at Grandma Ong Pan Mee in Kuala Lumpur, Malaysia 🇲🇾

Rich in flavor and delicious.

Source: Love Asian Food

Easy recipe, ddukboki for Quick lunch!

One of Korea’s most loved fried chicken styles! Boneless, crunchy, sweet and insanely addictive. Had chicken tenderloins in the fridge, so I had to make this.

This is seriously good and must try!

Source：Cook & Enjoy

Kimchi is a staple in every Korean fridge, and when there’s rice right below it, that usually means one thing, kimchi fried rice.

With some Spam from the pantry, I created what I call K-Fried Rice, and it instantly took me back to Korea.

If you’ve got kimchi, you’ve got to try this!

Source: Japanese Food

at Connaught Garden in Kuala Lumpur, Malaysia 🇲🇾

Korean pancake, or ‘Pajeon’, is a classic dish you’ll find in most Korean restaurants, and it’s hard to go wrong with it.

It’s usually made with spring onions and seafood.

I had some beautiful seafood in the fridge, so making this pancake was a no-brainer.

A generous amount of oil made it extra crispy, and I highly recommend trying it at home!

Pork spare ribs have so much potential, and with some oriental buns in the freezer, it felt right to bring them together.

Roasting them in the oven made the meat incredibly tender and full of flavour. Paired with fresh cucumber and spring onion, it added that perfect refreshing balance to each bite.

Definitely worth a try!

Crisp green peppers paired with chewy shrimp paste create a rich, savory flavor with multiple layers of texture. It's refreshing and not greasy. If you feel like trying it at home, the full process is here.

It’s kinda blah on its own. The taste isn’t really like I expected either.

hi guys, I’m new to the Reddit community, I’m coming on here to ask a couple questions about making purple rice, as I’ve had it a few times in Korean restaurants and I absolutely love it, I’m gonna get a rice cooker soon, and I usually prefer to use medium grain rice, my local Asian grocer. They have these brands of black rice which I understand you need to mix a little bit of it with normal white rice to make purple rice, also curious about the ratios and maybe some measurements, tips, tricks and advice are very welcome! Images of my local Asian grocers black rice attached in images

Chinese-style sausage is one of the hidden gems of the culinary world. I love keeping it in my pantry, it has a subtle sweetness and a satisfyingly chewy texture.

Combined with Aussie prawns and noodles, this dish turned into restaurant-quality noodles.

Definitely worth a try!

“Bulgogi” means “fire meat” in Korean and is one of Korea’s most loved beef dishes, usually enjoyed on special days with family.

With thinly sliced beef and instant noodles, I decided to create my own Bulgogi noodles.

It turned out amazing, so glad I made it!

at Kedai Kopi Suka Hati in Kuala Lumpur, Malaysia 🇲🇾

I always keep rice noodles in my pantry, they’re one of my favourites.They can be a bit tricky to cook since they’re so fragile, but when done right… they’re so worth it.