Type what you have

Ingredients

• ✓ onion
• bacon
• egg
• buttermilk baking mix
• parsley
• american cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin pans.
2. 2 Cook bacon and onion together in a large skillet over medium heat until bacon is crisp and onion is tender, about 5 minutes. Drain on paper towels and set aside to cool slightly.
3. 3 Whisk eggs in a medium bowl. Stir in baking mix, parsley, cheese, bacon, and onion until evenly combined. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
4. 4 Bake in the preheated oven until the tops are lightly browned, about 10 to 15 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

By Jayne

Ingredients

• ✓ onion
• butternut squash
• olive oil
• garlic
• vegetable stock
• curry sauce
• apple
• coconut cream
• pine nut
• cilantro leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash onto a baking sheet cut-side down.
3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Ingredients

• ✓ onion
• mango
• orange juice
• olive oil
• cucumber
• red bell pepper
• garlic
• jalapeno pepper
• lime juice
• parsley
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ onion
• puff pastry
• butter
• celery
• flour
• salt
• black pepper
• celery seed
• milk
• chicken broth
• chicken breast
• mixed vegetable

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
3. 3 Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
4. 4 Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
5. 5 Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
6. 6 Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
7. 7 Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

By Yoly

Ingredients

• ✓ onion
• pie crust
• olive oil
• garlic
• oregano
• cayenne pepper
• salt
• black pepper
• zucchini
• egg
• carrot
• cheddar cheese
• parmesan cheese
• cornbread mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Ingredients

• ✓ onion
• whole wheat pie crust
• chicken breast
• carrot
• green pea
• celery
• butter
• all-purpose flour
• salt
• black pepper
• celery seed
• chicken broth
• low-fat milk
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

Ingredients

• ✓ onion
• butter
• spinach
• olive oil
• all-purpose flour
• baking powder
• salt
• milk
• egg
• herbes de provence
• feta cheese
• mozzarella cheese
• pecorino romano cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Use about 1 tablespoon of the melted butter to grease a 7x11-inch baking dish.
2. 2 Heat olive oil in a non-stick skillet over medium heat. Add onions to the hot oil and cook, stirring frequently, until onions are soft and beginning to turn clear, 3 to 4 minutes. Remove skillet from heat and add spinach. Stir spinach into the onions, breaking up any large clumps.
3. 3 Stir together flour, baking powder, and salt in a large bowl.
4. 4 Combine milk and eggs in a small bowl, whisking until milk and eggs are fully incorporated. Drizzle in remaining melted butter, while continuing to stir. Add to flour mixture and stir until there are no lumps.
5. 5 Fold in spinach mixture, French herbs, feta cheese, and mozzarella. Do not over-mix. Pour into the prepared dish, using a spatula to smooth and level the surface. Sprinkle grated Pecorino Romano evenly over the top.
6. 6 Bake in the center of the preheated oven until the top is browned, 40 to 45 minutes. Test for doneness with a wooden pick inserted into the middle. The dish is done, if the pick comes out clean.
7. 7 Allow to cool for 10 to 15 minutes.
8. 8 Cut into 18 brownies and garnish with fresh parsley to serve.

By Bibi

Ingredients

• ✓ onion
• heirloom tomato
• apple cider vinegar
• brown sugar
• worcestershire sauce
• gochujang
• soy sauce
• molasses
• garlic
• lime juice

Instructions

1. 1 Heat a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add tomatoes, vinegar, brown sugar, Worcestershire sauce, gochujang, soy sauce, molasses, garlic, and lime juice. Bring to a simmer. Remove from heat and allow sauce to cool for at least 15 minutes.
2. 2 Fill a blender with the sauce. Puree until smooth.
3. 3 Strain sauce through a sieve and pour into sterilized Mason jars.

By Naomi Gutierrez

Ingredients

• ✓ onion
• cucumber
• sea salt
• white sugar
• white vinegar
• water
• chili bean sauce
• chili oil
• red chile pepper
• garlic

Instructions

1. 1 Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
2. 2 While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
3. 3 Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.

By Helena C

Ingredients

• ✓ onion
• garlic
• ginger
• soy sauce
• sesame oil
• worcestershire sauce
• meat tenderizer
• sugar
• beef flank steak

Instructions

1. 1 Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth.
2. 2 Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator.
3. 3 Preheat a grill for medium-high heat.
4. 4 Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.

By suze

Ingredients

• ✓ onion
• napa cabbage
• water
• sea salt
• water
• sweet rice flour
• garlic
• ginger root
• water
• red chile flake
• fish sauce
• shrimp
• brown sugar
• sesame seed
• radish
• green onion

Instructions

1. 1 Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
2. 2 Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
3. 3 Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
4. 4 Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
5. 5 Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
6. 6 Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
7. 7 Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
8. 8 Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

By mykoreaneats

Ingredients

• ✓ onion
• soy sauce
• brown sugar
• garlic
• sesame oil
• sesame seed
• cayenne
• salt
• black pepper
• chicken breast

Instructions

1. 1 Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
2. 2 Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

By daveparks4

Ingredients

• ✓ onion
• chicken drumette
• potato
• carrot
• garlic
• water
• soy sauce
• white sugar
• gochujang

Instructions

1. 1 In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
2. 2 Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

By sarakyong

Ingredients

• ✓ onion
• beef short rib
• pear
• garlic
• soy sauce
• brown sugar
• honey
• sesame oil
• black pepper

Instructions

1. 1 Place ribs in a large pot and cover with cold water. Soak ribs in the refrigerator for 1 hour to pull out any blood. Drain.
2. 2 Combine Asian pear, onion, and garlic in a blender; blend until smooth. Pour into a large bowl and stir in soy sauce, brown sugar, honey, sesame oil, and black pepper. Add ribs to soy mixture; turn to coat evenly. Cover the bowl and marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove ribs from marinade and cook on the preheated grill until meat is tender and the outside is crusty, 5 to 10 minutes per side. Discard marinade.

By Pete Chang

Ingredients

• ✓ onion
• napa cabbage
• sea salt
• fish sauce
• green onion
• garlic
• white sugar
• ginger
• chile powder

Instructions

1. 1 Cut cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place cabbage into large resealable bags; sprinkle salt evenly over leaves to coat. Use your hands to rub salt into cabbage. Seal the bags and leave at room temperature for 6 hours.
2. 2 Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid.
3. 3 Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over mixture.; wear plastic gloves to protect your hands and rub chile powder into cabbage leaves until evenly coated.
4. 4 Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

By GochisosamaDeshita

Ingredients

• ✓ onion
• water
• anchovy
• chile paste
• white sugar
• soy sauce
• corn syrup
• fish cake
• spring onion

Instructions

1. 1 Combine water and anchovies in a saucepan; bring to a boil and cook for 10 minutes. Remove and discard anchovies; set anchovy water aside.
2. 2 Combine chile paste, sugar, soy sauce, and corn syrup in a bowl.
3. 3 Add rice cakes, onion, and chile paste mixture to anchovy water; bring to a boil and boil for 5 minutes, stirring occasionally. Add spring onion; boil 3 minutes more.

By KFoodaddict

Ingredients

• ✓ onion
• soy sauce
• barbecue sauce
• hot pepper paste
• sugar
• ginger root
• red pepper flake
• sesame seed
• black pepper
• pork shoulder

Instructions

1. 1 Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
2. 2 Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
3. 3 Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

By Ann Lee

Ingredients

• ✓ onion
• water
• doenjang
• garlic
• dashi granules
• gochujang
• potato
• zucchini
• mushroom
• soft tofu

Instructions

1. 1 Combine water, bean curd paste, garlic paste, dashi granules, and hot pepper paste in a large saucepan over medium heat; bring to a boil. Boil for 2 minutes, then stir in potato, zucchini, onion, and mushrooms. Boil for 6 minutes, then stir in tofu. Cook until tofu has expanded and vegetables are tender, about 5 more minutes.

By Esther

Ingredients

• ✓ onion
• beef short rib
• asian pear
• kiwi
• garlic
• soy sauce
• brown sugar
• honey
• sesame oil
• black pepper

Instructions

1. 1 Place ribs in a large bowl of water; soak for 1 hour. Drain ribs and return to the bowl.
2. 2 Combine Asian pear, onion, kiwi, and garlic in a food processor and puree. Transfer to a bowl and stir in soy sauce, brown sugar, honey, sesame, oil, and black pepper. Pour marinade over ribs in the bowl. Cover with plastic wrap and marinate in the refrigerator, turning once, at least 8 hours or overnight.
3. 3 Strain marinade and discard.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill ribs until crispy outside and meat is no longer pink, about 8 minutes per side.

By TheElusivePastry

Ingredients

• ✓ onion
• soy sauce
• water
• white vinegar
• sesame oil
• garlic
• brown sugar
• white sugar
• black pepper
• beef short ribs

Instructions

1. 1 Gather all ingredients.
2. 2 Pour soy sauce, water, vinegar, and sesame oil into a large, non-metallic bowl. Whisk in onion, garlic, brown sugar, white sugar, and pepper until sugars dissolve.
3. 3 Submerge ribs in marinade; cover the bowl and refrigerate 7 to 12 hours -the longer, the better.
4. 4 Preheat an outdoor grill for medium-high heat. Remove ribs from marinade and shake off excess; discard marinade.
5. 5 Cook on the preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
6. 6 Serve and enjoy!

By funinthesun

Ingredients

• ✓ onion
• napa cabbage
• salt
• garlic
• ginger root
• water
• green onion
• persimmon
• cucumber
• radish
• cayenne pepper

Instructions

1. 1 Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
2. 2 Mix more salt into cabbage and set aside for another hour.
3. 3 Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
4. 4 Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
5. 5 Transfer mixture into airtight containers and refrigerate for 3 days before serving.

By henry

Ingredients

• ✓ onion
• beef chuck roast
• brown sugar
• soy sauce
• garlic
• jalapeno pepper
• ginger root
• rice vinegar
• sesame oil
• salt
• black pepper
• corn tortilla

Instructions

1. 1 Place chuck roast into a slow cooker with onion, brown sugar, soy sauce, garlic, jalapeño pepper, ginger, rice vinegar, sesame oil, salt, and pepper. Cover and cook until meat is tender and can easily be pulled apart with a fork, on Low for 10 hours or High for 8 hours.
2. 2 Transfer roast to a cutting board and shred meat with two forks. Return to the slow cooker and mix with the juices.
3. 3 Serve with corn tortillas.

By jasminsheree

Ingredients

• ✓ onion
• pork rib
• salt
• canola oil
• soy sauce
• soy sauce
• rice wine
• orange juice
• ginger root
• garlic
• jalapeno pepper
• scallion

Instructions

1. 1 Wash ribs; pat dry. Liberally salt ribs.
2. 2 Heat oil in a skillet over high heat. Add ribs; cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer to a 3-quart slow cooker.
3. 3 Add onion, soy sauce, light soy sauce, rice wine, orange juice, ginger, garlic, and jalapeño to a blender; cover and blend until combined. Pour sauce over ribs; cover slow cooker.
4. 4 Cook on High until meat easily pulls away from the bone, 3 to 4 hours.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
6. 6 Cook ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

By William Leon

Ingredients

• ✓ onion
• luncheon meat
• smoked sausage
• kimchi
• red pepper powder
• gochujang
• soy sauce
• garlic
• black pepper
• green onion
• chicken broth
• ramen noodle
• american cheese

Instructions

1. 1 Divide luncheon meat into 2 piles on either side of a stock pot; layer sausage, onion, and kimchi on top, leaving an empty space in the center of the pot.
2. 2 Combine red pepper powder, gochujang, soy sauce, garlic, and black pepper in a small bowl; pour into center of the pot. Sprinkle in green onions; pour in chicken broth. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, until flavors combine, about 10 minutes.
3. 3 Bring a pot of water to a boil. Add ramen noodles and cook, stirring until partially cooked and softened, about 2 minutes. Drain; transfer to pot with meat-kimchi mixture. Cook and stir until ramen noodles are tender but firm to the bite, about 5 minutes. Top stew with cheese.

By Hingle McCringleberry

Ingredients

• ✓ onion
• hanger steak
• water
• soy sauce
• green chile pepper
• green onion
• garlic
• white sugar
• corn syrup
• rice wine
• red chile pepper
• egg

Instructions

1. 1 Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain.
2. 2 Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more.
3. 3 Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs.
4. 4 Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed.
5. 5 Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.

By mykoreaneats

Ingredients

• ✓ onion
• napa cabbage
• radish
• salt
• garlic
• ginger
• rice vinegar
• water
• persimmon
• cucumber
• green onion
• red pepper flakes

Instructions

1. 1 Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.
2. 2 Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
3. 3 Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
4. 4 Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.

By henry

Ingredients

• ✓ onion
• sweet potato noodle
• sesame oil
• soy sauce
• sugar
• cooking oil
• carrot
• garlic
• scallion
• shiitake mushroom
• spinach
• sesame seed

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
2. 2 Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.

By grk_tigris

Ingredients

• ✓ onion
• beef short rib
• garlic
• gingerroot
• sesame oil
• brown sugar
• asian pear
• soy sauce
• red pepper flakes
• kosher salt
• vegetable oil
• rice
• green onion

Instructions

1. 1 Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
2. 2 Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
3. 3 Season meat with salt and a drizzle of vegetable oil. Toss.
4. 4 Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

By John Mitzewich

Ingredients

• ✓ onion
• dang myun noodles
• sesame oil
• soy sauce
• sugar
• vegetable oil
• carrot
• asparagus
• garlic
• green onion
• shiitake mushroom
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, then rinse with cold water. Toss noodles with 1 teaspoon sesame oil; set aside.
3. 3 Whisk together soy sauce and sugar in a small bowl; set aside.
4. 4 Heat vegetable oil in a skillet over medium-high heat. Cook and stir carrots, asparagus, onions, and garlic in hot oil until softened, about 5 minutes.
5. 5 Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.
6. 6 Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes.
7. 7 Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.

By feistyrebel

Ingredients

• ✓ onion
• chicken
• soy sauce
• water
• garlic
• sesame oil
• sesame seed
• white sugar
• potato
• carrot
• black pepper
• rice

Instructions

1. 1 Place a large Dutch oven over medium heat. Add chicken and cook until browned, about 10 minutes. Drain and discard fat.
2. 2 Mix soy sauce, water, garlic, sesame oil, and sesame seeds together in a large bowl. Add sugar to taste, remembering you can always add more, but you can't take away. Stir to mix well and dissolve sugar. Fold in potatoes, carrots, and onion. Season with pepper.
3. 3 Pour vegetables into the Dutch oven to cover chicken. Cover with a lid and bring to a boil, about 5 minutes. Stir and reduce heat to medium for about 5 minutes. Reduce heat to low and simmer 40 minutes more, stirring occasionally.
4. 4 Serve chicken and vegetables over hot cooked rice.

By Mark Darder