Editor's note: The recipe and introductory text below are excerpted from Eating Korean by Cecilia Hae-Jin Lee and are part of our story on Lunar New Year.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.