Tasty

Ingredients

for 2 servings

3 cloves garlic, minced, divided

2 teaspoons fresh ginger, minced

2 scallions, thinly sliced, plus 1 bunch, sliced on the bias, divided

¼ cup soy sauce

4 tablespoons sesame oil, plus 2 tablespoons, divided

1 tablespoon mirin

1 tablespoon light brown sugar

1 lb boneless, skinless chicken thighs, sliced into 1/2 inch (1 1/4 cm) strips

4 cups fresh spinach

kosher salt, to taste

freshly ground black pepper, to taste

2 large carrots, julienned

8 oz shiitake mushroom, stems removed, thinly sliced

1 tablespoon unsalted butter

2 large eggs

FOR SERVING

sushi rice, cooked

cabbage kimchi

persian cucumber, thinly sliced

Preparation

In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, the soy sauce, 2 tablespoons sesame oil, the mirin, and brown sugar, and whisk to combine.

Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes.

Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 teaspoon of sesame oil, salt, and pepper.

In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the carrots and cook until softened, 2-3 minutes. Remove from the pan and set aside. Season with salt.

In the same skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the remaining clove of garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook, stirring frequently, until softened, about 2 minutes. Season with salt, then remove from the pan and set aside.

In the same skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken and sauté, stirring occasionally, until cooked through, about 5 minutes.

Heat a nonstick pan over medium-high heat. Melt the butter in the pan. Once the foaming subsides, crack the eggs into the pan and cook until the whites are firm and golden brown around the edges and the yolks are still runny, or to your desired doneness.

To assemble the bibimbap bowls, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumbers, and fried eggs.

Ingredients

for 12 servings

Steamed Bao Buns

1 cup warm water

2 tablespoons organic sugar

1 tablespoon instant yeast

3 cups all purpose flour, plus more for dusting

1 teaspoon baking soda

1 teaspoon kosher salt

2 tablespoons vegetable oil

2 tablespoons sesame oil, divided

Seared Glazed Tofu

1 cup scallion, sliced

¼ cup fresh ginger, minced

5 cloves garlic, minced

¼ cup organic sugar

2 tablespoons chinese 5 spice

¼ cup soy sauce

¼ cup shaoxing rice wine

¼ cup dark soy sauce

12 oz firm tofu, pressed and sliced

2 tablespoons vegetable oil

Quick Pickled Vegetables

1 cup cucumber, julienned

1 red pepper, seeded and julienned

1 cup daikon radish, julienned

1 cup carrot, julienned

1 yellow pepper, seeded and julienned

2 jalepenoes, sliced

½ cup water

½ cup organic sugar

1 cup rice vinegar

1 tablespoon kosher salt

For Serving

hoisin sauce

scallion, sliced

sesame seed

Special Equipment

small rolling pin, or wooden dowel

12 small squares parchment papers

bamboo steamer

Preparation

Make the bao buns: Add the warm water, sugar, and yeast to a liquid measuring cup. Whisk to combine, then set aside to bloom, five minutes.

In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center. Add the yeast mixture and vegetable oil to the well and stir with a wooden spoon until a soft dough begins to form. Transfer the dough to a clean surface and knead until smooth and elastic, about 3 minutes. Keep extra flour nearby in case the dough sticks to the surface or your hands. Shape into a ball.

Lightly grease a clean large bowl with 1 tablespoon of sesame oil. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 2 hours.

Meanwhile marinate the tofu: In a medium bowl, whisk together the scallions, ginger, garlic, sugar, five-spice, soy sauce, rice wine, and dark soy sauce.

Add the tofu to a separate medium bowl and pour the marinade over. Cover with plastic wrap and marinate in the refrigerator for 1 hour.

Make the pickled vegetables: Prepare the cucumber, red pepper, daikon, carrot, yellow pepper, and jalapeños and set aside while you make the brine.

In a large pot or deep pan over high heat, combine the water, sugar, rice vinegar, and salt. Stir until the sugar dissolves, then bring the mixture to a boil.

Add the vegetables the brine. Stir to submerge, then remove the pot from the heat. Let sit while you sear the tofu and bake the buns, about 1 hour, then drain.

Once the bao dough has risen, turn it out onto a floured surface. Divide the dough in half, then cut each half into 2 ounce pieces. Roll each piece into a ball.

Working 1 at a time, flatten a ball with your palm on a lightly floured surface. Use a small rolling pin or wooden dowel to roll the dough out to a 5-inch round. Brush the top with sesame oil, fold it in half, and transfer it to a square of parchment paper set on a baking sheet. Repeat with the remaining dough. Cover the bao buns with a kitchen towel and let rest for 10 minutes.

Bring a pot of water to a boil and set a bamboo steamer on top. Working in batches, transfer a few of the folded dough rounds at a time to the steamer, making sure the buns are not too crowded. Cover the steamer and steam the buns for 8-10 minutes, until the buns puff up and form a skin on the outside. Very carefully, lift the lid and remove the buns from the steamer. Repeat with the rest of the buns, keeping the steamed buns warm as they finish by covering with a towel.

Sear the tofu: Remove the tofu from the marinade and pat dry with paper towels. Reserve the marinade.

Heat the vegetable oil in a large skillet over high heat. Add the tofu and sear on one side until deep brown in color, about 5 minutes. Flip and cook on the other side until deep brown, 5 minutes more. Remove the tofu from the pan.

Pour the reserved marinade into the skillet on medium heat and reduce until thick and syrupy, about 5 minutes. Return the tofu to the pan and stir to coat with the glaze. Remove the pan from the heat.

To serve, slather the inside of the bao buns with hoisin sauce, then add the pickled vegetables, glazed tofu, sliced scallions, and sesame seeds.

Enjoy!

Ingredients

1 cup milk

½ cup sugar, plus 1 tablespoon, divided

1 teaspoon saffron thread

1 ¼ oz active dry yeast

4 ½ cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon ground cardamom

3 large eggs, divided

¼ cup sour cream

6 tablespoons unsalted butter, softened

raisin, or chocolate chips

Preparation

In a small saucepan, combine the milk, 1 tablespoon of sugar, and the saffron threads. Heat over medium-low heat, stirring to dissolve the sugar. Once the milk is steaming, remove from the heat and let cool to 110˚F (43˚C).

Sprinkle the yeast over the milk and let bubble, about 5 minutes.

In a large bowl, whisk together the flour, remaining sugar, salt, and cardamom.

Make a well in the center of the flour and pour in the milk, 2 eggs, sour cream, and butter. Stir to combine, then, once the dough starts to come together, use your hands to incorporate fully.

Turn the dough out onto a clean surface and knead until the dough is springy, about 5 minutes.

Place the dough in a large bowl and cover with plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.

Punch down the dough and flip onto a clean surface.

Divide the dough into 12 equal pieces. Form each piece into a ball about 2 inches (5 cm) wide, then roll into a cylinder about 12-14 inches (30 cm) long

Swirl the dough into a S shape starting at one end until the middle and then the other end.

Transfer the dough to a parchment paper-lined baking sheet, cover with plastic wrap, and let rise for 30 minutes, until doubled in size.

Preheat the oven to 400°F (200°C).

Beat the remaining egg and brush over the dough swirls. Place a single raisin or chocolate chip in the center of the swirls on each end.

Bake the buns for 10-12 minutes, or until golden brown and cooked through.

Ingredients

for 24 cookies

1 ½ cups dark brown sugar, or piloncillo

½ cup water

2 cups all purpose flour, plus more for dusting

1 teaspoon baking soda

¼ teaspoon kosher salt

2 tablespoons cinnamon

4 tablespoons unsalted butter, room temperature

1 teaspoon orange zest

1 teaspoon vanilla extract

2 large eggs, divided

Preparation

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Add the piloncillo and water to a small saucepan over medium heat and cook for 10 minutes, until the sugar is completely dissolved and big brown bubbles form. Remove from the heat and set aside to cool.

Sift the flour, baking powder, salt, and cinnamon into a large bowl.

Add the butter and mash into the flour with a fork until combined. Add the orange zest and stir to incorporate.

Push the dry ingredients to the sides of the bowl to make a well. Add the vanilla, 1 egg, and cooled piloncillo syrup to the center. Using a fork, slowly mix the dry ingredients into the center until everything is evenly combined.

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.

Lightly flour a clean surface and roll out the dough to a rectangle about ¼ inch (6 ½ mm) thick. Re-roll any dough scraps and cut out more cookies.

Using a 2½-inch (6 ½ cm) pig cookie cutter, cut out cookies and transfer to the prepared baking sheet.

Beat the remaining egg, then brush over the cookies.

Bake for 8–10 minutes, or until the edges are golden brown. Let the cookies cool before serving.