To make the nori rolls in this recipe we used a bamboo sushi mat*, available at the sources noted below. Alternatively, a 9-inch square of heavy-duty foil can be used.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.
Making your own crusty loaves is surprisingly easy.
Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.
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.