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Jump To Recipe Jump To Video This recipe is featured in my ECookbook: Honestly, cold noodles were never on my radar. It felt a bit peculiar, considering noodles are usually savored fresh off the stove. Cold noodles felt like an unconventional twist. But curiosity got the better of me, and I ventured into uncharted culinary territory. Let's be clear – this isn't your typical Memil-guksu. It's more of my take on Korean-inspired noodles with a dash of kimchi flair. The true blue Memil-guksu will be on my to-do list, promise. By the way, did you know that in Korean, Soba goes by the name Deulgireum Makguksu? It's a type of Memil Guksu, where Memil stands for buckwheat and guksu for noodles. I'll admit, these cold noodles might just be my antidote to the relentless heat. Imagine a bowl of tangy, spicy, savory goodness with a subtle hint of sweetness – all chillingly refreshing. Don't just take my word for it; you've got to dive in and experience it yourself. Ready to embark on this cooling culinary adventure? Let's roll up our sleeves and dive into the recipe. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Soba, 100g Sea Salt, Pinch White Soy Sauce, For Drizzling Scallions Coarsely Sliced, For Garnishing Soy Eggs Homemade , For Serving (Optional) Sauce: Gochujang, 1 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Soy Sauce, 1 TBSP Kimchi Brine / Mirin / Rice Vinegar, 1 TBSP Pure Honey, 1/2 TBSP Light Muscovado Sugar, 1/2 TBSP Toasted Sesame Oil, 1 TBSP + More For Drizzling White Sesame Seeds, 1 TSP Black Sesame Seeds, 1 TSP Watermelon Rind Kimchi Homemade Finely Chopped, 75g or Kimchi Homemade Equipment: Pot Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " Soy Eggs " for the recipe. Cook soba as per packaging instructions. Just when the soba is al dente, remove from heat. Immediately drain and rinse under running water to stop it from cooking further. Place onto a plate and set it aside until ready to use. Prepare the sauce. Mix everything in a large bowl until well combined. Add in the cooled soba noodles. Toss and combine well, making sure the noodles are well coated. Transfer to a serving bowl. Drizzle more toasted sesame oil and some white soy sauce over the top. Garnish with some scallions. Serve immediately with some soy eggs if desired. I will be slurping away... I don't think 1 serving is enuff... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: After my delightful encounter with kimchi cold soba, my curiosity about noodles has only grown. Stir-frying seemed like the next delicious frontier. I basically took a cue from the kimchi cold soba's ingredient list (for the sauce) and let my culinary instincts take over. For an extra burst of flavor, I introduced bacon into the mix. But hey, if you're steering the vegan course, shiitake mushrooms make an excellent swap, complemented by vegan-friendly alternatives. Now, if you're venturing down the vegan path, a dash of liquid smoke will kick the flavors up a notch. Plus, don't hesitate to toss in cabbage, carrot, or bak choy – it's your taste buds' call. In a nutshell, this dish is a bowl of pure satisfaction. Whipping it up is a breeze, so no excuses – you've got all you need to craft this flavor-packed stir-fry. Time to dive into the recipe and let the magic happen in your kitchen! I am using this wonderful handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 2) Sauce: Gochujang, 2 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Soy Sauce, 1/2 TBSP Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Pure Honey, 1/2 TBSP Light Muscovado Sugar, 1/2 TBSP Garlic Powder, Pinch Udon Stir Fry: Sesame Oil, 2 TBSP Red Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Bacon Finely Diced, 3 Slices Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade Fresh Udon, 200g Scallions White Parts Only Coarsely Sliced, A Handful Toasted Sesame Oil, For Drizzling Soy Eggs Homemade , For Serving (Optional) Scallions Green Parts Only Coarsely Sliced, For Garnishing White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Roasted Seaweed Crushed, For Garnishing Equipment: Pot Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " Soy Eggs " for the recipe. Prepare the Sauce Mix all sauce ingredients in a large bowl until well combined. Set aside until ready to use. Stir-Fry the Base In a skillet over medium heat, add sesame oil. Once hot, add onion and season with salt and pepper. Sauté until lightly caramelized. Add garlic and cook until aromatic. Add bacon and cook until browned and crispy. Stir in the kimchi and sauté until well combined. Boil the Udon In a pot over medium heat, add water and season with salt. Bring to a simmer and add fresh udon noodles. Cook for about 1 minute or until noodles float. Drain and add noodles to the skillet along with the sauce. Finish the Dish Sauté everything until the udon is well coated in the sauce. Taste and adjust seasoning as needed. Remove from heat and stir in white parts of scallions. Drizzle toasted sesame oil over the top. Serve Transfer to serving bowls. Top with soy eggs if desired. Garnish with scallion greens, sesame seeds, and roasted seaweed. Serve immediately. Mama Mia... I guess I will finish up the 2nd serving as well... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: To be honest, I was initially in the dark about the existence of kimchi pancakes. Imagine my surprise when I discovered not just one, but two different types: Kimchi-buchimgae and Kimchi-jeon. I'm still unraveling the nuances between the two, but what I do know is that Kimchi-buchimgae involves more ingredients than just kimchi. This recipe is a breeze—pretty straightforward, if you ask me. The key to nailing it lies in maintaining a somewhat lumpy batter. This texture ensures the batter won't spread too thinly when you pour it into your cooking surface. Speaking of which, I opted for a small pan to achieve perfectly round discs, but feel free to use a skillet if you're not concerned about the shape. To complete the dish, a sauce is typically served alongside. Whether you choose to drizzle it over the pancakes or use it for dipping is entirely up to you. Either way, you'll end up with a stack of tangy, spicy, and mouthwateringly savory pancakes. So, without further ado, let's jump right into the recipe. Ingredients: (Serve 4) Pancakes: Unbleached All Purpose Flour, 125g Cornstarch / Potato Starch, 30g Sea Salt, Pinch Garlic Powder, Pinch Gochugaru, 1 TSP Adjust To Preference Gochujang, 1 TBSP Adjust To Preference Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Egg, 1 Cold Water, 240g Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade Scallions Coarsely Sliced, A Handful Red Onion Finely Minced, 1 Bacon Coarsely Diced, 90g Sesame Oil, For Cooking Scallions Green Parts Only Coarsely Sliced, For Garnishing White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Sauce: Soy Sauce, 1 TBSP Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Pure Honey, 1 TBSP Black Pepper, Pinch Equipment: Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Prepare the pancakes. In a large bowl, add flour, cornstarch, salt, garlic powder, gochugaru, gochujang, kimchi brine and egg. Mix until well combined or until crumbly. Add in the cold water and continue mixing until batter forms. It is okay if there are some small lumps. Add in kimchi, scallions, onion and bacon. Mix until well combined. I am using a small pan to get perfectly round discs. You can do this on a skillet if you do not mind unevenness. Brush sesame oil onto a hot pan or skillet over medium heat. Add a ladle of that batter onto the pan or skillet. Once the edges start to cook and the bottom is browned, flip and continue cooking for about 1 to 2 mins. Transfer onto serving plates. Repeat the process for the remaining batter. Prepare the sauce. Combine everything in a small bowl. Drizzle the sauce over the pancakes, or you can dip the pancakes into the sauce. Garnish with some scallions, white and black sesame seeds. Serve immediately. I am literally drooling again just by staring at the photos... Mama Mia... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: Who ever imagined that kimchi, a staple in Korean cuisine, could claim a spot as a pizza topping? But once you think about it, it's a culinary match made in heaven. Seriously, it might just dethrone pineapple as the most controversial yet delicious topping. I stumbled upon this revelation during one of my kitchen experiments, and let me tell you, it was like striking gold—no bragging intended, just a happy accident! Just before baking in the oven ... . Now, here's where things get even more exciting: I didn't expect that the unique flavors of gochujang and gochugaru would blend so harmoniously with my homemade tomato sauce. Add a splash of kimchi brine to the mix, and you're not just elevating the sauce—you're launching it into another gastronomic stratosphere. Quick tip: Be sure to thoroughly drain your kimchi to prevent any excess moisture from compromising the integrity of your pizza dough. In the hypothetical scenario where I open my own pizzeria, I'd be serving up pan pizzas instead of the traditional wood-fired variety. Maybe it's the comforting memory of digging into Pizza Hut's Pan Pizzas as a kid, which felt like the epitome of gourmet dining back then. So, ready to experience this fusion masterpiece for yourself? Let's get this culinary party started and dive right into the recipe! Ingredients: (Make 2 pizzas) My Multi-Purpose Pizza Dough , 2 Dough Balls / 250g Each Sesame Oil, For Greasing Tomato Sauce Homemade , 1 Recipe Gochujang, 1 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Kimchi Brine / Rice Vinegar / Mirin, 2 TBSP Watermelon Rind Kimchi Homemade Finely Chopped, 200g or Kimchi Homemade Garlic Finely Minced, 5 Cloves Bacon Coarsely Diced, A Handful Low Moisture Mozzarella Parmigiano Reggiano Toasted Sesame Oil Pure Honey Black Sesame Seeds Scallions Coarsely Sliced Equipment: Cast Iron Skillet 10" Oven Directions: Please visit my “ How To Make Tomato Sauce " page for the recipe. Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Lightly grease the skillet with some sesame oil. Place pizza dough onto the center of the skillet and stretch it out slightly. Cover and set aside for 1 hr. Preheat the oven to the highest temperature setting or set it to broil. After 1 hr, stretch out the dough again, to the sides of the skillet this time. Cover and set aside for another hr. While the dough is resting, add tomato sauce, gochujang, gochugaru and kimchi brine to a large bowl. Mix until well combined. Set it aside until ready to use. Next, transfer the kimchi to a sieve over a bowl. Set it aside to drain. After 1 hr, spoon and spread the tomato sauce mixture over the pizza dough covering it entirely. Top the pizza with some of that drained kimchi, garlic and bacon. Followed by some pinches of mozzarella and freshly grated parmigiano. Wack into the oven and broil until the dough is baked (top and bottom) and the cheese has melted. *If the top cooks faster than the bottom, shift the rack to the bottom of the oven. Place a baking tray on the upper rack above the skillet to prevent the top from cooking further.* Carefully remove from the oven and drizzle some toasted sesame oil and honey over the top. Sprinkle some sesame seeds and scallions over the top as well. Slice and serve immediately. Repeat the steps for the remaining pizza. I have no word... Heavenly... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: How are you all enjoying this kimchi-centric series? I've been toying with the idea of dedicating an entire E-Cookbook to our fermented friend—what do you think? Regardless, I plan to wrap up this series with a culinary fireworks show. Prepare yourselves! Now, onto the dish: Sure, you could go the traditional route and whip up some kimchi fried rice, but I've got something a little different in mind. After all, I've already shared a Kimchi Fried Rice recipe with you recently. Personally, I'm all about that baked rice life, where scraping the crispy edges off the pan becomes its own little pleasure. I'm taking this dish to the next level by topping the baked rice with bok choy, creating a global fusion extravaganza. Picture this—a blend of Spanish flair (let's give a nod to Arroz al horno, often considered the genesis of baked rice), Korean zest, and a dash of Chinese influence. The result is nothing short of a culinary masterpiece (don't mind me bragging). Enough chit-chat; let's get cooking! Ingredients: (Serve 4) Baked Rice: Jasmine Rice, 60g Barley, 20g Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Scallions (White Parts Only) Coarsely Sliced, A Handful Sea Salt, Pinch Black Pepper, Pinch Millet, 5g (Optional) Amaranth, 5g (Optional) Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Gochujang, 1 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Kewpie Mayo, 1 TBSP Soy Sauce, 1 TBSP Chicken Stock Homemade , 240g Eggs, 2 Bok Choy (Optional): Bok Choy, 200g Oyster Sauce, 2 TBSP Soy Sauce, 2 TBSP ShaoXing / HuaTiao / Sherry Wine, 1 TBSP Pure Honey, 1 TBSP Cornstarch, 1 TBSP Garlic Finely Minced, 1 Clove Garnishes: Toasted Sesame Oil, For Drizzling Black Pepper, Pinch White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Roasted Seaweed Crumbled, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Sauce Pot Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " How To Make Chicken Stock " page for the recipe. Prepare the Grains and Aromatics Wash rice and barley together until water runs clear (3 to 5 times). Set aside. Preheat oven to 230°C (450°F). In a skillet over medium heat, add sesame oil. Sauté garlic and scallions with salt and pepper until aromatic. Add rice, barley, and kimchi. Sauté to combine. Stir in millet and amaranth, if using. Make the Sauce and Assemble for Baking In a small bowl, combine kimchi brine, gochujang, gochugaru, mayo, and soy sauce. Pour the sauce into the skillet. Sauté until well combined. Add stock and stir well. Bring to a simmer. Taste and adjust seasoning with salt and pepper. Remove from heat and bake in the oven for 30 minutes. Prepare the Bok Choy (Optional) Wash bok choy thoroughly. Blanch in simmering water for 30 seconds. Transfer to a mixing bowl. In a small bowl, mix 120g of blanching liquid with oyster sauce, soy, Shaoxing wine, honey, and cornstarch. Return to the heat and stir until thickened. Add garlic and stir to combine. Pour sauce over bok choy. Toss well and set aside. Finish the Baked Rice Once rice is baked, remove from oven (but keep it running). Create 2 cradles in the rice. Crack eggs into glasses and gently slide them into the cradles. Return to oven and bake for about 5 minutes, until egg whites are just set. Remove from oven. To Serve Garnish rice with bok choy and sauce. Drizzle with toasted sesame oil. Sprinkle with black pepper, sesame seeds, and seaweed. Serve immediately. Eggcellent... I can have the entire skillet to myself, but I will be making my 2 daughters very angry... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I pledged to close our kimchi journey with a showstopper, and I believe this recipe lives up to that promise. Taking inspiration from both Kenji López and Maangchi , I've crafted something that's redefined my perspective on chicken sandwiches since encountering Kenji's Korean Fried Chicken Sandwich. For those who aren't fans of the fiery spice (my daughter included), there's a milder alternative. Instead of the gochujang and ketchup in the glaze, use a 1:2 ratio of soy sauce to rice syrup. The real secret, though, lies in frying the chicken twice: first on medium heat and then cranking it up to medium-high for a second round. While the ingredient list might seem intimidating at first glance, trust me: once you assemble everything, you're in for an utterly unforgettable fried chicken sandwich experience. Now, let's dive into that recipe! Ingredients: Inspired by J. Kenji López-Alt & Maangchi (Serve 4) Brine: Buttermilk, 225g Kimchi Brine / Rice Vinegar, 100g Soy Sauce, 1 TBSP Garlic Powder, Pinch Gochugaru, Pinch Mushroom Powder, Pinch Sea Salt, Pinch White Pepper, Pinch Boneless Skinless Chicken Thigh, 4 Scallion Salad: Scallions Thinly Sliced Lengthwise, A Large Handful Soy, 1 TBSP Sesame Oil, 1 TBSP White Sesame Seeds, 1/2 TBSP Black Sesame Seeds, 1/2 TBSP Gochugaru, 1 TSP Kimchi Brine, 1 TBSP Chicken: Cornstarch, 60g Unbleached All Purpose Flour, 30g Baking Soda, 1/2 TSP Eggs, 2 Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Glaze: Sesame Oil, 1 TBSP Garlic Finely Minced, 3 Cloves Tomato Ketchup, 80g Korean Rice Syrup / Pure Honey, 80g Gochujang, 80g Adjust To Preference Kimchi Brine / Rice Vinegar, 1 TBSP Sandwich: Kewpie Mayo, 1/4 Cup Watermelon Rind Kimchi Homemade Finely Chopped, 1/4 Cup or Kimchi Homemade Shokupan Homemade / Any Sandwich Bread, 8 Slices Unsalted Butter, For Toasting White Sesame Seeds, For Sprinkling Equipment: Cast Iron Skillet / Pan Dutch Oven Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " How To Make Shokupan " for the recipe. Prep the Brine In a large bowl, combine all ingredients except the chicken. Mix well, then submerge the chicken completely in the brine. Cover and refrigerate for 12 to 24 hours. Make the Scallion Salad In a bowl, toss all salad ingredients together until well combined. Chill in the fridge until ready to use. Fry the Chicken In a large bowl, combine cornstarch, flour, baking soda, and eggs. Remove chicken from brine and coat evenly in the mixture. Heat 4 inches of oil in a Dutch oven over medium heat. Check readiness by inserting a wooden chopstick—bubbles should form. Carefully drop chicken into the hot oil and fry until lightly golden. Drizzle extra batter for added crispiness. Drain on a wire rack or paper towel. Repeat for remaining chicken. Fry all pieces a second time until deeply golden and extra crisp. Drain and set aside. Make the Glaze Heat oil in a cast iron skillet over medium heat. Add garlic and sauté until fragrant. Stir in remaining glaze ingredients. Simmer until thickened slightly. Add fried chicken and coat evenly. You can glaze each piece individually if preferred. Remove from heat and keep warm. Assemble the Sandwich In a small bowl, mix kimchi and mayo. Toast one side of shokupan with butter in a skillet. Place bread toasted-side down on a work surface. Spread kimchi mayo on one slice. Layer on glazed chicken. Top with scallion salad and sesame seeds. Close with the other slice of bread. Serve immediately. Chickenlicious... Succulent... Will you give this a try? Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video A close friend of mine from China introduced me to a unique kind of mooncake, distinctively filled with Yunnan's specialty: cured ham. He emphasized how monumental the Mid-Autumn Festival is in China, with each province showcasing its own signature mooncakes. Shaped and ready for the final rise... This revelation had me questioning: Why haven’t these regional treasures been more widely celebrated? Outside of the familiar snow-skin and Cantonese-style mooncakes, there's a vast world to explore. My attempt to dig deeper led me to a lone YouTube video, which, while informative, left me grasping for details on ingredients and proportions. You can get the video here . Just outta the oven... Undeterred, I put my own spin on it. Opting for economical bacon and a few flavor-enhancing additions, I let intuition be my guide. The outcome was genuinely delightful, surpassing my expectations. I'm already pondering tweaks for next year—like using baking soda over yeast. Now, without further ado, let's roll up our sleeves and dive into this recipe! Ingredients: (Make 10 mooncakes) Dough: Unbleached All Purpose Flour, 300g Active Instant Dry Yeast, 5g Granulated Sugar, 30g Sea Salt, Pinch Whole Milk, 150g Pork Lard, 30g Sesame Oil, For Greasing Fillings: Sesame Oil, 1 TBSP Bacon Finely Diced, 200g Sea Salt, Pinch Black Pepper, Pinch Soy Sauce, 1 TBSP ShaoXing / HuaTiao / Sherry Wine, 1 TBSP Chinese 5 Spice Homemade , 1/2 TSP Liquid Smoke Preferably Stubb's , 1 TBSP Pure Honey, 1 TBSP Light Muscovado Sugar, 1 TBSP Pork Lard, 1 TBSP Unbleached All Flour, 50g Scallions (White Parts Only) Coarsely Chopped, 25g Egg Lightly Beaten, 1 For Egg Wash Equipment: Oven Cast Iron Skillet / Pan Directions: Prepare the Dough In a large mixing bowl, combine flour, yeast, sugar, and salt. Do not let the salt touch the yeast directly. Create a well in the center of the dry mixture. Gradually pour in milk while mixing with a spatula. Knead in the lard until incorporated. Continue kneading inside the bowl for about 10 minutes until smooth and tacky. The dough should pass the “window-pane” test. If too dry, add water 1 TBSP at a time. If too sticky, add flour 1 TBSP at a time. Lightly grease the bowl with sesame oil and place the dough inside. Cover with a lint-free kitchen towel and let rise for 30 minutes until slightly puffed. Punch down the dough and fold the top, sides, and bottom toward the center. Flip over, cover, and let rise for another 1 hour. Prepare the Fillings In a skillet over medium heat, add sesame oil. Add bacon and season with salt and pepper. Saute until lightly browned. Add soy sauce and Shaoxing wine. Saute until well combined and remove from heat. Transfer to a large mixing bowl and add five spice, liquid smoke, honey, sugar, and lard. In the same skillet, toast flour until lightly browned and add to the bacon mixture. Stir in scallions and mix until well combined. The filling should form into balls without falling apart. Set aside to cool slightly, then divide into 10 equal portions, about 25g each. Shape the Dough After the second proof, divide the dough into 10 equal pieces, about 50g each. Cover with a lint-free towel and let rest for 15 minutes to relax the gluten. Flatten each piece into a disc, pinching the edges thinner and leaving the center thick. Place one filling ball in the center of the dough. Wrap the dough around the filling and seal tightly to form a ball. Place on a parchment-lined baking tray. Cover with a towel and let rise for 30 minutes. Bake the Mooncakes Preheat oven to 180°C (350°F). Lightly brush the mooncakes with egg wash. Bake for 25 to 30 minutes or until golden brown. Remove from the oven and cool completely before serving. They taste even better the next day. Enjoy! Way better than I expected, will try this again next year... Recipe Video:

Jump To Recipe Jump To Video I've delved into yet another mooncake mystery. I fondly recall my mum buying this particular treat during the Mid-Autumn festival, yet its presence has diminished over the years. Its elusive nature even extends to its name: I only know it as "La Bia" or "潮州撈并月餅" in Chinese, hailing from the Chaoshan region of China. To recreate this nostalgic delight, I turned to a classic pastry and oil dough recipe. While I usually steer clear of pork, past attempts with alternatives like ghee, butter, vegetable shortening, and duck fat all came up short. Only pork lard delivered the desired flaky layers. Crafting this mooncake demands patience—particularly when encasing the filling without tearing the delicate dough. But, with a bit of care and time, you'll find it's a straightforward venture. Wishing you all a joyous Mid-Autumn Festival! Ingredients: (Make two 9 to 10" mooncakes) Pastry Dough: Unbleached All Purpose Flour, 250g Sea Salt, Pinch Pork Lard, 100g Water, 100g Oil Dough: Cake Flour, 120g Sea Salt, Pinch Pork Lard, 100g Fillings: Maltose, 200g Citrus Peels, 100g Slivered Almonds, 100g Or Any Nuts Finely Chopped Chinese 5 Spice Homemade , 2 TSP Sea Salt, Pinch Mooncake: Egg Lightly Beaten, 1 For Egg Wash White Sesame Seeds, Pinch Black Sesame Seeds, Pinch Equipment: Oven Non Stick Pan Directions: Prepare the Pastry Dough In a large bowl, mix flour, salt, lard, and water until a dough forms. Knead inside the bowl until smooth and cohesive, about 5 minutes. If the dough is too dry, add water 1 tablespoon at a time. If too sticky, add flour 1 tablespoon at a time. Shape into a ball, cover, and rest for 30 minutes. Prepare the Oil Dough In another bowl, combine cake flour, salt, and lard until it becomes a dough. Knead until smooth and not sticky, about 5 minutes. Adjust consistency with lard or flour as needed, 1 tablespoon at a time. Shape into a ball, cover, and rest for 30 minutes. Shape the Dough Flatten the pastry dough into a disc using your hands or a rolling pin. Place the oil dough in the center and wrap it completely with the pastry dough. Flatten into a rectangle and fold the top third down, then the bottom up to meet the top (letter fold). Flip the dough, rotate 90°, and repeat the folding. Do this a total of three times. Shape into a rectangle, divide in half, and cover until ready to use. Prepare the Fillings In a non-stick pan over medium heat, combine all filling ingredients. Stir until the maltose has melted and the mixture is fully incorporated. Remove from heat and let cool. Reheat if it hardens before use. Assemble the Mooncakes Preheat oven to 200°C (400°F). Flatten one dough portion into a disc, with thinner edges and a thicker center. Spoon half of the filling into the center. Fold the edges over the filling to seal completely, then flip and gently press to stretch into a thin round. Be careful not to tear the dough. Bake the Mooncakes Brush the top with egg wash and sprinkle generously with sesame seeds. Bake for 25 to 30 minutes or until golden brown. Cool completely on a wire rack. Repeat with the remaining dough and filling. Serve For best flavor, let the mooncakes sit overnight. Enjoy the next day with tea or as a festive dessert. Nostalgia... Heavenly... Recipe Video:

Jump To Recipe Jump To Video Delving into the world of classic dishes, I've whipped up what might be considered a traditional memil-guksu, though I've added my own twist by crafting the sauce from scratch. Perfect for combating the sweltering heat, these cold noodles offer a refreshment I hadn't expected. Perhaps it's time to explore more chilled noodle delights. The secret sauce (pun intended) lies in a cold brewing technique shared with me by a Japanese friend. Described as a quick, cheat method akin to cold brewing coffee, it lets the cold draw out the richness from the ingredients, creating an incredibly authentic dashi. The results? Simply magical. Once you've tried this method, store-bought alternatives will pale in comparison. So, without further ado, let's dive right in! I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Cold Brewed Dashi: Kombu, 10g Dried Shiitake Mushrooms, 2 Water, 1 L Noodles: Demerara Sugar, 1 TBSP Mirin, 1 TBSP Soy Sauce, 1.5 TBSP Soba, 100g Sea Salt, Pinch Wasabi, 1 TBSP or Wasabi Powder 1 TSP + Water 1 TBSP Scallions Coarsely Sliced, For Garnishing Roasted Seaweed, For Garnishing Soy Eggs Homemade , For Serving (Optional) Equipment: Pot Container with Lid Directions: Please visit, " Soy Eggs " for the recipe. Prepare the Cold Brewed Dashi Add kombu, bonito flakes, and water to a sterilized container. Cover and refrigerate overnight. The next day, pour the mixture into a pot over low heat and bring to a bare simmer. Skim off any surface scum. Simmer for 5 to 8 minutes. Remove from heat and strain the dashi. Discard the solids. Prepare the Chilled Sauce Reserve half of the dashi and return it to a clean sauce pot. Add sugar, mirin, and soy sauce. Stir until the sugar is completely dissolved. Chill the sauce in the fridge for at least 4 hours. Cook the Soba Cook soba noodles in salted water according to package instructions. When the noodles are al dente, immediately drain and rinse under running cold water to stop the cooking. Transfer soba to a mixing bowl and toss with wasabi until well coated. Assemble and Serve Transfer soba onto a plate lined with a sushi mat for presentation. Garnish with scallions and roasted seaweed. Pour the chilled dipping sauce into a serving bowl and garnish with scallions. Serve immediately with soy eggs on the side, if desired. I'll be slurping away... Recipe Video:

Jump To Recipe Jump To Video Taking inspiration from my previous cold soba noodles recipe, I've employed the transformative cold brewed dashi technique once again. I've intentionally designed this recipe to be minimalist in its approach, wanting the dashi soup to stand proud as the star of the show. Every other element is there to further enhance and uplift this culinary experience. Cold brewed dashi... For this dish, I've chosen to go with fresh udon noodles. Their thick and chewy texture complements the dashi beautifully. However, feel free to embark on your own noodle journey—whether it's ramen, soba, or any other noodle you fancy, the end result is bound to be delectable. What's paramount, however, is crafting the dashi from scratch. The cold brewing method, although requiring some patience as it sits in the fridge, is incredibly straightforward. And believe me when I say: the depth of flavor and authenticity it brings is undeniably worth every moment spent waiting. In essence, this dish is a celebration of simplicity, showcasing how few well-chosen ingredients can create something truly magical. There really shouldn’t be any reason for you to miss out on this. So, with excitement in the air, let's jump into the recipe! I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Cold Brewed Dashi: Kombu, 10g Dried Shiitake Mushrooms, 2 Water, 1 L Noodles: Fresh Udon, 200g Granulated Sugar, 1 TBSP Mirin, 1 TBSP Soy Sauce, 1.5 TBSP Sea Salt, Pinch White Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Shichimi Togarashi, Pinch Nori Flakes, Pinch Scallions Coarsely Sliced, For Garnishing Equipment: Pot Container with Lid Directions: Prepare the cold brewed dashi. Add everything to a sterilized container. Cover and chill in the fridge for at least overnight. The next day, pour into a pot over low heat. The dashi should be barely simmering. Remove any scum that floats onto the surface. Continue cooking for about 5 to 8 mins. Remove from heat and drain. Discard the residue. Now you have a superb dashi. Prepare the noodles. Reserve half of the dashi chilled in the fridge. Return the remaining half back to the sauce pot over low heat. Keep it on bare simmering and add in the udon. Cook until the udon floats to the surface, about 1 to 3 mins. Add sugar, mirin, and soy to a serving bowl. Stir until the sugar has dissolved. Add the cooked Udon to the serving bowl, along with the soup. Stir to combine well. Garnish with some white soy sauce, toasted sesame oil, shichimi togarashi, nori flakes and scallions. Serve immediately. Slurplicious... Recipe Video: