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Spicy Korean Oyster Salad (Kul Kimchi) IntroductionKul Kimchi is a vibrant kimchi dish with fresh oysters, fiery red pepper flakes, and crisp romaine lettuce. This recipe, inspired by Jean Lee, combines sweet, spicy, and briny flavors to create a palate-stimulating dish. Best served alongside freshly steamed short-grain rice and paired with main dishes like Korean … Read more
Soybean Sprout Salad (Kong Namul Sangchae) IntroductionKong Namul Sangchae is a crisp and refreshing Korean side dish, known as banchan or panchan, that requires minimal cooking. The key to this dish is preparing the soybean sprouts by snapping off their tails, which enhances both appearance and texture. Serve alongside freshly steamed short-grain rice or as … Read more
Indian Cucumber and Tomato Relish (Kachumber) IntroductionKachumber is a quick and flavorful Indian relish that perfectly complements the robust and spicy flavors of Indian cuisine. With a refreshing mix of tomatoes, cucumber, and onions, this condiment adds a cooling touch to any meal. Preparation Time15 minutes Makes4 to 6 servings as a condiment Ingredients Instructions … Read more
Green and Golden Zucchini Thread Salad (Hobak Namul) IntroductionHobak Namul, or Green and Golden Zucchini Thread Salad, is a vibrant Korean side dish known as banchan. It complements spicy foods with its mild flavor and colorful presentation. Yellow zucchini adds a delightful contrast, but any yellow squash can be substituted. This salad can be prepared … Read more
Chinese Pickles (Liang Ban Huang Gua) IntroductionChinese Pickles, known as Liang Ban Huang Gua, are a refreshing condiment perfect for cleansing your palate after enjoying any meat dish or pairing with Indonesian Fried Rice. This recipe uses maple syrup as a substitute for traditional ginger syrup to sweeten the pickling brine, ensuring a delightful balance … Read more
Cabbage Kimchi Kimchi, a beloved Korean staple, offers a delightful blend of sour, sweet, and spicy flavors with nutty undertones. This recipe, shared by Yangja Cho Im, showcases her slightly non-traditional approach to making this iconic dish, which remains authentic in taste. Enjoy it chilled as a side dish or as part of Bibimbap. Time: … Read more
Yellow Split Pea Curry (Matar Dal) Yellow split peas are a staple protein source in many Indian vegetarian diets, pairing perfectly with rice or bread to form a complete protein. This straightforward curry, though mild in flavor, complements richer meat dishes exceptionally well. Time: 1 hour (10 minutes active)Makes: 4 to 6 servings as part … Read more
Spiced Red Lentil Stew (Palida) Palida is a hearty stew reminiscent of dal, enriched with aromatic garam masala towards the end of cooking. This recipe adapts Grandma Niloufer Gupta’s original, substituting red lentils for chana dal, a West-friendly alternative that cooks into a vibrant salmon hue. Time: 1 hour (30 minutes active) plus soakingMakes: 4 … Read more
Tofu Omelet with Sweet Peanut Sauce (Tahu Telur) This Indonesian dish from East Java combines fried tofu and eggs, forming a crispy omelet topped with a sweet and spicy sauce enhanced with black shrimp paste. The sauce adds depth of flavor, complementing the textures of the omelet perfectly. Time: 30 minutesMakes: 4 to 6 servings … Read more
Stir-Fried Mung Bean Sprouts with Tofu and Chives (Pad Tao Kua Tao Ngae) Together with pork and chives, the combination of soft and fried tofu plays a fun game of textures in the mouth. Don’t worry about cutting the tofu to exact measurements; as long as the pieces are bite-sized and manageable in the wok, … Read more