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The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Spicy Korean chicken stew (Dakdoritang)

chicken

garlic

ginger

Korean chili paste

Korean chili flakes

soy sauce

tbsp Korean soy sauce

tbsp honey

tsp sesame oil

tbsp oyster sauce (optional)

tbsp rice wine (optional)

0.5 oz dried sea kelp (e.g. kombu)

water

onion

carrots

potatoes

green chilies

green onions

rice

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!

Soak dried shiitake mushrooms in hot water in a large bowl for approx. 30 min. Afterwards, drain but save the soaking water. When soaked, cut off stems from shiitake mushrooms. Toast peanuts in a small frying pan for approx. 5 min.

Thai peanut-coconut soup with rice noodles

peanuts

coconut milk

oz rice noodles

shiitake mushrooms

red onion

oz ginger

cilantro roots

Thai chilis

Makrut lime leaves

salt

lemon juice

vegetable broth

3.5 oz bamboo shoots

spinach

oz cilantro

soy sprouts

tbsp chili oil

0.5 lime (for serving)

Peel and mince ginger and garlic. Finely chop cilantro roots. Remove seeds from Thai chilis and finely chop. Peel and halve onion, then cut it into fine rings. Finely dice shiitake mushrooms. Slice carrots and bamboo shoots and set aside.

Add toasted peanuts, cilantro roots, ginger, garlic, Thai chili, lime leaves, coconut milk, soy sauce, salt, lemon juice, and soaking water from shiitake mushrooms into a blender and blend until smooth.

Add smooth coconut mixture and vegetable stock into a large saucepan, stir to combine and bring to a boil. Reduce to low-medium heat. Add chopped red onion, shiitake mushrooms, carrots, and bamboo shoots to soup and simmer for approx. 10 min. Add spinach to soup and let it soak for approx. 5 min. over low heat.

Soak rice noodles in hot water, according to package instructions.

Drain rice noodles and add noodles to soup, along with cilantro, soy sprouts, and chili oil. Serve with lime to drizzle on top. Enjoy!

To make bao bun dough, add yeast and water to a stand mixer and mix well. Add flour, sugar, and salt and knead dough until a smooth ball. Cover with a clean kitchen towel and let proof for approx. 20 min.

Bok choy bao buns

10.5 oz bok choy

yeast

flour

sugar

3.5 oz shiitake mushrooms

tsp ginger

scallion

tbsp sesame oil

tbsp dark soy sauce

tbsp sweet soy sauce

0.5 tbsp oyster sauce

tbsp rice wine

scallion (for garnish)

soy sauce (for serving)

For the bao filling, remove shiitake stems and chop roughly. Finely mince ginger, chop bok choy, and finely slice scallions.

Heat sesame oil in a frying pan over medium-high heat, add chopped shiitake mushrooms, and sauté for approx. 2 min. Add bok choy, ginger, and scallion and sauté for another 5 min. Add dark soy sauce, sweet soy sauce, oyster sauce, and rice wine to pan, toss well, and remove from heat.

Divide dough into 12 equal pieces, roll into balls, and then roll out into discs. Place a tablespoon of the filling in the center of each disc. Work counterclockwise folding the disc’s edges towards the center and overlap each fold. Pinch the end shut and twist. Repeat with remaining dough.

Set up a bamboo steamer lined with parchment paper over a pan of simmering water. Add bao buns to steamer and steam for approx. 12 min. over medium-low heat. Turn off heat and let bao buns sit in the steamer for another 5 min. Garnish with scallions and serve with sweet soy sauce. Enjoy!

Preheat the oven to 220°C/425°F. Wash the sweet potatoes and beetroot thoroughly and dry. Halve the beetroots and sweet potatoes, then cut into large chunks. Mince garlic.

Quinoa salad with beetroot, sweet potatoes, and miso dressing

quinoa (tri-color blend)

beetroots

garlic (divided)

cayenne pepper

cumin

tsp pepper

olive oil

tbsp white miso paste

almond butter

vegetable oil

cranberries

pecans

0.33 oz cilantro

pepper

feta cheese

Place the sweet potatoes, beetroot, and half of garlic in a bowl, season with cayenne, cumin, salt, and freshly ground pepper. Drizzle with olive oil and mix well.

Transfer to a baking sheet and bake at 220°C/425°F for approx. 45 min. The vegetables should be slightly crisp on the outside and soft on the inside.

In the meantime, in a small saucepan, cook the quinoa according to package instructions. Set aside and allow to cool slightly.

Mince remaining garlic. For dressing, add miso paste, honey, almond butter, oil, lemon juice, garlic, and ginger to a small bowl, and mix thoroughly. Season to taste with salt and pepper. If the dressing is too viscous, add some water. Transfer the quinoa to a plate and drizzle with dressing. Sprinkle roasted sweet potatoes and the beetroots over it. Serve with cranberries, pecans, crumbled feta, and cilantro leaves. Enjoy!

Biang biang mian is a spicy noodle dish from China's Shaanxi Province. Packed with heat and fervor, try not to spoon the homemade chili oil over everything.

Biang biang mian (Chinese spicy noodles)

garlic (grated)

peanut oil

chili flakes

sesame seeds

star anise

bay leaves

tsp coriander

tsp cumin

tbsp Sichuan pepper powder

light brown sugar

Sichuan peppercorns

cinnamon

rice vinegar

bok choy

To prepare the chili oil, add soy sauce and grated garlic to a small bowl, mix, and set aside. Add oil, chili flakes, sesame seeds, star anise, bay leaves, coriander powder, and cumin powder to a wok. Heat over medium heat until it sizzles, then turn to low heat and stir constantly for 3 - 4 min., or until chili flakes turn dark brown without burning.

Remove the wok from heat and add Sichuan pepper powder, stirring to combine. Then carefully add garlic and soy sauce to the wok. Transfer to a heatproof bowl and let cool. Remove bay leaves and star anise and let rest for at least 2 hrs. Store leftovers in an airtight jar and store in the fridge for up to one month.

To prepare the seasoned soy sauce, add remaining soy sauce, water, sugar, Sichuan peppercorns, remaining star anise, cinnamon stick, and garlic cloves to a small saucepan. Heat over medium heat until simmering, then turn to low heat and let simmer for 15 min. Add rice vinegar and mix well. Strain and discard spices. Let cool before using. Store leftovers in an airtight jar and store in the fridge for up to one month.

Mix flour and salt in a large bowl. Slowly stir in remaining water, using chopsticks or a wooden spoon to mix, then continue kneading with your hands until the dough is smooth. Cover and let rest for 20 min.

Divide dough into 12 equal pieces and roll into mini logs. Brush with vegetable oil, then cover and let rise for 1 hr.

On an oiled working surface, roll each log into a flat rectangle a little shorter than the length of a chopstick. Then press a chopstick into each rectangle.

Gently tug on each end of the rectangles to slightly stretch it, then lightly hit it against the working surface. Separate the noodles where the chopstick was pressed into.

Cook noodles in salted boiling water for 2 - 3 min., then add bok choy and let blanch. Divide noodles among serving bowls and top with seasoned soy sauce and lots of chili oil and enjoy!

This quick and easy noodle soup is a variation of the famous Chinese tomato and egg stir-fry, which is super quick, easy to make, and great for breakfast, lunch, or dinner.

Tomato and egg noodle soup

egg noodles

tomatoes

eggs

tomato paste

0.25 tsp white pepper

0.5 tsp toasted sesame oil

vegetable oil (for frying)

chili oil (for serving)

Cut tomatoes into wedges. Slice scallions and separate the white and green parts. Peel and mince garlic and ginger.

Heat vegetable oil in a pot. Add the scallion whites, garlic, and the ginger and fry until fragrant. Add tomatoes and fry until they are soft and juicy. Add soy sauce, tomato paste, a pinch of white pepper, and salt. Deglaze with vegetable stock and bring to a simmer.

In a bowl, beat the eggs and season with salt and toasted sesame oil. Slowly add the beaten egg to the simmering tomato soup. Let the egg set, without stirring, for approx. 30 sec. In a separate pot, bring water to a boil and cook the noodles according to the package instructions. Drain and divide the noodles equally into two bowls. Add tomato and egg soup over the noodles. Garnish with scallion greens and drizzle some chili oil, if desired. Enjoy!

Preheat oven to 220°C/430°F. Halve Brussels sprouts and add to a bowl. Add most of the sesame oil, season with salt, and stir to combine. Transfer to a baking sheet and bake for approx. 20 min.

Crispy roasted Brussels sprouts with soy sauce

2.25 lbs Brussels sprout

sesame oil

chilis

mint

tbsp sesame seeds

chili paste

tbsp sugar

mirin

tbsp rice vinegar

In the meantime peel and finely chop garlic and ginger. Finely chop dried chilis and slice mint into thin strips. Roast sesame seeds in a frying pan until they are fragrant and golden brown.

Heat remaining sesame oil in a small pot. Add ginger and garlic and fry over medium heat for approx. 2 – 3 min. Add chili paste and keep frying for approx. 2 min. Add dried chilis, sugar, soy sauce, mirin, and rice vinegar and let the mixture simmer until thickened. Remove from heat and let cool down.

Add roasted Brussel sprouts and marinade to a large bowl and toss to coat. Sprinkle with roasted sesame seeds and fresh mint. Enjoy!

How to turn your sad leftover scallions to a bowl of easy, tasty Shanghai-style noodles? Find the answer in this Kitchen Stories video.

Scallion oil noodles

scallions

oz Asian wheat noodles

tbsp light soy sauce

Separate white and green parts of the scallions and slice into long pieces. In a bowl, mix light and dark soy sauces with sugar.

Heat a frying pan over low heat. Add vegetable oil and white scallions and fry, approx. 15 min. Add green parts of scallions and fry approx. 10 min. more. Add soy sauce mixture and simmer on low for approx. 2 min. Then remove from heat.

Boil noodles according to package instructions then drain.

Divide noodles among serving bowls. Spoon scallion oil over noodles and toss to combine. Reserve the rest of the oil in an airtight container in the fridge for up to 1 week and enjoy!

https://player.vimeo.com/external/358025307.m3u8?s=0e6b229fe1c313703aaf5eaeed01f5d7466ec12f&oauth2_token_id=1198999172

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Top Tags

Spicy Korean chicken stew (Dakdorit...

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Quinoa salad with beetroot, sweet p...

Biang biang mian (Chinese spicy noo...

Tomato and egg noodle soup

Crispy roasted Brussels sprouts wit...

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Top 8 soy eproducts recipes from across the web

The most viewed soy eproducts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Korean chicken stew (Dakdorit...

Thai peanut-coconut soup with rice ...

Bok choy bao buns

Quinoa salad with beetroot, sweet p...

Biang biang mian (Chinese spicy noo...

Tomato and egg noodle soup

Crispy roasted Brussels sprouts wit...

Scallion oil noodles

The most viewed soy eproducts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine