Cucumber Radish Salad
This cucumber radish salad is inspired by Korean-style barbecue, which pairs heavier, smoky meat dishes with fresh and fermented ingredients.
This Kimchi Slaw by Chefs Jiyeon Lee and Cody Taylor is a cold fermented slaw with fresh vegetables made one week in advance; pair with pork.
Cauliflower tantanmen from Otaku Ramen in Nashville is prepared with a warming, made-from-scratch stock and lots of spices.
Slow Cooker Bo Ssam
Make the ssam sauce: In a small bowl, whisk together all the ingredients, thinning the mixture with 1⁄4 cup water. The sauce will keep, refrigerated, for several weeks.
Hot Luck Tri-Tip with Fresh Herbs
Make the curry salt: In a small bowl, combine all curry salt ingredients. Set aside. (Store leftover blend in a sealed container in a cool, dark place for up to 2 months.)
Ginger Garlic Chicken
In a mixing bowl, whisk together tamari, whisky, ginger, garlic, brown sugar, gochujang, and salt. Place chicken halves in a baking dish. Pour three-quarters of marinade over chicken; set remainder aside. Use your hands to coat entire surface of chicken pieces with marinade, flipping them three or [...]
Crispy Radish and Snow Pea Salad in Spicy Roasted Garlic and Nuoc Mam Vinaigrette
Slice just top off head of garlic, leaving root end attached and top ends of each clove exposed. Rub garlic, head down, with salt and oil, wrap in foil, and place in preheated oven to roast for 1 hour, or until cloves look golden brown and are [...]
Crab Remoulade with Jicama, and Mango Vinaigrette
Executive Chef Rushing’s chapter at Brennan’s includes adding dimension to a traditional Crab Remoulade with Jicama, and Mango Vinaigrette.
Stories of the Spring
Combing the flavors of sweet Asian pears, citrusy grapefruit, spicy ginger, and shochu, the team at O-Ku created the perfect cocktail pairing for their traditional Japanese food.