Cook
Korean recipes adapted for Singapore kitchens, with local ingredient swaps.
Okdongsik-Style Pork Gukbap: The Minimalist Korean Soup Worth Failing For
I failed four times before I got this right. Four batches of pork, four rounds of broth, four attempts at slicing meat thin enough. This recipe does n...
2-Ingredient Japanese Cheesecake: The No-Bake Hack That Actually Works
Two ingredients. No oven. No eggs. No cream cheese. This viral Japanese cheesecake hack sounds too good to be true, but it works, and it tastes closer...
Gil-Gamja: Korean Chewy Potato Fries That Beat Regular Fries
Gil-gamja are one of those Korean street foods that make you question why regular french fries even exist. (Just playing!) The outside is golden and c...
Cookie Tangyuan
Cookie tangyuan is the playful fusion dessert that took social media by storm. Imagine biting through a warm, chewy cookie shell into a soft glutinous...
Butter Sriracha Cup Noodle Hack
Sometimes the simplest hacks hit the hardest. Adding a teaspoon of butter and a teaspoon of sriracha to a Yukgaejang cup ramyeon transforms a basic co...
Panfried Tangyuan
Pan-fried tangyuan flips the script on these classic glutinous rice balls. Instead of boiling them in sweet soup, you pan-fry frozen tangyuan in a non...
Crispy Pork Chili Oil Dumplings
These crispy pork chili oil dumplings are the kind of dish that starts as a happy accident and becomes a permanent addition to your repertoire. Store-...
Kimchi Pork Jowl Pasta
Kimchi pork jowl pasta is what happens when Korean pantry staples meet Italian technique. The funky tang of aged kimchi, the richness of slowly render...
Shanghai Butter Tteok
Shanghai butter tteok went viral across Asia for good reason. These little glutinous rice cakes come out crispy on the outside, impossibly chewy on th...
4 Tangyuan Recipes (Overview)
Tangyuan — soft, chewy glutinous rice balls — are one of the most beloved Chinese desserts, but boiling them in sweet soup is only the beginning. This...
Bossam Gimbap
Bossam gimbap takes the best parts of Korean bossam — tender boiled pork, spicy radish salad, perilla leaves — and rolls them into oversized gimbap th...
Cup Ramyeon Naengmyeon
Cup ramyeon naengmyeon is the ultimate Korean summer hack. Take a packet of Yukgaejang sabalmyeon (cup noodle), cook the noodles, chill them down, and...
Tteokbokki Pizza (4-3-3-2 Sauce)
Two of Korea's favourite foods collide in this genius creation. Tteokbokki pizza takes chewy rice cakes, crisps them in a pan like a golden pancake, t...
Gochujang Jjigae Stew
Gochujang jjigae is the kind of Korean stew that warms you from the inside out. It builds bold, layered heat from gochugaru and gochujang, with tender...
Gimbugak Seaweed Chips
Gimbugak are traditional Korean seaweed chips that puff up like magic when fried. They look impressive and taste even better, but the method is surpri...
Doenjang Sulbap
Doenjang sulbap is a hearty Korean soybean paste stew meant to be eaten mixed right into the rice — that is the "sulbap" style. This recipe by Chef Jo...
Jjajangmyeon (K-drama Style)
If you have ever watched a K-drama and felt your stomach growl during a jjajangmyeon scene, this recipe is for you. Rich, glossy black bean noodles wi...
Rice Cake Popcorn
Leftover rice cakes from tteokbokki night can be transformed into an addictive puffed snack that looks and crunches like popcorn. The trick is to dehy...
Golden Ratios Korean Noodles Pt.1
Forget memorising complicated recipes. These three golden ratio sauces are all you need to transform a simple packet of Korean noodles into something ...
Ramyeon Risotto
Ramyeon risotto turns a pack of Korean instant noodles into something creamy, cheesy, and unexpectedly sophisticated. By cooking the noodles in milk i...
Gochujang Chili Oil Noodles
These gochujang chili oil noodles combine the fermented depth of Korean gochujang with the numbing heat of Sichuan peppercorn-infused oil, all poured ...
Injeolmi from Rice Paper
This viral hack recreates Korean injeolmi — the beloved chewy rice cake coated in roasted soybean powder — using nothing but rice paper sheets, conden...
Fried Tangyuan
Deep-fried tangyuan with a panko crust is the ultimate indulgent twist on the classic glutinous rice ball. The triple coating of flour, egg, and bread...
Baked Tangyuan
Tangyuan are traditionally boiled and served in a sweet soup, but wrapping them in pastry dough and baking them takes these glutinous rice balls to a ...