Food & Life

Yano Shiho’s Cheese Dakgalbi is a rich, spicy-sweet Korean chicken dish made with 500 g (17.6 oz) boneless chicken thighs, gochujang, store-bought bulgogi sauce, and a touch of curry powder. The combination gives the chicken a bold, savory sauce with plenty of depth. The chicken and sweet potato are first cooked over medium heat for … Read more

Yano Shiho’s Chicken Nanban Rice Bowl is an easy one-bowl meal made with 500 g (17.6 oz) chicken breast, sliced thin, coated generously with potato starch, and cooked until crisp before being served over rice with a tangy, creamy Chicken Nanban sauce. The key is to cook the chicken breast briefly over medium-high heat so … Read more

Yano Shiho’s Tuna Croquettes are made with 3 boiled potatoes, 1 can of tuna (85 g / 3 oz), 75 g (2.6 oz) ground pork, and onion. The result is a potato and tuna croquette with a crisp golden coating and a soft, moist center. Adding 2 tbsp flour and 1 egg yolk to the … Read more

This Soft Tofu Cabbage Pancake recipe from Yano Shiho combines 160 g (5.6 oz) yeondubu (Korean soft tofu), 200 g (7 oz) cabbage, 1 egg, and potato starch to make a tender, moist pancake without using flour. Because soft tofu contains plenty of moisture, the key is to spread the batter into a thick round … Read more

This Cashew Samgyetang recipe from Yano Shiho is a rich Korean chicken soup made by simmering a whole 850 g (1.9 lb) chicken with fresh ginseng, dried jujubes, and garlic, then adding finely blended cashews for a smooth, nutty, and creamy broth. The chicken is stuffed with 80 g (2.8 oz) glutinous rice that has … Read more

Yano Shiho’s Microwave Egg Fried Rice is a quick one-bowl meal made with 1 package of instant rice and 1 egg, ready in about 5 minutes without using a frying pan or stovetop. The key is to layer the egg and rice in a microwave-safe bowl, heat them at 600W for about 3 minutes, then … Read more

This easy napa cabbage kimchi recipe from Yano Shiho uses about 1 kg (2.2 lb) of napa cabbage, salted for at least 1 hour 30 minutes, then mixed with a simple seasoning made without glutinous rice paste. Instead, 3 tbsp doenjang (Korean fermented soybean paste) and 200 ml (6.8 fl oz) apple juice are used … Read more

This Chueotang recipe from Yano Shiho is a rich Korean loach soup made by simmering 1 kg (2.2 lb) of loach until tender, blending it until smooth, then cooking it with 600 g (21.2 oz) of blanched siraegi (dried radish greens) and 2 L (67.6 fl oz) of store-bought beef bone broth. The key is … Read more

This Spicy Tuna Sundubu Jjigae recipe from Yano Shiho is an easy Korean soft tofu stew made by stir-frying 200 g (7 oz) of aged kimchi with a full can of spicy tuna, including the seasoned oil, then simmering everything with sundubu and 200 ml (6.8 fl oz) of water. The key is to thoroughly … Read more

This Kimchi Bibim Udon recipe comes from Korean chef Jung Ho-young and combines chewy udon noodles with kimchi and a spicy-sweet Korean mixing sauce. The sauce is made with gochugaru, gochujang, soy sauce, and vinegar, then brightened with 2 tbsp lemon-lime soda, 2 tbsp kimchi juice, and 1/2 tbsp Worcestershire sauce for extra tang and … Read more