Chef Jiho Kim, of Joomak in New York City, makes highly technical, Korean-inspired fine dining at work. But at home in the summer, he loves to relax with a casual chilled “salad” of daikon radish shaved into “noodles” with a spiralizer, topped with raw marinated fish, kimchi, and a broth made from steeping buckwheat in dashi, a quick broth that’s key in Japanese cuisine.
Make as many or as few of the components below; as long as you have the broth and the radish noodles and a savory topping, you’ll have a light, refreshing, deeply flavored dish.
You mean to tell me that you’re going to make comically, cartoonishly, large meatballs and not put one on a plate of spaghetti?
Pot stickers, known as jiaozi in China, are a kind of meat or vegetable-filled dumpling, commonly eaten across Asia.
Ingredients
Consider this recipe a base from which you can build your own signature kimchi, adjusting the vegetables as you see fit.
Fresh, hot, sour, salty, and sweet -- Thai cuisine, and this salad, hits every pleasure point. The dressing alone is like money in the bank, it improves nearly anything it touches.
This is one gorgeous salad: Slivered red and white cabbage tossed with ginger, garlic and orange peel -- pure Asian flavors finished off with white and black sesame seeds.