East Asian

These ultra-chewy noodles will level up your stir-fry game.

Take your next bowl above and beyond by making the noodles from scratch.

For a lighter take on traditional pork belly bao sliders, fill yours with char siu tofu slices, which get coated in savory-sweet-spicy char siu seasonings.

Use this recipe for plain steamed buns, or bao for sandwiching char siu or spicy tofu, or swab them with sweet red bean paste for dessert.

Learn how to make Andrea Nguyen’s quick version of Kewpie mayonnaise, the cult condiment many cooks in Vietnam use to enrich banh mi and other dishes.

This easy recipe for miso ramen is perfect for dinner on the fly (or a quick lunch). It’s highly adaptable and can even be made using a microwave.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

This deeply comforting Korean chicken-and-rice porridge makes a quick and cozy meal any time of day. 

A take-out favorite meets sheet-pan dinner in this vegetarian take on orange chicken, featuring extra-firm tofu and a fresh, zingy sauce.

Everyone’s favorite teriyaki glaze is shockingly easy and pantry-friendly.

An aromatic pork filling and finishing scoop of chile crisp make this homey wonton soup as flavorful as it is comforting.

This easy bulgogi recipe with its hot-sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.

This recipe produces shatteringly crisp tempura each and every time.

Warm rice and hot sauce transform budget canned tuna into a craveable, handheld dish.

This easy onigiri recipe is infinitely adaptable, doesn’t require any special equipment, and makes a perfect snack to enjoy on the go.

This rich main nods to Korean Chinese jajangmyeon and ragù Bolognese, relying on fermented black bean paste (jajang) for earthy backbone to the meaty sauce.

Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.

These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok.

This rustic, subtly sweet Korean rice cake gets its deep roasty-toasty flavor from roasted soybean powder.

A party-friendly spread that comes together in no time with marinated cuts of steak and meaty mushrooms.