The useful thing about this dressing is that it doesn't only have to be using as a dressing. It can also be served alongside satays or potstickers as a dipping sauce. Or you can baste shrimp or other proteins and vegetables on the grill with this for a hint of sweetness and tang on your barbecued foods. The uses are many and what's best is its easy to make! 
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Bibimbap
This classic recipe comes to us from NYC's The Woo, where Executive Chef Eli Martinez cooks up modern takes on iconic Korean dishes. Once you have all of the ingredients prepped, bibimbap is a fairly simple dish. We suggest making big batches of the components ahead of a dinner party or for weekday meal prep, and then assembling and cooking the dish will only take a matter of minutes.
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kimchi ramen
All you need is 5 minutes, a packet of ramen, and a few other healthy ingredients to take your package of instant ramen and totally transform it into a healthy meal.
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Noodles
You can make these noodles in less time than it takes to order takeout.This recipe is courtesy of Smitten Kitchen.
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4.5
Instant Pot BBQ Asian-Style Chicken Wings
These Instant Pot barbecue wings take just two minutes to prepare and 14 minutes to cook. You'll be chowing down in no time. Recipe courtesy of Corrie Cooks
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Bulgogi Burger
Kimchi-topped bulgogi beef is a favorite Korean dish, and it’s just as good when transformed into a burger.This recipe is courtesy of Tablespoon.
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3.5
noodle salad
All you need is 5 minutes, a packet of ramen, and a few other healthy ingredients to take your package of instant ramen and totally transform it into a healthy meal.
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Ahi Tuna and Mushroom Bake
Prepared medium rare, ahi tuna is a real delicacy, so make sure you buy sushi-grade fish from a quality purveyor. You might think “fresh” tuna is the best option, but when fish is flash-frozen after it’s caught and remains that way until you thaw it for cooking, it will retain quality and be safer to consume at rare or medium-rare temperatures. Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
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Asparagus Rice Pilaf
This side dish is great with almost everything — from grilled chicken breasts to pork stir-fry. Try using leftover rice for an even crunchier texture. Sliced almonds or cashews would be a wonderful addition to this pilaf as well. Click here to see Awesome Asparagus Recipes.
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Basic Asian ingredients in this recipe add a punch of flavor to any chicken, steak, or pork dish you're preparing.
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This marinade recipe is a favorite of chef Anthony Meidenbauer because it represents all of the basic flavors of his favorite cuisine: Asian.
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Spicy Kimchi Yuba “Noodles” With Poached Egg
The question of Stuart Brioza’s love of kimchi is answered with a trip up a wobbly ladder to a secret loft space turned fermentation lab above his insanely popular San Francisco restaurant, State Bird Provisions. In this crawl space, we spotted large buckets of napa cabbage and daikon radish kimchi, which the chef makes year-round using chopped-up Beausoleil oysters. “I’m a Bay Area kid, so the idea of mixing cultures comes naturally to me,” he says, sipping an espresso in the restaurant’s sunny dining room. We’re talking about the marriage of Japanese yuba—the delicate skin that forms on top of soy milk while making tofu—with Korean kimchi, a dish he has served since the early days of State Bird, and one that has become one of the restaurants’ signatures.Brioza was nice enough to slip us the recipe, and we’ve made it many times since. Whenever we can find fresh yuba, sold at Asian supermarkets, we have this relatively simple recipe top of mind. The inviting, fragile-but-chewy texture of the tofu skin and the richness of the egg yolk are beautifully contrasted with a burst of Kimchi Vinaigrette (recipe follows). It’s easy to make, but also slightly chef-y and out of the box. And if you happen to be reading this during Dungeness crab season, it’s a great addition at the end. Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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