Type what you have

Ingredients

• ✓ salt
• water
• bean sprout
• green onion
• garlic
• chili powder
• soy sauce
• sesame oil

Instructions

1. 1 Bring water to a boil in a medium pot. Pour in bean sprouts and cover the pot. Cook until tender, about 30 seconds. Drain and rinse with cold water. Transfer to a salad bowl.
2. 2 Add green onions, garlic, chili powder, soy sauce, sesame oil, and salt to the bowl with the bean sprouts and mix.

By Phoebe Chung

Ingredients

• ✓ salt
• tapioca starch
• garlic powder
• black pepper
• chicken breast
• cooking spray
• tomato sauce
• gochujang
• honey
• soy sauce

Instructions

1. 1 Preheat air fryer to 400 degrees F (200 degrees C).
2. 2 Combine tapioca starch, garlic powder, salt and pepper in a shallow dish. Dredge chicken pieces through the mixture.
3. 3 Line a baking sheet with a cooling rack and place chicken on rack to let excess dredge fall off. Lightly grease chicken with cooking spray and place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 10 minutes, shaking the basket halfway through.
5. 5 Combine tomato sauce, gochujang sauce, honey, and soy sauce in a small bowl and drizzle over the chicken pieces.

By thedailygourmet

Ingredients

• ✓ salt
• ✓ salt
• napa cabbage
• water
• water
• daikon radish
• green onion
• garlic
• ginger
• sugar
• white vinegar
• korean red pepper thread

Instructions

1. 1 Cut cabbage lengthwise into quarters, keeping the leaves attached to the core. Rinse cabbage with cold water and liberally sprinkle 3 tablespoons salt between the leaves. Place cabbage in a large bowl and add just enough water to cover. Set aside until leaves are soft, 4 to 5 hours.
2. 2 Rinse the salted cabbage 3 or 4 times with cold water and drain in a colander for about 20 minutes.
3. 3 Combine 1 cup water, radish, green onions, garlic, ginger, sugar, 1 teaspoon salt, vinegar, and red pepper threads in a bowl. Sprinkle radish mixture between all the cabbage leaves except for the large outer leaf of each quarter. Reserve the liquid from the radish mixture.
4. 4 Peel back the large outer leaf of each quarter, without removing it from the core, and fold the inner leaves in half. Wrap the outer leaf around the inner leaves and pack the cabbage quarters into a clean 1/2-gallon jar; pour in the reserved liquid from radish mixture. Seal jars and let sit at room temperature for 1 day. Slice the wrapped cabbage quarters into 1 1/2-inch pieces.

By Ann Lee

Ingredients

• ✓ salt
• ✓ salt
• chicken thigh
• yellow onion
• garlic
• black pepper
• oil
• cornstarch
• self-rising flour
• sugar
• black pepper
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Make marinade: Stir together chicken, onion, garlic, salt, and pepper in a medium bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
3. 3 Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).
4. 4 While oil is heating, make the batter: Whisk cornstarch, flour, sugar, pepper, and salt together in a large bowl. Gradually whisk in cold water until mixture resembles a smooth batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade.
5. 5 Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.
6. 6 Increase oil temperature to 375 degrees F (190 degrees C).
7. 7 Working in batches, fry chicken again in hot oil until golden brown and crispy, 3 to 4 minutes. Transfer to a wire rack to drain.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ salt
• bacon
• sweet corn
• green onion
• jalapeno pepper
• garlic
• black pepper
• cayenne pepper
• heavy cream
• monterey jack cheese
• mozzarella cheese

Instructions

1. 1 Cook bacon in a 10-inch cast iron skillet over medium-high heat, stirring occasionally, until almost crisp and fat rendered, 7 to 8 minutes.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Thoroughly drain thawed corn in a colander. Add ½ corn to the skillet with bacon; cook and stir until kernels just start to turn golden brown, 3 to 5 minutes. Add green onions, jalapeños, and garlic; cook until vegetables start to soften and sweeten, 3 to 4 minutes. Tilt skillet; drain off some fat, using a paper towel to soak it up.
4. 4 Season vegetables with salt, black pepper, and cayenne pepper; stir in cream and bring to a boil. Stir in remaining ½ corn; cook until heated through. Off heat, stir in about ⅔ each Monterey Jack and mozzarella cheeses to combine; top with remaining ⅓ each Monterey Jack and mozzarella cheeses and pinch cayenne pepper.
5. 5 Broil in the preheated oven until heated through and top is browned, 5 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ salt
• kimchi
• egg
• water
• brown sugar
• sesame oil
• green onion
• all-purpose flour
• vegetable oil
• bonito flake

Instructions

1. 1 Drain kimchi thoroughly through a sieve, reserving juice. Chop kimchi finely and set aside.
2. 2 Whisk together egg, water, 3 tablespoons reserved kimchi juice, brown sugar, salt, and sesame oil in a large bowl. Mix in kimchi and green onions. Stir in flour until just combined.
3. 3 Heat vegetable oil in a skillet over medium-high heat. Add a few spoonfuls of batter to the skillet. Cook pancake in hot oil until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter.
4. 4 Sprinkle bonito flakes on top of pancakes to serve.

By John Mitzewich

Ingredients

• ✓ salt
• ketchup
• green onion
• garlic
• lemon
• honey
• chile-garlic sauce
• red pepper flakes
• black pepper
• water

Instructions

1. 1 Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.

By John Mitzewich

Ingredients

• ✓ salt
• chicken
• soy sauce
• sesame seed
• black pepper
• green onion
• garlic
• peanut oil
• sugar
• monosodium glutamate

Instructions

1. 1 Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.
2. 2 In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
3. 3 Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

By Cheryl Stark

Ingredients

• ✓ salt
• vegetable oil
• chile powder
• ground beef
• soy bean paste
• water
• pepper
• soft tofu
• egg
• sesame seed
• green onion

Instructions

1. 1 Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

By susi EM

Ingredients

• ✓ salt
• glutinous white rice
• water
• sesame oil
• egg
• sushi nori
• cucumber
• carrot
• american processed cheese
• ham
• sesame oil

Instructions

1. 1 Rinse rice in a strainer or colander until water runs clear. Combine rice with 1 1/2 cups water in a saucepan. Bring to a boil, then reduce heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon sesame oil and salt.
2. 2 While rice is simmering, pour beaten eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from the skillet and set aside on a cutting board to cool.
3. 3 Separate nori sheets onto a flat surface and divide cooled rice between them, leaving only a 1/2-inch strip seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers over rice.
4. 4 Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with 1/2 teaspoon sesame oil and cut into 6 equal pieces.

By Katie K

Ingredients

• ✓ salt
• russet potato
• carrot
• cucumber
• red onion
• egg
• red apple
• black pepper
• mayonnaise
• gochujang
• sesame oil
• ginger

Instructions

1. 1 Place potatoes in a large pot of salted cold water. Bring to a boil and cook until potatoes are tender, 15 to 20 minutes. Add carrots during the last 3 minutes of cooking. Drain and set aside.
2. 2 Place cucumber slices in a strainer and sprinkle with salt, coating the slices. Let sit for 10 to 15 minutes. Thoroughly rinse cucumbers and transfer to a stack of paper towels or a dry kitchen towel. Give them a good squeeze until most of the moisture is removed. This is an important step if you don't want to end up with a runny dressing.
3. 3 Cut hard-boiled eggs in half, and set aside 1/2 of 1 yolk. Cut egg whites and remaining yolks into small pieces.
4. 4 Place potatoes and carrots in a large bowl. Mash gently by pressing down with the back of a spoon until mostly mashed, but still a bit chunky. Mix in chopped egg, cucumber, red onion, apple, and black pepper.
5. 5 Whisk mayonnaise, gochujang, sesame oil, and ginger together in a bowl; fold into the potato mixture.
6. 6 Grate reserved egg yolk over the potato salad, and refrigerate for at least 1 hour before serving.

By lutzflcat

Ingredients

• ✓ salt
• onion
• soy sauce
• brown sugar
• garlic
• sesame oil
• sesame seed
• cayenne
• 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

• ✓ salt
• pork rib
• canola oil
• onion
• 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

• ✓ salt
• egg
• soy sauce
• white sugar
• cornstarch
• all-purpose flour
• sesame seed
• green onion
• garlic
• chicken thigh
• oil

Instructions

1. 1 Whisk eggs, soy sauce, and sugar together in a large bowl.
2. 2 Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
3. 3 Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
4. 4 Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
5. 5 Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.

By Reagan Wilf

Ingredients

• ✓ salt
• pinto bean
• bacon
• shallot
• chicken broth
• paprika
• mustard
• black pepper
• bay leaf
• brown sugar
• ketchup
• maple syrup
• worcestershire sauce
• barbecue sauce

Instructions

1. 1 Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease.
3. 3 Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot again and pressure cook on "Manual" mode for an additional 20 minutes.

By Diana71

Ingredients

• ✓ salt
• yellow potato
• olive oil
• thai bird chile
• scallion
• garlic
• water
• soy sauce
• corn syrup
• sugar
• black pepper

Instructions

1. 1 Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.
2. 2 Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.
3. 3 Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.
4. 4 Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.

By JoeTheBaker

Ingredients

• ✓ salt
• mung bean sprout
• water
• napa cabbage
• rice wine vinegar
• sesame oil
• sugar
• sesame seed
• fish sauce
• garlic
• carrot
• green onion

Instructions

1. 1 Rinse bean sprouts in cold water and discard any bad sprouts.
2. 2 Bring a pot of lightly salted water to a boil over high heat. Plunge bean sprouts and cabbage into the pot and let boil for 3 to 4 minutes.
3. 3 Meanwhile, whisk rice vinegar, sesame oil, sugar, sesame seeds, fish sauce, and garlic together in a bowl for dressing.
4. 4 Drain water from the pot and run cold water on the sprouts for 1 to 2 minutes. Squeeze bean sprouts with your hands to remove excess water. Place sprouts and cabbage into a mixing bowl and add carrot, green onion, and dressing; mix well.

By Ann

Ingredients

• ✓ salt
• kimchi
• kimchi juice
• all-purpose flour
• egg
• green onion
• vegetable oil
• rice vinegar
• soy sauce
• sesame oil
• chili pepper flakes
• sesame seed

Instructions

1. 1 Stir together the kimchi, kimchi juice, flour, eggs, and green onion in a bowl.
2. 2 Heat vegetable oil over medium heat in a large skillet. Using about 1/4 cup of batter for each pancake, pour into skillet, spreading as thin as possible. Cook pancakes until set and lightly browned, turning once, 3 to 5 minutes per side. Season to taste with salt.
3. 3 Whisk together the rice vinegar, soy sauce, sesame oil, chili pepper flakes, and toasted sesame seeds. Serve with the pancakes.

By Adine Lee

Ingredients

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

• ✓ salt
• soy sauce
• sesame oil
• sesame seed
• garlic
• sugar
• black pepper
• monosodium glutamate
• beef top sirloin
• carrot
• green onion
• yellow onion

Instructions

1. 1 In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
2. 2 Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3. 3 Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

By Paula Stotts

Ingredients

• ✓ salt
• ✓ salt
• cellophane noodle
• cabbage
• onion
• bell pepper
• carrot
• garlic
• black pepper
• olive oil
• firm tofu
• scallion
• sesame oil
• all-purpose flour
• beet juice
• egg

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
2. 2 Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
3. 3 Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
4. 4 Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
5. 5 Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
6. 6 Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
7. 7 Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
8. 8 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.

By DakotaKim

Ingredients

• ✓ salt
• soy sauce
• white sugar
• sesame oil
• garlic
• sweet potato noodle
• beef
• spinach
• black pepper
• vegetable oil
• sweet onion
• mushroom
• carrot

Instructions

1. 1 Gather all ingredients.
2. 2 To make the sauce: Whisk soy sauce, sugar, sesame oil, and garlic in a bowl until sugar is dissolved; set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook sweet potato noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 6 to 7 minutes.
4. 4 Rinse noodles under cold water and drain. Transfer noodles to a bowl, add 2 tablespoons of prepared sauce, and toss to coat.
5. 5 Squeeze beef under running water until juices run clear. Mix beef and 1 tablespoon prepared sauce together in a bowl; set aside to marinate.
6. 6 Bring a pot of water to a boil. Cook spinach in the boiling water until just wilted, about 1 minute. Drain quickly and transfer spinach to a bowl of cold water to stop the cooking process. Squeeze excess water from spinach, place spinach in a large bowl, and season with salt and pepper.
7. 7 Heat 1 teaspoon oil in a large skillet over medium-high heat; cook onion until fragrant but crisp, 1 to 2 minutes. Transfer onion to the bowl with spinach.
8. 8 Heat another 1 teaspoon oil in the same skillet. Cook mushrooms in the hot oil until lightly browned but still firm, 1 to 2 minutes; add to onion mixture.
9. 9 Heat remaining 1 teaspoon oil in the same skillet. Cook carrot in the hot oil until lightly browned but still crisp, 1 to 2 minutes; add to onion mixture.
10. 10 Cook and stir beef strips with marinade in the same skillet until browned, 1 to 2 minutes; add to onion mixture.
11. 11 Cook and stir noodles in the same skillet until heated through, 1 to 2 minutes; add to beef-onion mixture. Add remaining sauce to beef-noodles mixture and toss to coat using your hands.

By kpopkiwi

Ingredients

• ✓ salt
• baby back pork rib
• black pepper
• onion
• kochujang
• white vinegar
• garlic
• sesame oil
• soy sauce
• ginger root
• ginger root
• pilsner-style lager
• sesame seed
• black sesame seed

Instructions

1. 1 Remove membrane from the back of ribs or score with a sharp knife. Place ribs in a shallow dish and season with salt and pepper.
2. 2 Purée onion in a blender or food processor. Add kochujang, vinegar, garlic, sesame oil, soy sauce, and minced ginger to onion in the blender; purée into a sauce.
3. 3 Rub 1/3 of the sauce generously over ribs. Reserve remaining sauce for later. Cover ribs with plastic wrap and refrigerate 5 hours to overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Scatter sliced ginger root over the bottom of a roasting pan. Place ribs meat-side down on top of ginger slices and pour lager over ribs. Cover with a lid or aluminum foil.
6. 6 Bake in the preheated oven until meat is loosened from ribs but not yet falling off the bone, 2 to 2 1/2 hours. Let cool for 5 to 10 minutes.
7. 7 Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
8. 8 Cook ribs on the preheated grill until browned, about 6 minutes per side. Coat with 1/2 of the reserved sauce during the last 2 minutes of cooking each side. Garnish with white and black sesame seeds.

By NickD

Ingredients

• ✓ salt
• vegetable oil
• soy sauce
• peanut butter
• spring onion
• sesame seed
• garlic
• red chile powder
• black pepper
• pork tenderloin
• onion
• mushroom
• red bell pepper
• zucchini

Instructions

1. 1 Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, chili powder, salt, and pepper. Add pork to marinade; turn to coat. Cover and refrigerator for 2 to 4 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
3. 3 Thread pork, onion, mushrooms, bell pepper, and zucchini onto skewers. Transfer to the prepared baking sheet and pour marinade over skewers.
4. 4 Bake in the preheated oven until pork is tender and browned, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Kruct

Ingredients

• ✓ salt
• canola oil
• garlic
• carrot
• potato
• black pepper
• zucchini
• onion
• cornstarch
• water
• water
• black bean paste
• white sugar
• jaa jang myun noodles

Instructions

1. 1 Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
2. 2 Combine cornstarch and water together in a bowl until fully mixed.
3. 3 Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
5. 5 Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

By Islandwatergirl

Ingredients

• ✓ salt
• vegetable oil
• red onion
• garlic
• ginger
• kimchi
• rice wine vinegar
• white rice
• white sugar
• soy sauce
• kimchi brine
• sesame oil
• black pepper

Instructions

1. 1 Heat oil in a large nonstick skillet over medium heat. Add red onion, garlic, and ginger. Cook, stirring occasionally, until onion softens, about 3 minutes. Increase heat to high and add chopped kimchi and vinegar. Stir in cooked rice, soy sauce, sugar, soy sauce, kimchi brine, and sesame oil. Cook and stir until heated through, about 5 minutes; scrape the bottom of the skillet to prevent sticking. Season with salt and pepper.

By akhapa

Ingredients

• ✓ salt
• sesame oil
• carrot
• zucchini
• bean sprout
• bamboo shoot
• mushroom
• rice
• green onion
• soy sauce
• black pepper
• butter
• egg
• sweet red chili sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. Stir in bean sprouts, bamboo shoots, and mushrooms. Cook and stir until carrots are tender, about 5 more minutes. Season to taste with salt; transfer vegetable mixture to a plate.
2. 2 Stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot.
3. 3 In a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
4. 4 To serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. Serve with sweet red chili sauce.

By Lisa

Ingredients

• ✓ salt
• milk
• egg
• chicken breast
• all-purpose flour
• potato starch
• black pepper
• vegetable oil
• honey
• brown sugar
• soy sauce
• gochujang
• worcestershire sauce
• red pepper flake
• ginger

Instructions

1. 1 Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
2. 2 Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
3. 3 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
4. 4 Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
5. 5 Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
6. 6 Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

By Diana71

Ingredients

• ✓ salt
• shrimp
• garlic powder
• gochujang
• honey
• sesame oil
• soy sauce
• lemon juice
• garlic
• ginger root
• vegetable oil
• water
• cornstarch
• sesame seed
• scallion

Instructions

1. 1 Season both sides of shrimp with garlic powder and salt, and set aside.
2. 2 Combine gochujang, honey, sesame oil, soy sauce, lemon juice, garlic, and ginger in a bowl until well combined. Set aside.
3. 3 Heat oil in a non-stick skillet over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes, flipping half way through; do not overcook. Remove shrimp from the pan.
4. 4 Reduce temperature to low, and add sauce to skillet. Whisk water and cornstarch together in a small bowl to make a slurry. Stir slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken, about 1 minute. Add shrimp back into the skillet and stir until coated and just heated through.
5. 5 Garnish with sesame seeds and scallions. Serve hot.

By lutzflcat

Ingredients

• ✓ salt
• ✓ salt
• sriracha sauce
• ground beef
• ginger
• garlic
• white sugar
• sesame oil
• soy sauce
• black pepper
• carrot
• button mushroom
• zucchini
• olive oil
• white wine vinegar
• scallion
• jasmine rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Gently fluff with a spoon and keep warm.
2. 2 While the rice is cooking, combine scallion whites, vinegar, and salt for the pickled scallions in a small bowl. Set aside to pickle while you start the stir-fry.
3. 3 Heat 1/2 of the olive oil in a large skillet over medium-high heat. Add zucchini, mushrooms, and carrots; season with salt and pepper. Stir-fry until crisp-tender, 3 to 5 minutes.
4. 4 Combine 1/2 of the soy sauce with sesame oil and sugar in a small bowl; whisk until well blended. Pour over vegetables in skillet and toss to coat. Remove vegetable mixture from the skillet and keep warm.
5. 5 Heat remaining olive oil in the same skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add beef; cook and stir in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in remaining soy sauce.
6. 6 Ladle rice into bowls. Top with beef, vegetables, and pickled scallions. Sprinkle with scallion greens and drizzle Sriracha over top.

By Cyndi Welch