Make this spicy, tingly, salty, crunchy, addictive chili condiment your own.
The essential dipping sauce of Korean barbecue.
The trick to an amazing tofu sandwich: a low and slow cooking method and a double coating of flavorful marinade.
Turmeric is the key to the yellow color.
Cold soba noodles with a soy sauce and mirin dipping sauce.
A simple stir-fry for garlic lovers.
There's no fish in this Sichuanese classic.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
The best bowl of ramen you've ever made.
A vegetable-heavy spin on cold peanut noodles.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
A quick and easy stir-fry.
Ramen noodles for the barest pantry situation.
A savory-and-sour peanut sauce that works equally well with satay or spring rolls.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Ultra-crisp fried cauliflower, Korean-style.
Dashi is the base of countless Japanese soups.
Red miso paste is the best option for seafood-free homemade kimchi.
Hot, sour, sweet, amazing.