Beer makes for a particularly crisp batter here, and the capers add piquancy. The broccoli and carrots work well in this recipe, but cooks might use other favorite vegetables too, adjusting the deep-frying time as necessary.
Easy to make, impossible to stop eating.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Just like the state fair, minus the crowds.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.