East Asian

Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.

Chefs will tell you that sometimes inspiration comes from the exalted—but just as often by chance. "I was shopping for porcini mushrooms at a restaurant-supply store and saw a bag of king oyster mushrooms sitting next to a package of some amazing pistachios," says Chang, though this sophisticated dish would never give away its accidental origins.

This refreshing aperitif, a brainchild of David Arnold of the French Culinary Institute, bathes crisp matchsticks of Pink Lady apple with soju (a Korean spirit) and a little sparkle.

These little cakes from Will Goldfarb have lots of fall flavor thanks to kabocha, a round Japanese winter squash. Make the cream a day ahead.

The steaks need to marinate overnight.

Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out.

Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.

Like most foods they can pick up and dip, this gentle introduction to sushi, which takes only 30 minutes to prepare, is a hit with kids. Serve with low-sodium soy sauce (or whatever dip will get your child excited about eating).

Serving flank steak (a favorite for the grill) Korean style is always a hit — guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own.

We tried making this oil with Sichuan peppercorns that were not ground but found eating them whole just too numbing. Like the red-chile oil above, it's the perfect thing for adding a final blitz of flavor.

A signature food of Yunnan (each town has its own version, available at every restaurant and street stall), bean jelly has the consistency of very firm Jell-O. The vinegar and chile in this dish reflect the proximity of Sichuan province. For sources for the mung-bean starch, Chinese black vinegar, and daikon.

Many of the minority peoples of Yunnan traditionally boil a chicken to show respect to their dead. Once the ceremony is finished, they shred the meat and mix it with ginger, garlic, and cilantro to make "ghost chicken." The lime in this recipe, unusual for Chinese cooking, suggests the influence of Southeast Asia, which the province borders.

Sukiyaki The term comfort food might have been coined for this bowl of rich, home-style broth surrounding thinly cut beef and a selection of Asian vegetables. The traditional accompaniment of beaten egg makes a silky dipping sauce.

Bibimbop A glorious combination of fresh stir-fried vegetables, each cooked separately to allow its flavors to stay true, is liberally seasoned with garlic and sesame oil. To gild the lily, every serving is topped off with a rich fried egg that gets added just before eating.

The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more than taste. A compound found in red-hot pepper may also rev up your metabolism. Wok star!

Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.

Ketchup might seem odd in this dish, but some say it's Chinese in origin (from ke-tsiap, a pickled condiment). Serve the ribs as an appetizer or as part of a dinner.

Repeated salting and rinsing give this shrimp a firm texture that's said to be crystal-like. Serve with steamed rice.