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Manduguk
Lunch Korean

Manduguk

Prep
25 min
Cook
115 min
Total
160 min

Instructions

  1. 1 Trim chuck roast and cut into 1 1/2-inch thick by 1 1/2-inch wide strips. Quarter onion, leaving roots intact.
  2. 2 Place beef and onion in a large pot with light scallion parts, garlic, ginger, and peppercorns. Add water and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce heat to low and cover with a lid, leaving it slightly askew. Cook, adjusting the heat as needed to maintain a gentle boil, until beef is tender and easily pierced with a knife, about 1 hour 30 minutes. Turn off heat.
  3. 3 Transfer beef to a heat-proof bowl and spoon some of the cooking liquid over top to moisten. Let rest until cool enough to handle, about 20 minutes, then shred into bite-sized pieces.
  4. 4 While the beef is cooling, strain broth over an 8-cup heat-proof measure. Discard solids and return broth to the pot. Stir in fish sauce, salt, and pepper.
  5. 5 Separate 1 egg into 2 small bowls; stir egg yolk until runny.
  6. 6 Heat 1 teaspoon canola oil in a small nonstick skillet over medium-low heat. Rub oil with a paper towel to coat sides and bottom of the skillet with a thin layer. Scrape egg yolk into the skillet with a rubber spatula. Remove from the heat and swirl to evenly coat the bottom of the skillet. Return to the heat and cook, undisturbed, until egg yolk is pale-yellow and the surface looks dry, about 1 minute. Turn off heat and gently flip with a spatula. Let sit for 1 minute, then transfer to a cutting board. Cut egg yolk sheet in half, then slice crosswise into thin strips. Wipe the skillet clean.
  7. 7 Prep and heat the skillet in the same manner with the remaining 1 teaspoon canola oil and a paper towel. Cook egg white until it turns opaque and bubbles form on the surface, about 45 seconds. Turn off heat and let sit until set, 1 to 2 minutes. Gently transfer to a cutting board and slice as you did for the egg yolk sheet. Set aside.
  8. 8 Return broth to a boil over high heat. Add dumplings and cook until they float and reach an internal temperature of 165 degrees F (74 degrees C), 5 to 7 minutes. Reduce heat to a gentle simmer over medium.
  9. 9 Slowly drizzle beaten eggs into the simmering soup. Cook until eggs set, about 5 seconds. Remove soup from heat and stir in reserved dark green scallion parts, sesame oil, and additional salt to taste.
  10. 10 Ladle soup into bowls and top with egg white and egg yolk strips. Garnish with nori.

By Elizabeth Mervosh

Angela's Asian-Inspired Chicken Noodle Soup
Lunch

Angela's Asian-Inspired Chicken Noodle Soup

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

By Angela DeMahy

Bob's Sweet Pepper Skillet
Lunch

Bob's Sweet Pepper Skillet

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir until onion is translucent and peppers are cooked through, 7 to 10 minutes.

By Plain ole Bob

Sukju Namul (Mung Bean Sprout Salad)
Lunch

Sukju Namul (Mung Bean Sprout Salad)

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
  2. 2 Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
  3. 3 Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

By Ann Lee

Ramen Bento Box
Lunch

Ramen Bento Box

Prep
5 min
Cook
5 min
Total
13 min

Instructions

  1. 1 Crumble ramen noodles into a microwavable to-go container with a lid.
  2. 2 Sprinkle half of the season packet over the noodles and discard the rest of the packet.
  3. 3 Add chicken, spinach, asparagus, carrots, green onion, sesame oil and Sriracha sauce and put the lid on. Refrigerate until lunchtime.
  4. 4 Remove the lid and pour water into the noodle bowl. Microwave on high for 5 minutes. Let stand 3 minutes before digging in.

By Soup Loving Nicole

Blackberry Almond Crunch Salad
Lunch

Blackberry Almond Crunch Salad

4.3

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Spray a baking sheet with cooking spray.
  2. 2 Crush almonds into smaller pieces with a mortar and pestle or with a rolling pin.
  3. 3 Spread almonds in a single layer in a large skillet over high heat. Add corn syrup; cook, stirring gently to prevent almonds from clumping together, until corn syrup coats almonds, 2 to 3 minutes. Spread almonds on the prepared baking sheet. Cool until hardened and set.
  4. 4 Toss lettuce, blackberries, and feta cheese together in a large bowl.
  5. 5 Pour lemon juice into a small bowl. Drizzle in olive oil, whisking constantly until blended into the lemon juice. Whisk sesame oil into the dressing.
  6. 6 Break up cooled almonds and add to the salad. Mix dressing into the salad.

By kapalua

Blood Orange Salad with Caramel Dressing
Lunch

Blood Orange Salad with Caramel Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
  2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Spicy Watercress Salad
Lunch

Spicy Watercress Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cucumber, red bell pepper, red onion, rice vinegar, sesame oil, sugar, soy sauce, red pepper flakes, and hot pepper sauce in a bowl.
  2. 2 Place watercress on a serving platter or bowl. Pour cucumber mixture over watercress.

By Herbivore

Sesame Broccoli Salad
Lunch Asian

Sesame Broccoli Salad

3.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
  2. 2 Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
  3. 3 In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.

By Sara

Easy Ahi Tuna Poke
Lunch

Easy Ahi Tuna Poke

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
  2. 2 Serve with avocado and fresh lime wedges.

By Cipher

Tofu and Mushroom Ramen
Lunch

Tofu and Mushroom Ramen

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
  2. 2 Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
  3. 3 Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
  4. 4 Distribute mushrooms and tofu amongst 4 bowls.
  5. 5 Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
  6. 6 Garnish each bowl with green onions and carrots.

By Chef Lomax

Watermelon and Sesame Seed Salad
Lunch

Watermelon and Sesame Seed Salad

3.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine the watermelon, water chestnuts, sesame seeds, salt, garlic chives, and cilantro in a large mixing bowl.
  2. 2 Whisk the raspberry vinegar, white sugar, sesame oil, and fish sauce together in a small bowl; pour over the watermelon salad mixture and gently toss to coat evenly. Chill in refrigerator 1 hour to serve chilled.

By jane

Easy Tofu Salad with Tuna and Watercress
Lunch

Easy Tofu Salad with Tuna and Watercress

4.2

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Layer the bean sprouts, tofu, tuna, watercress, tomatoes, and Japanese pickled radish in a 9x13-inch baking dish. Set aside. Place the onion in a bowl.
  2. 2 Heat the garlic in the sesame oil in a skillet over medium heat until garlic is browned and fragrant, about 5 minutes. Remove garlic slices, then pour the hot oil over the onion. Stir in the soy sauce and pour dressing over the salad.

By Emi Goya

Honey-Sesame Leftover Rotisserie Chicken Salad
Lunch

Honey-Sesame Leftover Rotisserie Chicken Salad

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool.
  2. 2 Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed.
  3. 3 Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.

By Patricia Wensley

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup
Lunch

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

4.0

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
  3. 3 Ladle into bowls and top with chopped scallions.

By Soup Loving Nicole

Quick and Easy Asian Sesame Cucumber Salad
Lunch Asian

Quick and Easy Asian Sesame Cucumber Salad

4.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
  2. 2 Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
  3. 3 Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

By Carol Castellucci Miller

Carrot Top Salad
Lunch Asian

Carrot Top Salad

5.0

Prep
10 min
Cook
5 min
Total
555 min

Instructions

  1. 1 Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
  2. 2 Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
  3. 3 Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
  4. 4 Cover greens and refrigerate to marinate at least 1 hour before serving.

By Cookiemonster

Japanese-Style Pickled Cucumber (Sunomono)
Lunch Asian

Japanese-Style Pickled Cucumber (Sunomono)

4.4

Prep
10 min
Cook
Total
50 min

Instructions

  1. 1 Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
  2. 2 Whisk together rice vinegar, white sugar, soy sauce, and sesame oil in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

By Alex Mei

Sesame Noodle Salad
Lunch American

Sesame Noodle Salad

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  2. 2 Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

By jkmom

Cold Soba Noodle Salad
Lunch Asian

Cold Soba Noodle Salad

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
  2. 2 Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
  3. 3 Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

By B Tario

Korean Salad with Sesame Dressing
Lunch Asian

Korean Salad with Sesame Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
  2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
  3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Spicy Thai Shrimp Salad
Lunch

Spicy Thai Shrimp Salad

4.8

Prep
Cook
Total

Instructions

  1. 1 To brine shrimp, combine water, salt, sugar, and Kikkoman Soy Sauce in a large bowl, stirring to dissolve salt and sugar. Submerge 2 pounds of peeled and deveined shrimp in the brine. Brine for 1 hour.
  2. 2 Preheat oven to 400 degrees F (200 degrees C).
  3. 3 Rinse shrimp. Place on a rimmed baking sheet in a single layer. Roast shrimp until done, 6 to 8 minutes.
  4. 4 Whisk lemon juice, soy sauce, sesame oil, cayenne pepper, and garlic in a large bowl. Add peppers, cilantro, and shrimp; toss to coat.

By Kikkoman

Refreshing Citrus Salad
Lunch

Refreshing Citrus Salad

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed.
  2. 2 Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.

By Tina Andre' Fox

Spring Asparagus Salad
Lunch Chinese

Spring Asparagus Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk rice vinegar, red wine vinegar, soy sauce, sugar, and Dijon together in a small bowl until well combined; drizzle in peanut oil and sesame oil, while whisking vigorously, until emulsified. Set vinaigrette aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook asparagus in boiling water until just tender but mostly firm, 3 to 5 minutes. Drain and rinse under cold water to stop the cooking process.
  3. 3 Place asparagus in a large bowl; drizzle with vinaigrette and toss until evenly coated. Sprinkle with sesame seeds.

By Seattle Dad

Edamame Salad
Lunch Asian

Edamame Salad

4.3

Prep
20 min
Cook
5 min
Total
105 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
  2. 2 Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
  3. 3 Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
  4. 4 Top edamame salad with sesame seeds and daikon radish before serving.

By Sonya