Author: Ellen

Simple Spinach Gomae with Chinese Sesame Paste

If you love the earthy, nutty flavor of classic Japanese gomae but want to try something a little deeper and bolder, this version made with Chinese sesame paste might become your new favorite. It’s a simple side dish that brings together blanched spinach and a creamy, savory-sweet sesame dressing with […]

Dan Dan–Inspired Noodles (Without the Meat)

This is our go-to noodle dish when we want something bold, nutty, and satisfying—without needing to brown ground pork or get a wok screaming hot. It’s fast, flexible, and hits the same notes as classic Dan Dan Mian, just with a more pantry-friendly twist. The combination of sesame paste and […]

Authentic Miso Soup (With Optional Add-ins)

Authentic Miso Soup (With Optional Add-ins) Warm, deeply savory, and nourishing, this authentic miso soup brings the heart of Japanese home cooking to your kitchen. Made with a real dashi broth, this version goes beyond shortcuts and gives you a foundation that’s rich in umami and endlessly customizable. This isn’t […]

Korean Spicy Cucumber Salad (Oi Muchim)

Crisp, tangy, and ready in 10 minutes If you’re looking for a quick and flavorful Korean side dish that adds crunch and brightness to any meal, this Korean spicy cucumber salad, or Oi Muchim (오이무침), belongs on your table. Lightly salted cucumber slices tossed in a spicy, garlicky dressing—this is […]

Ginger Soy Marinated Eggplant (Korean-Inspired Banchan)

This simple, savory eggplant dish brings the cozy balance of soy, ginger, and sesame to your table with minimal effort. Inspired by Korean-style banchan—those small, flavorful side dishes that round out a meal—this one comes together with just a handful of ingredients and a flexible cooking method. Whether you pan-fry […]

Sichuan-Style Hot and Numbing Chili Oil (红油辣子)

If there’s one condiment that never goes out of style in my kitchen, it’s this: hot and numbing Sichuan chili oil. Fiery, aromatic, and addictive, this 红油辣子 is the kind of small-batch kitchen magic that turns even plain noodles or fried eggs into something chef-level and intentional. You don’t need […]

My Family’s Chow Mein Recipe (家傳雞肉炒麵)

A Lightly Crisp-Bottom Noodle Stir-Fry with Proper Technique and Quiet Roots This is the chow mein I grew up eating — not the kind from a takeout box, but the kind that’s built slowly, from good chicken, crisp vegetables, and a sauce that’s deep but balanced. The key to getting […]