Lettuce, Bulgogi Beef Or Chicken, Chili Paste, Pickled Radish.

Bulgogi Pork Ribs Lettuce Wraps

Pork Potstickers, Greens, Carrots, Cabbage, Cucumber, Herbs, Ramen Noodles, Pepita Dukkah with Sesame Ginger Dressing & Peanut Sauce

Asian Potsticker Salad

Sierra Nevada Hop Splash

Busch NA

12oz Can, Juicy IPA or Dragonfruit Mango Sour

Untitled Art NA

Athletic Brewing

Truly Strawberry Lemonade

Donna's Pickle Beer

12oz Can, Passionfruit, Lemon Lime or Strawberry Margarita

Carbliss Vodka Seltzer

12oz Can, Hard Seltzer, Black Cherry or Mango

White Claw

PRESS Blackberry Hibiscus

12oz Can, Blood Orange Pomegranate, Prickly Pear Guava, or Peach Mango Hard Seltzer

Untitled Art Florida Seltzers

Paulaner Radler

Modelo Especial

SingleSpeed Tip the Cow

Odell Sippin' Pretty

Avery Electric Sunshine

Bell's Two Hearted Ale

Blue Moon Belgian White

Exile Ruthie

Coors Light

Michelob Ultra

Budweiser

Bud Light

In a bowl, mix soy sauce, sugar, sesame oil, minced garlic, grated pear, and ground black pepper to create the bulgogi marinade.

Make the Bulgogi Marinade

Place pork ribs in a large resealable plastic bag or bowl. Pour the bulgogi marinade over the ribs and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to soak in.

Marinate the Pork Ribs

Preheat grill or oven to 375°F (190°C). Grill or bake the marinated pork ribs for about 30–40 minutes, turning occasionally, until they are fully cooked, glazed, and slightly charred at the edges. Let them rest before slicing into pieces suitable for wraps.

Cook the Pork Ribs

In a pot, combine water, vinegar, sugar, and a pinch of salt. Bring to a boil to dissolve the sugar, then let the mixture cool slightly.

Make Pickling Liquid

Peel and thinly slice daikon radish into rounds or matchsticks. Place the radish in a mason jar or container and pour the pickling liquid over it. Cover and refrigerate for at least 1 hour or up to several days before using.

Pickle the Radish

Prepare fresh lettuce leaves (such as Bibb or Romaine) by washing and drying them thoroughly. Lay them flat on a plate or tray for easy assembly.

Place a few slices of cooked bulgogi pork ribs on each lettuce leaf.

Add a small amount of chili paste (such as gochujang) over the meat for a spicy kick.

Top with several slices of pickled radish for a tangy crunch.

Wrap the lettuce around the fillings and serve immediately while the meat is warm and the lettuce is crisp.

Garlic

Soy sauce

Brown sugar

Sesame oil

Green onions

Black pepper

Ginger

Pork ribs

Bulgogi marinade

Daikon radish

Vinegar

Water

Sugar

Salt

Gochujang (Korean chili paste)

Rice vinegar

Romaine or butter lettuce leaves

In a mixing bowl combine ground pork, sliced green onions, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, toasted sesame seeds (if using), 1 teaspoon salt and 1/4 teaspoon white pepper. Mix until just combined; avoid overworking the meat to keep filling tender.

Make filling

Place a potsticker wrapper on a clean surface. Brush the edge lightly with water. Put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center. Fold wrapper in half, press edges to seal, pleating one side to form a crescent potsticker. Repeat until all filling is used (about 30 wrappers). Keep finished dumplings covered with a damp towel to prevent drying.

Assemble potstickers

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tablespoons vegetable oil. Arrange potstickers flat-side down in a single layer, leaving small space between them. Fry 2-3 minutes until bottoms are golden brown. Carefully pour 1/2 cup water into the pan and immediately cover with a lid to steam. Reduce heat to medium-low and steam 5-6 minutes until filling is cooked through and wrappers are translucent. Remove lid and cook 1 more minute to evaporate remaining water and re-crisp bottoms. Transfer to a plate and keep warm.

Cook potstickers

In a small dry skillet over medium heat toast 1/4 cup pepitas, 2 tablespoons toasted sesame seeds and 2 tablespoons chopped almonds for 2-3 minutes, stirring, until fragrant and lightly golden. Transfer to a small bowl and roughly chop or pulse once in a food processor to a coarse crumb. Season with 1/4 teaspoon cracked black pepper and 1/4 teaspoon sea salt. Set aside.

Whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons neutral oil, 1 teaspoon grated ginger, 1/2 teaspoon minced garlic, 1 teaspoon honey, 1 tablespoon fresh lime juice and 2 tablespoons water. Taste and adjust: add a bit more honey for sweetness, more lime for acidity, or thin with up to 1-2 tablespoons additional water for desired consistency. Stir in 1/4 teaspoon red pepper flakes if using.

In a small bowl combine 3 tablespoons creamy peanut butter, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon fresh lime juice, 1/2 teaspoon sesame oil and 1/2 teaspoon sriracha (optional). Whisk while adding hot water 1 tablespoon at a time until smooth and pourable (about 2 tablespoons). Adjust seasoning to taste.

Prepare the salad base: in a large salad bowl combine 6 cups mixed salad greens, 1 cup shredded cabbage, 1 cup julienned carrots, 1 cup sliced cucumber, 1/4 cup chopped cilantro, 2 tablespoons mint (if using) and 2 tablespoons sliced green onions. Toss gently to mix.

Crisp element: just before serving, break 3/4 cup uncooked ramen noodles into pieces and toss with 1/4 cup pepitas and the reserved pepita dukkah to distribute crunch. (Alternatively, lightly toast the crushed ramen in a dry skillet 1-2 minutes.)

Dress the salad: drizzle about half of the sesame-ginger dressing over the salad (start with 2-3 tablespoons) and toss lightly to coat. Reserve remaining dressing for guests or additional dressing as desired.

Arrange plated salad: divide dressed salad among 4 bowls or plates. Halve or leave whole the potstickers (depending on size) and place 6-8 potstickers on top of each portion (for 4 servings, plan on about 24-30 dumplings total; adjust if making fewer).

Garnish and sauces: spoon pepita dukkah and crunchy ramen/pepita mixture over each salad. Drizzle peanut sauce sparingly over potstickers and/or around the salad (about 1 tablespoon peanut sauce per serving). Sprinkle extra toasted sesame seeds and cilantro leaves. Serve with lime wedges.

ground pork

green onions (thinly sliced)

fresh ginger (grated)

garlic (minced)

soy sauce

sesame oil

rice vinegar

toasted sesame seeds (optional in filling)

salt

white pepper (or black), ground

potsticker wrappers (round, 3.5-4 inch)

vegetable oil (for frying)

water (for steaming in pan)

mixed salad greens (baby romaine, mizuna, or spring mix)

green cabbage (thinly shredded)

carrots (julienned or shredded)

English cucumber (thinly sliced or ribboned)

fresh cilantro (roughly chopped)

fresh mint (leaves, optional)

green onions (thinly sliced, for salad)

crispy ramen noodles (uncooked, crushed)

pepitas (pumpkin seeds)

toasted sesame seeds

raw almonds (finely chopped) or roasted

cracked black pepper

sea salt

neutral oil (canola or vegetable)

honey or brown sugar

lime juice (fresh)

water (to thin if needed)

red pepper flakes (optional)

creamy peanut butter

hot water (to thin)

sriracha or chili paste (optional)

lime wedges

extra toasted sesame seeds

fresh cilantro leaves (for garnish)

Begin by measuring out 12 ounces of fresh, cold water into a clean container.

Prepare the Water

Add 0.5 tsp of Cascade hops and 0.5 tsp of Citra hops into the water. Stir gently to combine.

Add Hops

Add 1 tsp of lemon zest, 1 tsp of lime zest, and 0.5 tsp of your chosen natural flavoring extract (either Citrus or Classic) into the mixture. Stir well to ensure all ingredients are evenly distributed.

Incorporate Flavorings

Add 1 tsp of stevia or sugar to the mixture. Stir until fully dissolved.

Sweeten the Drink

Refrigerate the mixture for at least 30 minutes before serving to allow flavors to meld. Serve in a chilled glass over ice if desired.

Chill and Serve

Cascade Hops

Citra Hops

Lemon Zest

Lime Zest

Natural Flavoring Extract (Citrus or Classic)

Stevia or Sugar

In a large pot, bring 8 cups of water to a rolling boil.

Boil Water

Once the water is boiling, gradually add 2 cups of malted barley while stirring continuously to avoid clumping.

Add Malted Barley

Stir in 1 cup of corn syrup and let the mixture simmer for 30 minutes, stirring occasionally.

Add Corn Syrup

After 30 minutes, add 0.5 cups of hops to the mixture and let it boil for another 15 minutes.

Remove the pot from heat and cool the mixture down to room temperature.

Cool the Mixture

Once cooled, add 1 tsp of yeast to the mixture and stir gently to combine.

Add Yeast

Transfer the mixture to a fermentation vessel and let it ferment in a dark, cool place for about 1 week.

Ferment

After fermentation is complete, carefully add carbon dioxide to the beer to achieve desired fizziness.

Carbonate

Pour the beer into clean bottles or cans, leaving some space at the top, and seal tightly.

Bottle

Refrigerate for a few hours before serving. Enjoy your homemade Busch NA in a chilled glass or directly from the can!

Malted Barley

Corn Syrup

Hops

Yeast

Carbon dioxide

In a large pot, heat 8 cups of water to approximately 150°F (65°C). Add 2 cups of pale malt and 0.5 cups of caramel malt. Stir well and maintain the temperature for 60 minutes.

Step 1: Prepare the Mash

After the mash, sparge with additional water to collect around 6 gallons of wort. Bring the wort to a boil and add 0.5 cups of Citra hops. Boil for 60 minutes.

Step 2: Sparge and Boil

With 15 minutes remaining in the boil, add 0.25 cups of Mosaic hops to the wort.

Step 3: Add Mosaic Hops

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Step 4: Cool the Wort

Transfer the cooled wort to a fermentation vessel. Add the yeast packet and seal with an airlock. Ferment for 1-2 weeks until bubbling stops.

Step 5: Fermentation

Dissolve 0.75 cups of priming sugar in 2 cups of water and boil for 5 minutes. Add to the fermentation vessel and bottle the beer. Allow bottles to carbonate for 1-2 weeks.

Step 6: Bottling

In a large kettle, heat 8 cups of water to about 150°F (65°C). Add 2 cups of wheat malt and 0.5 cups of flaked corn. Stir thoroughly and hold the temperature for 60 minutes.

Sparge the mash with additional water to collect approximately 6 gallons of wort. Bring the wort to a boil and add 0.25 cups of Hallertau hops. Boil for 60 minutes.

After boiling, cool the wort to around 110°F (43°C) and add the Lactobacillus yeast. Let it sit for 2-3 days to sour.

Step 3: Add Lactobacillus

Once the desired sourness is achieved, bring the wort back to a boil and add 1 cup of dragonfruit puree and 1 cup of mango puree. Boil for another 15 minutes.

Step 4: Add Purees

Cool the wort again and transfer it to a fermentation vessel. Seal with an airlock and ferment for 1-2 weeks.

Step 5: Cool the Wort

Dissolve 0.75 cups of priming sugar in 2 cups of water. Boil for 5 minutes, add it to the fermentation vessel, and bottle the sour. Allow carbonation for 1-2 weeks.

Pale Malt

Caramel Malt

Hops (Citra)

Hops (Mosaic)

Yeast (American Ale)

Priming Sugar

Wheat Malt

Flaked Corn

Hops (Hallertau)

Yeast (Lactobacillus)

Dragonfruit Puree

Mango Puree

In a large pot, bring 2000 ml of water to a boil over high heat.

Boil the Water

Once the water is boiling, reduce the heat and add the 500 g of malted barley. Stir well and let it steep for 30 minutes.

After 30 minutes, add 30 g of hops to the pot. Boil for an additional 15 minutes.

Remove the pot from heat and cool the mixture quickly using an ice bath or a wort chiller until it reaches room temperature.

Once cooled, transfer the mixture to a fermentation vessel and sprinkle 10 g of yeast on top. Stir gently to combine.

Seal the fermentation vessel and allow it to ferment in a cool, dark place for 1-2 weeks, or until bubbling stops.

After fermentation is complete, add 100 g of your chosen rotating flavor (e.g., citrus zest, berry puree, or ginger) to the mixture. Stir well.

Add Rotating Flavor

Transfer the mixture to clean bottles, leaving some space at the top. Seal the bottles tightly.

Let the bottles carbonate at room temperature for 3-7 days before refrigerating them.

Rotating Flavor (e.g., Citrus Zest, Berry Puree, Ginger)

Wash the fresh strawberries thoroughly under cold water. Remove the green tops and slice the strawberries into quarters.

Prepare the Strawberries

In a small saucepan, combine equal parts water and sugar (1:1 ratio). Heat over medium heat until the sugar completely dissolves. Allow to cool before using.