet.

Add Miso Butter

Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Bake the Salmon

In a medium saucepan, bring the water to a boil. Add long-grain rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is tender and water is absorbed.

Cook the Rice

Remove from heat and fluff the rice with a fork. Stir in the fresh dill and lemon juice.

Finish the Rice

Plate the dill rice and top with the baked miso salmon. Garnish with chopped parsley and chives.

Serve

Unsalted butter

Soy sauce (gluten-free)

Salmon fillets

Olive oil

Long-grain rice

Fresh dill, chopped

Lemon juice

Fresh parsley, chopped

Fresh chives, chopped

In a food processor, combine the dried seaweed, toasted almonds, garlic cloves, olive oil, lemon juice, salt, and black pepper. Blend until smooth, scraping down the sides as necessary.

Blend Ingredients

Taste the pesto and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preference.

Adjust Seasoning

Toast the slices of sourdough bread until golden brown and crispy.

Toast the Sourdough

On a serving platter, place the burrata cheese in the center. Spoon the seaweed pesto generously over the burrata, then drizzle with pomegranate molasses. Serve with toasted sourdough on the side.

Seaweed (dried, like nori or dulse)

Almonds (toasted)

Garlic cloves

Burrata cheese

Pomegranate molasses

Sourdough bread

In a large pot, heat the sesame oil over medium heat. Add minced garlic and ginger, sauté until fragrant. Pour in the chicken or vegetable broth and bring to a simmer. Add soy sauce, salt, and pepper to taste. Let it simmer for about 10 minutes.

Prepare the Broth

In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.

Slice the leek and scallions. In the same pot used for the broth, add the sliced leek and shiitake mushrooms. Sauté until the vegetables are tender.

Sauté Vegetables

Add the smoked duck breast (sliced) and the cooked ramen noodles to the pot with the broth and vegetables. Stir gently to combine and heat through for another 5 minutes.

Combine Ingredients

Ladle the duck ramen into bowls, garnishing with additional scallions if desired. Enjoy your delicious duck ramen!

smoked duck breast

leek

shiitake mushrooms

scallions

chicken or vegetable broth

ginger

garlic

salt

pepper

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes, then fluff with a fork.

Prepare the Sushi Rice

While the rice is cooking, dice the fresh tuna and mango, and slice the cucumber. Steam or boil the edamame until tender, then drain.

Prepare the Ingredients

In a bowl, add a scoop of the cooked sushi rice as the base. Arrange the diced tuna, mango, edamame, cucumber, and pickled cabbage on top of the rice.

Marinated Tofu

Beef Kimchi Ramen

Sichuan Shredded Chicken

Fried Chicken Ramen

Sweet And Sour Shrimp

Korean Wings

Miso Salmon Gf

Seaweed Pesto Buratta

Duck Ramen

Poke Bowl

Scallop Crudo

Creamy Chili Noodles V

Numbing Wings

Asian Pear Salad V

Smashed Cucumber V Gf

Spicy Tuna