I Am... Buldak: The Spicy Chicken You Never Knew You Loved
If you’re a fan of spicy food, buldak is for you. It’s fiery hot, spicy red, and so, so good. Think: juicy chunks of tender grilled chicken coated in a spicy sauce that is incredibly addictive. It’s one of my favorite things at Korean restaurants even though it’s so spicy I can’t stand it. I especially love it when it’s smothered in cheese.
What is buldak?
Buldak, aka fire chicken, is a spicy barbecued Korean chicken dish. “Bul” means fire and “dak” means chicken. Buldak is bite sized pieces of chicken doused in a spicy sauce made with gochugaru, gochujang, soy sauce, jocheong (rice syrup), garlic, and ginger. It’s a pretty new dish that became popular in the early 2000s both in part to buldak restaurants and Samyang buldak instant noodles.How spicy is buldak?
It’s pretty darn spicy! Every one’s spice tolerance is different but I will say that the spice of buldak is one that builds and builds. If you want a less spicy buldak, you can decrease the gochugaru and gochujang.What is buldak sauce?
Buldak sauce is the fiery red sauce that coats the chicken. It’s made up of:- gochugaru - Korean chili flakes bring smokiness and a bit of heat and crunch.
- gochujang - This is where the majority of the spice is coming from, especially if you use an extra spicy gochujang.
- soy sauce - soy sauce adds umami and saltiness. If you have Korean soy sauce, use that, otherwise the next best for this recipe is Japanese soy sauce.
- black pepper - freshly ground black pepper is actually spicy, especially if there’s a lot of it. It hits a different spicy note than the gochugaru and gochujang. Make sure it’s fresh, pre-ground black pepper looses it’s pep.
- jocheong (rice syrup) or sugar - a little bit of sweetness accentuates the spicy heat. Jocheong is a sweet, thick syrup made with rice and barley malt. It’s less sweet than sugar or honey and has a subtle malty flavor. You can buy it at Korean grocery stores or online. If you don’t have any at home, you can sub sugar or honey.
- garlic - fresh garlic adds the heat. If you a garlic lover, garlic is essential, add as many cloves as you can handle.
- ginger - a bit of fresh ginger adds a warm cozy heat and spice.
Gochujang vs gochugaru
If you’re not familiar with Korean food, you might not know what gochujang or gochugaru is.- Gochujang is a spicy Korean sauce. It’s savory, sweet, spicy thick fermented paste made from chili powder and sticky rice. It adds sweet and heat and a ton of flavor. Traditionally it comes in tubs, but these days you can find it in convenient squeeze bottles in the Asian aisle of literally any grocery store and online, of course.
- Gochugaru, on the other hand, are Korean chili flakes. Korean chili flakes are fruity, sweet, smoky, sun dried bright red flakes. They’re not too spicy and their heat is gentle and delicious. I always buy coarse gochugaru which looks like flaky sea salt. They usually come labeled with mild, medium, or hot, so you can buy them according to your spice preference.
How to make buldak chicken
- Make the sauce. Mix together the gochugaru, gochujang, soy sauce, rice syrup, oil, black pepper, ginger, and garlic.
- Marinate the chicken. Cut up the chicken into 1 inch bite size pieces and marinate for 1 hour.
- Cook the chicken. You can cook the chicken anyway you prefer: on the stove, baked, or in the air fryer. I like pan frying in a cast iron pan for some extra char. When the chicken is ready, top it off with some toasted sesame seeds and sliced green onions.
- Optional: Give it a cheese blanket by sprinkling on a generous amount of shredded mozzarella.
- Get your spice on 🥵
What kind of chicken
You can use either boneless chicken thighs or chicken breast. Typically boneless chicken doesn’t come with skin on but skin on chicken is amazing for this too. The only thing you need to note is that chicken breast will cook a lot faster than thighs. Make sure you cut the chicken into evenly sized pieces so they all cook evenly.Grilling vs pan fried vs oven baked vs air fryer
You can cook your chicken in the method you prefer. Grilling gives it the most authentic KBBQ feels, pan frying is simple and stills allows for charring, oven baked and air frying is hands off and easy.How to grill
Brush the grill with oil and grill the marinated chicken over medium heat, flipping as needed, until cooked through and slightly charred.How to pan fry
Heat a cast iron pan (or non stick if you prefer) over medium high heat and add a touch of neutral oil. Cook the marinated chicken, flipping as needed, until cooked through and charred.How to bake
Place the chicken out on a lightly oiled baking dish and cook in a 420°F preheated oven for 15-20 minutes for chicken breast and 20-30 minutes for chicken thighs, or until the internal temperature reaches 165°F and the juices run clear, stirring once, halfway.How to air fry
Oil the air fryer basket and lay in the marinated chicken in a single layer. Air fry at 400°F for 12-15 minutes or until the internal temperature reaches 165°F and the juices run clear, flipping halfway.Cheese buldak
Cheesy buldak is one of the greatest things in the world. The creaminess of the cheese counteracts the spice and the cheese pulls are phenomenal. I love mozza because it’s super stretchy and the mildness really helps with the spiciness of the chicken. To make cheese buldak, simply layer on shredded or sliced cheese on top of the chicken right after it comes out of the pan. The residual heat of the chicken will melt the cheese into a cozy, stretchy, perfect cheese pull blanket. If you want the cheese to be extra melty, you can pop it in under the broiler for a couple of minutes, too.What to serve with buldak chicken
- Have it as part of your KBBQ experience
- With buldak noodles for extra spice
- With tteokbokki for a street food feast
- As a topping with rabokki
- Corn cheese because no Korean feast is complete without (pictured below)
- On top of mac and kimcheese because cheese and buldak are fire together
Buldak Chicken
If you’re a fan of spicy food, buldak is for you.
- 1/4 cup gochugaru
- 2 tbsp gochujang
- 1/2 tbsp soy sauce
- 1 tbsp oil
- 1/4 tsp freshly ground black pepper
- 3 tbsp Korean rice syrup (see post, or sub with sugar or honey)
- 6 cloves garlic (minced)
- 1 tsp ginger (minced)
- 1 lb chicken (boneless, cut into cubes)
In a bowl, mix together the gochugaru, gochujang, soy sauce, oil, black pepper, rice syrup (or sugar or honey), garlic, and ginger until it comes together in a thick paste.
Marinate the chicken in the sauce for 1 hour.
Grill or pan fry the chicken over medium high heat, flipping as needed until cooked through, about 5-8 minutes, depending on size. Turn the heat down if it starts to char too much; the sweetness of the sauce can lend itself to burning.
Enjoy topped with toasted sesame seeds and sliced green onions.
I Am... Air Fryer Ranch Wings
If you love dipping hot wings in ranch sauce you’re going to amazed at how good these air fryer ranch wings are. These ranch wings were the best wings I’ve made in the air fryer, no joke. They are juicy on the inside, golden and burnished on the outside and coated in finger licking ranch seasoning. They remind me of a naked buttermilk fried chicken sans breading. I didn’t dip them in ranch because they were perfect as is, but if you do choose the ranch dip route, you’re a ranch hero! These ranch wings are naked wings that are seasoned with ranch flavors, no breading or coating required. The buttermilk in the ranch seasoning perfectly browns in the air fryer and adds tang and tenderization. I love them because they’re crispy, juicy, and naked. Don’t get me wrong, I love a good crunchy coated wing, but there’s something about the simplicity of naked wings that is amazing. Especially when they’re ranch flavor. Think of ranch chips, but wings. Seriously good! Pro tip, dip them in hot sauce for a reverse wing experience.
The secret ingredient to golden air fryer wings
There are two secrets to this recipe. The first is baking powder and the second is buttermilk powder. They work in tandem to brown the wings and make them crispy and golden. Baking powder contains both and acid and base component and it’s the unique combo that helps raise the pH levels in the chicken, making the skin break down and allowing it to get more crispy and brown. Buttermilk powder tenderizes the chicken, which makes it extra juicy and also gives it a tangy, complex flavor.How to make air fryer ranch wings
- Lightly pat your chicken dry. Moisture is not your friend when you want a crispy chicken wing, so be sure to pat your wings dry with a paper towel.
- Lightly oil. Lightly oil the chicken by tossing it with oil or spraying it with spray oil. This will promote even browning.
- Coat the chicken. This is where the magic happens. Toss the wings in a large bowl with a bit of baking powder and ranch seasoning.
- Air fry. Lightly spray (or brush) the air fryer basket with oil. Arrange the wings in a single layer, with some space in between each wing. Space them out evenly on a rack in the air fryer - the middle and the upper part of the air fryer has the best circulation.
- Flip. Flip the wings and fry again.
- Remove the wings immediately so they don’t over cook and enjoy!
Ranch seasoning
You can easily make your own ranch seasoning or you can simply buy it at the store, it’s up to you. Personally, I love the ranch seasoning from Trader Joe’s. If you make it, all you need to do is mix together: 1/4 cup buttermilk powder, 1 tbsp garlic powder, specifically granulated garlic, 1 tbsp onion powder, 1 tbsp dried dill, 1 tbsp dried green onions, 1 tbsp dried chives, 1 tsp salt, 1 tbsp freshly ground pepper, 1/2 tsp sugar.Pro tips for cooking wings in the air fryer
- Dry the chicken with a paper towel as much as possible, the drier the chicken, the crispier
- Don’t crowd the air fryer
- Use tongs to flip your wings instead of shaking the basket
- It’s best to use air fryer racks and spread out the wings, the most even heat is near the top and middle of the air fryer, where the element is, so if you place your wings on a rack, nearer to the top, you’ll get more heat.
Other air fryer wings to make
- Just Plain Perfect Air Fryer Chicken Wings
- Air Fryer Vietnamese Wings
- The Crunchiest Asian Fried Chicken in an Air Fryer
- Pok Pok Style Fish Sauce Chicken Wings
- Korean Fried Chicken
Air Fryer Ranch Wings
- 1 lb chicken wings
- 1 tbsp neutral oil
- 2 tbsp ranch seasoning
- 1 tsp baking powder
Pat the chicken dry with paper towels and toss generously in oil, then mix the baking powder with the ranch seasoning and toss to coat the wings evenly.
Spray the air fryer basket with oil or lightly brush with a thin coat of oil. Arrange the chicken in a single layer and air fry at 400°F for 15 mins. When the 15 minutes is up, flip the chicken and air fry for another 5 minutes.
Remove the chicken immediately. Enjoy!
I Am... Homemade Ranch Seasoning Recipe
The other day we went to Trader Joe’s and in the new products area there was this RANCH SEASONING BLEND. I absolutely love ranch. I’m the person who orders ranch dressing with a side of ranch. Ranch is so creamy, so herby, and so flavorful. I was really excited to see it in a seasoning blend because I can ranch-ify everything! Ranch popcorn, ranch mozzarella, ranch bread!! Yes, forget garlic bread, what about ranch bread?! Thick slices of toasted white bread slathered in butter and doused with ranch seasoning. OMG I haven’t made it yet but I am going to right now. Anyway, I bought two bottles, just in case and then I wanted to reverse engineer it because I’m always scared that they take things off the shelf that I love. So, here we are. This is perfect for you if you don’t live anywhere near a Trader Joe’s and still want your Trader Joe’s ranch seasoning blend. I did a double blind taste test with Mike and he said it was virtually indistinguishable. (this post is not sponsored btw)
What is ranch dressing?
Ranch is an American salad dressing, invented at the end of the 1940s. It’s the most popular dressing in American and Hidden Valley Ranch both invented it and are still the number one leading brand of ranch dressing. It’s made from buttermilk, salt, garlic, onion, and herbs and is used for both salads and dipping.What is in ranch seasoning blend?
The back of the label says: buttermilk powder, garlic, onion, salt, sugar, dried dill, black pepper, dried green onion, and dried chives.Ranch seasoning blend ingredients
The key to ranch seasoning is that everything is in its powdered form so it clings to things easily as well mixing into a smooth sauce. buttermilk powder - this is what gives the seasoning it’s creamy signature ranch flavor.- garlic - you want granulated garlic instead of powder because granulated garlic is a bit more coarsely ground.
- onion - ditto on the granulated onion instead of powdered onion.
- salt - just a touch of salt to highlight the other flavors.
- sugar - yup, there’s sugar in ranch. It’s why it tastes so good!
- dill - a little bit of dried dill for color and a fresh citrus-y flavor.
- pepper - a little bit of black pepper of just a hint of warmth.
- green onion - dried green onions pack a little punch of fresh onion flavor. They usually call them spring onions and you can find the dried ones in the section near the salad dressings or online.
- chives - dried chives a little bit more onion flavor, but on the milder side. They sell these near the salad dressing and online.
Buttermilk Powder
Buttermilk powder is simply buttermilk that has been dehydrated. It’s great for shelf stability and for adding tang to things like powdered seasoning mixes. You can use it in baking and for things like fried chicken. It’s great for people who buy buttermilk but never use up the whole carton because with the powder, you can make the exact amount of buttermilk you need. It’s pretty amazing and a powerful pantry staple! You can buy it in grocery stores, usually near the milk powder, and online. https://amzn.to/3jWd7BQWhy ranch seasoning instead of ranch?
For me, I love the fact that it’s a powdered seasoning blend and not a dressing because you can put on things that you wouldn’t normally pour ranch on. Popcorn with ranch dressing is soggy but popcorn with ranch seasoning is perfection. Plus you can toss it in your bag and sprinkle it on EVERYTHING to add a bit of ranch flavor. I’m actually not a huge fan of ranch dressing on salads because it tends to make the leaves soggy. But ranch seasoning? It’s seriously, it’s so good.How to make ranch seasoning blend
It’s as simple as:- Gather your ingredients
- Mix
- Enjoy on everything
Ranch Wings
If you love dipping hot wings in ranch sauce you’re going to DIE over how good these ranch wings are. The buttermilk in the ranch perfectly browns in the air fryer and adds tang and tenderization. These ranch wings were the best wings I’ve made in the air fryer, no joke. They were juicy on the inside, golden and burnished on the outside and coated in finger licking ranch seasoning. They reminded me of a naked buttermilk fried chicken sans breading. I didn’t dip them in ranch because they were perfect as is, but if you do choose the ranch dip route, you’re a ranch hero!Ranch wings recipe
serves 2 prep: 5 cook: 20 1 lb wings 1 tbsp neutral oil 2 tbsp ranch seasoning 1 tsp baking powder- Pat the chicken dry with paper towels and toss generously in oil.
- Mix the baking powder with the ranch seasoning and toss to coat the wings evenly.
- Spray the air fryer basket with oil or lightly brush with a thin coat of oil. Arrange the chicken in a single layer and air fry at 400°F for 15 mins. When the 15 minutes is up, flip the chicken and air fry for another 5 minutes.
- Remove the chicken immediately. Enjoy!
Trader Joe’s ranch seasoning blend ideas:
- ranch carrots - I saw this one on Tiktok, tried it and was blown away. Basically, take a bag of baby carrots, douse it in ranch seasoning, toss it and enjoy. Ranch carrots! You can also just dip your carrots in the ranch seasoning too.
- ranch vegetables - in the same vein as the carrots, try ranch seasoning on all cut up vegetables. Think bell peppers, cucumbers, broccoli, tomatoes, anything you would have on a veggie platter.
- ranch bread - just like garlic bread but with ranch! Toast up a slice of your best bread, slather it with butter and sprinkle on the ranch.
- ranch eggs - sunny side up, over easy, scrambled, or boiled, ranch make eggs better.
- ranch pasta - like aglio e olio but with ranch instead of garlic and pepper flakes.
You can even use this ranch seasoning to make ranch dressing! Just mix
- 3/4 cups buttermilk
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp ranch seasoning blend
If you love ranch, try:
- Jalapeño Bacon Ranch Mini Twice Baked Potatoes
- Breadsticks with Homemade Pizza Sauce and Homemade Ranch
- Green Grilled Cheese and Ranch Dippers
Ranch Seasoning Recipe
Ranch is so creamy, herby, and flavorful, and this ranch seasoning blend version lets you ranch-ify everything!
- 1/4 cup buttermilk powder
- 1 tbsp garlic powder (specifically granulated garlic)
- 1 tbsp onion powder (specifically granulated onion)
- 1 tbsp dried dill
- 1 tbsp dried green onions
- 1 tbsp dried chives
- 1 tsp salt
- 1 tbsp freshly ground pepper
- 1/2 tsp sugar
Mix all the ingredients together in a bowl and store in a jar in an airtight container. Use liberally on everything!
makes 1/4 cup
I Am... Guanciale
If you’ve ever had carbonara in a really good Italian restaurant and bitten into a crispy, juicy, umami filled nugget of pork, you’ve tasted guanciale. It’s sweet and crisp, full of umami and porky-ness.
What is guanciale?
Guanciale is an Italian cured pork cheek. It’s a key ingredient in carbonara and alla gricia. The cheek, or jowl, is super fatty making it perfect for curing with salt and herbs. It has a salty, super rich flavor that is similar to pancetta or an unsmoked bacon.What does guanciale taste like?
It tastes balanced between sweet and savory, rich and buttery, with a very, very porky flavor. The sweetness comes from the pork and it’s a huge umami bomb, salty and deeply rich. When rendered, the fat is fragrant, sweet, savory, and not too salty. Biting into a crisped up cube of guanciale is biting into pure delicious pork goodness. Because it's cured, it has an intense concentrated pork flavor.Where can you buy it?
You can buy guanciale at specialty Italian delis and amazon or other online shops. Sometimes they’ll even have it at high end grocery stores.How do you cook it?
Guanciale is typically cooked by crisping up over low heat until the fat is rendered out. then the fat is incorporated into a sauce such as carbonara or alla gricia while the meat is used as a topping in the same pasta dish. It's also used sautéed with greens, beans, or used in stews, and ragus. To cook it, slice it or cube it and cook in a dry pan over medium to medium low heat, stirring to crisp all sides.What do you use guanciale in?
Guanciale can be used to add fat and flavor to almost any recipe. Classic dishes that use it are: carbonara, amatriciana, and alla gricia.You can also use it instead of pancetta in dishes like:
- Bolognese
- braises
- ragus
- sautéed greens
- soups
Difference vs pancetta
The main difference is the cut of pork: cheeks vs. belly. The second difference is the curing process, guanciale is cured with spices and pancetta is cured with only salt. Guanciale: salt and spice cured pork cheeks. It tends to be fatter and has a more robust flavor due to a longer cure. Slightly sweet due to the curing process. Pancetta: salt and pepper cured pork belly. Pancetta is a tiny bit less fatty and leans more towards the saltier side.Difference vs bacon
The difference between guanciale and bacon is much the same as with pancetta. Guanciale is cheek and bacon is pork belly. Bacon is also smoked and cured and therefore has a distinct smoky flavor.Guanciale substitutes
If you can’t find guanciale, you can sub bacon or pancetta. Bacon will be more smoky and pancetta will lack the same delicate spices. Both work in a pinch.How to store
Slice off what you need and keep it wrapped up in kitchen paper and place it in the fridge. It’s best to not wrap it in plastic wrap because the resulting condensation will make it soft. It keeps well for up to 6 months in the fridge.Guanciale Pasta
aka Pasta alla Gricia
- 4 oz guanciale (cubed)
- 6 oz pasta (shape of choice)
- 3 oz Pecorino Romano (finely grated)
- freshly ground black pepper (a lot, at least 2 tsp)
Crisp the guanciale in a nonstick skillet over medium-low heat until the fat renders out. Once the guanciale is crisped to your liking, transfer the meat to a bowl, then remove the pan from the heat and set aside.
While the guanciale is crisping, cook your pasta of choice in a large pot of boiling water, stirring occasionally, until pasta is 3 minutes shy of the package time. Save 1.5 cups the pasta water, then drain the pasta without rinsing.
Add 3/4 cups pasta water to the skillet and bring to a gentle boil over medium heat, swirling often to emulsify the pasta water and rendered fat, about 1 minute. Add the pasta to the pan and continue swirling until pasta is cooked al dente and the sauce becomes thick and glossy, 2 minutes. Tip: use silicone covered tongs to avoid breaking the pasta.
Turn the heat up to medium-high and add the crisped guanciale cubes, pepper, and two-thirds of the grated Pecorino. Toss well to melt the cheese and combine. Enjoy immediately topped off with the remaining Pecorino.
I Am... That Noodle Life
Hello friends! Exciting news: we wrote a cookbook called That Noodle Life! It’s no secret that Mike and I love noodles almost as much as we love each other. Noodles are truly one of the world’s best foods and we’ve written a 252 page love letter to all the noodles of the world. From spaghetti to soba to everything in between we take you on a noodle journey that will only deepen your love of noodles. There are 7 chapters full of noodles and we move from basic beginner noodle concepts to complex, technical noodle theory. It’s a master class in noodles. There are cozy weeknight noodles, fancy date night noodles, and crazy multiple day affair noodles. There’s an entire chapter on lasagna because it might be the most ultimate noodle of them all. Basically it’s an ode to noodles and all noodle things. You can buy That Noodle Life anywhere fine cookbooks are sold (or check out our Amazon affiliate link :), and it's the perfect gift to help spread our shared noodle love to all your friends and family. The photos are gorgeous and glossy, the design is poppy and colorful, and the recipes are incredibly delicious. We love this book so much and we hope you do too! Click to read excerpts from our pumpkin sage mac and cheese, southwest ramen, or biang biang spreads. Thank you so much for being here, for loving food, and especially for loving noodles! xoxo steph and mike
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I Am... Scallion Noodles
Scallion noodles are probably the quickest, easiest, and most delicious noodle dish you can make with pantry items and green onions. They're super simple, but full of flavor. On their own they’re vegan, but you can easily add protein and vegetables for a complete balanced noodle bowl meal.
What are scallion noodles?
Originally from Shanghai, scallion noodles is a simple dish of scallion oil, noodles, soy sauce, and a touch of sweetness. The noodles can be served for breakfast, lunch, dinner, and as a snack. These noodles are a study in less is more and how to coax complex flavors out of simple ones. Scallion oil noodles are known as cong yu ban mian 葱油拌面 and are also called spring onion oil noodles, green onion oil noodles, and any other combination of scallion/green onion/spring onion and oil and noodles. Whatever you want to call them, they are delicious!Ingredients
- scallions/green onions - when you cook green onions they become incredibly delicious. They have a more mellow onion flavor that is completely different from the sharpness and freshness of raw, uncooked green onions.
- neutral oil - you want an oil that is flavorless so that the aroma of the green onions really shine through. Fat is a vehicle for flavor, in this case, the mellow, light umami flavor of the onions.
- light soy sauce - light soy sauce is going to add umami and saltiness. Go for a naturally brewed soy sauce. We like Lee Kum Kee or Pearl River Bridge, both available on amazon.
- dark soy sauce - this is a thicker, darker soy sauce that’s not as salty as light soy sauce and it’s used mostly to add a beautiful color to your noodles, but it also has a caramel note too it.
- sugar - we’re going to add a touch of sugar to really highlight the umami of the soy sauces.
Which noodles to use
You can use any sort of noodles for scallion noodles. I’ve used instant ramen noodles, udon, ramen, rice noodles, egg noodles, even macaroni. Seriously, anything tastes amazing with this sauce. If you’re not interested in noodles, this scallion sauce tastes amazing on rice or protein as well! Here I’m using knife cut Chinese shanxi planed ribbon noodles or dao xiao mian (刀削面). They sell them at Asian grocery stores or you can buy them online. They’re essentially a wheat noodle with frilly edges that have a wonderfully silky chewy texture that holds up well to sauce.How to make scallion noodles
- Heat up scallions and oil over low heat until the scallions get brown and crisp and infuse the oil with the most incredible aromatic smells.
- Scoop out the crispy scallions and set them aside.
- Stir in soy sauce (two kinds!) and a touch of sugar into the oil.
- Cook your noodles and drain well.
- Toss the noodles with the oil and top with the crispy scallions.
- Devour!
Toppings for scallion noodles
Typical toppings for scallion noodles are the crispy scallions - they’re really the best bit! You can also top them with:- a fried egg
- chili crisp
- toasted sesame seeds
- cucumbers
- cilantro
- sliced green onions
- crispy shallots
Sides
These noodles go great with: I hope you give these quick and easy noodles a try! xoxo stephScallion Noodles
The quickest, easiest, and most delicious noodle dish you can make.
- 1 bunch green onions
- 1/4 cup neutral oil
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tsp sugar
- 2 portions noodles (of choice (6 ounces dried or 12 ounces fresh))
Cut the scallions into whites and greens, then shred/julienne.
In a small pot, heat up the whites and oil over low heat until the whites start to get brown and crisp and infuse the oil, about 10-15 minutes. Stir occasionally and make sure the onions don’t burn.
Add in the greens and fry for another 5 minutes until the greens start to become crispy.
Scoop out the crispy scallions and set them aside.
Remove the oil from the heat and let cool slightly. While it’s cooling, cook your noodles and drain well.
Stir in the soy sauce and sugar into the cooled oil.
Toss the noodles with 2-3 tbsp of the oil and top with crispy scallions. Enjoy!
I Am... Southwest Ramen
This southwest ramen is inspired by the flavors of the Sonora desert, by way of chicago. We had an amazing bowl of Mexican soup with vermicelli at Chef Rick Bayless’s excellent Xoco grill in Chicago many years ago and were so enamored of it that we re-created it right when we got back home. Over the years our version has changed so much that it doesn’t really resemble the original anymore, but in our hearts it’s still an homage to the Xoco version. It’s the combination of the fresh and canned smoked peppers that forms the base of this soup’s incredible flavor. If you don’t have access to Fresno peppers or find them too spicy, you can substitute any red pepper, including red bell peppers; the roasting process is still the same. This is an excerpt from our upcoming book That Noodle Life, launching April 12, 2022 wherever fine books are sold. If you preorder before launch and register here, you can get this awesome NOODLES NOODLES NOODLES tote:
Southwest Ramen
Ramen inspired by the Sonora desert
- 1 lb potatoes (baby/nugget potatoes preferred)
- 2 medium zucchini (cubed)
- 5 medium Fresno chiles (or chile of choice)
- 2 tbsp neutral oil
- salt (to taste)
- 1 lb pork belly
- 7 oz chipotle peppers in adobo (1 can)
- 2 limes (juice only)
- 2 tbsp sugar
- 1 tbsp soy sauce
- 2 cloves garlic (peeled and crushed)
- 24 oz fresh ramen noodles
- 2 quarts beef stock (sodium free preferred)
- baby arugula (for serving)
Preheat your oven to 425°F. Line two rimmed baking sheets with aluminum foil. Place a wire rack on one of the baking sheets for the pork belly.
Combine the potatoes, zucchini, and Fresno chiles in a large bowl. Add 1 tablespoon of the oil and a pinch of salt and toss to coat, then spread in a single layer on the lined baking sheet. Rub the pork belly with the remaining 1 tablespoon of oil and season on both sides with salt. Place it on the wire rack. Roast the vegetables and pork belly in the oven until the pork belly is cooked through and tender, about 45 minutes, tossing the vegetables at the halfway mark.
Meanwhile, combine the chipotles and their sauce, the lime juice, 5 teaspoons of sugar, and the soy sauce in a blender and blend until smooth. Transfer to a small bowl and set aside. No need to wash the blender.
When the skin of the Fresno chiles has blackened and charred, about 25 minutes, remove them from the oven (return the remaining vegetables to the oven to continue roasting with the pork belly) and transfer to a ziplock bag. Seal the bag and allow the chiles to steam until their skins have loosened, about 10 minutes. Remove and discard the skins and stems (you may want to wear gloves to protect your hands), and transfer the chile flesh to the blender, along with the garlic, the remaining 1 teaspoon of sugar, 1 teaspoon of salt, and ½ cup of water. Blend until smooth, then transfer to a small bowl, cover, and set aside.
When the pork belly and vegetables are done, remove them from the oven and let rest. Bring a large pot of water to a boil over high heat. Add the noodles and cook according to the package directions; drain well. Bring the beef stock to a simmer in a medium pot over low heat and hold. Slice the pork belly into ½-inch-thick slices.
Place 1 tablespoon of the chipotle mixture and 1 teaspoon of the Fresno mixture into each of four warmed bowls, then ladle 2 cups of beef broth into each. Divide the noodles among the bowls and top each with a few slices of the pork belly and some of the vegetables. Serve piping hot, with the arugula in a bowl and the remaining chipotle and Fresno mixtures alongside as condiments.
Top with thinly sliced onion and fresh cilantro leaves if desired.
If you live the Southwest and it’s the right season, switching out the red chiles for local greens (such as Hatch or Big Jim) will take this to a whole new level.
Try torching the chiles with a kitchen blowtorch instead of roasting them. It’s a little more hands on, but you’ll be rewarded with a far deeper, smokier flavor.
I Am... Pumpkin Sage Mac and Cheese
This cozy mac and cheese is all about classic fall flavors: earthy pumpkin and crispy sage. Bonus: It’s almost as fast to make as the boxed stuff. Cooking the pasta in milk, without draining it, emulsifies the pasta starch and sauce together, resulting in a smooth cheese sauce. The sauce starts out looking quite thin, but after you stir in the cheese and let it rest, it thickens up to the perfect consistency. It’s an easy recipe to riff from—if you want a more traditional stovetop mac and cheese, leave out the pumpkin. This is an excerpt from our upcoming book That Noodle Life, launching April 12, 2022 wherever fine books are sold. If you preorder before launch and register here, you can get this awesome NOODLES NOODLES NOODLES tote:
Pumpkin Sage Mac and Cheese
This cozy mac and cheese is all about classic fall flavors.
- 4 tbsp unsalted butter (1/2 stick)
- 20-25 leaves sage
- 2 cups milk (whole preferred)
- 1 tsp garlic powder
- 1/2 tsp dry mustard powder
- 1/2 tsp onion powder
- 8 oz ziti (or macaroni noodle of choice)
- 2 1/4 cups cheddar (grated)
- 3/4 cup canned pure pumpkin puree
- salt and freshly ground pepper
Melt the butter in a large sauté pan or pot over medium heat. Add the sage leaves, being careful not to crowd the pan, and fry until crisp, 5 to 15 seconds, depending on the size of the leaves. Remove the crisp leaves to a paper towel to drain. Set aside.
Whisk the flour into the melted butter and cook, whisking constantly, until the flour is a blond color and the mixture is smooth, 1 to 2 minutes. Slowly whisk in 1 cup of the milk in a thin stream, continuing to whisk until any lumps are gone and the sauce is smooth and quite thick, 1 to 2 minutes.
Add the remaining 1 cup of milk along with 2½ cups of water, as well as the garlic, mustard, and onion powders. Add the uncooked ziti and stir until wisps of steam come up, 2 to 3 minutes. Reduce the heat to medium low. Let cook, gently bubbling, until the ziti is tender and the sauce starts to thicken, 9 to 10 minutes. (It will still be quite saucy at this point—adding the cheese will thicken it up.)
Remove the pan from the heat and stir in the cheese and pumpkin puree. Season to taste with salt and pepper and let stand for a couple of minutes; the sauce will thicken as it rests. Crumble the crispy sage leaves on top, and serve hot.
Top with freshly grated nutmeg and finely grated Parmigiano-Reggiano cheese.
I Am... Biang Biang Noodles
If you’ve eaten at Xi’an Famous Foods in New York, you know what biang biang noodles are: handmade thick, wide, chewy noodle goodness.
Biang Biang Noodles
The actual birthplace of biang biang noodles is in central China, in Shaanxi province. They used to be more of a peasant-type noodle, but now they’re pretty much ubiquitous in Shaanxi and especially in Xi’an, the capital. There are a bunch of theories on the name—that it comes from the sound the noodles make when you bang them on the table or the sound that people make when they eat the noodles—and even more theories on why the Chinese character for biang is so complex (it’s made up of 58 strokes). But really, all you need to know about biang biang noodles is that they’re good. They’re hearty and hold up well when fried, tossed, and added to soups. We even like to go a little crazy and use them where you’d typically use pasta. This is an excerpt from our upcoming book That Noodle Life, launching April 12, 2022 wherever fine books are sold. If you preorder before launch and register here, you can get this awesome NOODLES NOODLES NOODLES tote:Biang Biang Noodles
So-called because of the sound they make!
- 10 oz all purpose flour (about 2⅓ cups)
- 1/4 tsp salt
- neutral oil (as needed)
Use a pair of chopsticks to stir together the flour and salt in a large bowl. Slowly add ½ cup of water, stirring until the mixture comes together into a shaggy dough. Turn the dough out onto a clean work surface and knead until the dough is smooth, elastic, and not at all sticky, about 20 minutes. If the dough is too dry, add water, a teaspoon at a time. Alternatively, you can use a dough hook and a stand mixer on low speed.
Form the dough into a ball and wrap it in lightly oiled plastic wrap. Let it rest at room temperature for at least 2 hours and up to 24 hours. (It’s best if you can make this the day before and let it rest overnight—the dough will have lots of hands-off time to develop gluten, making the noodles thick and chewy.)
When you’re ready to pull the noodles, lightly oil the dough and divide it into halves. Cover one portion with plastic wrap while you work with the other one. Lightly oil your work surface and a tray. Place the dough on the work surface and roll it into a rectangle about ¼ inch thick. Use a knife to cut it into 1-inch-wide strips. Cover the strips with plastic wrap.
Working with one dough strip at a time, use the heel of your hand to flatten it into a very wide, long strip, then take hold of both ends of the strip and bang it against the oiled work surface, pulling your hands apart slowly so that you’re stretching the dough. There’s no trick to pulling the noodles—as long as your dough has rested enough and you slowly stretch out your hands, the dough will comply. Pull until the noodle is 20 to 24 inches long and about ⅛ inch thick. Lay the noodle on your prepared tray (you may need to snake the noodle to fit) and cover with plastic wrap so it doesn’t dry out. Repeat with the remaining dough until it is used up.
Bring a large pot of water to a boil over high heat. Add the noodles and stir gently so they don’t stick to each other or the bottom of the pot. Cook until tender, chewy, and cooked through, 4 to 5 minutes. Drain well.
To serve, toss the noodles with the sauce of your choice, and enjoy.
Tip: Keep a small bowl of oil around to dip your hands into while you’re shaping the noodles.
If you want to skip the hand-pulling, you can just roll out the dough to your desired thickness and cut it into your desired noodle width with a sharp knife.
I Am... Coconut Cloud Smoothie
I made the viral Erewhon Coconut Cloud Smoothie and I loved it! I have an obsession with cafe at home TikTok accounts. They are so incredibly calming, with the pours of coffee, fluffy milks, and pretty swirls of syrup. So when I kept seeing a smoothie that looked like pretty blue sky complete with clouds come up over and over again on my for you page, I had to make it for myself.
What is the coconut cloud smoothie?
The coconut cloud smoothie is a gorgeous blue and white swirled smoothie from LA’s organic, local, sustainable grocery store Erewhon. Think of Whole Foods but fancier, and even more luxurious. It’s the kind of grocery store where you go to be seen, if you know what I mean. Anyway, they partnered up with influencer Marianna Hewitt and made this insanely popular coconut cloud smoothie that goes for $17. It’s expensive and kind of a status symbol smoothie if you can believe that such a thing exists. What a world we live in!How does it taste?
It actually tastes amazing! It’s creamy, fruity, filling, and not too sweet with a hint of vanilla. If you love smoothies, you’ll love this one. It’s full of collagen and spirulina for health. Collagen helps with joints and skin and spirulina helps stimulate the immune system and boosts energy. This smoothie is a thick one and I am here for it.What is in the coconut cloud smoothie?
When you go to Erewhon there’s a sign that tells you exactly what is in the coconut cloud smoothie:- MALK vanilla almond milk. They use MALK brand vanilla almond milk at Erewhon but you can use any almond milk you like.
- Coconut cream. Thick coconut cream is key here, placing it in the fridge overnight helps it whip up thick and creamy. Make sure you get coconut cream, not coconut milk.
- Avocado. Frozen avocado adds healthy fats and creaminess.
- Almond butter. Almond butter adds a hint of nuttiness and protein.
- Banana. Essential in all smoothies to add sweetness and heft. Make sure you freeze your banana!
- Blue Majik spirulina. Spirulina is what makes this smoothie so amazingly blue. It’s a superfood that you’ve probably seen green before but the blue version is beautiful. A little goes a long way!
- Pineapple. Frozen pineapple chunks are amazing, they add tartness and sweetness.
- Vanilla collagen. Collagen will help with your joints and skin. Available online.
- Vanilla stevia. You can use regular sweetener, but this will add an extra bit of vanilla flavor. If you don’t have vanilla stevia, just go with your sweetener of choice plus vanilla extract.
How to make the coconut cloud smoothie
- Prep. You’ll want to pop your coconut cream in the fridge overnight and make sure to freeze your avocado, banana, and pineapple. Cutting, then freezing the fruit will make sure that your smoothie is thick and creamy without using ice.
- Whip. The next day, whip up the coconut cream until fluffy. You can use a whisk or a coffee frother. Spoon a bit of the coconut cream into the bottom of your glass and reserve a bit for topping off your smoothie.
- Streak. Add a generous sprinkle of blue majik siprulina around the inside of the glass and set aside.
- Blend. To a blender, add the almond milk and the remaining coconut cream along with the frozen avocado, banana, pineapple, almond butter, collagen, vanilla extract, blue majik, and sweetener to taste. Blend until thick and smooth.
- Pour. Pour the smoothie into the prepared glass then top with the remaining coconut cream. Enjoy!
Ingredient substitutes
- Almond milk: can be substituted for any milk or milk alternative.
- Coconut cream: You can use vanilla coconut yogurt and not whip it.
- Almond butter: any nut butter can be substituted.
- Vanilla collagen: if you’re not looking for the heath benefits of collagen you can leave this out.
- Blue spirulina: unfortunately there’s no substitute for this, if you want the coconut cloud smoothie, this is a must buy. The package is tiny but you really only need a tiny bit. If you go to a heath food store, they might sell tiny individual packages too.
Coconut Cloud Smoothie
A gorgeous blue and white swirled smoothie
- blender
- 1/4 cup coconut cream (cold)
- 1/3 cup vanilla almond milk
- 1/2 avocado (frozen)
- 1/2 banana (frozen)
- 1/4 cup pineapple (frozen)
- 2 tsp almond butter
- 1 scoop vanilla collagen powder
- 1 tsp vanilla
- 1 tsp blue majik spirulina (plus extra)
- vanilla stevia (or other sweetener, to taste)
Use a whisk or frother to whip up the coconut cream until light and fluffy.
Add a 1/4 of the coconut cream to the bottom of a glass and reserve 2 tbsp for the top of the smoothie.
Sprinkle blue majik onto the sides of the glass and set aside.
Place the almond milk, coconut cream, avocado, banana, pineapple, almond butter, collagen powder, vanilla, blue majik, and sweetener in a blender and blend until smooth and thick.
Pour the smoothie into the glass and top with the reserved coconut cream. Enjoy!
I Am... TikTok Crinkle Cake Recipe
If you love sweet and crispy layers and layers of pastry, this Tiktok Crinkle Cake is going to be perfect for you! I’m always looking for new recipes to try to keep me interested in the food world and when I saw this phyllo crinkle cake I was sold. It’s definitely going to be on our list of Easter bakes! If you haven’t seen or heard about it, TikTok crinkle is crunchy, crispy layers of folded over phyllo with pillowy soft custard bread pudding insides. It’s sweet and vanilla-y and full of deliciousness!
What is Tiktok crinkle cake?
Crinkle is a crispy, flaky, custard-y pastry made from phyllo dough, melted butter, and custard. It bakes up in three parts, first to crisp up the layers, then to add butter, then again to set with custard. According to TikToker @ramena this crinkle recipe is the corner stone of her baking business. It’s based off of a dessert called muakacha, from the Middle East. Muakacha means wrinkled in Arabic and it makes total sense when you see how crinkly and wrinkly this phyllo pastry dessert is. Traditional muakacha has pistachios and rose water but the Tiktok version is vanilla. Crinkle is super customizable so you can make it your own. The best part of this crinkle recipe is that it comes together so easily.Crinkle cake ingredients
- phyllo dough - this is a pastry dough that you can find in the freezer section of any grocery store near the frozen pie crust and puff pastry. Phyllo dough is usually used for making dishes like spanakopita and baklava. It’s super easy to use, just defrost it in the fridge overnight, then open the package and unroll and it’s ready to go.
- butter - the butter is going to add richness and depth to the crinkle
- sugar - everyone needs a little bit of sweetness in their life. We’re going to use the sugar in two ways: to make a custard and to make a thick simple syrup.
- milk, eggs, vanilla - these three ingredients, plus some sugar combine into a custard liquid that will fill up the pockets of phyllo and bake up creamy and sweet.
How to make Tiktok crinkle cake
This recipe has a multi bake technique, which means that it has all the textures: crispy, crunchy, and soft and custard-y. It’s like a fluffy croissant-like bread pudding that has a caramelized top. Here’s how to make it.- Crinkle: Grab 2 sheets of phyllo dough by the corners and then fold them in an accordion crinkle, scrunching in about 1 inch thickness.
- Arrange: Place the crinkle in a parchment pan lined 13x9 baking sheet with the folds facing up and repeat until the pan is full.
- Bake: Bake for 10 minutes at 350°F.
- Butter: After the crinkle bakes for 10 minutes, drizzle on 1 cup of melted butter over the folds and bake for another 10 minutes.
- Custard: While the crinkle is baking, whisk together 1 cup milk, 2 eggs, 1 cup sugar, and 2 tsp vanilla until evenly combined.
- Bake: Take the crinkle out of the oven and pour the custard on evenly and then bake again until golden and crispy, for another 30-40 minutes.
- Syrup: While the crinkle is doing it’s last bake, make a simple syrup but combining 1/2 cup water and 1 cup sugar in a small saucepan over medium heat. Reduce until it’s a thick simple syrup so it doesn’t soak into the cake too much.
- Enjoy: When the crinkle is ready, drizzle the syrup on top then let it cool before slicing and enjoying!
What is phyllo dough?
Phyllo dough is paper thin, translucent sheets of unleavened pastry used for making layered sweet and savory baked treats. Phyllo dough consists of flour, water, and a tiny bit of oil. You can make it at home but it’s super labour intensive and most people just buy it. Phyllo doesn’t puff when it bakes, it just gets feather light, crispy, and shatters. It comes frozen at the grocery store, near the puff pastry and ready made pie crusts.Tips and tricks
- Thaw the phyllo dough, in the package, in the fridge overnight.
- When you unwrap it, keep it covered with a damp paper or kitchen towel and plastic wrap so it doesn’t dry out.
- Make sure you use 2 sheets of phyllo per crinkle.
- Don’t forget to line your pan with parchment paper for easy release
- You can use aluminum foil trays if you’re making this as a gift for someone
Crinkle cake recipe variations
- Cinnamon crinkle: add 2 teaspoons of cinnamon to the custard and 1 tsp to the simple syrup.
- Chocolate crinkle: sprinkle on 1.5 cups of chocolate chips on the crinkle, tucking some of the chips into the folds.
- Fruit crinkle: serve the crinkle with fresh fruit and softly whipped cream.
- Brown butter crinkle: Brown the butter before pouring it on in the second bake.
Crinkle Cake Recipe
If you love sweet and crispy layers and layers of pastry, this crunchy, crispy Tiktok Crinkle Cake is going to be perfect for you!
- 1 package phyllo dough (defrosted)
- 2 sticks butter (melted, 1 cup)
- 1 cup milk
- 2 large eggs
- 2 cups sugar (divided)
- 2 tsp vanilla extract
- 1/2 cup water
Heat the oven to 350°F and line a 13x9 inch baking sheet with parchment paper. Separate the phyllo dough and grab 2 sheets of phyllo dough by the corners. Fold them in an accordion crinkle, scrunching in about 1 inch thickness.
Place the crinkle in a parchment pan lined 13x9 baking sheet with the folds facing up and repeat until the pan is full. Bake for 10 minutes.
Drizzle on the melted butter bake for another 10 minutes.
While the crinkle is baking, whisk together 1 cup milk, 2 eggs, 1 cup sugar, and 2 tsp vanilla until evenly combined.
Take the crinkle out of the oven and pour the custard on evenly and then bake again until golden and crispy, for another 30-40 minutes.
While the crinkle is doing its last bake, make a simple syrup but combining 1/2 cup water and 1 cup sugar in a small saucepan over medium heat. Reduce until it’s a thick simple syrup, about 10 to 12 minutes. Finish by drizzling the syrup on top then letting it cool before slicing and enjoying!
I Am... Sesame Oil
Nutty, deeply fragrant, and aromatic, a good quality toasted sesame oil can enhance all kinds of dishes with a delicious roasted flavor. I LOVE toasted sesame oil. It’s my number one finishing and flavoring oil. I fell in love with it when I was just a little girl. My favorite pack of instant ramen, Nissan sesame noodles, came with a tiny little package of it that you add to the soup right before you eat. It was so amazing, that little packet of flavor started my life long affair with this stuff. It's now is one of my top must have pantry items.
What is toasted sesame oil
Toasted sesame oil is a super nutty, aromatic finishing oil pressed from toasted sesame seeds. The aroma and nuttiness of the sesame is more intense and noticeable because of the toasted seeds.What is the difference between regular sesame oil and toasted sesame oil?
There are two types of oil and they don’t taste the same at all!- Untoasted: pressed from raw sesame seeds has a very light blonde color, no flavor, and no scent. It has a high smoke point, making it a good cooking oil.
- Toasted: pressed from toasted sesame seeds is a deep amber and intensely toasty with a nutty flavor and aroma. It has a low smoke point so it’s typically drizzled on at the end of cooking as a finishing and flavoring oil.
Where to buy
You’ll probably be able to find it in the Asian aisle at your local grocery store. Otherwise, it’s available at all Asian grocery stores and online. Our favorite brand is Kadoya, a Japanese brand that has been around forever.How to use
It's perfect for adding a toasted nutty flavor to:- noodles: adding a little to your noodles will bring them to another level
- stir fries: finish your stir fries with a dash for extra flavor
- grains: add a drizzle to your rice, quinoa, farro, popcorn
- salad dressings: add 1-2 tsp to your favorite salad dressing recipes for a hit of nuttiness
- glazes: for meats, fish, or tofu. It's an essential ingredient in our Korean fried chicken.
- sauces: for vegetables
Can I cook with toasted sesame oil?
Truthfully, it's more of a finishing oil, but you can use it when you’re cooking too! Just like when you add a bit of oil when cooking with butter to prevent burning, you can add a bit of neutral oil (like canola or sunflower) with your toasted sesame oil, then you can easily use it with heat.Homemade version
You can even make it at home! It won't come out as dark or nutty as the commercial version but it's still pretty sesame-y. All you need is:- 1/2 cup toasted sesame seeds
- 1 cup neutral oil
- Add the seeds and oil to a pan and gently heat for 2-5 minutes, stirring or swirling constantly so that the seeds don’t burn.
- When the oil is aromatic, remove from the heat and strain out the seeds.
Toasted sesame oil substitute
It’s super easy to buy the real deal these days but if you’re looking for a substitute, you can try sesame paste - either Chinese or, in a pinch, tahini - are both good options.Chinese sesame paste
Made from toasted sesame seeds, this basically has the exact same flavor. Chinese sesame paste is essentially toasted sesame seeds ground into a paste, much like tahini. You can scoop a bit out of the jar and thin it out with a neutral oil.Recipes that use sesame oil
In case you end up with extra you don't know what to do with:Toasted Sesame Oil Recipe
Nutty, deeply fragrant, and aromatic
- 1/2 cup toasted sesame seeds
- 1 cup neutral oil
Add the toasted sesame seeds and oil to a small pan and heat over very low heat, swirling and stirring, for 2-5 minutes.
Remove from the heat and strain out the sesame seeds.
If you don’t have toasted sesame seeds, you can toast un-toasted sesame seeds in a dry pan over very low heat, stirring, until they become toasted and fragrant.
