Asian Recipes

⏱ Active: 15 min 🌡️Marinate: 4 hrs 🥚Makes: 6 eggs Mayak eggs, mayak gyeran in Korean, literally “drug eggs”, are soft-boiled eggs with jammy yolks marinated in a soy sauce brine loaded with garlic, green onion, gochugaru, honey and sesame. The name refers to their addictive quality rather than any ingredient. Four hours in the marinade and the whites are stained a deep mahogany, the yolk is custardy and orange, and the flavour has penetrated every millimetre of the egg. Overnight is better. They keep for three days. You will make a second batch before the first is finished. The …

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⏱ Marinate: 1 hr 🔥Cook: 15 min 👤Serves: 4 🌮Korean-Mexican Korean beef tacos are bulgogi, thin-sliced beef in a soy, pear and sesame marinade, seared until the edges caramelise, served in charred corn tortillas with a quick gochujang slaw and a spoonful of gochujang mayo. The combination was invented by Roy Choi at the Kogi BBQ truck in Los Angeles in 2008 and became one of the most influential dishes in modern American street food. The reason it works is simple: bulgogi is sweet, savoury and slightly smoky. Corn tortillas are earthy and slightly bitter. Kimchi and slaw provide the …

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⏱ Prep: 10 min 🔥Cook: 30 min 👤Serves:4 🌿Vegetarian Indian butter chickpeas is butter chicken (murgh makhani) made with chickpeas instead of chicken, same sauce, same technique, same result. The makhani sauce is built on tomato, butter and cream with Kashmiri chili for the deep orange colour, kasuri methi for the unmistakable aroma, and a cashew paste that makes the whole thing velvety and restaurant-smooth. The chickpeas absorb the sauce completely. Ready in 35 minutes. Better than most takeout. The sauce is the dish. Get the sauce right, cook the tomato paste out properly, bloom the spices in butter, add …

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⏱ Marinate: 2 hrs (overnight best) 🔥Cook: 1 hr 👤Serves: 6 Hyderabadi chicken biryani is the most celebrated version of a dish that exists in dozens of regional forms across South Asia. It is built on three pillars: chicken marinated overnight in spiced yogurt with birista (fried onions) that carry their sweetness into every bite; basmati rice parboiled to exactly 70% and layered over the raw marinated chicken in a sealed pot; and dum, the slow steam cooking that finishes the chicken and rice together in their own juices until the grains are long, separate and fragrant with saffron, ghee …

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⏱ Active: 30 min 🌡️Chill: 2 hrs (ganache) 🍡Makes: 8 Japanese-inspired Chocolate mochi is a daifuku, the Japanese rice cake with a sweet filling made with cocoa in the dough and dark chocolate ganache at the centre. The dough is glutinous rice flour, cocoa, sugar and milk, microwaved in stages until it becomes the characteristic soft, stretchy mochi texture. The ganache, dark chocolate, cream and a little butter is chilled until firm, rolled into balls and wrapped in the cocoa mochi dough. The result is a mochi truffle: chewy on the outside, rich and molten in the centre, dusted in …

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⏱ Prep: 20 min 🔥Cook: 25 min 👤Serves: 4 Beef pan-fried noodles, or the crispy version (leung min wong, golden on both sides), is one of the most satisfying dishes in Cantonese cooking. Thin egg noodles pressed into a flat cake and fried in oil until both sides are deeply golden and crispy, then topped with velveted beef and vegetables in a glossy oyster sauce gravy that soaks into the top of the cake while the bottom stays crispy. Two textures in one dish, held together by the gravy. Three techniques define this recipe. Velveting the beef, baking soda, soy …

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⏱ Prep: 15 min 🔥Cook: 45 min 👤Serves: 4 🍜Shoyu style Garlic chicken ramen uses garlic three ways in a single bowl: roasted garlic squeezed into the broth for deep, sweet, caramelised depth; sautéed garlic in the base for aromatic backbone; and fried garlic chips scattered on top for crunch and nuttiness. Each preparation tastes completely different. Together they produce a layered garlic flavour that is warm and complex rather than raw and sharp, the difference between eating garlic and tasting it properly. The structure is shoyu ramen: a chicken broth seasoned with a soy-mirin tare, noodles cooked separately and …

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⏱ Prep: 10 min 🔥Cook: 0 min 🍱Makes: 24 pieces 👶Kid-friendly Peanut butter and jelly sushi rolls are a sandwich turned sideways, soft white bread rolled flat with a rolling pin, spread with peanut butter and jelly, then rolled into a tight log and sliced into rounds that look exactly like sushi. No rice, no seaweed, no cooking. Ten minutes, four ingredients. The most successful lunchbox upgrade you will ever make. The technique is the point. Flatten the bread first, properly, with a rolling pin, so it becomes pliable enough to roll without cracking. Spread the fillings thinly and evenly. …

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⏱ Prep: 20 min 🔥Bake: 1 hr 10 min 👤Serves: 6 Style: Korean-American Korean meatloaf with gochujang glaze takes the American comfort food formula, ground meat, breadcrumbs, eggs, baked in a loaf and runs it through a Korean pantry: gochujang, soy sauce, sesame oil, ginger and garlic in the meat itself, and a sticky gochujang-honey glaze applied in two stages so it caramelises into a deep, lacquered finish on the outside. The interior stays tender and juicy. The outside is spicy-sweet and slightly charred at the edges. Two technique details make the difference between a dry, crumbly meatloaf and one …

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⏱ Prep: 20 min 🔥Braise: 3–3.5 hrs 👤Serves: 6 Korean-American Korean style pot roast takes the American Sunday braise, chuck roast, Dutch oven, low oven, hours of patience and runs the braising liquid through a Korean pantry: gochujang for fermented depth and heat, soy sauce for salt and umami, Asian pear for natural sweetness and tenderising, ginger and garlic for warmth. After 3 hours, the meat pulls apart without effort. The braising liquid, reduced to a glossy sauce, is the best thing in the pot. Two steps define this dish. First: sear the meat properly, deeply, on all sides, until …

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