If you want a side dish that brings together crunchy soybean sprouts and chewy fish cakes, try Chef Jung Ho-young’s spicy soybean sprout and fish cake stir-fry. It’s a simple Korean stir-fry: green onion and onion are cooked first for aroma, then the fish cakes and sprouts go in. A spicy sauce made with gochugaru, … Read more
If you’re looking for a sweet and savory side dish that brings meat and potatoes together, this nikujaga recipe is a great place to start. Thin-sliced beef brisket is stir-fried first, then simmered with potatoes, onion, and carrot in a soy-based sauce for a classic Japanese beef and potato stew. A parchment drop lid and … Read more
Making a delicious Japanese beef rice bowl at home comes down to balancing tender, thinly sliced beef with a rich, sweet, and savory sauce. The beef should stay moist and tender while the onions absorb the flavorful broth. Gyudon (牛丼), or Japanese beef rice bowl, is a classic Japanese dish made by simmering thinly sliced … Read more
One of the biggest challenges with stir-fried fish cakes is keeping them soft and tender after they cool down or have been stored in the refrigerator. They may taste perfectly tender right out of the pan, but they can become firm and rubbery over time. The secret to making Korean stir-fried fish cakes (Eomuk Bokkeum) … Read more
If you love Japanese fried chicken, Chicken Nanban is a delicious way to enjoy crispy chicken with a sweet and tangy sauce. The key is balancing the golden egg-coated crust with the savory nanbanzu sauce and creamy homemade tartar sauce. This chicken nanban recipe starts with chicken thighs coated in flour and beaten egg, then … Read more
If you’re looking for a different way to enjoy squid and rice, Ikameshi (Japanese Rice-Stuffed Squid) is a flavorful dish worth trying. The key is filling the squid with just the right amount of glutinous rice so the stuffing cooks thoroughly without causing the squid to burst. This ikameshi recipe uses glutinous rice soaked for … Read more
Making authentic Japanese-style beef hot pot at home comes down to two things: getting the sweet and savory sauce ratio right and adding the ingredients in the proper order. The secret to this sukiyaki recipe is a homemade warishita sauce made with equal parts brewed soy sauce, Cheongha (Korean rice wine), and mirin, plus sugar … Read more
When you’re craving a fresh, aromatic kimchi with a pleasantly sharp bite, Buchu Kimchi (Korean Garlic Chive Kimchi) is an easy side dish you can make at home. The key to this buchu kimchi recipe is skipping the traditional glutinous rice flour paste and using boiled sweet potato and fruit instead. The garlic chives are … Read more
If you want a simple rice bowl with soft eggs and warm rice, this Tenshinhan recipe is an easy option made with imitation crab sticks and a savory, starch-thickened sauce. Tenshinhan is made by mixing 2 eggs with finely shredded imitation crab, cooking the eggs until the bottom is just set while the top stays … Read more
If you want a different way to enjoy delicate sashimi and warm rice, this Japanese rice bowl combines savory sesame seasoning with a clear katsuobushi broth. This Tai Chazuke recipe starts with thinly sliced sea bream marinated for 5 minutes in goma dare made with mirin, soy sauce, sugar, and crushed sesame seeds. The seasoned … Read more