Japanese Salmon Teriyaki
Thick salmon fillets lacquered in a four-ingredient teriyaki glaze until the skin crackles and the glaze turns to …
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Japanese Tonkatsu
A thick pork loin cutlet, encased in a shatteringly crisp panko shell that shatters at the knife — the contrast be…
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Japchae
Silky sweet potato glass noodles tossed with julienned vegetables and soy-marinated beef, glinting under a lacquer…
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Korean Kalbi Short Ribs
Butterflied short ribs lacquered in a soy-pear-sesame marinade, grilled until the edges caramelize and the marrow-…
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Karaage
Bite-sized chicken thighs marinated in ginger and soy, dredged in potato starch, and fried twice — the first fry s…
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Kedgeree
The British breakfast that never quite forgot it was Indian — smoked haddock and basmati rice perfumed with curry …
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Khichdi
Rice and yellow moong dal cooked down together to a soft, porridge-like whole, tempered with a sizzling spoonful o…
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Kitchari
The Ayurvedic healing porridge of India — split mung dal and basmati rice cooked together with golden ghee, cumin,…
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Kofta
Hand-formed lamb and onion cylinders threaded on flat skewers, heavy with allspice and raw parsley — grilled over …
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Korean Bulgogi
Thin ribbons of beef, lacquered in a pear-soy marinade, hit a screaming hot grill and caramelize in seconds — swee…
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Korean Fried Chicken
The double-fry is not a technique — it is a philosophy. First fry sets the crust and begins rendering the fat; sec…
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Korean Galbi-Jjim (Braised Beef Short Ribs)
Soy-sweet short ribs slow-braised with Asian pear, garlic, and ginger until the collagen melts into a glossy, lacq…
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