East Asian

Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.

These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok.

This rustic, subtly sweet Korean rice cake gets its deep roasty-toasty flavor from roasted soybean powder.

A party-friendly spread that comes together in no time with marinated cuts of steak and meaty mushrooms.

Inspired by traditional Chinese smashed cucumber salad, this sweet and salty version features crunchy Hami melon.

By topping shingled silken tofu with a savory stir-fry of pork and eggplant, you get the perfect marriage of hot and cold.

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian. 

Chewy, spicy, savory tteokbokki is a supremely satisfying Korean dish of crispy rice cakes in a gochujang-based sauce. Bok choy brings balance to our version.

This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal. 

This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.

Preparing the Korean culinary icon bibimbap at home takes time, care, and possibly a trip to a Korean grocery store, but it’s well worth it for this recipe.

This simple bok choy recipe, flavored with shallot, garlic, and soy sauce, is ideal for when you’re short on time and ingredients.

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

This fiery red broth is a labor of love, but it’s worth it—your hot pot spread depends on a rich, flavorful base.

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

This deeply savory (and vegan!) take on Taiwanese youfan will make a gorgeous addition to any Lunar New Year feast.

These little parcels have a juicy pork and kimchi filling, crispy bottoms, and the words “weekend cooking project” written all over them.

These savory and oh-so-simple steamed eggs are the definition of cozy comfort food.

This insanely flavorful soup comes together in 15 minutes thanks to everyday Taiwanese staples.