Tofu haters often cite “blandness” as an excuse to steer clear of the plant-based protein. But its blandness is actually its biggest strength! It so wonderfully absorbs whatever sauce you add to it—like this utterly craveable Korean-inspired gochujang sauce. The sauce does the heavy lifting here; all you do is add some preprepped vegetables and a grain, and you’ll have a home-run dinner in minutes.
These beautiful pastries can be found in many Chinese bakeries, particularly throughout Hong Kong. We’ll use the same fluffy dough as that of the sausage-filled Czech klobásník (page 112), but instead of leaving it whole like a pig in a blanket, the hot dog–filled pastry is sliced and twisted to form the shape of a flower before being topped with sesame seeds and scallions. Once baked, the flowers are glazed with sugar syrup to give them a nice sheen.
Like with Tadashi’s Perfect Steamed Rice on page 60, here we share, basically, Tadashi’s perfect Japanese-style fried rice. You can’t go wrong with this method. This dish, also known as chahan, uses leftover rice and cooks hot—and fast. Watch a few wok-cooking videos on YouTube to get hyped up! Woks are great, but a cast-iron, carbon steel, or quality nonstick skillet works fine too. (We used Harris’s trusty 11-inch cast-iron Lodge skillet to cook this dish.) Okay, so you might be wondering: What’s the difference between Japanese fried rice and its famous Chinese cousin—the global fried-rice standard? The Japanese variety uses less soy sauce, resulting in a lighter color and milder flavor, and relies on Japanese short-grain rice as well as local ingredients like shiitake and kakuni (lots of other ingredients work too; see the list on page 77). But ultimately, this dish is, in fact, an adaptation of Chinese fried rice, which was introduced to Japan in the 1860s by Chinese immigrants and evolved from there. Some practical considerations: If you don’t happen to own a chuan (a special Chinese wok spatula), use a big ol’ cooking spoon to turn the rice; you’ll be stirring throughout the cooking. Make sure to ventilate, because it could get smoky. And remember, hayai—move quickly
I love crisping rice in a skillet: Simply cook it with butter until it turns deeply golden. It’s an easy technique that creates the most incredible crunchy bits to complement the fluffy softness of steamed rice. I’ve experimented with many different crispy rice bowls, but this version with sautéed mushrooms is hands down my favorite.
The mushrooms have a subtle Asian flavor from the soy sauce and are finished with a splash of vinegar for a bright tang. The real magic happens when you break the runny egg yolk and mix it into the rice, adding a lush richness to every bite. It’s the kind of vegetarian dish that even a meat lover will devour.
Cold tofu with soy sauce is a staple. For me, it’s what I imagine cottage cheese and peaches, or yogurt and fruit, is for some other people, something that you can make real quick on the go as a snack, but in a savory rather than sweet sort of way. It also can be an appetizer or part of a spread of banchan and other side dishes to round out a meal of steamed pork belly or grilled meats or vegetables. Plus it’s a great blank slate for other toppings. Try it, say, with some chopped kimchi right on top.
If you ask me what my last supper would include, this dish would absolutely make the list. It features a combination of some of my favorite ingredients: lemon, Parmesan, garlic, and butter. I’ve been making this dish for weeknight dinners for over 20 years, especially on Mondays as it’s a good way to use up any sesame bagels or baguettes left over from the weekend.
I love cucumber salads. This water-rich vegetable makes a great guilt-free snack because of its crunch. It’s also a refreshing side. Much of a cucumber’s nutrition is in its skin, so I leave it on here.
We wanted to step back for a second and think about the transformation of tteokbokki over the past decade. While so much of Korean cooking got spicier and more extreme, the classic, all-day utility dish made of rice cakes, fish cakes, and fiery gochujang went . . . pink. Enter rose tteokbokki, a gentle, creamy version that has grown in popularity in Korea. Begin with frozen rice cakes. They’re better for this dish than fresh ones, which tend to break down easily and lose their shape. The key to adding flavor to the rice cakes is to simmer them gently in a light bath of salt and sugar in advance. Deuki spotted this technique at a market in Seoul and hasn’t looked back.
Another twist here is the addition of apple preserves or syrup. Layering in subtle sweetness is a good way to counter the heat of the chile paste. Some home cooks like to add ketchup, but the preference here is for apple, a more natural form of sweetness. The final step is the addition of cream, which gives the dish its namesake hue. Use as much or as little as you want, or skip the step fully if fire-engine red is your favorite shade for sautéed rice cakes
If you just came home from a long, stressful day at work and you’re starving, and all you want is to sit on the couch and eat something incredibly delicious and comforting and watch bad TV, this is the dish for you. And if, on top of all that, you have kids to feed? This is STILL the dish for you. The sauce is layered with rich, roasty nuttiness from toasted sesame oil, sweet, umami-rich miso, and lots of allium goodness from scallions and garlic, all made silky and spoonable with butter and Parmesan.
My daughter Becky’s review: “Amazing. Buh-ro. No words except for amazing and bro. I didn’t know something this amazing could actually exist.”
Kimchi is deeply ingrained in Korean cooking and usually appears in a few different guises. I love the deep red colour that this pancake takes on from the kimchi and its liquid.
The combination of textures from the crispy outside and soft, gooey inside adds dimension and interest to any meal. You can make a few smaller, individual pancakes or two or three larger ones as you wish, depending on how much batter you add to the pan at a time.