I Am... A Very Authentic Countryside Bún Bò Xả Ớt – Vietnamese Lemongrass Beef Recipe
Bún bò xả ớt is an iconic Vietnamese lemongrass chili beef. Sweet, smoky, delicious, and traditionally served up with rice, noodles, or in salad rolls.
It's a story but it's not long
Long ago my grandmother took me to the farmer's market and shared this recipe with me...just kidding. But, not really. My family is from the deep, deep countryside of Vietnam - a tiny fishing village along the coast where no tourists ever visited. My mom kept baby ducks and baby pigs as pets and forebade my grandma from killing them for dinner. Like in France and anywhere else, countryside-folk and seaside-folk take food far more seriously than city-dwellers do. In her part of the world, my mom is famous for this dish. When she was younger, it’s what she would make for dinner parties and celebrations. A few years back, she visited some old friends in Melbourne. They invited a large bunch of people who all came from the same little village, and, you guessed it, asked her to make it for them. Steph doesn’t really know it, but it was even a housewarming gift my mom gave us when we moved in together: a 5lb brick of the chicken version of this stuff to be kept in the freezer and made as-needed. Steph always asked for more, but it never happened because my mom essentially retired from cooking.This specific lemongrass beef recipe
I would love to say that this recipe came from my mom, but it would only be a half-truth. When I was younger, I asked her how to make this and got the usual “a little of this and a little of that.” I’ve since refined it into the recipe below over the years. It's informed and inspired by the taste of my mom’s version, and tastes very similar, but modernized. Honestly, I like my version better for its ease, simplicity, and reproducibility by anyone-ness. My mom’s version will always be nostalgic for me, but this new version is my go-to. Although, maybe it’s time to invite my parents over for lunch with a big case of out-of-retirement pre-marinated meat and experience the nostalgia all over again. Note: this recipe is for the vermicelli noodle bowl version because that’s how people know it, but my family would just family-style all the components around a tabletop grill and roll everything into salad rolls at the table.What is bò xả ớt?
Bò xả ớt means beef with lemongrass and chili. It’s a favorite dish in Vietnam and increasingly famous in the rest of the world. It’s charred, smoky, lemongrassy, sweet, and slightly spicy beef, usually served as part of a vermicelli bowl or in a rice plate, or as the central protein of a salad roll party, although that’s usually more done at home. If you can find the DIY salad roll version in a restaurant, you’ve struck gold.What cut of beef should you use for lemongrass beef?
The best cut of beef for bò xả ớt is a bit of a contentious debate. My mom would say triple AAA USDA prime ribeye. The internet says flank or skirt steak. I say, you are overcooking the heck out of this, it won’t matter. Get the cheapest steak you would like to get. Chill your beef thoroughly before slicing, and don’t be afraid to pop it back in halfway through if it gets warm. You want fairly thin slices, 1/8" or less. If you are buying from a butcher or a good grocery store with a meat department, they might do it for you.Grilling vs Frying
In much of Vietnam, the correct way to cook any meat is grilled over hot coals, or these days, gas. I agree. If you can be bothered to turn on the bbq, you should do so. If you have a tabletop grill, these also produce excellent results (and is how we eat it when we have dinner with my parents on their deck). But, I’ve also tried frying it literally every way: in cast iron, in stainless steel, in nonstick, and in a wok, and I can confidently say some of the easiest and best results come surprisingly from nonstick. The charring you see in these photos come from a nonstick–except the one below, which is cast iron.Mortar and Pestle
If you have the equipment and willingness, a mortar and pestle goes a long way towards authenticity, both to the Vietnamese-ness of this recipe and to the countryside-ness of it too. Chopping doesn't release the flavors and juices the way a good crushing in a mortar and pestle does. It's completely optional, and you can just chop away, but to me, the mortar and pestle makes all the difference.Spice level
One of the words in the name of this dish means 'chili'. Even in Vietnam, central Vietnam is known for some super spicy food. But it doesn’t need to be super spicy if you don’t want to fry your tongue. I’ve given the appropriate amounts in Thai chili to make this a pleasant amount of spiciness (my mom’s version would have 4x as many chilies), but if you don’t like spice, swap the Thai chilies out for another red chili of choice, including bell peppers if that is what you like. I hope you try this dish, it’s one of my personal soul food meals. If you like it, please share it widely, because there are some truly terrible versions floating around the internet, though I’m sure that’s the case for any cuisine. —lemongrass is my drug of choice MikeThe Best Bún Bò Xả Ớt - Vietnamese Lemongrass Beef Recipe
Smoky umami goodness in a bowl.
- 1 lb beef (eg cheap sirloin, thinly sliced 1/8" thickness)
- 3 tbsp sugar
- 1" ginger (minced, about 30g/2 tbsp)
- 6 cloves garlic (crushed)
- 2 stalks lemongrass (minced, about 30g/2 tbsp)
- 8 Thai chilies (sliced, or other red chili of choice)
- 3 tbsp fish sauce (see note)
- 1 tbsp oyster sauce
- 1 tbsp oil
Optional Components for the Noodle Bowl
- 4 portions vermicelli
- 1/4 English cucumber (thinly sliced)
- 1/4 cup lettuce or cabbage (thinly sliced)
- 4 wedges lime
- 1/4 cup cilantro (roughly chopped)
- 1/4 cup mint (roughly chopped)
- 1/4 cup fried shallots (commercially available)
At least 1 hour before (overnight is better), marinate the beef: crush 1 tablespoon of sugar, half the ginger, 2 cloves of garlic, half the lemongrass, and 1 Thai chili in a mortar and pestle. Combine with the thinly sliced beef, along with 1 tablespoon each of fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
At the same time, make your fish sauce: combine the remaining 2 tablespoons of sugar, 1 tablespoon of ginger, 4 cloves of garlic, and 2-4 Thai chilies (as comfortable) in a mortar and pestle. Crush into a fine paste, then transfer to a jar along with 2 tablespoons of fish sauce and 1 cup of water. Store in the fridge.
When you are ready to eat, cook your vermicelli to the time indicated on the package (usually 3 minutes), then drain and rinse well with cold water. Set aside. Prepare your vegetables. In the photo, I used quick pickled cucumbers, purple cabbage, lettuce, cilantro, lime, and fried onions.
To make quick pickled cucumbers, thinly slice 1/4 of an English cucumber, then toss with 1 teaspoon salt and 1 tablespoon sugar. Let sit for 15 minutes, then rinse in cold water.
Heat a large nonstick skillet with 1 tablespoon of oil over medium heat. Fry your remaining 1 tablespoon of minced lemongrass until crispy and golden brown, then drain and set aside, reserving the oil.
Add the marinated meat to the skillet and fry until well charred on both sides. You may need to do this in batches depending on the size of your nonstick skillet.
Arrange vermicelli, vegetables, and beef in a bowl. Toss with 1/4 cup of the fish sauce, then top with fried lemongrass, fried shallots, a squeeze of lime, and sliced chilies, as desired.
I Am... How to Make Vietnamese Salad Rolls
Salad rolls have got to be one of my favorite things to make and eat. Note: Are you looking for crispy crunchy deep fried (aka imperial) rolls? If so, please check out this post! If you’re looking for fresh Vietnamese spring rolls, also known as summer rolls, salad rolls, Vietnamese rice paper rolls, rice paper rolls, cold rolls, or gỏi cuốn, please read on:
What are salad rolls?
Super healthy and easy to make Vietnamese salad rolls, or gỏi cuốn, are a traditional dish that usually contains pork, prawns, vegetables, and vermicelli wrapped up into a roll made with rice paper. There are literally thousands of variations and they’re completely adaptable and customizable. They’re served fresh with a sauce for dipping, either a mixed fish sauce or a peanut sauce. You can have them for lunch, dinner, snacks, or as appetizers. Salad rolls go by many names: gỏi cuốn (which means salad rolls) and nem cuốn (which means meat rolls), rice paper rolls, summer rolls, Vietnamese rolls, crystal rolls, soft rolls, cold rolls, and fresh rolls. Partially the names are because of imperfect translation to English and partially it's a (North American) regional thing.How to have a salad roll party
If you’re never made them before, it might seem intimidating, but making salad rolls is one of the easiest, healthiest meals you can make at home. The traditional way to enjoy salad rolls is to have all the prepared ingredients at the table. Then you make and eat them as you go, a la minute. Here’s how to do it:- Gather your ingredients. You’ll need: rice paper, vegetables, protein (this is optional), and sauce ingredients. The best thing to do is make a list, go shopping if you need to, and have everything ready to go.
- Make the sauce. Start off by making a simple fish sauce vinaigrette for dipping. Mince 1 clove garlic and lightly mash with 1-2 tbsp sugar. Stir in 1 cup of water, 1 tbsp fresh lime juice, and 2 tbsp fish sauce. Mix together until the sugar dissolves, then set aside.
- Prep the vegetables and vermicelli. Wash and dry the lettuce, cilantro, mint, and basil. Slice or julienne the cucumber. Bring a pot of water to boil and cook the vermicelli according to the package, then drain, rinse, and drain well.
- Prep the protein. Slice the chicken (or whatever protein you prefer, you can go with pork shoulder, sirloin, shrimp, or tofu) into strips. Add the chicken to a bowl with sugar, ginger, garlic, lemongrass, fish sauce, oyster sauce, and oil. Let marinate for 15 minutes minimum.
- Lay out the table. If you are so inclined, set up a heat source in the middle of your table to cook your meats, otherwise, precook them just before setting the table so they're as hot as possible. Arrange your meat, vegetables, and rice paper on communal plates as in the image below. Fill a wide bowl or two with warm water to dip the rice paper in. Find enough sauce bowls for everyone to have their own sauce. Grab a plate for each person, some drinks, and roll the night away.
- Roll and enjoy!
Tips, tricks and frequently asked questions
What is rice paper?
Rice paper, known as bánh tráng in in Vietnamese, is a edible wrapper made from rice (and sometimes tapioca) flour. They’re sold dehydrated and you rehydrate them at home in water before using them. They’re used for spring rolls, imperial rolls, in salads, and grilled as rice crackers. They come in all different sizes and as well as the common round ones they sell squares, triangles, and half circles too. We like to keep them in the package and only take a few out at a time since they curl when exposed to air. Our favorite brands of rice paper are: Three Ladies, Rose Brand, and May.How to prepare rice paper
The best way to prepare rice paper is to have a large shallow bowl of hot tap water. Take a sheet of rice paper and dip it in the water so it’s completely submerged and remove it immediately. Lay it to a plate or cutting board and let it sit for 5-10 seconds where it will rehydrate and become pliable and soft.Tips for soaking rice paper
- Don’t overdo it. You don’t want to soak your rice paper or it will become soggy and disintegrate or become very fragile making it extremely difficult to roll.
- Dip. All you need to do is take the sheet of rice paper, dip it in, making sure the rice paper is submerged and then take it out and lay it flat. The water that clings to the rice paper will rehydrate it completely. Don’t listen to the blog posts out there that tell you to soak rice paper for 10-15 seconds - you’ll end up with a soggy mess!
- You don’t need boiling hot water. Use hot tap water or even just warm water. If your water is too hot the rice paper will become too soft.
- Look at the ingredients. If you’re having trouble with wrapping up your salad rolls, look at the ingredients on your rice paper package. Rice paper with tapioca in it has more give and chewiness (like boba!) so it’s easier to wrap. Rice paper make from 100% rice is a little bit more difficult for beginners to work with.
- Use a large shallow bowl or rimmed baking sheet. It’s easier to slide rice paper into a shallow bowl of water as opposed to a regular bowl, so hold the rice paper and just turn to dip it in the water. Alternatively, you can get one of these rice paper holders/water dipping bowls. They’re upright so all you do is dip the rice paper in and rotate it in the water.
How to roll salad rolls
Rolling a salad roll is super similar to rolling a burrito so if you’ve done that before you’re going to be great at it. The tighter your roll (without tearing the paper), the better!- Dip. Take your sheet of rice paper and dip it into water, then immediately remove and place on a flat surface, either a plate or cutting board. The rice paper won’t be completely soft yet, but will rehydrate as you arrange your ingredients.
- Arrange. Place your fillings on the bottom third of the rice paper. Pro tip, what you put down first will be visible on the outside of the roll.
- Fold. Fold the bottom up and over the filling, holding it down then fold the sides in towards the center, covering the filling.
- Roll. Roll up from the bottom to the top, tucking and rolling, dip and enjoy!
Salad roll ingredients
Protein
The best thing to do for protein is marinate it and fry it. Lots of salad roll recipes out there are just boiled/pan-fried protein but the way to layer flavors is to marinate your protein before cooking it. Our favorite is a classic sweet and spicy marinade. It works great on all proteins and tastes absolutely amazing! Make the marinade, add your protein (seafood, chicken, pork, beef, tofu), marinate for 1 hour minimum, then simply pan fry or grill.Vegetables
Think leafy greens like green leaf lettuce, red leaf lettuce, butter lettuce, iceberg lettuce, cabbage, spinach, etc. Crunchy/firm vegetables work too, just make sure to cut them into sticks: cucumbers, carrots, peppers, radish, daikon.Fruit
Things like sliced mango, peaches, or avocado can add a light sweetness to your rolls. Crunchy fruits like julienned apples, pears, or apple pears are good too.Herbs
Herbs are absolutely essential. At the bare minimum you need cilantro and basil, preferably Thai basil. We also like mint and shiso. Scallions are good too. There are a whole other bunch of Vietnamese herbs you can get too – if you have a Vietnamese grocery store in your town, they should have a large selection.Noodles
When we’re making salad rolls at home we rarely use noodles, instead we prefer to fill our rolls with vegetables, but if you are going to be using noodles, thin rice vermicelli is what you want. Just cook it according to the package directions, drain and rinse well.What to dip your salad rolls in
The dipping sauce is considered to be the most important part of salad rolls.Fish sauce vinaigrette
This is our preferred dip of choice: sweet, sour, salty and full of flavor. In a bowl or glass measuring cup, crush together 1 clove garlic, 1 Thai chili or habanero (optional), and 1-2 tbsp sugar. Stir in 1/2 cup water, the juice of 1/2 lime, and 2 tbsp fish sauce. Mix until the sugar dissolves. Adjust the ingredients until you're happy. More on nuoc mam here.Peanut sauce
Creamy and nutty, you can make this with peanut butter or like we do: almond butter. In a small bowl, mix together 2 tbsp hoisin sauce, 1 tbsp smooth peanut butter (or other nut butter),1 tbsp lime juice, 1 minced clove garlic, and 1-2 tbsp water. If you want it spicy, stir in sambal oelak to taste.Hoisin sauce
Keep it simple and just serve up with some hoisin amped up with lime, garlic, and a bit of sugar. In a small bowl, mix together 1/4 cup hoisin sauce, 1 tbsp sugar, the juice of 1/2 lime, 1 clove minced garlic, and 1-2 tbsp water.Why make salad rolls at home?
There are so many reasons you should make salad rolls at home instead of ordering them at restaurants, and the best one is freshness! Honestly nothing beats a freshly made salad roll. Trust me when I say that there is a huge difference in the way a freshly rolled salad roll tastes. The rice paper is soft and chewy, the meat is warm, and the vegetables are crisp and crunchy. Plus, when you make salad rolls at home, you get to customize them exactly how you want with your personal favorite fillings and dips. Restaurant salad rolls tend to be a generic, please-everyone recipe, but making them at home means your roll is suited to you and you alone. The ratio of veggies and which protein your roll is filled with is up to you. Even the size/thickness of the roll is up to you. And, there’s just something nice about a long, slow, communal DIY meal. It brings people closer.Can you make salad rolls ahead of time?
You can but the rice paper won’t taste as fresh and they tend to get a bit firm. If you want to make them ahead of time, make sure you individually wrap each roll in plastic wrap otherwise they’ll dry out. If you try to leave them together they’ll stick together and tear so individually wrapping is the only way to go. They will keep in the fridge, individually wrapped and put in a covered container for up to 3 days. That's it, hope you have a wonderful, healthy, and delicious salad roll party!Vietnamese Salad Rolls
Authentic super healthy and easy to make fresh Vietnamese salad rolls.
Protein
- 1 lb chicken (thinly sliced, or other protein of choice such as sirloin, pork shoulder, whole shrimp, or firm tofu)
- 1 tbsp sugar
- 1 tbsp ginger (minced)
- 2 cloves garlic (crushed)
- 1 stalk lemongrass (minced)
- 1 Thai bird’s eye chili (sliced, optional)
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp oil
Rolls
- 12 rice paper (round preferred)
- 12-24 leaves lettuce (red or green leaf preferred)
- 1/2 English cucumber (julienned)
- 12 sprigs cilantro
- 24 leaves mint
- 24 leaves Thai basil (optional)
- 2 bundles rice vermicelli (optional)
At least 1 hour before (overnight is better), marinate the protein: crush 1 tablespoon of sugar, the ginger, garlic, lemongrass, and Thai chili (if using) in a mortar and pestle. Combine with your protein of choice with the fish sauce, oyster sauce, and oil. Mix well, then cover and store in the fridge.
Add a bit of oil to a skillet and fry your protein until well charred on both sides, in batches, depending on your skillet size. Remove from the pan. Alternatively, grill your protein until cooked on a tabletop grill or teppan.
One at a time, dip the rice paper into a bowl of warm tap water. Lay it out on a flat surface. To the bottom third of the round, add a leaf or two of lettuce, then the protein, a small amount of vermicelli, vegetables, and herbs.
Fold up the bottom of the rice paper wrapper up and over the filling. Fold in the two sides over the filling.
Roll up, from the bottom of the roll towards the top, tucking and rolling. Repeat as needed and enjoy dipped in your sauce of choice.
Estimated nutrition assumes chicken breast as the protein.
I Am... 8 Amazing Steak Sauce Recipes You Can Make in Minutes
Whether they're super aged pieces of steak-y art or supermarket 2-packs, these steak sauce recipes will take your steak dinners to the next level. Life is too short not to eat steak! If you’re looking for an easy yet impressive home cooked meal for date night, the answer is – and forever will – be steak. There’s just something about making steak at home that is so incredibly impressive. I love it when Mike makes me steak and I know that he’s equally happy when I make it for him. It just seems extra luxe to be making steak at home. It probably has something to do with the fact that steakhouses tend to be high end fancy affairs. But the secret to steak is: you can make it at home just as good or even better for a fraction of the cost.
Read More →
I Am... How to make the best matcha
I have matcha at least once a day. Not in the morning – usually in the afternoon, as a way to take some time to enjoy the little moments in life. It’s energizing, packed full of antioxidants, and is so incredibly delicious. It brings me back to when we lived in Japan and I would try to slow down and savor the seasons even though we were in ever-so-bustling Tokyo.
Matcha green tea
Matcha is taking over the world – from matcha lattes to cake, bread, ice cream, croissants, popcorn, cookies – there seems to be no end to the world’s love of matcha flavored things. It’s no surprise that matcha is the number one favorite flavor of sweets in Japan. From the traditional tea ceremony to more casual lattes in hip cafes, matcha is integral to Japanese culture. Matcha green tea is the purest expression of this. I miss the matcha culture in Japan so much. I never realized how much matcha green tea I drank until we left! From the twist cap cold matcha from convenience stores to the cute matcha cafes, I had so much matcha that I’m surprised that I didn’t turn green.What is matcha?
Matcha is a powdered green tea made from dried green tea leaves. The powdered tea is made from leaves that have been shade grown and doesn’t contain any stems or veins. Matcha is an incredibly vibrant green color, due to extra high chlorophyll levels.What does matcha taste like?
Matcha has a sweet vegetal grassy note, with a hint of nuttiness, and gentle bitter undertones. It’s like next-level green tea!Is matcha good for you?
Incredibly so! Green tea is an antioxidant, but matcha is on another level, benefits-wise, since you consuming the entire tea leaf. The antioxidants in matcha help reduce the risk of heart disease, boost metabolism, and lower blood pressure.Does matcha have caffeine?
Matcha contains more caffeine than regular green tea and just about the same as coffee. Unlike coffee, it doesn’t give you a jittery buzz because matcha has a specific amino acid (L-Theanine) that slows the release of caffeine and provides a sense of relaxing calmness.Which brand should I buy?
If you’re looking to drink your matcha with just water, go for ceremonial grade – we like Ippodo brand from Japan. If you want to enjoy your matcha with milk or sweetener and use it in desserts, culinary matcha is cheaper and will do the trick. Ito En culinary matcha is a good choice - I love their bottled cold green tea, so it makes sense that their culinary matcha is good too.Culinary vs ceremonial matcha powder
Not all matcha is created equally and it can be quite confusing. Generally, the more expensive the matcha, the higher the quality. The main difference is the youth of the green tea plants: the youngest plants produce a more sweeter, intense, rich and mellow flavor which is used for ceremonial matcha. Older plants are used to make culinary matcha.- Ceremonial matcha, because of its pure, sweet flavor is used in traditional Japanese tea ceremonies where they make koicha - a type of thick matcha. Because koicha is so intense, only the best matcha can be used because it’s only ever mixed with water and never used for lattes or in desserts or food. Essentially, ceremonial matcha has nothing to hide behind. Still, even within ceremonial matcha, there are various grades available.
- Culinary matcha is usually what is used for cakes, cookies, and other sweets or foods. Culinary matcha are usually harvested from older plants in the fall. Again, there are various grades of culinary matcha and because there’s no standard of grading, culinary matcha can range from very good to not so good at all.
Do I need a chasen/matcha whisk?
You don’t need a matcha whisk and holder, but if you have one, making match will be infinitely more enjoyable and easier. Traditional matcha whisks, called chasen, are made of a single piece of bamboo and have a multitude of springy whisps specifically designed to help whisk matcha into a creamy emulsified suspension. Chasen’s advantages are twofold: because chasen are made from bamboo, they won’t scratch your bowls and because they have so many prongs, they will actually froth your matcha, unlike a metal whisk. If you get a matcha whisk, it’s best to get the holder – kusenaoshi - as well. The holder holds the whisk with the prongs facing down so they can air dry in the proper shape and not get moldy. If you don’t want to get a chasen (they work great for making whipped cream as well) the next best thing is probably a milk frother. If you have nothing else, you can try shaking it in a sealed bottle.How to make matcha green tea at home
- Warm the bowl. Pour some hot water into your matcha bowl and soften the whisk by whisking it around the hot water. Pour the water out and dry with a clean cloth.
- Sift. Place your strainer over the bowl and put in 1-2 scoops of matcha and sift it into the bowl.
- Pour. Add about 3 tablespoons of water (the ideal temperature is 175°F). Use the whisk to slowly stir until there are no lumps.
- Whisk. Add more water, about 1/3 full. Whisk in from side to side in a zig-zag until the matcha is frothy.
- Enjoy. Drink the matcha straight from the bowl.
Matcha latte
If you want to make a matcha latte, do the same as above but add a tiny bit of sweetener and pour in 3/4 cups of warmed milk of your choice.Tips and tricks
- Don’t buy too much at once. Matcha has a short shelf life, once you open it, it will lose color and flavor so buy in small quantities. Keep it in the fridge for maximum freshness.
- Use a mesh strainer. A mesh strainer will help you sift out any lumps and make the whisking process smoother.
- Think about getting a matcha whisk. If you’re planning on making matcha a habit, get a chasen, or bamboo matcha whisk. It will break up any clumps, whip your matcha uniformly, and produce the right amount of foam.
- Try it out of a bowl. Matcha is best enjoyed out of the ceramic bowl you whisk it in. You cup it with both your hands and breathe in the aromas before sipping. Matcha bowls are about 4.5 to 5 inches in diameter.
- Sweeteners are okay! Feel free to sweeten your matcha with sugar, honey, maple syrup. Just don’t use too much or you’ll overwhelm the delicate matcha flavors.
What else can I make with matcha powder?
- Whipped Matcha (Dalgona Matcha)
- Mint Matcha Pomegranate Pavlova
- Sadaharu Aoki's Matcha Azuki
- Matcha Portuguese Egg Tarts
- Mini Pistachio Matcha Raspberry Puff Pastry Mille Feuille Jars
- Matcha Coconut Macaroons
How to Make Matcha
Japan's most delicious drink as rated by the Japanese.
- 1/2 tsp matcha
- 3 oz hot water (175ºF, about 1/3 cup)
Sift the matcha into a small bowl.
Pour in 1 ounce (2 tablespoons) of hot water into the bowl. Use a matcha whisk to mix gently into a smooth paste.
Pour in the remaining hot water and whisk vigorously in a zig zag motion until frothy.
To make a latte: whisk in 1 cup of steamed milk and sweetener, as desired.
I Am... Tini’s Mac and Cheese
Tini’s viral mac and cheese is an absolute dream and so rich and delicious. Three kinds of cheese and corkscrew pasta are a match made in heaven. If you’re a mac and cheese lover, this is the recipe you need try.
What is Tini’s mac and cheese?
Tini’s mac and cheese is a viral Tiktok with over 60 million views and counting. It’s viral in the way people wish their videos could go viral. Everybody and their aunt made her mac and cheese for Thanksgiving, so if you want to give it a try, I’ve detailed it for you below! It’s probably the best thing you can bring to a potluck or a cookout or a summer BBQ, for real, for real.Tini’s viral mac and cheese ingredients
- pasta - Tini uses corkscrews aka cavatappi (pictured above) aka the best pasta for mac and cheese because the sauce goes into the center of the tube and when you bite into it, you’re biting into pockets of cheesy creaminess. You can find corkscrews at most grocery stores or online.
- cheese - there are three kinds of cheese in Tini’s mac and cheese: mozzarella, colby jack, and sharp cheddar. Buy blocks of cheese and grate them yourself. After your shred all your cheese, mix them up and divide them into 2 equal portions.
- butter - you need butter to make a roux or white sauce, go for unsalted.
- flour - flour is the other ingredient in roux. The regular all purpose flour in your pantry is perfect.
- evaporated milk - one can of evaporated milk makes everything super creamy.
- heavy cream - using heavy cream instead of milk makes this mac and cheese even creamier and richer.
- seasonings - salt, pepper, garlic powder, smoked paprika. The garlic powder adds garlickiness and the smoked paprika adds a hint of smokiness in the background. Mix up all the seasonings together in a small bowl so it’s easy to add to the pan.
- Dijon mustard - most people don’t know this but almost all mac and cheese recipes contain some kind of mustard. Tini opts for Dijon, which cuts through the richness of the cheese and adds balance to the entire dish.
How to make Tini’s mac and cheese
- Cook the pasta: in a large pot of salted water, cook the pasta over high heat according to the package directions then drain well.
- Make a roux: melt 3 tablespoons of butter in large non stick pan. When it’s melted, add half of the seasoning and stir it around to release the aromatics. Stir in 3 tbsp flour and stir and cook until everything starts bubbling and the raw flour cooks.
- Add the evaporated milk: slowly stream in one can of evaporated milk and whisk immediately. It should start to thicken slightly.
- Add the heavy cream: stir in the heavy cream, whisking it in completely. Whisk in the remaining seasoning and 1 tbsp of Dijon. Let the sauce thicken slightly, whisking occasionally.
- Add the cheese: Add in 1/2 of the cheese, by the handful, whisking in and letting each handful melt before adding more cheese.
- Stir in the pasta: Stir in your cooked pasta making sure all the sauce coats every single noodle.
- Layer the mac and cheese: in an oven safe casserole dish, layer the pasta. Add 1/2 of the mac and cheese to the pan, spreading it out evenly. Then add 1/2 of your remaining shredded cheese. Add the rest of the mac and cheese and finish the top with the last of the shredded cheese.
- Bake: Pop the casserole into a preheated 350°F oven and bake for 25-30 minute or until the top melts and it’s golden and bubbly.
- Broil: Finish it off by broiling for 2 minutes so the mac and cheese gets a nice little crust.
- Enjoy! Add some sliced chives if you want (Tini does!), then scoop and enjoy!
Who is Tini?
Tini is a cook (she was also on Next Level Chef with Gordon Ramsey) with a popular Tiktok account with over 5.5 million followers.Mac and cheese tips and tricks
Shred your own cheese - Pre-shredded cheese usually has cellulose in it to make sure the shreds don’t clump and the cellulose makes your mac and cheese grainy. Layer - Just like lasagna, layering mac and cheese is a pro move. You get pockets of melty cheese and a crispy cheese top. Season - Don’t skip the garlic powder, smoked paprika, and mustard! They really add that extra bit of oomph and flavor that takes this mac and cheese over the top. Trust me, you don’t really taste any of the seasonings in particular, instead they just meld together into a really nice flavor note that makes you want to eat more and more.Make ahead mac and cheese
You can make this entire recipe ahead of time up until the point where you bake it. Cover it tightly and keep in the fridge for up to 3 days before baking. To bake it, cover it with foil and bake it for 30 minutes, remove the foil and continue to bake until the mac and cheese is heats through. Finish by broiling.Do you need to use corkscrews?
I've made this many times now and corkscrews are good but so are traditional macs, mini penne, and rotini. Really any pasta shape you love will be just as good because this mac and cheese is so decadent it won't matter, the pasta is just the vehicle to transport the gooey cheesy deliciousness.Is this too rich/complicated/expensive?
Try this luscious homemade scratch Velveeta mac and cheese as an easy to make alternative that will hit all right notes too. Or for a more refined take, try this Pumpkin Sage Mac and Cheese from our noodle cookbook. Happy mac and cheesing friends! xoxo stephTini’s Mac and Cheese
If you’re a mac and cheese lover, this is the recipe you need
- 1 lb pasta (corkscrew/cavatappi preferred)
- 1 lb mozzarella cheese
- 1 lb colby jack cheese
- 1/2 lb cheddar cheese (sharp preferred)
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 12 oz evaporated milk (~1 can)
- 2 cups heavy cream
- 1 tbsp mustard (Dijon preferred)
Preheat your oven to 350°F. Bring a large pot of salted water to a boil over high heat. Once at a rolling boil, add the pasta and cook it according to the package directions. When done, drain well.
While the water is coming to a boil and the pasta cooks, shred the cheese. Grate the cheese with the coarse side of a box grater. Once you finish grating, mix all the cheese together in a large bowl, then divide into two even portions and set aside.
Make the seasoning mix: in a small bowl, stir together the salt, pepper, garlic powder, and smoked paprika. Set it aside.
In a large pan, melt the butter over medium heat. When melted, add 1/2 of the seasoning mix. Stir, bringing out the aromatics. Add the flour and cook, stirring constantly, until everything bubbles slightly and looks incorporated.
Slowly stream in the evaporated milk while whisking to ensure there are no lumps. Next, add the heavy cream, whisking constantly. Whisk in the Dijon and remaining seasoning mix. Let the sauce come to a simmer and thicken, giving it an occasional whisk.
Add HALF of the cheese. Turn the heat to low (or remove it from the heat if needed) and slowly melt in 1/2 of the cheese, handful by handful, making sure the cheese melts before adding more.
Stir in the drained pasta, making sure to coat all the noodles in sauce.
Grab your casserole dish and add 1/2 of the mac and cheese to the bottom of the dish, spreading evenly. Layer on 1/2 of the remaining cheese then the remaining mac and cheese.
Finish by evenly layering on the last of the shredded cheese.
Bake in the preheated oven for 25-30 minutes or until the top melts and bubbles. Broil for 2 minutes to give it a crispy crust, the remove, let sit for a bit so you don’t burn yourself, scoop and enjoy!
Serves about 10 as a side or 5-6 as a main dish.
I Am... How to Cook a Tomahawk Steak
Sometimes I dream of having a tomahawk steak all to myself. Of course, I think better of it for health reasons. For special occasions though, it's a great choice: cheaper than a prime rib, more impressive than a roast. And the best part, you can make a perfect tomahawk at home better than most restaurants you're likely to find it at only half the cost. Home-cooked steaks are always the best steaks. Here is everything you need to know to buy, cook, or serve a perfect tomahawk steak.
What is a tomahawk steak?
Tomahawk steaks are bone-in ribeyes, cut from ribs 6-12, with a huge length of bone left intact and the meat frenched up to get everything clean looking. Is it the same as a regular bone-in ribeye? Yes, but you eat with your eyes, and what can beat the sight of a 24" centerpiece steak?How to cook tomahawk steak
You cook a tomahawk steak just like a normal one, the most important factor is to make sure it’s well tempered (rested to room temperature) so you’re getting the inside up to temp fast enough before the outside burns. It’s much better to get the inside right up to medium rare so you can sear without worrying. There are a bunch of ways of doing that, here are my favorites.In the oven
Set your oven as low as it can go, about 250ºF for most people, and leave your steak in there for about 40 mins to an hour. If you have a meat thermometer or oven probe (more on that below) leave it in until it is 10 degrees lower than your desired final temperature. A chart is below as well for easy reference.Sous vide
This one is easy: add your steak and any rubs, marinades you would like to a water bath and set it for 10 degrees lower than you want to end up at (see the doneness table below).The steak can stay in the bath for up to 8 hours, although 1-2 is usually more than enough, depending on how cold your steak was when it entered the bath.On the grill
This one definitely needs a meat thermometer but also produces the best flavor in my opinion, espcially if doing charcoal. Move your coals to one side, or if using gas, only light up one side of the grill. Leave your steak as far away as possible from the coals or the burner on the other side of the grill and close it. Flip once in awhile to make sure you’re getting even heat.Searing your tomahawk steak
Once you have your internal temperature up to where you want it, you’ll need to sear it. I like to always rest a steak before searing (more on that later). When searing, use as high of a heat as you can produce. If you’re already grilling it, all you need to do is warm up the grill to max while you’re resting it, then move it over to the direct heat zone and grill it to the right color (for me, that’s 30 seconds on a side). If your steak was done sous vide or in oven, you’ll need to sear it on a stove (more on that below) or some other way - I use our 800 degree pizza oven.How to sear a tomahawk steak on a stove
Cooking a tomahawk on the stove is difficult because of the bone. Even if your cast iron pan is huge, aka 14”+ wide, you’ll probably find it hard to contact the entire steak to the pan. You can buy a low side pan such as a plancha or this cast iron crepe pan. You can also try to squeeze it down as best you can, then baste whatever can’t touch with some butter.The importance of a meat thermometer
When cooking steak, especially one that costs north of $100, a meat thermometer is essential. I recommend an oven probe that beeps when the target temp is hit. They can be really cheap, wireless app driven, or something in between. Personally I always go with the cheap option. If all you have is an instant read, be sure to check often to make sure the steak doesn't get overcooked.Steak cooking temps
For a quick and easy reference, when we have dinner parties in our house, our steaks are roughly done at:- Rare: 125ºF
- Medium-rare: 135ºF
- Medium: 145ºF
- Medium-well: 155ºF
- Well done: Don't do this
How long to let tomahawk steak rest for
When you apply heat to muscle fibers they contract and squeeze out moisture. Resting time allows the fibers to relax again, reabsorb some of the moisture, and generally produces a more tender and much juicier steak. You don’t necessarily need to wrap the steak in foil but allowing it to rest for 5-15 minutes after the main cooking process is absolutely vital. Longer is better. I prefer to rest my steak, then sear so it's as hot as possible when serving.Where do you buy a tomahawk steak?
Costco is often your best bet to get a tomahawk if you want one right away. Our local Albertsons even has them. The best place to buy any meat is your local butcher. All of the best steaks I’ve ever had came from local shops no matter where in the world I was. They may need a few days to get it ready or order it in, but it’s the best option. You can also try one of the many premium online butcher shops they have days days, we've tried a bunch and they're always pretty good, you can even get wagyu steaks this way.Best sauces for steak
Some people believe in nothing but good ol’ salt and pepper. I prefer to change the taste of the meal as it goes on, so I start with a pure bite of salt and pepper, then move onto a nice steak sauce or other preparation. When we had our expensive steak dinner in Kobe, they served it 16 different ways. You can just make your steak with salt and pepper and serve it alongside a nice selection of steak sauces. Check here for our guide to all the best steak sauces.Are thick-cut bone-in steaks better?
Without a doubt, thick bone in steaks are better. Often the meatiest, beefiest, most flavorful parts of the meat are right next to the bone. The thickness of the steak allows you to get a good medium rare/whatever finish you want on the inside while still getting the deeply browned thick crust of your dreams on the outside. The thickness of the steak makes it more forgiving: it's basically impossible to overcook a 2" steak without great effort and forgetfulness.How big are tomahawk steaks?
Depending on which bone you get, tomahawks can range in size between 30 oz to 60 oz. In my experience, every tomahawk I’ve ever bought has been between 48 oz and 60 oz.What is American Wagyu?
American wagyu are Japanese cows, hopefully Japanese black cows (called Kuroge Wagyu in Japan) that are raised and pastured in America. They can be full-blooded or cross bred with other breeds. It can range in quality from ordinary to amazing. USDA Prime and Certified Angus are both easily as good, if not better, so there's no need to hunt any specific cow down. With any steak, even and consistent (and copious) marbling is often a great sign of how good that steak will be. Grass fed is better than Grain or Corn fed/finished, as well, in my opinion. It makes for a more complex, satisfying taste.Are they a scam?
Someday, someone will inevitably tell you that tomahawk steaks are a scam, overpriced, and that you’re just paying for a bone. And, they wouldn't be totally wrong: a tomahawk steak absolutely goes for a premium over a regular bone-in ribeye steak at a restaurant. And, yes, it does taste more or less the same as a bone in ribeye. But any large cut of steak also goes for a premium over a smaller steak of the exact same kind. Fewer people buy them, and that raises the price. I love tomahawk steaks because their popularity means they're so much easier to come by than a good 2.5” thick cut bone-in ribeye. If you’re making them at home, the price premium is much smaller and makes sense for a special home celebration or weekend meal. The moment you pull out out that giant tomahawk steak for the grill, everyone instantly smiles.How to reheat steak
To reheat a steak, just let it come to room temp on the countertop for about an hour, then sear and serve.Side dishes
Is it even steak without sides??- frites
- mashed potatoes
- steak and salad
- steak with rice like they do in Japan
- cacio e pepe
- asparagus
- mushrooms
- brussels sprouts
- onion rings
- surf and turf, aka steak and shrimp
How to cook Tomahawk Steak
How to cook tomahawk steak perfectly every time
- Meat thermometer with probe
- 1 tomahawk steak (48-60oz)
- salt and freshly ground pepper
- 1 tbsp butter (if desired)
Let your steak come to room temp on the countertop. Preheat your oven to 250ºF or one side of your gas/charcoal grill on low. Season your steak with salt and pepper.
Put the temperature probe into the thickest part of the steak (see notes if you don’t have a probe-type thermometer) then put the steak in the center of the oven or farthest away from the heat on the grill until it hits 10ºF below your desired temperature, flipping every 5 minutes or so. See notes for steak cooking temps.
Rest your steak for 5-15 minutes (longer is better) while you heat up your grill, pizza oven, or cast iron pan.
Sear your steak until your desired color is achieved (about 30 seconds per side for me). Serve immediately with fixins and sauces, if desired.
If you don't have a probe type thermometer, check with an instant read as you flip every 5 minutes.
Steak cooking temp
Rare: 125ºF | Medium rare: 135ºF | Medium: 145ºF | Medium well: 155ºF | Well done: 🙅♂️
I Am... Tiktok Cucumber Salad
The viral Tiktok Cucumber Salad that seems like it’s pretty much everywhere thanks to the Tiktok cucumber guy. Summertime is all about cold salads and food that doesn’t make you overheat. Cucumber salad fits perfectly into that category and it’s no surprise that it’s viral. He’s created a whole cucumber community. I hope cucumbers won’t start selling out at the grocery store.
Who is the TikTok cucumber guy?
Logan Moffitt–aka @logagm–is a seemingly normal dude from Canada who loves to eat cucumbers and kimchi. A lot of his videos are of him making kimchi or eating Korean food, especially cold Korean noodles. Even before he made this cucumber salad, I came across his Tiktoks. He does collabs with K-POP bands and other viral Tiktokers. He was pretty popular before the cucumber thing, but now he’s even more popular. His cucumber videos are in the millions. Not just the one video, every single cucumber video has millions, even up to 10s of millions of views. People really, really love his cucumber salads.What is the viral cucumber guy recipe?
I’m not certain, but the very first cucumber recipe I saw Logan make was a classic garlicky, soy-sesame cucumber salad. It’s savory, a tiny bit sweet, crunchy, and super refreshing. It’s where I first heard his what seems to be catchphrase: “Sometimes you just NEED to eat a whole cucumber.” I mean, he’s not wrong!How to make the Tiktok cucumber guy salad
- Slice - thinly slice your cucumber. Use a mandolin if you have one, it makes slicing cucumbers a breeze. Slice them right into a deli quart container.
- Add - add soy sauce, toasted sesame oil, fish sauce, sugar, MSG, grated garlic, sliced green onions, and toasted sesame seeds to the cucumber slices.
- Toss - put the lid on your container and shake until mixed.
- Enjoy - take off the lid and enjoy the cucumber salad right out of the deli container, using chopsticks for maximum enjoyment, just like Logan.
Ingredients for Tiktok cucumber salad
- cucumber - you need a cucumber and it’s got to be a whole seedless English cucumber, aka the cucumbers you see at the grocery store.
- soy sauce - soy sauce is going to add saltiness and umami. Use whatever brand you have at home, hopefully, it’s naturally brewed.
- toasted sesame oil - it’s got to be toasted sesame oil, not un-toasted. Toasted sesame oil is nutty, aromatic, and so delicious.
- fish sauce - fish sauce is going to add an extra boost of flavor. Fish sauce is truly the best and I love that there’s a viral recipe that has fish sauce it in.
- sugar - just a little bit of sugar is going to balance out the savoriness of all the umami-forward ingredients and make it so you just can’t stop eating cucumbers.
- MSG - a lil sprinkle of MSG is going to make this cucumber salad even more addictive. There is so much misinformation and literature on MSG out there. but all you need to know is: it’s naturally derived and exists in tomatoes and parmesan cheese and you eat it all the time. If you don’t have any MSG in your pantry, I recommend the Ajinomoto panda because it’s so cute.
- garlic - garlic and cucumbers just go together.
- green onions - green onions add a fresh, slightly sharp bite.
- toasted sesame seeds - toasted sesame seeds for crunch and nuttiness.
Equipment needed for Tiktok cucumber salad
The truth is, you don’t need any special equipment to make this cucumber salad, but if you want to do it like the kids, here’s what you’re going to get:- deli quart containers with lids - I love quart containers for storing leftovers and they truly are amazing for shaking up a whole cucumber salad. These deli containers are the most popular on Amazon and they have great reviews.
- mandolin - if you’re going to be eating a lot of sliced cucumber salads, do yourself a favor and get a mandolin. Just make sure you watch your fingertips as you’re slicing. We have trusty OXO Good Grips one but I’ve always wanted a classic Japanese Benriner. Benriners are beloved by those in the food industry because they’re no nonsense, sharp, and boast a minimalist aesthetic.
- microplane - a microplane will give you tiny little gratings of garlic, which is perfect for distribution in your salad. To be honest, we almost always use a garlic press, but this little ginger and garlic grater is SO CUTE,
I kind of want it.Update: Mike got it for me and I love it!
Cucumber salad variations
Cucumber guy has gone viral for the recipe in this post, but since he has a whole cucumber community, he has SO MANY other cucumber recipes. It’s cucumber of the day, every day. Every single recipe starts with a while cucumber, a mandolin, and a deli quart container. The cucumber possibilities are endless.Other cucumber salads
- Watermelon Salad with Feta, Cucumbers, and Herbs
- Sunomono Japanese Cucumber Salad
- Chinese Cucumber Avocado Salad
- Miso Smashed Cucumber and Green Bean Salad Recipe
TikTok Cucumber Guy Recipe
The viral cucumber salad from tiktok
- 1 cucumber (sliced)
- 1.5 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp fish sauce
- 1 tsp sugar
- sprinkle msg
- 1 clove garlic (grated)
- 2 green onions (sliced)
- 1 tbsp toasted sesame seeds
Use a mandolin to directly slice the cucumber into a deli quart container. Alternatively, use a knife to thinly slice a cucumber and place it in a bowl.
Add the soy sauce, toasted sesame oil, fish sauce, sugar, MSG, garlic, green onions, and toasted sesame seeds to the container (or bowl).
Place the lid on the container and shake until the cucumber slices are coated evenly with all the ingredients. If your cucumbers are in a bowl, toss well.
Enjoy immediately, or place in the fridge and marinate for a couple of hours then enjoy. The cucumbers will be crunchier the faster you eat the salad, so if you want a fresh cucumber salad, enjoy immediately. If you want more of a quick pickled cucumber salad, let marinate for 1-2 hours before enjoying.
I Am... Tiktok Hot Honey Cottage Cheese Sweet Potato Beef Bowl
This hot honey cottage cheese sweet potato beef bowl is having a moment on TikTok and it’s no surprise why. If you’re looking for a balanced protein forward lunch or dinner, these sweet potato beef bowls are the answer. Seasoned ground beef, sweet potatoes, cottage cheese come together under a generous drizzle of hot honey. Viral bowls aren’t new but it usually takes something that really taps into the generous psyche for it to go viral. These bowls are all over TikTok because they’re photogenic, hearty, budget-friendly, quick, easy, and customizable.
What is the viral cottage cheese sweet potato beef bowl?
I first saw the viral hot honey beef bowl on TikTok. There are so many. I couldn’t figure out who made it first, but pretty much everyone who’s been making it is saying it’s the best high-protein meal they’ve tried in a long time. Essentially, it’s a bowl filled with roasted sweet potatoes, taco-seasoned ground beef, avocado, and cottage cheese, all drizzled with sweet and spicy hot honey. I’ve seen people adding herbs and leafy greens, but basically, the core bowl is sweet potatoes, beef, cottage cheese, avocado, and hot honey. People love them because of the balance of fats, fiber, and protein.How to make a hot honey sweet potato beef bowl
- Roast the sweet potatoes - peel and cube the sweet potatoes, toss them in a bit of neutral oil and season generously with salt and pepper. If you’re a cinnamon fan, give them a light dusting then roast the sweet potatoes until crisp and brown on the outside and creamy and sweet on the inside. I love using the air fryer for this, but an oven, toaster oven, or simply frying in a pan will work too.
- Cook the ground beef - cook the ground beef in a skillet, breaking it up in to a crumble. Season with taco seasoning and a touch of tomato paste. You can make your own homemade taco seasoning (see this easy recipe here) or just buy a packet from the store. Personally, I like making it at home because you can customize it and control the salt content.
- Prep the avocado - Cut a ripe avocado into cubes or slices.
- Build the bowl - Grab a bowl and lay down a bed of crispy sweet potatoes. Add some of the seasoned ground beef, a generous scoop of cottage cheese (give the cottage cheese a sprinkle of salt and a generous amount of freshly cracked black pepper), and the avocado. Drizzle generously with hot honey and dig in.
Cottage cheese sweet potato beef bowl ingredients
- sweet potatoes - crispy roasted sweet potatoes dusted with salt, pepper, and a touch of cinnamon. Adds fiber and fullness to your bowl.
- lean ground beef - lean ground beef is what’s going to make up the bulk of the protein. It’s seasoned with taco seasoning with a touch of tomato paste for richness and flavor. If you’re not into beef, you can definitely substitute in ground chicken, turkey, pork, or crumbled firm tofu.
- cottage cheese - I feel like the cottage cheese is the star of the show! It gives everything a creamy cheesy bite and ties everything together.
- avocado - the avocado adds a beautiful creamy bite, healthy fat, and yes, even more fiber.
- hot honey - a generous drizzle of hot honey makes this bowl just the right amount of sweet and spicy.
How to make hot honey
You can buy hot honey from the grocery store, online, or make your own at home. All you need is honey, crushed red pepper flakes, and apple cider vinegar.Hot honey recipe
- Add 1 cup of honey to a small sauce pan, along with 1 tbsp crushed red pepper flakes and 1 tsp apple cider vinegar.
- Gently heat the hot honey mix for 2-3 minutes while stirring until it bubbles gently and you start smelling the pepper flakes heating up.
- Once the honey bubbles and reduces a bit, remove from the heat and let infuse for 5-10 minutes.
- Strain out the pepper flakes once the honey is infused to your liking. Let the hot honey cool and use as desired. Store leftovers in an air tight container at room temperature.
Cottage cheese
For the uninitiated, cottage cheese is a soft, and mild fresh cheese that comes in different curd sizes. Personally, I love Good Culture cottage cheese, which has small, soft curds that are incredibly creamy and flavorful. I love it so much that I eat it plain as a snack. It’s perfect in this bowl. I feel like people are sleeping on cottage cheese. It’s one of my favorites - creamy, and full of protein and nutrients. It’s a great choice for people looking to get a lot of protein in their diets. I feel like if you’ve tried cottage cheese and don’t like it, it just means that you haven’t tried the right cottage cheese. That’s it! I loved these bowls and Mike did too. They’re just a simple, throw it together kind of meal that will keep you full and fuel you for any sort of adventure you might be going on (for us, that’s spring skiing). Happy protein bowling! xoxo StephSweet Potato Beef Bowl with Hot Honey and Cottage Cheese
If you’re looking for a balanced protein-forward lunch or dinner, this sweet potato beef bowl is the answer.
- 2 medium sweet potatoes (peeled and cubed)
- 2 tbsp neutral oil
- 1/2 tsp cinnamon (optional)
- 1 lb ground beef (lean preferred)
- 2 tbsp taco seasoning
- 1 tbsp tomato paste
- 2 cups cottage cheese
- 2 avocados (cubed or sliced)
- 4 tbsp hot honey (or to taste)
Toss the sweet potato cubes in the oil and season generously with salt and pepper. Sprinkle with the cinnamon, if using. Air fry, in a single layer, at 400°F for 10-15 minutes, or until golden and cooked through, shaking halfway.
While the sweet potatoes are cooking, cook the ground beef in a large skillet over medium high heat. Break up the ground beef and stir in the tomato paste. Sprinkle on the taco seasoning. Continue to cook, stirring occasionally, until browned and cooked through. Set aside.
When the sweet potatoes are crisp and cooked through, assemble the bowls: divide the sweet potatoes and ground beef evenly between four bowls. Top each bowl with cottage cheese and avocados. Drizzle generously with hot honey and enjoy!
I Am... Cucumber Salad with Avocado
Smashed cucumber avocado salad is the perfect summer treat. Is it hot where you are? We’ve been living through a heat wave and even thinking about turning on the stove makes me hot. Of course it doesn’t stop me from doing crazy things like making cheesy potato balls, but I still prefer cooling, no-cook dishes when I can. And when it gets super hot, I turn to my favorite cooling dish of all time: this cucumber avocado salad. I LOVE cucumbers. They’re crunchy, almost sweet, juicy, and so refreshing. Especially when they’re fridge-cold and coated in an addictive sesame-soy dressing. Cucumbers are the ideal hot-weather food and this cucumber avocado salad is the epitome of the whole cool-as-a-cucumber saying. Cucumber salad is one of the most popular cold dishes in China and really, it’s no surprise because it’s great on its own or at the table alongside pretty much any Chinese dish. Essentially this is your classic smashed cucumber salad but with a little twist: avocados. I love adding avocados for a creamy buttery foil to the crisp cucumbers. Everything gets dressed up in a toasted sesame-soy sauce-black vinegar dressing that is savory, sweet, and addictive.
Why make a cucumber salad?
This is the perfect quick and easy salad to throw together when you’re hungry but you don’t want to cook anything. The crisp cucumbers are crunchy and refreshing and the avocados add heft and creaminess. You might not think of salads as satisfying, but this one definitely is.Ingredients for the perfect cucumber avocado salad
Cucumbers
The best cucumbers to use for this salad are either long English or Persian. Both of these cucumbers are thin-skinned which means you don’t have to peel them. They also happen to be nearly seedless and crispy instead of watery. English cucumbers are bit bigger, both in diameter and length. I actually prefer Persian cucumbers because they’re mini, but both are perfect for this salad. Stay away from regular waxy, thick-skinned cucumbers. Usually cucumbers are smashed for Chinese cucumber salad – I typically smash all cucumbers for salads but in this case, I just sliced them for aesthetic reasons. The reason for smashing are the coarse, random craggily edges smashing gives. The extra nooks and crannies soak up sauce and flavor the cucumbers to the core. To smash, just use the side of a cleaver or a rolling pin.Avocados
Avocados are annoying. There, I’ve said it. They’re finicky, can be expensive, and every single one is a surprise. But, they’re also worth it. There’s a reason why avocados are so popular. I always buy avocados unripe and ripen them at home to ensure better success when cutting into them. More on how to choose perfect avocados later in this post.Soy sauce
There are so, so many soy sauces out there. I could write a whole blog post on soy sauce! Most good Asian grocery stores devote a whole aisle to the hundreds of different types. Obviously the best one is the one in your pantry, but if you’re running out or want to expand your soy sauce collection, make sure you go for naturally brewed. There are two main types of soy sauces commercially available: naturally brewed/fermented and chemically produced. Get the naturally brewed or fermented for its complex deep aroma and flavor. We like both Amoy and Lee Kum Kee. In this case, you’re looking for light soy sauce. Even better if you get first extract/first press soy sauce.Chinese black vinegar
Black vinegar, also known as Zhenjiang or Chinkiang vinegar is a rice based vinegar that is fruity, slightly sweet, malty, and just the bit reminiscent of balsamic. It adds acidity and sweetness and is a backbone in Chinese cooking. It’s used in cold appetizers (like this one!), braised proteins, and as a dipping sauce for dumplings. You can use it just as you would regular vinegar and it’ll add just a touch more complexity. It’s sold in the Asian aisle at most grocery stores, in your local Asian grocery store, or online. If you don’t have any, you can sub rice vinegar or regular white vinegar, but it won’t be quite the same.Toasted sesame oil
Toasted sesame oil will add an incredible amount of aroma to this dish. It’s intensely nutty, toasty, and so so good. It’s not the same as regular sesame oil (which is typically used for cooking). Toasted sesame oil is made from toasted sesame seeds and is a finishing oil, much like a really good olive oil. Our favorite brand is the Japanese one, Kadoya, with its signature bottle shape and yellow cap. You can find it in the Asian aisle at most grocery stores, in your local Asian grocery store, or online.Aromatics
Garlic, red onion, and cilantro add some extra oomph to this salad. The earthiness of the garlic and the tart sharpness of the red onion pair well with the neutral juiciness of cucumbers. For garlic, we like to buy loose, locally grown garlic, but obviously those garlic bulbs in the little mesh bags will work too, but they don’t taste nearly as good. Choose a red onion that is firm and heavy for its size. Cilantro is one of those herbs that adds an amazing amount of freshness, so pile it on - assuming your one of those people who loves it.How to pick the perfect avocado
Ahh, the eternal question: will you win the avocado lottery!? There are so many factors. Will your avocado be perfectly ripe? Is it free of blemishes and bruises? Will the pit be a reasonable size or will it be bigger than you thought possible?- Buy unripe: While there’s no way to guarantee a perfect avocado, I do have tips for you. I prefer to buy my avocados green and hard and let them ripen at home. Yes, you have to do a little bit of planning, but if you buy your avocados unripe it means that they won’t have any nasty bruises from people over-enthusiastically squeezing for ripeness at the grocery store.
- Let ripen on the countertop: After a couple of days of resting time out on the counter, your avocados will most likely be ripe but not mushy, perfectly jade green without any hints of brown bruising. When you hold your avocado in your palm, it will feel heavy. Gently squeeze your palm without squeezing your fingertips. There should be a bit of give where the avocado yields to firm gentle pressure. It will feel slightly soft but not at all mushy. This is the prime time to use them! If you’re not ready to eat them store them in the fridge for a day or two.
- Check ripeness: Another way to check is flicking off their little dry stem nubbin (also called their naval or belly button!) and take a look at what color it is underneath. If it’s bright green, I know it’s good to go. If the stem doesn’t want to budge, it means that it needs a bit more time. And if it’s gross and brown underneath, it’s basically time to cry, cut off the brown bits and make some sad not-quite-right guacamole.
How to safely cut and peel an avocado
Avocado hand – that’s where you slice through your hand - is real. Don’t cut avocados in your hand, I beg of you! I could tell you the horror story about how I “filleted” my palm, in the words of the urgent care doctor that glued me back together, but I think we’re all adults here and just want to cut avocados the safe way. The safest way to cut an avocado is to place the avocado on a cutting board and cut lengthwise, in the middle carefully, rotating around the seed, keeping your fingers out of the way. Twist half of the avocado off and remove. Place the remaining half (with the pit) on a dish towel and VERY carefully tap your knife into the pit so that it wedges itself in. Twist the knife and remove the pit. This is slightly more dangerous than the method below. Alternatively, if you’re not comfortable removing the pit from half an avocado, simply make another cut, lengthwise around the halved avocado so you have two quarters, making the pit easy to pluck out with your fingers. This is the safest way to remove the pit. After the pit is removed, the neatest way to get your avocado out of the skin is to place the avocado, cut side down on to your cutting board and peel off the skin. Of course if you’re not concerned about aesthetics you can just use a spoon to scoop it out. Happy salad-days of summer! I hope you guys pop this cucumber avocado salad into your summer rotation. It really is the best. PS - If you’re looking for something to serve alongside with, try out this easy zha jiang mian/saucy pork noodles, spicy shrimp and snap pea stir fry, or yang chow fried rice!Chinese Cucumber Avocado Salad
- 1 clove garlic (minced)
- 2 tsp black Chinese vinegar (or rice vinegar)
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp chili oil (optional)
- 1 avocado (sliced)
- 1/2 English cucumber (sliced)
- 2 tbsp red onion (thinly sliced or finely diced)
- fresh cilantro (chopped)
- toasted sesame seeds
In a small bowl, whisk together the garlic, vinegar, soy sauce, sesame oil, and chili oil (if using). Taste and season with a pinch of salt if needed.
Prep the vegetables: Pit, peel, and slice the avocado; cut the cucumber; slice the red onion; and chop the cilantro.
Toss the cucumbers, avocado, red onion, and cilantro in a bowl with the dressing. Finish with toasted sesame seeds, if desired and enjoy!
I Am... Dubai Chocolate
If you think Dubai chocolate is too expensive and/or you've never had it, you need to try making this at home right, right now. Dubai chocolate has been having a moment for a long time now. Did you know you can make it at home? It's a little bit of a process but easier than you think. Surprisingly, I never was particularly interested in it; I’m not sure why some things have me locked in obsessed while others are never on my radar. Anyway, the other day my brain (and okay, my endless doomscrolling) got me on video after video of Dubai chocolate. After 10 minutes (okay it was more but I have time blindness) I was convinced. I NEEDED Dubai chocolate in my life. Sure, I could go out and order some or *GASP* go to the source in Dubai, but as the olds like to say, “we have Dubai chocolate at home.” Follow me on my kinda-long-journey - don’t worry I’ll try to keep it kind of short - on making homemade Dubai chocolate.
What is Dubai chocolate?
First off, what the heck is Dubai chocolate? Dubai chocolate is type of filled chocolate bar created by Emirati Fix Dessert Chocolatier in Dubai. Essentially, it’s a milk chocolate bar with a filling of sweet pistachio and tahini cream mixed with finely chopped knafeh. Experience and taste-wise, Dubai chocolate is sweet and crunchy with a roasted nuttiness from the pistachios and tahini. Flavor-wise, it may be pretty classic, but adding in the crispy knafeh was a genius move on Chef Omamalin.The anatomy of a Dubai chocolate bar
- Exterior - the outside of the original Dubai chocolate bar is milk chocolate, but now it comes in dark and white varieties. The different varieties have different colored chocolate artfully splattered on the surface, kind of like edible Jackson Pollock paintings.
- Interior - the insides of a Dubai chocolate bar are a creamy pistachio green with visible strands of crispy kadyif. Breaking into a Dubai chocolate bar is an experience: you get the classic look of a standard chocolate bar on the outside with a unique texture and flavor on the inside.
How to make Dubai chocolate at home
- Make the kadayif - you can skip this step if you have fresh or dried kadayif. If you want to try making your own, check out the instructions after this section.
- Toast the kadayif - Melt a bit of butter over low heat in a large non-stick pan with high sides. When melted, add the chopped kadayif. Stir and toast, until the kadayif is deeply golden, about 8-10 minutes. Keep stirring and take your time. Patience is key, you want everything evenly toasted. When the kadayif is golden, remove it from the pan and let it cool.
- Temper the chocolate - Put an inch of water into a small pot and place on the stove over low heat. Place a heat-proof bowl on top (make sure the bowl is big enough to hover over the water, you don’t want the bottom of the bowl to touch) and add two-thirds of your chopped chocolate. Stir the chocolate until smooth and melted, then carefully take the bowl off the pot and add the remaining chocolate. Stir all the chocolate together until it’s smooth and shiny.
- Make the chocolate shell - Add some of the chocolate to your chocolate bar molds and tip and swirl the chocolate so it coats the bottom, sides, and corners. Tip out any excess chocolate back into your bowl. Put the chocolate mold into the fridge or freezer to set.
- Mix the filling - While the chocolate shell is setting, mix up the filling. In a large bowl, stir together the pistachio cream, tahini, and salt. Fold in the toasted kadayif.
- Fill the chocolate bar - Add the filling to the chocolate shells, about three-quarters of the way up, spreading the filling evenly.
- Seal the chocolate bar - Remelt the chocolate, if needed, the pour onto the bars, smoothing out and sealing the filling inside.
- Let set - Place the chocolate bars in the fridge or freezer until the chocolate sets and is hard.
- Enjoy! - Carefully unmould the chocolate and enjoy!
Homemade kadayif
If you want to make your own kadayif, simply sift together flour, cornstarch, and a pinch of salt. Whisk in water and a touch of oil. When the batter is super smooth, add it to a piping bag with a very small tip. Heat a large non-stick pan over low and drizzle the batter in a circle or zig-zag motion, being careful to not overlap the “noodles”. When the batter pulls away from the pan, it’s done. Scoop it up and place it in a bowl. Repeat until all the batter is finished, then roughly chop the kadayif into 1-inch pieces.Dubai chocolate ingredients
- chocolate - chocolate bars need chocolate. It’s up to you what percent chocolate you want to use. The famous Dubai chocolate bar is milk chocolate, but since I LOVE dark chocolate, I went with that, specifically the Callebaut 811 dark chocolate. Whichever chocolate you decide to use, make sure you use a high-quality chocolate, preferably a high-quality couverture chocolate. Couverture chocolate is
- pistachio cream - The roasted nuttiness of pistachio is amazing with chocolate. For this chocolate bar, we’re going to use pistachio cream, which is a sweetened version of pistachio paste. Pistachio cream compared to pistachio paste is smoother, creamier, more fluid, and sweeter. Pistachio paste is usually used as a filling for pastries or topping for pastries and confections like this chocolate bar. You can find it online, at specialty grocery stores or sometimes even at Costco.
- tahini - a bit of tahini, a sesame paste that contains hulled with sesame seeds. It's a core Middle Eastern condiment and ingredient that adds a delicious roast-y nutty flavor to everything it touches. Tahini is pretty common and you’ll find it in the natural foods section of the grocery store where you find nut butters and other organic condiments.
- kadayif - this can be store-bought or home-made. If you live in an area with Middle Eastern grocery stores, you’ll probably be able to find it, but if you can’t, you can easily make it at home, recipe and how-to below! You can also purchase it online.
- butter and salt - we’re going to use a bit of butter to toast the kadayif so it becomes extra crunchy and golden brown and we’re going to need a pinch of salt to balance out all the sweetness and make the pistachio and tahini pop.
Equipment needed to make Dubai chocolate at home
- deep chocolate bar molds - I used these molds and they work perfectly. They’re nice and deep and demold easily.
- double-boiler - this is just a fancy way to say a small pot with a bowl on top so you can melt your chocolate. Add about 1 inch of water to a small pot and add a heat-proof bowl on top. Make sure that the bowl can sit on the rim of the pot without touching the water.
- silicone spatula and off-set spatula - technically you don’t need these items but they’ll probably help. The silicone spatula is great for stirring chocolate while it’s melting and the off-set spatula is great for smoothing out and evenly spreading the filling and chocolate.
What does Dubai chocolate taste like?
Now that I’ve tasted it, I’m obsessed. I didn’t get it before, but I do now. Flavor wise, you get a hint of depth from the dark chocolate, a deep toasted nuttiness from the tahini and a sweet creaminess from the pistachio paste. The whole bar is a nice balance of sweet and salty. Kadayif on its own has a pretty mild flavor, so it’s more about the texture and the fact that it can take on a lot of flavor without getting soggy. That makes it perfect for stirring into a creamy filling. The pastel green crispy-crunchy creaming filling is not too sweet and pairs perfectly with the snappiness of a good dark chocolate. If you like nutty chocolate, chocolate with things in it or texture in your chocolate bars, you are going to love Dubai chocolate.Can’t get knafeh of it
Dubai chocolate hit peak popularity in 2024 on TikTok due to the duo of the AMSR crunch and vibrant and fluffy pistachio knafeh filling. Plus, the literal fact that it was only available in Dubai made it even more appealing. When I say this chocolate bar had influencers in a chokehold, I’m not exaggerating. People were literally flying to Dubai to get their hands on a chocolate bar. Now, Dubai chocolate has taken over the world and “Dubai chocolate” is synonymous with a pistachio-tahini kadayif filling. You can get Dubai inspired chocolate everywhere, from your local artisanal chocolatier to Lindt, Costco, and Amazon.What is knafeh?
The bulk of the filling of Dubai chocolate is knafeh, a traditional Arab dessert that’s sweet and crunchy made with kadayif, cheese, and a sweet simple syrup called attar. Knafeh hits it all: sweet, salty, creamy, crispy-crunchy on the outside and soft and chewy on the inside. Cleverly, Dubai chocolate’s original name was “Can’t Get Knafeh of It.” That being said, most homemade bars have kadayif instead of knafeh because Emirati Fix Dessert Chocolatier in Dubai now makes many kinds of Dubai chocolate and the most popular and easiest one to make at home is “Dubai Pisatachio” which has kadayif instead of knafeh.What is kadayif?
Kadayif is a kind of pastry that looks like fine noodles. If you know what filo dough is, it’s similar to that but shredded thinly. It’s an essential ingredient in a ton of Middle Eastern pastries and desserts. In the Middle East, it’s sold in grocery stores and is pretty common in the frozen pastry section, pretty much the equivalent of where you’d find frozen pie crusts and puff pastry in North America. It looks raw when you buy it but it’s completely cooked, just not toasted. At home, you can either make your own (more on that below), but it at a Middle Eastern grocery store, or attempt to shred filo dough. I think they’re going to start selling kadayif at mainstream grocery stores though, that’s how popular Dubai chocolate is!Knafeh vs. kadayif
Simply put, knafeh is a dessert and kadayif is an essential ingredient in the dessert. Think of it like shredded coconut and coconut macaroons. Just like you need shredded coconut to make the coconut macaroons, you need kadayif to make knafeh. For the purposes of the Dubai chocolate bar thought, you’ll just need kadayif (the ingredient), not knafeh (the dessert).Dubai chocolate tips and tricks
- Take your time to toast - the whole point of Dubai chocolate is the crispy crunchy filling so take your time to toast the kadayif. Do it on low, stir it regularly and make sure it isn’t too pale or burnt. Letting it cool completely before mixing it in with the pistachio paste and tahini helps it stay crunchy.
- Temper your chocolate - this is a fancy way of saying melt the chocolate so it sets properly so your chocolate bar isn’t melty when you eat it. To temper chocolate, melt two-thirds of your chocolate, then move the bowl away from the heat and stir in the remaining one-third of the chocolate. Using some unmelted chocolate to cool down the melted chocolate helps it set faster and makes it easier to pour and work with.
Dubai Chocolate
Dubai chocolate has been having a moment for a long time now.
- chocolate mold
- 2 tbsp unsalted butter
- 1 batch kadayif (about 2 cups chopped, see recipe below)
- 1/2 lb dark chocolate (chopped)
- 3/4 cup pistachio cream
- 1.5 tbsp tahini
- 1 pinch of salt
Melt the butter in a large non-stick pan over low heat. When melted, add the roughly chopped kadayif and stir. Toast the kadayif until deeply golden and crunchy, stirring occasionally, about 8-10 minutes depending on the heat of your stove. Keep an eye on it and don’t forget to stir at regular intervals so the kadayif toasts evenly. When toasted, remove from the pan and let cool.
While the kadayif is cooling, melt the chopped chocolate in a double boiler. Add an inch of water to a small pot and place it on the stove. Place a larger, heat-proof bowl into the pot - the rim of the pot should support the bowl so that the bottom of the bowl doesn’t touch the water. Place two-thirds of the chopped chocolate in the bowl and turn the heat on to low. Stir the chocolate with a silicone spatula to encourage even melting.
When the chocolate is smooth and melted, carefully remove it from the double boiler and add the remaining chocolate. Stir until all the chocolate is smooth.
If desired, optionally melt white chocolate and color with oil-based green food coloring. Gently splatter into the chocolate bar mold before adding the chocolate for the shell.
Add about 1/4 cup of melted chocolate (per bar) to the chocolate bar mold and tip the mold to spread the chocolate evenly across the bottom, sides, and corners. Pour out any excess chocolate back into your bowl of melted chocolate and scrape off any excess with an offset spatula. Let the chocolate set completely by chilling in the fridge or freezer until hard.
While the chocolate is setting, make the filling. Add the pistachio cream, tahini, and a pinch of salt to a large bowl. Mix until smooth then fold in the toasted kadayif until completely combined.
Take the chocolate bar mold and fill evenly with the pistachio filling to about 3/4 way up the mold.
Gently remelt the chocolate then evenly pour over the filling, using an offset spatula to spread evenly. Place the chocolate bars in the fridge or freezer to set completely.
Unmold and enjoy!
Kadayif Recipe
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1 tbsp neutral oil
- 1 cup water
- Sift the flour and cornstarch together in a bowl and stir in the salt.
- Add the water and oil and whisk until smooth.
- Pour the batter through a fine mesh sieve into a liquid measuring glass.
- Place a piping bag into a tall glass, flowing over the edge of the piping bag. Pour the batter into the piping bag.
- Heat up a large non-stick pan on extra low heat. Cut a very small tip into your piping bag then pipe strands of batter onto the pan in a zig-zag or circular motion, trying not to overlap the strands. The kadayif is ready when it starts to lift from the pan. It will be soft, pale and pliable. Use a spatula to remove it from the pan and place it on a plate covered with a slightly damp towel to keep it from drying out. Pipe and cook until the batter is finished.
Estimated nutrition is extremely estimated and dependant on what kadayif you use.
I Am... Chinese Chicken Salad
If you’re looking for a refreshing, hearty, flavorful chicken salad, this salad is for you. Fresh, crunchy lettuce and cabbage, sweet carrots, juicy oranges, chicken, herbs, and crunchy almonds are all tossed with a zingy, umami ginger-garlic sesame vinaigrette. No sad salads here! And the best part is that this is a salad that you can make ahead or meal prep, giving you salad days in a flash. Now that it’s summer, I’m living on salads all day, every day. I have my very own Mandy’s/Sweetgreen going on at home with different containers (glass, of course) of various prepped leaves, vegetables, and toppings. At least once a week I ask Mike if he wants to “order” a salad from me, but every single time the answer has been no, which is very sad for me because how am I going to live out my salad bar dreams?!
I love salad
At least I have a very healthy love for salad, so I can make daily salads for myself. I’m not sure why, but I like having everything separate and then making salads a la minute instead of having them ready to eat in a container. But then again, sometimes on the rare occasion that I don’t finish my salad and I pop it in a container in the fridge for the next day, it somehow tastes better? In my opinion, both are good: fresh-made salads and meal prep. Someone should start a salad company where they sell both types. This salad happens to be one that tastes amazing both ways. Even when you meal prep it and the wonton strips get a little soggy, it adds a little bit of extra flavorful texture. Of course, if you’re an expert salad meal prep person, you have those little containers on the side for your dressing and crunchy toppings so you don’t have to have soggy wonton strips.What is Chinese chicken salad?
Anyway, back to this salad, which we’re calling Chinese chicken salad even though I’m Chinese and I have no idea why everyone on the internet calls it that. I’m rolling with it, though. Chinese chicken salad is essentially a leafy green salad with chicken and a ginger-sesame dressing. Typically there are crunchy things too, like deep-fried noodles, deep-fried wonton strips, sliced almonds, and toasted sesame seeds. There are usually lots of herbs and sometimes mandarin oranges. It’s a refreshing, hearty salad, and it’s really, really good! It kind of is slightly reminiscent of a Chinese dish of shredded chicken, but also, not really. Really, I’m pretty sure it’s called Chinese chicken salad because it’s been popularized that way by chain restaurants like Cheesecake Factory and P.F. Chang’s. Questionable origins aside, this salad is a keeper and in my regular salad rotation.How to make Chinese chicken salad
Like all salads, this one takes some prep. If you’re not a person who finds washing and cutting vegetables a zen activity, by all means, buy those bagged prepped cabbage mixes or shredded carrots. If you think cutting vegetables is fun (I do because I’m a monster), then for this salad you need to:- Prep the vegetables: wash, dry, and shred the lettuce; wash, dry, and shred the cabbage; peel, wash, dry, and julienne the carrots; wash, dry, and slice the green onions; wash, dry, and chop the cilantro; and drain (or peel) the mandarin oranges.
- Shred the chicken: This salad is begging for leftover chicken. Shred up any extra chicken you might have, or if you need to meal prep some chicken breasts, use your go-to recipe or give air frying a try.
- Make the crunchy bits: You can opt to buy crunchy noodles at the store, or you can make them at home. If you’re making them at home, you can either use wonton wrappers that you slice up or egg noodles. For both, heat up about an inch of neutral oil in a small pot over medium-high heat. When the oil is hot and shimmery, add a small amount of the wonton wrappers or egg noodles and fry until golden and crispy. They’ll crisp up quite quickly. Move and flip them as needed, and after a minute or two, remove them from the oil, drain and cool.
- Make the dressing: In a bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, a bit of neutral oil, a touch of sugar, minced ginger, and garlic. Taste and adjust if needed.
- Assemble: Add the shredded greens, carrot, herbs, and chicken (and oranges if using) to a bowl. Add the dressing and toss well.
- Enjoy: Finish the salad by topping it with the crunchy bits and enjoy!
Chinese chicken salad ingredients
Greens - shredded lettuce, cabbage, and carrots are the bulk of this salad. Personally, I love a mix of green and red cabbage and shredded romaine. I’ve also fallen in love with raw savoy cabbage recently—it’s a bit more tender and sweet and so, so good. So many cabbages, so little time. Herbs - a mix of thinly sliced green onions and chopped cilantro add a bit of fresh herbaceousness. oranges - this is something I’ll put in if we have it at home, but not something I’d go out and buy. But, when you have them, it does add some sweet juiciness that makes this salad elite. chicken - any kind of shredded chicken works for this salad. Leftovers or freshly cooked, it’s all good. For me, I like salads that have protein in them, so when I can, I almost always double the amount of protein called for in a salad. Luckily we eat a lot of chicken, so we almost always have some on hand. crunchy bits - arguably the best part of any salad, the crunchy bits are what keep it interesting. I definitely think thinly sliced almonds are a must. I like the thinly sliced ones with skin on, for some reason, they’re much more delicate and crunchy. For the other crunchy parts, I like to go with either homemade deep-fried wonton strips or homemade deep-fried egg noodles. They’re both super quick and easy to make at home. Or, you can buy them - they’re either with the salad toppers or in the Asian aisle in a bag - they’re packaged to look like chips. dressing - the dressing for this salad is pretty straightforward; the only thing that is a little bit annoying is finely mincing the garlic and ginger. Normally I’m a huge fan of using granulated garlic and ginger, but for this dressing, fresh is what you need. To your freshly minced garlic and ginger, we’re going to add soy sauce, rice vinegar, toasted sesame oil, a touch of sugar, and a bit of neutral oil.Chinese chicken salad dressing
This dressing is zingy and full of flavor. It’s super simple to make and takes all the ingredients in this salad and makes them sing. Typically, Chinese chicken salad dressing is an oil vinaigrette with sesame, ginger, and ginger overtones. It’s incredibly addictive and will cause you to eat so much salad, in a good way.The best kind of chicken for salad
Leftover chicken is the best! I know a lot of people who actually buy a rotisserie chicken and shred that up, but usually we just get bone-in, skin-on thighs. I’ll skin and debone them (and save all that to make Hainanese chicken) and simply boil and then shred them. Chicken thighs are truly the most flavorful part of a chicken, but any kind of cooked, shredded chicken will do. For this particular salad, I did chicken breast poached in a gingery, garlicky stock, and they turned out super juicy.What are the crunchy things in Chinese chicken salad?
The crunchy bits vary, but they’re typically deep-fried wonton strips, slivered almonds, or crunchy chow mein noodles. For us, we prefer a combination of crunchy wonton strips and almonds. It’s super easy to make them at home yourself, and you don’t even need a lot of oil. If you don’t want to add an extra step, you can grab a bag of fried noodles at the grocery store in the Asian aisle. They look like short little golden fried noodles in a bag, kind of like chips, but noodles.How to meal prep Chinese chicken salad for the week
This salad is great for meal prep because you can do all the prep on Sunday, pack everything up, and have salad throughout the week. The key is to pack it up like they pack up salad kits in the grocery store. All the green things go together, the dressing goes in a little cup, and the crunchy bits are in a container, ready to go on at the end. It helps if you have the right containers. I love these guys for dressing and the crunchy bits and as for the vegetables, you can use any container you have on hand. It’s best if you put the chicken in a separate container too so it doesn’t wilt the vegetables too much, but it’s not absolutely necessary.What to serve with Chinese chicken salad
I think this salad is a meal in itself, but if you’re looking to have a salad party, try some of these as well:- super refreshing, crunchy cucumber salad
- a hearty, also chicken salad, but Caesar style with romaine and kale
- the most refreshing combination of watermelon, feta, and cucumber
- broccoli salad is a sleeper hit, it’s hearty, crunchy, and filling
- a super savory cabbage and chicken salad dressed with the most umami dressing you’ll ever have
Chinese Chicken Salad
The best Chinese chicken salad: fresh, crunchy lettuce and cabbage, sweet carrots, juicy oranges, chicken, herbs, and crunchy almonds.
Dressing
- 2 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil
- 1 tsp sugar
- 1 clove garlic (minced)
- 1 tsp fresh ginger (minced)
Salad
- 4 cup lettuce (of choice, shredded)
- 1 1/2 cup cabbage (shredded)
- 1 medium carrot (julienned)
- 1/4 cup green onions (sliced)
- 1/4 cup cilantro (chopped)
- 1 cup mandarin oranges (canned, optional)
- 2 cup cooked shredded chicken
- 1/2 cup crunchy deep-fried wonton strips
- 2 tbsp sliced almonds
In a small bowl, whisk together all the dressing ingredients.
Toss the lettuce, cabbage, carrots, green onions, cilantro, and oranges (if using) in a large bowl. Add the chicken and dress the salad to taste.
Top with crunchy wonton strips and sliced almonds and enjoy!
I Am... A home Korean BBQ party is in your future
A Korean BBQ at home is the best kind of dinner party and way easier than you think. It's easy, it's quick, and it's fun. This is a little 101 on all things Korean BBQ at home. What it is, what you should buy, how you should set the table, and how you do it. Bonus, if you have a Korean grocer nearby like H-mart it's the easiest 'fancy' dinner you could ever have.
Why you should throw yourself a Korean BBQ party
Korean barbecue is all about balance and contrast between flavors and textures. It’s completely customizable so that everyone at the table can eat exactly what they want. Here’s what happens when you go out for KBBQ: You sit down and a bunch of tiny plates that you haven’t ordered come out. These are banchan: little side dishes that go with Korean BBQ. You order your meats and they come to the table, raw. You grill them, wrap them up in lettuce, dip/top them, then eat them up. Everything is smoky, meaty, savory, and delicious. Eat meat, drink copious amounts of alcohol, and repeat! Sounds fun right?! Mike and I LOVE going for Korean barbecue. It’s one of our things – late night grilling and chatting the night away. I like the interactive part of it and Mike likes the meat and alcohol. We both love the food. We’ve eaten at countless Korean barbecue restaurants and earlier this year, when everyone was in lockdown, we were really, really missing Korean barbecue. It was an itch we just had to scratch. So we did the thing: the ultimate way to KBBQ, right at home.Table of Contents
- What is Korean BBQ
- How to make Korean BBQ
- How to eat KBBQ
- What kind of grill for Korean BBQ?
- Where to buy the best korean bbq meats
- The best cuts of meat for KBBQ
- Banchan/Side dishes
- Korean BBQ Sauces
- Recommended Vegetables
- How much food should I make?
- Drinks for KBBQ
What is Korean BBQ
Korean BBQ is the popular method of grilling meat right at the dining table. Korean BBQ restaurants have gas, charcoal, or portable stove grills built into the tables. Marinated meats like bulgogi and kalbi are grilled and eaten along with various small Korean side dishes called banchan.This is a really long post, but the gist of it is: grill meat at the table, pop it into a leafy vegetable, top it off with sauce and enjoy.
At the very minimum you’ll need:- A grill/hot plate.
- Marinated meats.
- Vegetables + sauce.
- Banchan or side dishes. This is optional, I guess, but it’s not really Korean BBQ with out it.
- Drinks. A key part of KBBQ.
How to make Korean BBQ
- A few hours before you want to eat, or the day before, marinate the meats, prep the vegetables, buy the banchan, and make the sauces in this post. Buy the liquor you need and refrigerate because no one should drink warm soju if they can avoid it.
- When you are ready to eat, make the rice and the noodles and set the table up with banchan, dipping sauces, rice, and noodles.
- Heat up your grill or hot plate. Make sure the windows are open if you’re inside.
- Brush some oil on the grill.
- When it’s hot, add some slices of meat. Flip as needed.
- As the pieces are cooked, take them off the grill, wrap it up, top it, sauce it, and eat it. See below for details. You can also take the cooked pieces off the grill and place them on a plate. Cook, eat, and repeat.
How to eat KBBQ
Korean BBQ is traditionally eaten in ssam form. Ssam just means wrap, but the implication is a one-bite-sized wrap of fresh cold lettuce with a small piece of grilled meat and topped with sauce (ssamjang).- Grill some meat (above). If it is too large to eat as one bite (as in the case of short ribs) use a pair of kitchen shears to cut it down. This is traditional.
- Wrap it up in lettuce and perilla.
- Top or dip it in sauce.
- One bite it.
- Savor and repeat!
What should I buy for Korean BBQ at home
To be honest, you can probably buy everything you need at H-Mart or a local Korean grocery store. They’ll even have marinated meats for you. If you don’t live near a Korean grocery store, you can buy meat and marinate it yourself. Don’t sweat it if you don’t have any banchan. At its core, Korean barbecue is about wrapping delicious meat in lettuce and dipping it in ssamjang.What kind of grill do you need?
The most important thing you’ll need for Korean BBQ is a grill or hot plate. A korean BBQ grill is specifically designed to let the fat safely run off without flaring up so that you can cook indoors, and also not let any thinly sliced or tiny pieces of meat fall through. They sell a bunch of different ones online and they also sell them at Asian grocery stores. Besides the grill, you need a heat source. Your options are:- Charcoal - best tasting but you can't use charcoal indoors or on balconies and it's the biggest pain to get charcoal lit, let it cool down after, and dispose of properly. If you have a backyard and want to take things to the next level, you should give it a try though!
- Induction - induction is nice because it's safe and easy to clean, but it doesn't get as hot as Korean BBQ should get, and you have to use induction specific metal that can be hard to find in Korean BBQ grill pan shapes. We have an induction cooktop but we don't use it because the next option is the best.
- Portable Butane Stove - these can be used indoors (with proper ventilation) and get plenty hot. They have combo grills too where the grill is attached to the element. The best thing to do though is to buy a separate stove and grill from the same company so that its a tight fit but you can just throw the grill pan into the sink or dishwasher later. We have this Iwatani butune stove and this Iwatani Korean BBQ grill pan and we love them. If you mix and match, sometimes the grill and the stove won't be a good fit and the grill can slide right off. The difference between a $20 grill and a $50 grill is immense, by the way.
Pro tip
You’ll want to keep a window open during your KBBQ party no matter what grill you use because it will get smoky. If you have a backyard, you can do a backyard KBBQ party but if you don’t, you can do it at home too, just keep your hood fan on and know that you’ll need ventilation. Maybe keep a stick around to press the hush button on your smoke detector if you have crazy tall ceilings. Read more in the smoke section below. Aside from the grill/hot plate, you’ll need a bunch of tiny dishes for your banchan, small individual dipping dishes for sauces, tongs, scissors (for cutting the meat into smaller pieces) and plates and bowls for eating. And the food, of course!Where to buy the best korean bbq meats?
If you have access to H-Mart, a nation-wide Korean grocery store, it’s going to be the absolute best place to buy the best KBBQ meats. They will have all the right cuts and they even sell the meats marinated, if you want a super easy chill vibes BBQ night: After H-Mart, most Asian grocery stores will have a selection of pre-sliced meats in the frozen section that are probably meant for hot pot but will work great for KBBQ. And, finally, you can hit up the regular grocery store or a butcher. You can buy a rib-eye, pop it in the freezer and thinly slice it. Instead of Korean flanken-cut short ribs, get some boneless short ribs and slice those thin as well. Most grocery stores carry pork belly slices (sometimes called side pork) and chicken is always a good choice too, especially when you marinate it in the spicy bulgogi marinade.The best cuts of meat for KBBQ
Beef
- Kalbi/Short Ribs: These ribs are cut specifically for KBBQ, which are flanken cut short ribs, where the ribs are cut thin across the bone. You can also do boneless short ribs too, which are usually cut a bit thicker.
- Bulgogi: Bulgogi actually refers to the sweet and savory marinade/sauce, not the cut of meat, but most commonly used are thinly cut slices of sirloin, ribeye, or brisket.
Bulgogi vs Kalbi
Even though they’re both beef, they’re not the same. The biggest difference is the cut of meat used. Bulgogi is made with thinly sliced meat and kalbi are short ribs. The marinade is essentially the same.Pork
- Samgyeopsal/Pork Belly: Samgyeopsal is probably the most popular pork item because pork belly. It comes either marinated or plain and can be thick cut or thin.
- Hanjungsal/Pork Jowl: This might be my favorite cut of pork ever. Pork jowl is chewy, juicy, and perfectly marbled. It doesn’t flare up on the grill up as much as pork belly because the fat is more marbled throughout the meat. If you see it at the store, buy some, you won’t regret it! I recommend keeping hanjungsal unmarinated/plain.
Chicken
- Cheese Buldak: Chicken is not as popular at KBBQ, but they do have it, usually prepared cheese buldak style: chicken thighs marinated in a spicy gochujang fiery sauce. The thighs are grilled then, smothered in melty mozzarella cheese. I love this dish! It’s usually brought to the table in it’s own little skillet, already cooked.
- Chicken Bulgogi: If you do want to grill chicken at the table, it’s usually thighs marinated in bulgogi sauce.
Banchan for Korean Barbecue
If you've ever been to a Korean restaurant you know Banchan. They are absolutely a key part of Korean barbecue. Banchan, or side dishes, are placed around the grill for everyone to share. I always judge Korean barbecue restaurants for their banchan because you know if they’re taking care with their banchan, they’re taking care with everything else. You can make your own banchan (please check out Maangchi for some great recipes!), but if you’re lucky enough to have an H-Mart in your town or close by, it’s worth it to go there because they have a whole HUGE refrigerated section of prepared banchan. Plus you can get some Melona ice cream bars and roasted seaweed snacks that are 10 times cheaper than the seaweed snacks at Whole Foods.Some common banchan are:
- Kimchi: This comes in several varieties and most Korean bbq places will give you more than one kind. Buy a couple of different kimchi varieties at a local Korean grocery store. Otherwise, most large supermarkets have the standard baechu kimchi (napa cabbage). Kkakdugi, or cubed radish/daikon is super popular and oi sobagi, or cucumber is always a good choice.
- Kongnamul: These are soy bean sprouts that are seasoned with sesame oil, soy, scallions and garlic.
- Danmuji: These iconic picked yellow daikon are the kind that you find in kimbap! Crunchy, sweet and sour, and so addictive.
- Gim/Seaweed: There are a bunch of different seaweed banchan you can get: seasoned seaweed salads made with roasted seaweed (doljaban muchim), seaweed stems (miyeok julgi bokkeum), wakame (miyeok muchim).
- Gamja/Potatoes: This is my FAVORITE banchan umbrella - all the potato side dishes. There’s potato salad (gamja saelleodeu), sweet and savory braised potatoes (gamja jorim), and sticky soy glazed potatoes (gamja bokkeum). Give me ALL the gamja!
- Eggs: Gyeran jangjorim, or soy marinated eggs (either regular or quail) make for a cute and tasty side dish. Rolled omelette (gyeran mari) is what I consider a premium banchan because who doesn’t love a rolled omelette studded with vegetable confetti?! I also love gyeranjjim, which are steamed eggs that come in a little stoneware pot.
- Jeon/Pancakes: Again, this is a premium banchan! If you want to go ALL out, break out the jeon, which are savory pancakes/battered pan-fried deliciousness. The classic is pajeon (green onion pancake) or kimchijeon (kimchi pancake), but there are haemuljeon (seafood), and even gamjajeon (potato ?)
My favorite banchan to make at home: gyeran mari
Rolled omelette/gyeran mari is the best banchan because they’re pretty and taste amazing too! How could you not love rolled eggs with tiny vegetable confetti?! Here’s how you make it:- Finely chop some scallions and carrots, you want about 1 and a half tablespoons of each.
- Lightly whisk together 4 eggs and season with salt, making sure they’re evenly mixed.
- Stir in the finely chopped vegetables.
- Use a small nonstick frying pan and heat up a bit of oil over medium low heat.
- Add about 1/3 of the egg mix and swirl to coat the pan.
- Cook until the egg just starts to set then use a spatula to fold the egg over about 2 inches. Continue to fold and roll it, then push it to one side of the pan.
- In the empty spot in the pan, add some more of the egg mix, letting it cook until it is just about set but still runny on top. Roll the egg up and push it to one side of the pan.
- Repeat until you finish the egg mix.
- Remove from the pan, let cool slightly, and slice into thick slices.
- Enjoy along with your KBBQ!
Korean BBQ Sauces
It isn’t a KBBQ party without sauces! The table needs sauces and seasoning so everyone can customize to their hearts content.- Ssamjang: This translates to wrap sauce and that’s exactly what it is, sauce to put on your ssam/wrap. It’s made up of soybean paste/doenjang, hot pepper paste/gochujang, sugar, green onions, garlic, toasted sesame oil, and toasted sesame seeds. Every one has their own recipe so don’t be afraid to riff and adjust to what you like. Ssamjang is savory and sweet and touch spicy and really, really good.
- Toasted sesame oil: A little dipping bowl of toasted sesame oil is a pro-move. Use this, with a bit of salt sprinkled on top when you want to really taste the pure flavors of the meat. I love it with pork, especially pork that hasn’t been marinated.
- Salt: Just a little dish of salt for sprinkling onto the un-marinated meats to bring out their meaty flavors. Flakey sea salt is extra luxe.
- Toasted sesame seeds: A sprinkle of toasted sesame seeds can add an extra hit of savory nuttiness to your ssam.
Here are three KBBQ dipping sauce recipes to get you started
Sesame oil, salt, and pepper
A super savory sauce that lets the flavors of the ingredient that you’re grilling shine through. 2 tsp toasted sesame oil plus 1 small pinch salt and freshly ground black pepper.Ssamjang
This is a thick sauce that works best when you scoop it in your ssam! 1 teaspoon each doenjang, gochujang, toasted sesame oil, honey, toasted sesame seeds and 1 clove garlic, minced.Sweet and spicy gochujang
This is a basic sweet and spicy sauce that goes well with everything. 1 tablespoon each of gochujang, sugar or honey, and rice vinegar, plus a squeeze of fresh lemon and thinly sliced green onions or toasted sesame seeds.Vegetables
- Lettuce: You’ll need lots of lettuce and perilla to wrap up your grilled meats in little bites. I like providing a bunch of different lettuces. Lettuces for for Korean barbecue to try: red leaf, green leaf, butter, romaine, iceberg, really, any lettuce you enjoy can be used as a wrap.
- Perilla: Pick up some perilla when you’re at the Korean market. It's a flat wide leaf that is sometimes labeled as sesame leaves. Perilla are in the mint family but they don’t quite taste like mint, more like Japanese shiso (if you’ve had that) or a fresh herby flavor with a hint of anise.
- Chili: It wouldn’t be Korean food without a bit of spice. Most Korean restaurants will have sliced Korean green chilis, but you can sub sliced jalapeños or serranos.
- Green onions: A huge pile of slivered or shredded green onions adds freshness and flavor. Usually the green onions are tossed in a bit of soy, toasted sesame oil, sugar, and sesame seeds for a quick green onion slaw that tastes amazing with pork.
- Crunchy vegetables: You can also add some vegetable sticks or slices like cucumbers and carrots.
- Garlic: Raw garlic slices for those garlic lovers out there - just pop a slice on top of the meat in your ssam
Rice or noodles
You’ll probably be full after all the meat, but most KBBQ places offer rice and noodles at the end, just as an ending to the meal. Mike actually loves putting rice into his ssam, so if you like, serve up some bowls of rice with your KBBQ. As for noodles, well, who doesn’t love noodles? Super popular is naengmyeon, or cold noodles, because after all the heat, you’ll want to cool down with a bowl of slippery, savory icy cold noodles.How much food/meat do you need?
- Meat Plan on 1/2 to 3/4 pound of meat per person. If you have big meat eaters, plan on 1 pound of meat per person. If you’re having bone-in short ribs, double the amount of short ribs, because of bones.
- Vegetables Get at least 1 head of lettuce and 1 pack/bunch of perilla leaves between two people.
- Banchan Plan on 1-2 ounces of each kind of banchan and aim for 4 (or many more) varieties.
- Rice Make 1/2 cup of uncooked rice per person, which will give you about 1.5 cups cooked.
Do you really need to marinate?
You don’t have to! Lots of times Korean BBQ actually comes naked so you can appreciate the pure flavors of the meats. This is actually how Japanese people like to do Korean BBQ at yakiniku. We kept some of the meats plain so we could enjoy them with salt and sauce.What about smoke?
Not going to lie, if you’re grilling meat, there is going to be smoke, especially if your meat is marinated. KBBQ restaurants have very powerful hood fans that suck up the smoke so you don’t notice it when you’re eating there. To keep smoke at a healthy level at home, make sure your windows are open and your hood fan is on. Better yet, now that it is summer, have your KBBQ feast outside! Heck, even in the winter it’s fun to grill outside, underneath blankets. In Seoul, they have outdoor places where there are heaters and blankets for a cozy experience. To minimize smoke, always cook unmarinated meats first, then move on to marinated meats. If it starts to get extremely smoky, take a break and change or clean the grill plate. If your smoke detector goes off, there's often a button you can use to tell it that everything is fine. It's all part of the experience!How to set the table
Aside from the grill and the ingredients, there are a couple of things that will make your KBBQ night go smoothly.Table
- This is pretty obvious, but it goes without saying that KBBQ takes up a lot of room so a big table is optimal. If you have a smaller table, keep some of the meats and banchan near by on the countertop and replenish as needed. The table will get oily due to some splatter so you might way to lay down something to protect the surface.
Utensils
- Tongs - These are for both grabbing meats to put on the grill and using them to grill the meats on the grill. Usually you’ll only get one or two sets of tongs at the restaurant and someone will take care of the grilling while everyone else relaxes and eats. Two pairs ensures that you use one for raw meat and one for meat that is cooked.
- Chopsticks - Metal chopsticks are traditionally Korean but a lot of people have a hard time using them because they’re flat instead of round or squared off. I recommend wooden chopsticks!
- Scissors - These are for cutting pieces of meat into smaller pieces either for them to cook faster or to cut cooked pieces of meat into more manageable pieces. Use them copiously!
Dishes
- Small bowls - small round bowls are perfect for rice and banchan and don’t take up too much premium table space.
- Small plates - mini plates mean you can fit more banchan on the table.
- Dipping bowls - you’ll need dipping bowls for the sauces, sesame oil, sesame seeds, and salt.
What to drink with KBBQ
Most people like drinking beer and soju. Of course makgeolli, a sweet milky rice wine, is super popular too. You can also do mixed drinks like Yakut and soju, Melona and soju, or soda and soju. If you’re going non-alcoholic, iced teas are perfect. I hope this post has inspired you to do Korean barbecue at home. Really, it’s a ton of fun and SO delicious.Korean BBQ at Home
A complete guide to Korean BBQ at home featuring Kalbi short ribs, bulgogi brisket and spicy bulgogi pork belly, as well as all the fixings needed for a night of celebration, fun, and meat.
Kalbi/Bulgogi Marinade
- 1 medium onion (chopped, roughly 2 cups)
- 1 pear (cored, Asian pear preferred, roughly 1 cup)
- 8 cloves garlic (minced)
- 1 tbsp ginger (crushed)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 2 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1 tsp black pepper
- 1 tbsp gochujang (Korean hot pepper paste)
Meats
- 2 lb bone-in short ribs (Korean cut (thinly sliced), use 1/2 the amount if boneless)
- 1 lb brisket (thinly sliced, sirloin or ribeye ok as well)
- 1 lb pork belly (thinly sliced)
Ssamjang (dipping sauce)
- 1 cup doenjang (Korean fermented soy bean paste)
- 1/2 cup gochujang (Korean hot pepper paste)
- 1/4 cup honey
- 1/4 cup toasted sesame oil
- 8 green onions (thinly sliced)
- 8 cloves garlic (crushed)
- 2 tbsp toasted sesame seeds
Pajeori (Green Onion Slaw)
- 6 green onions
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1/2 tsp sugar
- 1/2 tsp toasted sesame seeds
- 1 tsp gochugaru (Korean hot pepper flakes, optional)
Assembly
- 4-8 oz Banchan (at least 4 kinds, see post)
- 2 heads lettuce (mix/match of red leaf, green leaf, butter, romaine, iceberg)
- 2 packs perilla leaves
- 1 cup crunchy vegetables (julienned)
- 6-8 cloves garlic (raw, sliced)
- 2-3 jalapeños (sliced)
- 6 cups cooked rice
- 16 oz naengmyeon (Korean cold noodles, prepared, optional)
- 4 tbsp toasted sesame oil
- 4 tbsp toasted sesame seeds
- 4 tsp flaky sea salt
Well before you want to eat, make the marinade: In a blender, blend the onion, pear, garlic, and ginger with 1/4 cup water, then combine the onion-pear mix with the soy sauce, brown sugar, toasted sesame oil, and black pepper. Marinate your meats for a minimum of 2 hours or overnight:
Kalbi short ribs: use 1/3 of the marinade with the Korean cut short ribs
Bulgogi brisket: use 1/3 of the marinade with your thinly sliced brisket (or sirloin or ribeye)
Spicy Bulgogi pork belly: finally, add 1 tbsp gochujang (or more, if you want it spicier) to the remaining marinade and combine with the pork belly.
Combine the ssamjang ingredients to make the ssamjang. Set aside, covered, in the refrigerator so the flavors can meld.
Make the green onion slaw: Trim the green onions then cut into 3 inch lengths. Slice each piece longways so you get shredded green onions. Soak in cold water for 5 minutes, drain well, then toss the remaining ingredients. Refrigerate, covered, until ready to use.
When you are ready to eat, lay out the banchan on small plates, cook your rice, and divide your ssamjang and other seasonings up among the table.
Cook the meat on the hot plate/grill pan, flipping as needed. Enjoy as ssam!
Makes about 3 cups marinade.
You aren’t restricted to these meats, feel free to buy whatever strikes your fancy or is easy/comfortable! For chicken, try chicken thighs, cut into 1 inch pieces. For pork, try pork jowl if you can find it!
This is probably actually enough food for 6 but it's better to have leftovers vs. running out of food at a Korean BBQ.
Estimated nutrition doesn’t include side dishes, sauces…or alcohol.
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