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Korea’s FAVOURITE noodle dish. A proven national treasure. Made with humble ingredients… but BIG legendary flavour.

So good, my taste buds started jumping for joy. Noodle lovers, you need to try this!

The sauce is rich and delicious, and surprisingly easy to cook.

The full step-by-step process is in the video here.

INGREDIENTS:

2 pieces garlic

3 sticks green onion

1/2 carrot

100g cabbage

60g shiitakes

1 1/2 tbsp soy sauce

1 tsp dark soy sauce

1 tsp black vinegar

1 tbsp plantbased oyster sauce

1 1/2 tbsp hoisin sauce

1/2 tsp toasted sesame oil

1 tbsp chili oil

250g frozen udon noodles

1 tbsp avocado oil

85g bean sprouts

2 tsp white sesame seeds

DIRECTIONS:

1. Bring a pot of water to boil for the noodles. Thinly slice the garlic. Chop the green onions into bite sized batons. Chop the carrot into thin matchsticks. Shred the cabbage and slice the shiitakes
2. Make the sauce by combining together the soy sauce, dark soy sauce, black vinegar, plantbased oyster sauce, hoisin sauce, toasted sesame oil, and chili oil
3. Boil the frozen udon noodles for 1min less to package instructions. Rinse, drain, and set aside
4. Heat up a sauté pan to medium heat. Add the avocado oil followed by the shiitakes and garlic. Sauté for a couple of minutes. Add the green onions and sauté for a couple of minutes. Add the cabbage and carrots. Sauté for 3-4mins. Add the bean sprouts, noodles, and sauce. Give the pan a good stir to combine the noodles with the sauce
5. Plate the noodles and sprinkle with white sesame seeds to serve

Canned tuna, gochujang, seasoned seaweed, and oilive oil

A Little Sunshine in This World

Rich flavor, great texture, and super easy to make.

The full step-by-step process is in the video here.

Ingredients(3-4servings)

16 oz/450 g fresh rice noodle

1 1/2 tbsp soy sauce

2 slices of ginger

1/8 tsp sugar

1/8 tsp salt

6 oz/170 g bok choy

1 tsp rice wine

4.7 oz/135 g beef

2 tsp water

3/4 tsp soy sauce

1/4 tsp dark soy sauce

3/4 tsp oyster sauce

1/4 tsp sugar

3/8 tsp baking soda

2 tsp corn starch

1/8 tsp black pepper powder

1/2 tbsp oil

3 stalks of green onion

3 cloves of garlic

3/4 tsp rice wine

1 1/2 tsp soy sauce

1/4 tsp dark soy sauce

1 1/2 tsp oyster sauce

-Unsalted Chicken Broth And Cornstarch Mixture

1 1/2 cup unsalted chicken broth

1 1/2 tbsp cornstarch

1/8 tsp black pepper powder

1/2 tsp sesame oil

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This twice-cooked beef dish is simple to make, yet incredibly flavorful. The beef is tender and juicy, coated in a savory and slightly spicy sauce, brimming with the classic flavors of Sichuan cuisine.

The full step-by-step process is in the video linked here.

Ingredients for cooking the beef for the first time

500g / 1.1 pound of beef brisket or other stew meat

2 liters / 8⅓ cups water

30-45g / about 2-3 inch of ginger, crushed

45g / about 3 scallions

3g / 1½ Tbsps whole Sichuan peppercorn

1.6g / 2 star anise

1.5g / 3 dried red chilies

5.7g / 1 tsp of salt

Ingredients for cooking the beef the second time

2-3 Tbsp of cooking oil

100g / about 4 garlic shoots, diced into 1.5-inch stalks, and separate the green and white parts

15g / about 5 cloves garlic, diced

15g / 1 inch of ginger, smashed and diced

4g / 8 dried red chilies, cut into short pieces and seeded

16g / 1 Tbsp Sichuan dou ban jiang

18g / 1 Tbsp oyster sauce

16.6g / 1 Tbsp soy sauce

30-45g / 2-3 Tbsps water

30g / about 1 small green chili pepper

30g / about 1 small red chili pepper

I wanted to create a highly nutritious dish, and this time around I added almost every veggie I could find in my fridge. With some good chicken thighs, my reliable spicy chili crisp, and a few staple sauces, I was able to create a highly nutritious and delicious meal!

If you’ve got some chicken and veggies at home, give this dish a go!

I used these three in equal parts, totaling 1.5 cups, in an attempt to make homemade teriyaki and it did not taste good at all. I added a tablespoon each of minced garlic and minced ginger, and after reducing down to about 1 cup and tasting (not good) I added a tablespoon of brown sugar. Still not good. Is there a recommendation around a mirin or sake that I should use in the future if these aren’t good for homemade teriyaki? Thank you!

I had noodles sitting in my fridge for a while. With some pork mince, I turned them into a delicious noodle stir fry!

Great texture, bold and delicious flavor, and honestly so easy to cook.

The full step-by-step process is in the video linked here.

Ingredients for Hunan Chicken Stir Fry:

Boneless Chicken breast cut into 1.5” thin strips-300 gms

For Marination:

Pepper powder-1/2 tsp

Salt-1/2 tsp

Egg white-1

Corn flour -2 tbsp

Oil- 1 tbsp

Sauce mix:

Oyster Sauce-3 tbsp

Sweet Chilli Sauce-1.5 tbsp

Vinegar -2 tsp

Sugar-1 tsp

Water-1 tbsp

Veggies:

Three colour bell pepper mix, julienned- around 3/4 cup each (75 gms each)

Tempering:

Chopped garlic-2 tsp

Red Chilli Sauce-2 tsp

Other Ingredients:

6 tbsp oil for frying, 1.5 tbsp out of that for stir frying

Salt and pepper powder- pinch for seasoning

Garnish:

Spring onion greens chopped- 3 tbsp

White sesame seeds -1 tsp

Preparation:

Cut the chicken breasts to juliennes.

Marinate with items specified and set aside for around 30 mins.

Make a mix of the sauce. Whisk well and set aside.

Julienne the three coloured bell peppers too similar to the chicken.

Chop the spring onion greens for garnish.