Short Rib Pho

Served as an appetizer, always a favorite.

Chicken Karaage

Egg Rolls

Huge and taste great, recommended with lemongrass pork and bulgogi.

Banh Mi Tacos

Teriyaki Chicken

A must-try dessert that is absolutely delicious.

Cheesecake with Monkey Butter

One of the best things to eat, highly recommended.

Bulgoi Fries

Butter Noodles

In a large pot, combine the beef short ribs, beef broth, and water. Bring to a boil over medium-high heat.

Prepare the Broth

Once boiling, add the onion (halved), ginger (sliced), star anise, cinnamon stick, cloves, fish sauce, sugar, and salt. Reduce heat and simmer for 2 to 3 hours until the short ribs are tender.

Add Aromatics

Remove the short ribs and set aside. Strain the broth to remove solids and return the clear broth to the pot. Bring it back to a simmer. Prepare the rice noodles according to package instructions and set aside.

Cook the Noodles

Shred the short ribs into bite-size pieces. In a bowl, place a portion of the cooked noodles, top with shredded short ribs, and ladle hot broth over. Garnish with green onions, cilantro, lime wedges, bean sprouts, and sriracha sauce as desired.

Serve the Pho

Beef short ribs

Beef broth

Water

Rice noodles (pho noodles)

Onion

Ginger

Star anise

Cinnamon stick

Cloves

Fish sauce

Sugar

Salt

Green onions

Fresh cilantro

Lime

Bean sprouts

Sriracha sauce

In a mixing bowl, combine soy sauce, sake, mirin, garlic, ginger, salt, and pepper. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Once marinated, remove the chicken from the refrigerator. Drain excess marinade and coat each piece of chicken with cornstarch.

Prepare for Frying

In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 170°C (340°F).

Heat the Oil

Carefully add the coated chicken pieces to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes. Use a slotted spoon to remove them and drain on paper towels.

Fry the Chicken

Serve

Chicken thigh (boneless, skinless)

Soy sauce

Sake

Mirin

Garlic (minced)

Ginger (grated)

Cornstarch

Vegetable oil (for frying)

Lemon wedges (for serving)

Salt and pepper

In a large skillet over medium heat, add ground pork. Cook until browned, breaking it apart as it cooks. Drain excess fat.

Prepare the Filling

Add cabbage, carrot, green onions, garlic, soy sauce, sesame oil, salt, and black pepper to the skillet. Cook for about 5-7 minutes, until vegetables are tender. Remove from heat and let cool.

Add Vegetables

Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, then fold the sides in and roll tightly. Seal the top corner with a bit of water.

Roll the Egg Rolls

In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the egg rolls in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Egg Rolls

Serve hot with your favorite dipping sauce.

Egg roll wrappers

Ground pork

Cabbage, finely shredded

Carrot, grated

Green onions, chopped

Garlic, minced

Sesame oil

Black pepper

Cook the lemongrass pork and bulgogi beef according to your preferred recipe or instructions until fully cooked and flavorful.

Prepare the Pork and Beef

In a bowl, combine the julienned carrots and sliced cucumbers with rice vinegar and a pinch of salt. Let them sit for at least 15 minutes to pickle slightly.

Make the Pickled Vegetables

In a small bowl, mix the mayonnaise and sriracha sauce together to create a spicy mayonnaise.

Prepare the Sauce

Warm the corn tortillas in a skillet or microwave. On each tortilla, layer a portion of lemongrass pork and bulgogi beef. Add pickled carrots and cucumbers, fresh cilantro, and sliced jalapeños.

Assemble the Tacos

Drizzle the spicy mayonnaise over each taco before serving.

Finish with Sauce

Corn tortillas

Lemongrass pork

Bulgogi beef

Cucumber, thinly sliced

Carrots, julienned

Fresh cilantro, chopped

Sliced jalapeños

Mayonnaise

Rice vinegar

In a medium bowl, whisk together soy sauce, brown sugar, honey, minced garlic, and minced ginger until well combined.

Prepare the Marinade

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours.

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Grill or cook the chicken for about 6-7 minutes per side, or until fully cooked.

Cook the Chicken

In a small saucepan, combine the reserved marinade, cornstarch, and water. Bring to a boil over medium heat, stirring continuously until thickened.

Prepare the Teriyaki Sauce

Slice the cooked chicken and drizzle the thickened teriyaki sauce over it. Garnish with sesame oil, chopped green onions, and sesame seeds before serving.

Chicken breasts

Brown sugar

Honey

Ginger, minced

Sesame seeds

Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Prepare the Crust

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool.

Form the Crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue to mix until well combined. Add vanilla extract and sour cream, mixing until smooth.

Make the Cheesecake Filling

Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.

Add the Eggs

Pour the cheesecake filling over the cooled crust. Bake at 325°F (160°C) for 50-60 minutes or until the center is set but slightly jiggly.

Bake the Cheesecake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.

Cool and Refrigerate

cream cheese

granulated sugar

vanilla extract

sour cream

eggs

graham cracker crumbs

butter

sugar for crust

Wash and peel the Russet potatoes. Cut them into thin strips to resemble fries.

Prepare the potatoes

In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the potato strips in batches and fry until golden brown and crispy, about 5-7 minutes. Remove and place on paper towels to drain.

Fry the potatoes

In a bowl, combine soy sauce, brown sugar, gochujang, minced garlic, and sesame oil. Mix well until the sugar dissolves.

Make the bulgogi sauce

In a large mixing bowl, add the hot fries and pour the bulgogi sauce over them. Toss gently to coat the fries evenly.

Coat the fries

Transfer the coated fries to a serving platter. Garnish with chopped green onions and sprinkle sesame seeds on top. Serve hot.

Russet potatoes

Vegetable oil

Gochujang (Korean chili paste)

Green onions (chopped)

In a large pot, bring salted water to a boil. Add the egg noodles and cook according to package instructions, usually about 8-10 minutes, until al dente.

Once cooked, drain the noodles in a colander and return them to the pot.

Drain the Noodles

Add the unsalted butter to the hot noodles and stir until the butter is melted and evenly coats the noodles.