Type what you have

Ingredients

• ✓ sugar
• soy sauce
• water
• onion powder
• ginger
• lemon juice
• chile paste

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk sugar, soy sauce, water, onion powder, and ground ginger together in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes.
3. 3 Remove from the heat and let cool to room temperature, 20 to 30 minutes. Whisk in lemon juice and chili paste.

By SASEIGEL

Ingredients

• ✓ sugar
• scotch fillet
• soy sauce
• sesame seed
• sesame oil
• shallot
• garlic
• mirin

Instructions

1. 1 In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours.
2. 2 Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

By Michael Patten

Ingredients

• ✓ sugar
• soy sauce
• sesame oil
• green onion
• garlic
• sesame seed
• flour
• black pepper

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper in a medium bowl until well combined.

By Curlie

Ingredients

• ✓ sugar
• soy sauce
• black pepper
• garlic
• green onion
• sesame oil
• sesame seed
• beef short ribs

Instructions

1. 1 Whisk together the soy sauce and sugar in a bowl until the sugar has dissolved, and stir in the black pepper, garlic, green onions, sesame oil, and sesame seeds.
2. 2 Place the ribs in a large bowl, and pour the marinade over the ribs. Stir to coat the ribs with the marinade, and refrigerate for 1 hour. Stir the ribs and marinade again, and refrigerate for 1 more hour.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Remove the ribs from the marinade, discard the marinade, and grill the ribs until brown and no longer pink in the center, about 5 minutes per side. Have a spray bottle of water handy in case the ribs flare up.

By Allrecipes Member

Ingredients

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

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

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

• ✓ sugar
• gochujang
• sesame seed
• sesame oil
• white vinegar
• soy sauce
• sesame oil
• beef stock
• cucumber
• sesame seed

Instructions

1. 1 Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
2. 2 Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
3. 3 Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

By santokieann

Ingredients

• ✓ sugar
• soy sauce
• water
• green onion
• jalapeno pepper
• garlic
• sesame seed
• egg
• sesame oil

Instructions

1. 1 Combine soy sauce, water, sugar, green onions, jalapeno, garlic, and sesame seeds together in a large bowl. Add eggs to the bowl, cover, and refrigerate for 8 hours to overnight.
2. 2 Remove eggs from the refrigerator. Slice in half and place on a serving platter. Spoon some of the marinade over top and drizzle with sesame oil to serve.

By Soup Loving Nicole

Ingredients

• ✓ sugar
• albacore tuna steak
• sesame seed
• green onion
• garlic
• ginger root
• soy sauce
• sesame oil
• salt
• pepper

Instructions

1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
4. 4 Preheat the oven broiler.
5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Ingredients

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

• ✓ sugar
• chinese cabbage
• salt
• green onion
• garlic
• chili powder
• ginger root
• soy sauce
• white wine vinegar
• sesame oil

Instructions

1. 1 Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
2. 2 After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

By ERLENSEE_GERMANY

Ingredients

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

• ✓ sugar
• gochujang
• soy sauce
• water
• sesame oil
• chicken breast
• green onion
• red cabbage
• mushroom
• zucchini
• ramen noodle
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F.
2. 2 Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.
3. 3 Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.
4. 4 Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.
5. 5 Repeat the process 3 more times and place the foil packets on a cookie sheet tray.
6. 6 Bake in the oven for 25 minutes or until chicken is cooked throughout.

By Reynolds KitchensR

Ingredients

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

• ✓ sugar
• sweet potato noodle
• sesame oil
• soy sauce
• cooking oil
• onion
• 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

• ✓ sugar
• napa cabbage
• salt
• water
• water
• daikon radish
• green onion
• garlic
• ginger
• salt
• 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

• ✓ sugar
• rice wine vinegar
• soy sauce
• gochujang
• garlic
• ginger root
• red pepper flake
• black pepper
• green onion
• yellow onion
• pork loin
• canola oil

Instructions

1. 1 Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
2. 2 Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

By funinthesun

Ingredients

• ✓ sugar
• dang myun noodles
• sesame oil
• soy sauce
• vegetable oil
• carrot
• asparagus
• onion
• 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

• ✓ sugar
• mung bean sprout
• water
• salt
• napa cabbage
• rice wine vinegar
• sesame oil
• 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

• ✓ sugar
• soy sauce
• green onion
• yellow onion
• garlic
• sesame seed
• sesame oil
• red pepper flakes
• ginger
• black pepper
• beef sirloin steak
• honey

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, white and light green parts of green onions, yellow onion, sugar, garlic, sesame seeds, sesame oil, red pepper flakes, ginger, and black pepper together in a large glass or ceramic bowl.
3. 3 Add steak slices and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour, or up to 1 day.
4. 4 Heat a wok or large skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes.
5. 5 Garnish bulgogi with dark green parts of green onions.

By KDC860

Ingredients

• ✓ sugar
• soy sauce
• sesame oil
• sesame seed
• garlic
• salt
• 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

• ✓ sugar
• beef top sirloin
• pear juice
• white cooking wine
• black pepper
• soy sauce
• sesame oil
• green onion
• garlic
• sesame seed
• mushroom
• onion

Instructions

1. 1 Place beef in a large glass or ceramic bowl. Add pear juice, cooking wine, and black pepper; stir to coat. Marinate for 30 minutes. Add soy sauce, sesame oil, green onion, sugar, garlic, and sesame seeds. Cover the bowl with plastic wrap; marinate in the refrigerator, 2 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat.
3. 3 Remove beef from marinade; shake off excess. Discard marinade. Place a sheet of aluminum foil on the preheated grill. Lay beef slices in a single layer on the foil. Place mushrooms and onion on another part of the foil.
4. 4 Cook on the preheated grill until beef evenly brown, 3 to 5 minutes per side. Serve with cooked mushrooms and onion.

By Minyoung

Ingredients

• ✓ sugar
• gochujang
• ketchup
• soy sauce
• sesame oil
• honey
• garlic
• water
• sweet rice flour
• potato starch
• granulated garlic
• salt
• white pepper
• cauliflower
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix gochujang, ketchup, sugar, soy sauce, sesame oil, honey, and garlic together in a small bowl. Set sauce aside.
3. 3 Mix water, rice flour, potato starch, granulated garlic, salt, and white pepper together in a large bowl. Add a small amount of additional water if batter is too thick.
4. 4 Add cauliflower pieces to batter; toss to coat. Transfer to the prepared baking sheet, leaving space between each piece.
5. 5 Bake in the preheated oven until some spots form, about 30 minutes.
6. 6 Transfer baked cauliflower to a large bowl, leaving the oven on. Add sauce and toss to coat. Return to the baking sheet, leaving space between each piece. Return to the oven and continue baking until black spots start to appear, about 15 minutes.
7. 7 Transfer cauliflower to a serving plate and top with sesame seeds.

By James Strange

Ingredients

• ✓ sugar
• soy sauce
• green onion
• vegetable oil
• garlic
• sesame oil
• sesame seed
• beef sirloin steak
• soy sauce
• rice vinegar
• sesame seed
• ginger root
• paprika
• cayenne pepper
• white sugar

Instructions

1. 1 Mix 1/4 cup soy sauce, green onions, 3 tablespoons sugar, vegetable oil, garlic, sesame oil, and 1 teaspoon sesame seeds together in a bowl. Add beef to the marinade. Let sit until flavors are well absorbed, at least 30 minutes.
2. 2 Prepare dipping sauce: Mix 6 tablespoons soy sauce, vinegar, 2 teaspoons sesame seeds, ginger root, paprika, cayenne pepper, and 1 pinch sugar together in a separate bowl.
3. 3 Heat a skillet over medium-high heat. Cook and stir beef until firm and lightly browned, 8 to 10 minutes. Serve with dipping sauce.

By Derek Crook

Ingredients

• ✓ sugar
• water
• sweet potato vermicelli noodle
• vegetable oil
• beef tenderloin
• garlic
• salt
• black pepper
• onion
• carrot
• spring onion
• soy sauce
• sesame seed
• sesame oil

Instructions

1. 1 Bring water to a boil in a pot; add vermicelli noodles. Cook noodles until clear and soft, 10 to 12 minutes. Drain noodles in a colander; let sit for 10 minutes. Rinse noodles with cold water. Cut the noodles 2 to 3 times.
2. 2 Heat 1 teaspoon oil in a skillet over medium-high heat; saute beef, garlic, salt, and pepper until beef is cooked through, 3 to 4 minutes. Transfer beef to a large bowl.
3. 3 Heat 1 teaspoon oil in the same skillet; saute onion, salt, and pepper until slightly tender, 2 to 3 minutes. Add onion to beef. Heat 1 teaspoon oil in the same skillet; saute carrot, salt, and pepper until slightly tender, 2 to 3 minutes. Add carrot to beef mixture. Heat 1 teaspoon oil in the same skillet; saute spring onions, salt, and pepper until slightly tender, about 1 minute. Add spring onions to beef mixture.
4. 4 Mix noodles with beef mixture.
5. 5 Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over noodle mixture and mix well.

By Ann Lee

Ingredients

• ✓ sugar
• all-purpose flour
• yeast
• milk
• water
• salt
• brown sugar
• white sugar
• walnut
• black sesame seed
• cinnamon
• margarine

Instructions

1. 1 Combine flour, yeast, and 2 teaspoons white sugar together in a bowl.
2. 2 Stir milk and water together in a microwave-safe bowl and heat until lukewarm, about 20 seconds. Pour milk mixture into the flour mixture and mix with a fork until dough is evenly combined.
3. 3 Turn dough onto a lightly floured surface and knead for 2 minutes. (Dough will be sticky.) Add salt to the dough and knead until dough is smooth, 2 minutes more. Shape dough into a ball, place on a floured surface, cover with a wet paper towel, and let rise for 10 minutes.
4. 4 Mix brown sugar, 1/4 cup white sugar, walnuts, sesame seeds, and cinnamon together in a resealable plastic bag. Close bag and shake until filling is evenly combined.
5. 5 Roll dough into a cylinder, cut into 10 pieces and form each into a ball. Roll each ball into a 5-inch circle using a rolling pin. Place dough into the palm of your hand and spoon 2 tablespoons filling into the middle of the dough. Wrap dough around filling, forming into a ball by taking 4 corners of dough, pinching together in the middle. Take another 4 corners and pinch together, sealing completely. Place balls, seam-side down, onto a floured surface.
6. 6 Roll each ball into a 5-inch circle using a rolling pin, making sure filling stays in dough.
7. 7 Place margarine in a skillet, spreading around with a paper towel; heat over medium heat. Place dough in the melted margarine and cook until golden brown, 5 to 10 minutes per side.

By zhou

Ingredients

• ✓ sugar
• cellophane noodle
• soy sauce
• rice wine
• oyster sauce
• corn syrup
• sesame oil
• garlic
• black pepper
• chicken
• potato
• carrot
• onion
• red chile pepper
• green onion

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 20 minutes.
2. 2 Meanwhile, combine soy sauce, rice wine, oyster sauce, corn syrup, sugar, sesame oil, garlic, and pepper the for sauce in a bowl. Set aside.
3. 3 Bring a pot of water to a boil; add chicken pieces. Boil for 3 minutes; remove from heat and drain, reserving 3 cups water.
4. 4 Heat another pot over medium-high heat. Add chicken pieces, potatoes, carrots, onion, and chiles. Add reserved water and sauce mixture. Bring to a boil; continue to boil until vegetables are soft and chicken is no longer pink in the center, about 25 minutes. Add glass noodles and green onions; boil for 5 minutes more. Serve.

By KFoodaddict

Ingredients

• ✓ sugar
• ✓ sugar
• parmesan cheese
• egg
• parsley
• salt
• garlic
• butter
• heavy cream
• green onion
• parsley
• cayenne pepper
• black pepper
• salt
• cream cheese
• all-purpose flour
• kosher salt
• all-purpose flour
• active dry yeast
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest until foamy and bubbly, about 30 minutes.
3. 3 Add remaining 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
4. 4 Knead dough briefly before transferring to a lightly greased bowl.
5. 5 Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
6. 6 Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
7. 7 Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
8. 8 Cover with a clean kitchen towel and let rise for 30 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
9. 9 Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
10. 10 While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
11. 11 Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
12. 12 Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
13. 13 Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
14. 14 Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
15. 15 Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.
16. 16 Enjoy!

By John Mitzewich

Ingredients

• ✓ sugar
• ✓ sugar
• black pepper
• salt
• soy sauce
• cellophane noodle
• spinach
• napa cabbage
• bamboo shoot
• carrot
• vegetable oil
• beef top sirloin
• black pepper
• sesame seed
• garlic
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
2. 2 Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

By Chris J

Ingredients

• ✓ sugar
• sesame seed
• sesame oil
• scallion
• ginger
• garlic
• onion
• carrot
• potato
• chicken
• black pepper
• honey
• red chili pepper flakes
• red chili pepper paste
• rice wine
• soy sauce
• water

Instructions

1. 1 Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
2. 2 Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
3. 3 Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.

By Jason Lamar