Kimchi Stew (Kimchi Jjigae)
This easy recipe is packed with spicy, sour, and savoury flavours that will satisfy your cravings.
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Sichuan Popcorn Chicken is a crispy, flavour-packed dish where marinated chicken thigh is deep fried until golden, then tossed with aromatic spices, dried chillies and Sichuan peppercorns. The result is juicy, crunchy bites with a signature numbing spice and fragrant finish.
Quick Wok-Style Kimchi Bokkeumbap
Tasty Korean Kimchi Fried Rice is a bold, punchy and deeply satisfying dish built around fermented kimchi, high heat wok cooking and a perfectly crisp fried egg on top. This Tasty Korean Kimchi Fried Rice recipe follows the classic fried rice technique of using cooked and cooled rice, constant movement in the wok and balanced seasoning to create smoky, flavour-packed grains.
Kimchi, made from fermented Chinese leaf cabbage with chilli and garlic, gives the rice its signature red colour and tangy depth. Finished with sesame oil, toasted sesame seeds and gochujang, this dish delivers spice, umami and richness in every bite.
Thai Beef Coconut Curry Soup is a rich Northern Thai inspired noodle soup similar to Khao
Soi. Slow cooked beef simmers in a fragrant red curry broth made with chillies, lemongrass,
galangal and coconut milk. Over several hours the beef becomes tender and the curry
develops deep layers of flavour, balancing spice, sweetness and savoury fish sauce. Served
with noodles, pickled vegetables and crispy fried noodles, this dish delivers both comforting
warmth and complex Thai aromatics.
Sweet and Sour Pork Ribs are a rich, sticky dish where a whole rack of pork is marinated in a blend of soy, hoisin, honey and black rice vinegar, then slow roasted until tender. The ribs are finished at high heat with a reduced glaze, creating a beautifully caramelised, glossy coating with a balance of sweetness and tang.