Asian

Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic)

SAVEUR’s Chief Content Officer Kate Berry and her mother Kim Nguyen often make this comforting and aromatic stew to celebrate the Lunar New Year and other festive occasions. The family emigrated to the United States in 1975 at the fall of Saigon, when Berry was a baby. Now based in Huntington Beach, California and New …

Bò Kho (Vietnamese-Style Beef Stew with Lemongrass, Ginger, and Garlic) Read More »

Fish Sauce-Pickled Radishes | Saveur

Most everyday Vietnamese-style pickles are made using ordinary salt, but on special occasions—such as the Lunar New Year—intensely savory nuoc mam is used in the brine instead. This not only gives the crispy, lactofermented fish sauce-pickled radishes their particular depth of flavor; it also helps cut through the richness of the many opulent and auspicious …

Fish Sauce-Pickled Radishes | Saveur Read More »

Doenjang Jjigae Recipe (Korean Fermented Soybean Stew)

It took Korean American chef Hooni Kim an entire year to perfect his mushroom-anchovy dashi, which he uses as the base of this everyday stew. Gochujang adds a subtle layer of heat to the broth, and doenjang boosts its richness and silkiness. Korean chiles (gochu) range from mild green asagi to red hot cheong-yang, but …

Doenjang Jjigae Recipe (Korean Fermented Soybean Stew) Read More »

Gulab Jamun Recipe from Maneet Chauhan

Gulab jamun, translating to “flowery fruit,” is a traditional dessert enjoyed throughout the Indian Subcontinent. Usually served for celebrations, the syrupy spheres are traditionally perfumed with rosewater and saffron and are individually portioned, for ease in sharing. Best eaten warmed, gulab jamuns are always adorned with a choice of nuts, gold leaf, and occasionally shredded …

Gulab Jamun Recipe from Maneet Chauhan Read More »

How to Make Makgeolli (Homebrew Recipe)

Makgeolli is a raw, unfiltered alcoholic beverage, traditionally made from rice, water, and a fermentation starter called nuruk. The Korean drink consists of two distinct layers that can be seen when the strained alcohol settles. The top, transparent layer, which is known as yakju or cheongju, can either be served separately or distilled into soju. …

How to Make Makgeolli (Homebrew Recipe) Read More »

Makgeolli Old Fashioned Cocktail Recipe

Brooklyn’s Hana Makgeolli sells an undiluted version of the classic Korean rice beverage. Closer in alcohol content to wine than beer, this cloudy, slightly effervescent brew works nicely in a spirit forward cocktail, such as this riff on the rye whiskey old fashioned. Find ginseng syrup at your local Korean grocery store or order it …

Makgeolli Old Fashioned Cocktail Recipe Read More »

Ginger Makgeolli Twist Recipe | Saveur

Ginger and rum lend a tropical note to makgeolli-brewer Alice Jun’s refreshing twist cocktail. For this recipe, seek out an undiluted, premium version of the Korean rice beverage, such as Jun’s Hana Takju 16. As for ginger liqueur, either Domaine de Canton or The King’s Ginger are excellent options. Featured in: “Makgeolli Magnate Alice Jun …

Ginger Makgeolli Twist Recipe | Saveur Read More »

Yuzu Makgeolli Mule Recipe | Saveur

Bright and bubbly, this effervescent cocktail from Brooklyn makgeolli-maker Alice Jun is easy to love. Seek out an undiluted, premium version of the Korean rice beverage, such as Jun’s Hana Takju 16. Yuzu syrup, which is also known as honey-citron tea, has a marmalade-like consistency; find it at your local Asian market, or online. Featured …

Yuzu Makgeolli Mule Recipe | Saveur Read More »

Kimchi Jjigae Recipe (Korean Kimchi Stew with Pork Belly)

“This is the quintessential Korean household dish,” says chef Esther Choi, who grew up eating kimchi jjigae around four times a week. “It would be my last meal on Earth if I had to pick one.” The warming, spicy stew is extremely versatile: According to custom, you can use any protein you want. In this …

Kimchi Jjigae Recipe (Korean Kimchi Stew with Pork Belly) Read More »

Peking-Style Lamb Chops | Saveur

At Peking Duck House on Mott Street in New York City’s Chinatown, these sizzling lamb chops are served atop a bed of lightly steamed broccoli. Pair them with plenty of steamed white rice for sopping up their salty-sweet and aromatic sauce.  Featured in: “Meet New York City’s New Guard of Wine Pros.” Peking-Style Lamb Chops …

Peking-Style Lamb Chops | Saveur Read More »

Scroll to Top