Explore Cook Eat

Asia

Delish Spicy Radish Kimchi Recipe

by Leave a Comment

This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Spicy Radish Kimchi Recipe!

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Do you have a favorite type of kimchi? Korean cuisine features many many different types of kimchi. In addition to napa cabbage kimchi, many people name radish kimchi as one of their favorites.

Radishes are wonderfully suited to making kimchi and their crunchy texture gives you such a satisfying bite!

Here I will share with you a super easy and spicy recipe for this very common kind of kimchi which you will absolutely love!

What is Kkakdugi?

This recipe is for kkakdugi kimchi. Kkakdugi kimchi features radishes which have been diced into cubes. There are varieties of kimchi with radishes that have been shredded, but those are not considered kkakdugi.

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Why You Will Love This Recipe!

You will LOVE this radish kimchi recipe because:

  • This wonderful delicious kimchi makes a perfect side dish and can be ready in about 1 hour.
  • There's no fermentation required and no super fancy ingredients needed. For example, I used daikon radish, which many grocery stores carry, for this recipe. However by all means use fresh Korean radish, called mu, if you can find them.
  • It's so easy to make this kimchi! This is a perfect introduction to those who have never made kimchi before.
  • This kimchi is delightfully spicy! You can tone it down if you want by decreasing the amount of Korean red pepper flakes you use. However, I'm firmly TEAM SPICY and I encourage you to scratch that spicy taste food itch with a SPICY KIMCHI!

So let's have fun making this spicy cubed radish kimchi, called kkakdugi!

🥘 Ingredients

A bowl containing cubed pieces of daikon radish, and small bowls containing salt, ginger and garlic, Asian pear, fish sauce, red pepper powder, and green onions.

Here are the ingredients that you will need for this delicious homemade kimchi!

  • Daikon radish (or Korean white radish known as mu)
  • Coarse salt
  • Green onions
  • Ginger
  • Garlic
  • Gochugaru (Korean red pepper flakes or powder)
  • Asian pear (can sub sugar)
  • Fish sauce (can sub soy sauce to make this vegetarian)
  • Cold water

I used daikon radish for this recipe, which may be easier to find than Korean radishes. If you'd like to make a Korean radish kimchi, then look for Korean radishes which you should be able to find at your local Korean markets.

So now I'll show you step by step how easy it is to make this delicious spicy radish kimchi recipe!

🔪 Instructions

Peel and cut the radish into bite sized cubes. It's easiest to do this by cutting the radish into discs, and then cutting the discs into radish cubes.

A peeled daikon radish which has been cut. There are small cubed pieces, 2 disc shaped pieces, and a tube shaped piece on top of a cutting board.

Place the cubed pieces of radish in a large bowl and add the coarse salt. Toss to coat the radishes with the salt. Leave at room temperature for around 40 minutes to allow the radish to release its juices. Stir it a couple of times during this time. At the end of the 40 minutes, drain the radish and discard the juices.

Cubed pieces of daikon radish with juices from the radish which have been released, in a red bowl.

During the waiting time, make the spicy paste. Combine the minced ginger and garlic, gochugaru (Korean red pepper flakes), water, Asian pear (or sugar), and fish sauce. Set aside until the radish is ready.

By the way, using a food processor makes easy work of mincing the garlic, ginger, and Asian pear.

A white bowl containing a spicy red paste with red pepper powder, minced garlic, onion, and Asian pear. There is a spoon in the bowl containing some of the spicy paste.

Combine the drained radish with the spicy paste. Then stir in the sliced green onions. Taste and if you like it sweeter, feel free to add a little more sugar.

A red bowl containing radish kimchi which is cubed radish pieces in a spicy red sauce and green onions. There is a silver spoon in the bowl.

Your delicious radish kimchi is ready to eat right away, or refrigerate for a few hours in a glass jar and then enjoy!

Daikon radish pieces in a spicy red sauce with green onions in a glass jar.

Suggestions For Serving

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Enjoy your mouthwatering spicy kimchi as the perfect side dish to Korean main dishes such as galbi or Korean fried chicken.

Of course be sure to serve some steamed rice, and practice your chopstick skills with your fave pair of chopsticks.

MASHITA! (IT'S DELICIOUS...IN KOREAN!)

FAQ

Can I use radish instead of daikon in this radish kimchi?

Radishes such as the cherry belle radish which is typically sold in US grocery stores, are not suitable for this kimchi. It's best to use either daikon radish or the Korean radish called mu for this radish kimchi.

How should I store this spicy radish kimchi?

Store this spicy radish kimchi in an airtight container. A glass jar is perfect for this!

How can I ferment radish kimchi?

If you would like to ferment this radish kimchi, store it in an airtight container at room temperature for a couple of days. Be sure to press the radishes down with a spoon so that you get rid of the air pockets.

Some Other Delicious Recipes You May Enjoy!

Here are some other delicious Korean recipes you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A patterned bowl containing cubed radish kimchi in a spicy red sauce with green onions. There is a pair of chopsticks resting on the upper left side of the bowl.

Spicy Radish Kimchi Recipe

Grace
Korean radish kimchi, also called kkakdugi, is a super delicious and easy kimchi which you can eat right away!
Print Recipe Pin Recipe
Prep Time 15 mins
Time needed for salted radish to release juices 40 mins
Total Time 55 mins
Course accompaniment, Side Dish, vegetable side dish
Cuisine Korean
Servings 5 people
Calories 41 kcal

Equipment

  • Food Processor helps make mincing the garlic, ginger, and Asian pear much easier!

Ingredients
  

  • 1 lb daikon radish can also use Korean white radish called mu
  • ½ tablespoon coarse salt
  • 1 each green onion sliced

Spicy Paste Ingredients

  • 1 inch ginger peeled and minced
  • 6 cloves garlic peeled and minced
  • 2.5 tablespoon gochugaru Korean red pepper powder/flakes
  • ¼ cup Asian pear minced or pureed; can sub 1 ts sugar
  • 1.5 tablespoon fish sauce can sub soy sauce to make this vegetarian
  • 2 tablespoon water

Instructions
 

  • Peel and cut the radish into bite sized cubes. It's easiest to do this by cutting the radish into discs, and then cutting the discs into cubes.
    A peeled daikon radish which has been cut. There are small cubed pieces, 2 disc shaped pieces, and a tube shaped piece on top of a cutting board.
  • Place the cubed pieces of radish in a large bowl and add the coarse salt. Toss to coat the radishes with the salt. Leave at room temperature for around 40 minutes to allow the radish to release its juices. Stir it a couple of times during this time. At the end of the 40 minutes, drain the radish and discard the juices.
    Cubed pieces of daikon radish with juices from the radish which have been released, in a red bowl.
  • During the waiting time, make the spicy paste. Combine the minced ginger and garlic, gochugaru (Korean red pepper flakes), water, Asian pear (or sugar), and fish sauce. Set aside until the radish is ready.
    A white bowl containing a spicy red paste with red pepper powder, minced garlic, onion, and Asian pear. There is a spoon in the bowl containing some of the spicy paste.
  • Combine the drained radish with the spicy paste. Then stir in the sliced green onions. Taste and if you like it sweeter, feel free to add a little more sugar.
    A red bowl containing radish kimchi which is cubed radish pieces in a spicy red sauce and green onions. There is a silver spoon in the bowl.
  • Your delicious radish kimchi is ready to eat right away, or refrigerate for a few hours in a glass jar and then enjoy!
    Daikon radish pieces in a spicy red sauce with green onions in a glass jar.

Notes

Feel free to add a little sugar if you like your kimchi a little sweeter.
You can sub soy sauce for the fish sauce to make this vegetarian.
This recipe does not address fermentation.  If you'd like to ferment your kimchi, then you can leave it on your kitchen counter for a couple of days. 

Nutrition

Calories: 41kcalCarbohydrates: 9gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 1207mgPotassium: 330mgFiber: 3gSugar: 4gVitamin A: 1191IUVitamin C: 22mgCalcium: 48mgIron: 1mg
Keyword Banchan, daikon radish, kimchi
Tried this recipe?Let us know how it was!

How To Make Spicy Korean Fish Cake Side Dish

by Leave a Comment

This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Make Spicy Korean Fish Cake Side Dish!

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds on a black plate. There is a pair of silver chopsticks resting on the plate.
[feast_advanced_jump_to]

Korean banchans are Korean side dishes served with rice. I almost enjoy eating the banchan more than the main dish. To me they are like Thanksgiving side dishes, which typically steal the show!

One Korean food side dish that is super easy, inexpensive, quick, and delicious is eomuk bokkeum, or Korean fish cake side dish. Lots of Korean restaurants serve this as banchan or a complimentary side dish to their patrons.

Here I am super excited to share with you a superb spicy version of this dish which you've GOT TO MAKE if you love Korean spicy food!

What Is Eomuk Bokkeum?

Eomuk means fish cake. A Korean fish cake is a processed food made by combining ground or pureed fish with other ingredients. The fish cakes that I used include surimi paste from hairtail fish, wheat, and soy bean. They are flat sheets, as you can see below.

Fish cake sheets next to a package containing fish cake sheets.

Bokkeum involves stir frying a dish with a sauce.

So, eomuk bokkeum means fish cake stir fried with a sauce.

Our recipe involves stir frying pieces of thin sheets of fish cake with a lovely spicy sauce and some beautiful and colorful Korean peppers.

Now let me tell you what you will need for this beloved stir-fried dish in Korean cuisine!

🥘 Ingredients

A white plate containing slices of fish cake and slices of onion, green, and red peppers. Small bowls filled with olive oil, mirin, soy sauce, red pepper flakes, minced garlic, sesame oil, and sesame seeds.

Here are the ingredients you will need for this spicy fish cakes dish:

You should be able to find all of these ingredients at your local Asian grocery store or Korean grocery store.

I love beautiful Korean green and red peppers and my favorite way to make this dish involves using these peppers. However feel free to sub green and red bell peppers if you like. When deseeded, the Korean red and green peppers are not overly spicy, and that is how we will use them in this recipe.

🔪 Instructions

Now let me show you how easy it is to make this popular side dish!

Prepare your fish cake sheets by cutting them into strips between ½"-1". Deseed the red and green chili peppers and remove the pith. Then slice the red and green peppers and onion thinly, and place this aside.

Sliced onion, and red and green peppers, next to half an onion, 2 red chilies and a green chili.

Make the sauce by combining the gochugaru (red pepper flakes), soy sauce, mirin, garlic, and sesame oil.

A white bowl containing a spicy sauce with Korean red pepper flakes, and garlic. There is a spoon containing some of the sauce in the foreground.

Place your wok or large skillet on medium high heat. Add the olive oil. When the oil is hot add the onions and peppers and stir fry constantly for 1 minute.

Slices of onion, red pepper, and green pepper in a wok.

Now add the fish cake slices and continue to stir fry constantly for 1 minute.

Sliced fish cake sheets with sliced onion and slivers of green and red peppers in a wok.

Time to add the spicy sauce! Once again, stir fry constantly for 1 minute.

Sliced fish cake sheets with sliced onion, and red and green peppers with a spicy sauce in a wok. There is a cooking utensil in the top left of the photo.

Then take off the heat and garnish with sesame seeds and some freshly ground black pepper (optional) and your dish is ready to serve! At the end of stir frying your fish cake slices should be a beautiful golden brown.

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds.

Suggestions For Serving

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds on a black plate. There is a pair of silver chopsticks resting on the plate.

This Korean stir-fried fish cake dish pair perfectly with some steamed rice and your favorite pair of chopsticks!

Serve this as a side dish to accompany your favorite Korean bbq or Korean main meal. This may just become your favorite banchan and one of your go to Korean recipes!

FAQ

How can I make a non-spicy version of this dish?

To make a non-spicy version of this dish, simply omit the Korean red pepper flakes or powder (gochugaru).

What is the difference between eomuk bokkeum and odeng bokkeum?

Koreans refer to fish cakes as both eomuk and odeng (borrowed from the Japanese). So eomuk bokkeum and ogeng bokkeum both refer to stir fried fish cakes with sauce.

How do I store leftover Spicy Korean Fish Cake Side Dish?

Store any leftovers in an airtight container in your refrigerator, and consume within two days.

Some Other Delicious Recipes You May Enjoy!

Here are some other Korean side dish recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds on a black plate. There is a pair of silver chopsticks resting on the plate.

Spicy Korean Fish Cake Side Dish

Grace
Spicy Korean fish cake is a super easy and delicious banchan, or Korean side dish! Slices of fish cake are stir fried with beautiful Korean peppers in a hot and spicy sauce which you won't be able to get enough of!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 mins
Total Time 13 mins
Course accompaniment, Side Dish
Cuisine Korean
Servings 4 people

Equipment

  • 1 Wok or large skillet

Ingredients
  

  • 150 grams fish cake sheets sliced into ½" - 1" strips; the fish cake sheets I used are 6"x4" and 150 grams is 2.5 sheets
  • ⅓ cup Korean green chili peppers deseeded, white pith removed and sliced thinly. You can sub green bell peppers or green onions
  • ⅓ cup Korean red chili peppers deseeded, white pith removed and sliced thinly. You can sub red bell peppers
  • ⅓ cup onion select a small onion and sliced thinly
  • 2 ts olive oil

Spicy Sauce Ingredients

  • 2 ts Korean red pepper flakes aka gochugaru
  • 1.5 tablespoon soy sauce
  • 1 ts mirin can sub ½ ts sugar
  • 3 cloves garlic minced
  • 1.5 ts sesame oil

Garnish

  • ½ ts sesame seeds
  • black pepper optional; some freshly ground black pepper to taste is delightful!

Instructions
 

  • Prepare your fish cake sheets by cutting them into strips between ½"-1". Deseed the red and green peppers and remove the pith. Then slice the red and green peppers and onion thinly, and place this aside.
    A white plate containing slices of fish cake and slices of onion, green, and red peppers. Small bowls filled with olive oil, mirin, soy sauce, red pepper flakes, minced garlic, sesame oil, and sesame seeds.
  • Make the sauce by combining the gochugaru (red pepper flakes), soy sauce, mirin, garlic, and sesame oil.
    A white bowl containing a spicy sauce with Korean red pepper flakes, and garlic. There is a spoon containing some of the sauce in the foreground.
  • Place your wok or large skillet on medium high heat. Add the olive oil. When the oil is hot add the onions and peppers and stir fry constantly for 1 minute.
    Slices of onion, red pepper, and green pepper in a wok.
  • Now add the fish cake slices and continue to stir fry constantly for 1 minute.
    Sliced fish cake sheets with sliced onion and slivers of green and red peppers in a wok.
  • Time to add the spicy sauce! Once again, stir fry constantly for 1 minute.
    Sliced fish cake sheets with sliced onion, and red and green peppers with a spicy sauce in a wok. There is a cooking utensil in the top left of the photo.
  • Then take off the heat and garnish with sesame seeds and some freshly ground black pepper (optional) and your dish is ready to serve!
    Korean fish cake that has been stir fried with onion and slivers of green and red peppers garnished with sesame seeds.

Notes

You can make a delicious non-spicy version of this dish by omitting the gochugaru.
Serve with rice and as a side dish to accompany your favorite Korean bbq!
 맛있어요 Mashisoyo!
Keyword Banchan, korean food, korean spicy fish cakes, koreansidedish, side dish
Tried this recipe?Let us know how it was!

How To Cook Frozen Egg Rolls In Your Air Fryer

by Leave a Comment

This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about How To Cook Frozen Egg Rolls In Your Air Fryer!

Cooked Egg rolls on a white plate. One is cut in half and there are 2 bowls with dipping sauces.

An air fryer is such a versatile kitchen appliance and can cook so many different types of food. I was delighted to learn that the air fryer makes the PERFECT crunchy egg rolls in record time.

Air fryer egg rolls are one of the BEST things ever! If you love this delectable Chinese food, then you will definitely want to try making them in your air fryer!

[feast_advanced_jump_to]

Why You Will Love This Easy Air Fryer Recipe

As far as easy air fryer recipes go, this has got to be one of the most effortless! You will love cooking frozen egg rolls in your air fryer because:

  • It's super easy and almost effortless! No defrosting and no deep frying necessary to make these frozen egg rolls!
  • The air fryer, which is like a mini convection oven, will give you deliciously crispy and crunchy egg rolls!
  • Cooking time is less than 15 minutes. So you can enjoy this perfect appetizer in record time!
Cooked egg rolls with crunchy and crispy exterior and 2 small bowls in the background.
Just look at how crispy and golden brown this egg roll is!

So now let me tell you what you'll need to make these egg rolls, which are also a great snack!

🥘 Ingredients

Here's what you will need to make this easy recipe:

A package of Tai Pei Pork Egg Rolls, bottle of Pam Olive Oil Cooking Spray, frozen egg rolls on a white plate and 2 small bowls with dipping sauces.

Egg Rolls

My favorite brand of frozen egg rolls is Tai Pei Egg Rolls. I've used the Tai Pei Pork Egg Rolls for this recipe. The description of these pork egg rolls from TaiPeiFood.com is: "Yummy seasoned pork and veggies tucked inside crispy wrappers make our Pork Egg Rolls burst with flavor. They’re perfect for dunking in our delicious dipping sauce." They are definitely yummy!

Tai Pei has a great selection of various egg rolls to choose from. Their brand also includes Mini Vegetable Spring Rolls, Vegetable Egg Rolls, Chicken Egg Rolls, and Shrimp Egg Rolls in their line of appetizers.

So I can highly recommend Tai Pei Egg Rolls for this recipe, or feel free to sub your favorite brand of frozen egg roll.

The front of a package of Taipei Pork Egg Rolls with a picture of the egg rolls, description of the product, and nutritional information.
Front of the Tai Pei Pork Egg Rolls Package
The back of a package of Taipei Pork Egg Rolls with a description of the product and heating instructions.
Back of the Tai Pei Pork Egg Rolls Package

Cooking Spray

For best results you will also need a cooking spray. A great option is an olive oil cooking spray. You can also use a vegetable oil or avocado oil cooking spray. Spraying the egg rolls with the cooking spray will help to crisp and crunch them up, so you'll definitely want to use this!

I have read that aerosol cooking sprays, like the one I used, can damage your air fryer basket. So, you may want to use a cooking spray that comes in a mister bottle instead. If you use the aerosol, don't spray the food while it's in the air fryer. Spray the food outside of the air fryer and then transfer the food to the basket.

Dipping Sauce

The last item you will need is your favorite sauce to dip your crunchy rolls in. Tai Pei Egg Rolls include dipping sauce to accompany the egg rolls.

Some recommended dipping sauces include sweet chili sauce, sweet and sour sauce, soy sauce, spicy mustard, or even duck sauce.

Ok, now let's fire up your air fryer and make these delicious Asian appetizers!

🔪 Instructions

Start by spraying your egg rolls liberally with your cooking spray. If you use an aerosol like the one pictured below, do not spray the food when it's in the basket. Spray the food outside of the basket, and then transfer it to the air fryer.

Egg rolls in an air fryer basket. There is someone holding a bottle of Pam Olive Oil Cooking Spray in the foreground.
Spray the egg rolls liberally with your cooking spray.

We will air fry the egg rolls at 380 degrees F. If your air fryer needs to be preheated, then preheat it to 380F.

Then place the egg rolls in the bottom of your air fryer basket. They need to be in a single layer and not crowded, with space between the egg rolls.

5 egg rolls in an air fryer basket.

Set the timer for 6 minutes. Air fry for 6 minutes, and then flip the egg rolls over. Cook an additional 6 minutes for a total of 12 minutes.

Now, I use the GoWise air fryer which is a basket style air fryer. Please note, that there are variations amongst different air fryers so you may need to adjust your cooking time just a bit.

What you are looking for is a crispy golden brown exterior with a lovely and hot interior. You may need to reduce or extend the cooking time just a bit to get your desired result.

5 cooked egg rolls in an air fryer basket.

Feel free to open your air fryer basket and take a peek at anytime during the cooking process. This will help you determine whether you may need to adjust the cooking time for your egg rolls. And it's super fun to take a peek at the crisping that's going on in your air fryer!

Let the egg rolls rest for 1 minute in your air fryer, and then they are ready to serve!

Suggestions For Serving

Making these egg rolls is so quick and easy, which makes them the perfect quick snack! Just dip the cooked egg rolls into your sauces of choice and munch away!

Egg rolls on a white plate. There are small bowls with dipping sauces in the background and one of the egg rolls is cut in half.
These crispy and crunchy Tai Pei egg rolls are just begging to be eaten!

They are also great as an accompaniment to any meal...whether Asian or not!

FAQ

Can you cook Tai Pei Egg Rolls in the air fryer?

Cooking Tai Pei Egg Rolls in the air fryer is the BEST way to cook them! Air frying them with a coating of cooking spray gives you the crispiest and crunchiest egg rolls!

How long do I put frozen egg rolls in the air fryer?

The time to cook frozen egg rolls in your air fryer may vary according to the particular air fryer that you are using. But typically if you air fry them at 380F somewhere between 10-12 minutes you should get a great result!

Can I reheat leftover egg rolls in the air fryer?

Reheating leftover egg rolls in your air fryer is a great option! Set your air fryer to 360F and heat for around 4-5 minutes until the inside is nice and hot!

Some Other Air Fryer Recipes You May Enjoy!

Here are some other easy Air Fryer Recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Crispy cooked egg rolls on a white plate with 2 small bowls containing dipping sauces in the background.

How To Cook Frozen Egg Rolls In Your Air Fryer

Grace
Using your air fryer to cook frozen egg rolls is the best way to give you crispy and crunchy egg rolls with a hot and savory filling!
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 12 mins
Total Time 14 mins
Course accompaniment, Appetizer, Snack
Cuisine Asian, Chinese
Servings 2 people

Equipment

Ingredients
  

  • 5 each frozen egg rolls I used Taipei Brand
  • cooking spray I used Pam Olive Oil Cooking Spray

Dipping Sauce

  • dipping sauce some suggestions are the sauce included in your frozen egg roll packet, sweet chili sauce, sweet and sour sauce, soy sauce, spicy mustard, or even duck sauce!

Instructions
 

  • Start by spraying your egg rolls liberally with your cooking spray. If you are using an aerosol cooking spray, don't spray the food when it is in your air fryer. Spray the egg rolls outside of the air fryer, and then transfer them to your air fryer basket.
    Egg rolls in an air fryer basket. There is someone holding a bottle of Pam Olive Oil Cooking Spray in the foreground.
  • We will air fry the egg rolls at 380 degrees F. If your air fryer needs to be preheated, then preheat it to 380F. Place the egg rolls in the bottom of your air fryer basket. They need to be in a single layer and not crowded, with space between the egg rolls.
    5 egg rolls in an air fryer basket.
  • Set the timer for 6 minutes. Air fry for 6 minutes, and then flip the egg rolls over. Cook an additional 6 minutes for a total of 12 minutes. Please note, that there are variations amongst different air fryers so you may need to adjust your cooking time just a bit.
    5 cooked egg rolls in an air fryer basket.
  • Let the egg rolls rest for 1 minute in your air fryer, and then they are ready to serve!
    Cooked egg rolls with crunchy and crispy exterior and 2 small bowls in the background.

Notes

Please note, that there are variations amongst different air fryers so you may need to adjust your cooking time just a bit.
What you are looking for is a crispy golden brown exterior with a lovely and hot interior. You may need to reduce or extend the cooking time just a bit to get your desired result.
After cooking, let the egg rolls rest for 1 minute in your air fryer, and then they are ready to serve!
Keyword air fryer, egg rolls
Tried this recipe?Let us know how it was!

Easy and Spicy Thai Chili Oil Recipe

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy and Spicy Thai Chili Oil Recipe!

A Ball Mason Jar in shadow containing red Thai chili oil with chili flakes.

There are some great chili oils that you can purchase to make almost anything taste better. I am such a fan of Lao Gan Ma's Spicy Chili Crisp (Chinese Sichuan style) and my life changed for the better ever since I discovered it!

But I'd never tried my hand at making my own chili oil until now, and I'm super happy I took the plunge! I decided to try making chili oil Thai style with the BOLD Thai flavors that I love.

This Thai style chili oil is really spicy, and super easy to make. So, if you like hot and spicy foods and want a delicious condiment to fire up your foods, you've got to try this recipe!

[feast_advanced_jump_to]

Why You Will Love This Recipe For Thai Chili Oil!

You will love this recipe for homemade chili oil because:

  • It's easy! If you've never made your own chili oil before you'll be surprised at how uncomplicated it is to create a delicious chili oil!
  • You'll have a delicious condiment ready to spice up your favorite foods! It's also a great dipping sauce!
  • This Thai chili oil is full of amazing flavors! It's not only spicy hot, but it is also sweet and salty.

Are you ready to give this a try? Then please read on!

🥘 Ingredients

Small bowls filled with vegetable oil, dried chili flakes, shallots, garlic cloves, fish sauce, and palm sugar.

In this recipe I tried to stick with ingredients that are used in Thai cooking. However, I have provided some substitutions for your convenience.

You will only need 6 ingredients to make your Thai chili oil. They are:

  • Dried chili flakes. Look for Thai chili flakes, or you can use other Asian chili flakes, such as Sichuan chili flakes if you prefer. However, it's not recommended to use Italian red chili flakes for this recipe.
  • Shallots
  • Fresh garlic cloves
  • Vegetable oil - you can also sub canola oil if you wish (be sure to select a neutral oil)
  • Fish sauce (naam plaa) - used in Thai cooking to impart a salty flavor to foods. You can sub regular salt for the fish sauce
  • Palm sugar (naamtaan piip) - this sugar comes from the sap of specific types of coconut palm trees and is an essential ingredient in Thai cooking. You can sub light brown sugar for palm sugar
A packet of dried Asian chili flakes and a small bowl containing some of those flakes.
Dried Asian Chilies
A packet of palm sugar and a mortar and pestle with some palm sugar in the mortar.
Palm Sugar

So we are going to aim for a nice balance of flavors including hot, sweet, and salty in this chili oil.

I hope you are as excited to make this as I was!

🔪 Instructions

Begin by placing a small saucepan or skillet on a low heat on your stove. Then add oil and once the oil is warmed, add minced garlic and shallots. Cook the garlic and shallots until they turn brown at low temperature or you may need to turn it to medium-low. This may take up to 30 minutes. You are just aiming for them to turn golden brown. The oil should bubble gently and you'll want to stir from time to time so that these aromatics don't burn.

Sautéed minced shallots and garlic in oil in a skillet.

Once the garlic and shallots have turned golden brown, add the chili flakes, fish sauce, and palm sugar. Stir well to combine and then sauté for a minute.

Sautéed minced shallots and garlic in oil with dried Asian chilies, sugar, and fish sauce in a skillet.
Thai chili oil with dried chilies, oil, sautéed garlic and shallots in a skillet.

If there is not enough oil to your liking, or not enough chili flakes, you can adjust by adding some more. Additionally you can adjust the fish sauce and palm sugar to your personal preference as well.

Allow the chili oil to cool, and then place into an airtight glass jar.

A jar containing Thai Chili oil. There is a spoon with some of the chili oil in the foreground.

Now comes the hard part...trying to make this last more than a few days!

Some Variations

A jar that is mostly in shadow but you can see the top of the jar and above it is a spoon holding Thai chili oil and flakes.

I've intentionally tried to keep this Thai chili oil recipe as easy as possible, with a minimum number of ingredients. However, I encourage you to customize and play around with this recipe!

Here are some recommended ingredients you could add if you wish:

  • Sichuan peppercorns
  • Star anise
  • Cinnamon stick
  • Bay leaves
  • Kaffir lime leaves

The ingredients listed above could be added during the time you are heating the oil to infuse the oil with these wonderful complex flavors. You could then remove them prior to adding the chili flakes, sugar, and fish sauce.

There are so many variations you can create to make a delicious chili oil!

FAQ

How long does Thai chili oil last?

When stored properly in an airtight glass jar in your refrigerator, this Thai chili oil should last around 2-3 months. However because of the presence of fresh garlic and shallots in the oil, it is best consumed within one month to be on the safe side.

Does chili oil spoil?

If your homemade chili oil develops a bad smell or the color changes from red to brown, it is best to discard the chili oil.

What do you eat chili oil with?

Everything! It's great drizzled over rice or noodles, and a great accompaniment to dumplings or spring rolls. Serve it with eggs, or meats, or any food you want to spice up!

Some Other Recipes You May Enjoy

Here are some other recipes for side dishes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A jar that is mostly in shadow but you can see the top of the jar and above it is a spoon holding Thai chili oil and flakes.

Easy and Spicy Thai Chili Oil Recipe

Grace
If you love bold and spicy Thai flavors you will love this Thai Chili Oil! Easy to make and so delicious, it is the PERFECT condiment to spice up all your foods!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course accompaniment, Condiment
Cuisine Asian, Thai
Servings 15 servings
Calories 151 kcal

Equipment

  • small saucepan or you can use a skillet

Ingredients
  

  • ⅓ cup dried chili flakes I used Thai chili flakes - you can sub other chili flakes but use Asian chilies for this recipe
  • 2 shallots minced; select small or medium sized shallots (around ¾ cup)
  • 4 cloves garlic minced
  • 1 cup oil I used vegetable oil; you could sub canola oil if you wish
  • 1 ts fish sauce if you prefer a saltier chili oil, you can add extra fish sauce to taste; can sub regular salt
  • 1 ts palm sugar you can sub light brown sugar

Instructions
 

  • Place a small saucepan or skillet on a medium low heat on your stove. Then add oil and once the oil is warmed, add minced garlic and shallots. Cook the garlic and shallots until they turn brown at a medium-low temperature or you may need to turn it to low if the garlic and shallots start to burn. This may take up to 30 minutes. You are just aiming for them to turn golden brown. The oil should bubble gently and you'll want to stir from time to time so that these aromatics don't burn.
    Sautéed minced shallots and garlic in oil in a skillet.
  • Once the garlic and shallots have turned golden brown, add the chili flakes, fish sauce, and palm sugar. Stir well to combine and then sauté for a minute.
    Sautéed minced shallots and garlic in oil with dried Asian chilies, sugar, and fish sauce in a skillet.
  • If there is not enough oil to your liking, or not enough chili flakes, you can adjust by adding some more. Allow the chili oil to cool, and then place into an airtight container (glass jar).
    A jar containing Thai Chili oil. There is a spoon with some of the chili oil in the foreground.

Notes

When stored properly in an airtight glass jar in your refrigerator, this Thai chili oil should last around 2-3 months. However because of the presence of fresh garlic and shallots in the oil, it is best consumed within one month to be on the safe side.  Be sure to use fresh and clean utensils each time you dip into the jar. 
Asian dried chilies should be used in this recipe (not Italian dried chilies). 
If you prefer a saltier chili oil, you can add extra fish sauce to taste.  Additionally if the mixture seems too dry for you, feel free to add a little more oil.
Be sure to keep the heat on low to medium-low when cooking your garlic and shallots, and stir often to prevent them from burning.  We are aiming to get them to turn a nice golden brown, and the oil should be gently bubbling when cooking these aromatics. 

Nutrition

Calories: 151kcalCarbohydrates: 3gProtein: 1gFat: 16gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 90mgPotassium: 117mgFiber: 2gSugar: 1gVitamin A: 1559IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword Chili, chili oil, spicy
Tried this recipe?Let us know how it was!

Easy Shrimp Mei Fun Recipe

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Shrimp Mei Fun Recipe!

Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

Shrimp Mei Fun, also known as Singapore Noodles With Shrimp, is not from Singapore. This delicious dish, commonly found in many Chinese Restaurants in the United States, is actually a Cantonese creation (sourced from Wikipedia). So if you visit Hong Kong you'll be sure to see Singapore noodles on the menu of many Cantonese restaurants in that area.

[feast_advanced_jump_to]

What Is Shrimp Mei Fun?

Now that we know where this dish originates from, I'll move on to what Shrimp Mei Fun is.

This absolutely fantastic dish consists of thin rice noodles (rice vermicelli noodles), bathed with a delicious curry powder based sauce. Shrimp, egg, garlic, and some veggies are also thrown into the mix.

The result is a totally slurpable delight! The curry powder based sauce turns the noodles a gorgeous yellow color and the name "Mei Fun" is so apt because this is a super fun dish!

Are you ready to make your own Singapore Mei Fun? Then please read on and I'll share an Easy Shrimp Mei Fun Recipe with you!

🥘 Ingredients

Here are the ingredients you will need to make this fun recipe. You should be able to find all of these ingredients at a well stocked supermarket, and/or your local Asian market.

A package of A Taste Of Thai Vermicelli Rice Noodles, bottle of LouAna Peanut Oil, bowl containing uncooked shrimp, bowl with minced garlic and red bowl with 2 eggs.
Rice vermicelli noodles are essential to making Shrimp Mei Fun
Sliced onion, julienned carrots, snow peas, sliced cabbage, sliced green onions and Asian dried chilies on a white plate.
A colorful assortment of veggies go into this dish
Bottles of oyster sauce, soy sauce, and fish sauce, a bowl with some sugar, and a container of S&B Oriental Curry Powder.
The sauce consists of curry powder, sugar, soy sauce, fish sauce, and oyster sauce

Please don't let this long list of ingredients put you off making this dish. I promise that this recipe actually comes together pretty quickly and it's totally worth your efforts!

One quick word about the rice vermicelli noodles. The first time I made this dish, I made it with the Jiang Xi Rice Vermicelli noodles pictured below on the right hand side.

But please be aware that although these are Rice Vermicelli noodles, they are much thicker and chewier than the noodles that are traditionally used for this dish. I recommend using the type that's pictured below on the left. Look for "angel hair" type noodles if you'd like to use the traditional noodles used in Singapore noodles.

Package of A Taste of Thai Vermicelli Rice Noodles next to a package of Jiang Xi Rice Vermicelli Noodles on a wooden board background.

🔪 Instructions

Now it's time to have some fun! This steps for this mei fun recipe will be divided into three parts: 1) cooking the noodles, 2) prepping the garlic, veggies, shrimp, and eggs, and 3) stir frying.

Cooking The Noodles

Let's begin by cooking the vermicelli rice noodles according to package directions. Drain in a colander. Place the drained noodles on a rack (if you have one available) and spread them out. This helps the noodles avoid clumping together too much.

Rice vermicelli noodles cooking in water in a pan with a pair of blue tongs holding some of the noodles out of the water.
Cook your rice vermicelli according to package directions.
Rice vermicelli noodles spread out on a rack.
It's best to lay the noodles out on a rack and spread them out.

Now it's prep time!

Prepping The Vegetables, Garlic, Shrimp, and Eggs

This part takes the longest and you'll get to practice your knife skills. Start by prepping the vegetables and mincing the garlic. You'll want to slice the red cabbage and onions quite thinly because we are aiming for all the veggies to cook quickly. Also be sure to use thin julienned slices of carrot. Cut the green onion into pieces that are around 1"-2" long. Have your Asian dried chilies ready along with your prepped veggies if using.

Sliced onion, julienned carrots, snow peas, sliced cabbage, sliced green onions and Asian dried chilies on a white plate.
Prep your veggies and leave them to the side ready to stir fry.

Lightly beat the eggs in a small bowl and set this to the side. Peel and devein the shrimp and also leave it to the side ready to stir fry. You can save time by using shrimp that has already been peeled and deveined.

Make the sauce by combining all the sauce ingredients in a small bowl. Set this to the side until ready to stir fry.

A curry powder based sauce in a white bowl with a spoon containing some of the sauce in the foreground.
This is the beautiful golden hued sauce that you will add to the stir fry.

It's time to fire up that wok now!

Time To Stir Fry!

Heat up your wok on a high heat. Once you see it smoking, add 2 tablespoon of the oil. If the oil doesn't cover the bottom of the wok you can add more oil. Now add the lightly beaten eggs. Once the eggs are set break them up with your spatula. Push the eggs to the side and add the shrimp. The shrimp will cook quickly in the hot wok. Once the shrimp is cooked, remove the shrimp and the eggs from the wok and place on a dish. This should take around 1-2 minutes.

Egg and shrimp in oil cooking in a wok with a hint of a blue utensil on the top right side.
Begin by cooking the egg then add your shrimp.
Cooked shrimp and cooked egg on a white plate.
Remove cooked egg and shrimp to be added back to the stir fry in a later step.

Add additional oil if the wok looks dry (the remaining 2 tablespoon of peanut oil). Now quickly add all the vegetables, garlic, and chilies (if using). Stir fry this for 1-2 minutes.

Snow peas, julienned carrots, sliced onions, sliced cabbage and dried Asian chilies in a wok.
Aren't the colors gorgeous? Stir fry the veggies, garlic, and chilies for around 1-2 minutes.

After that add the drained noodles, the sauce (stir again right before adding), then the shrimp and egg. Stir fry this until everything is heated through around 1 minute.

A wok containing cooked vegetables including snow peas, cabbage, carrots and onion with rice vermicelli noodles on top of the vegetables and a curry sauce poured over the noodles. There is a blue silicone spoon containing some of the cooked food on the top right.
Add the drained noodles and sauce to the stir fried veggies.
Rice noodles, shrimp, snow peas, green onions, cabbage, carrots, egg, and dried chilies in a wok with a blue silicone spoon with wooden handle resting on the side of the wok. There are some green onions, onion, and cabbage in the spoon.
Return the shrimp and egg to the wok and stir to heat through.

Taste and adjust seasonings if necessary to suit your tastes.

Rice noodles, shrimp, snow peas, cabbage, carrots, egg, and dried chilies in a wok with a pair of blue silicone tongs resting on the side of the wok.
Look at those beautiful yellow noodles!

And just like that, your Shrimp Mei Fun is ready to enjoy!

Enjoy Your Shrimpy Singapore Noodles!

Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

So it's time to get ready to slurp! Place your noodles in your favorite noodle bowl, and get your favorite pair of chopsticks ready.

Really savor the beautiful and complex flavors in this dish.

So, this Shrimp Mei Fun dish is a meal in and of itself. However, you could serve it with some Chinese greens such as Yu Choy if you like.

In addition, this meal is great for a busy weeknight or just anytime you want to indulge in some amazingly delicious food!

I hope you will give this a try and let me know what you think!

FAQ

What is Shrimp Mei Fun made of?

Shrimp mei fun typically consists of shrimp, rice vermicelli noodles, a curry powder based sauce, and an assortment of colorful veggies!

Is Mei Fun the same as Singapore noodles?

Mei Fun (or Mai Fun) is also known as Singapore noodles.

What other vegetables can I add or sub in this recipe for Shrimp Mei Fun?

Feel free to add or sub bean sprouts, sliced bell peppers, or sliced napa cabbage to this recipe.

1,000 Foods to Eat Project

In conclusion, Singapore Mei Fun is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Singapore Mei Fun is food #65 in my project!

Above all, please check out my 1,000 Foods to Eat Project page for some awesome food inspo!

Some Other Recipes You May Enjoy

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

Easy Shrimp Mei Fun Recipe

Grace
Shrimp Mei Fun, also known as Singapore Noodles, is an absolutely delicious slurpable treat! This is super easy to make and as good as you would get from your local Chinese restaurant!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 2 people
Calories 1002 kcal

Equipment

  • large wok or very large pan to stir fry
  • large pot to cook the rice noodles

Ingredients
  

  • 200 grams vermicelli rice noodles
  • ¾ lb shrimp large shrimp are best for this dish
  • 2 eggs lightly beaten
  • 5 cloves garlic minced
  • 4 tablespoon peanut oil split
  • ¼ cup dried Asian chilies optional - add if you like spicy food or you can add it for extra color and don't have to eat them!

Vegetables

  • ½ onion thinly sliced
  • 2 each green onions cut into 1"-2" pieces
  • 1 cup red cabbage sliced thinly or cut into small pieces
  • 1 cup snow peas
  • ½ cup carrots either shredded or julienned thinly (keep these pieces small so they can cook quickly)

Sauce

  • 2 tablespoon curry powder I highly recommend S&B Oriental Curry Powder
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 ts sugar
  • ½ cup water

Instructions
 

Cook The Noodles

  • Cook the vermicelli rice noodles according to package directions. Drain in a colander. Place the drained noodles on a rack (if you have one available) and spread them out. This helps the noodles avoid clumping together too much.
    Rice vermicelli noodles spread out on a rack.

Prepping The Vegetables, Garlic, Shrimp, and Eggs

  • Prep all the vegetables and the garlic and set this aside until ready to stir fry.
    Sliced onion, julienned carrots, snow peas, sliced cabbage, sliced green onions and Asian dried chilies on a white plate.
  • Lightly beat the eggs in a small bowl and set this to the side.
  • Peel and devein the shrimp and set this aside.
  • Make the sauce by combining all the sauce ingredients in a small bowl. Set this to the side until ready to stir fry.
    A curry powder based sauce in a white bowl with a spoon containing some of the sauce in the foreground.

Time To Stir Fry!

  • Heat up your wok on a high heat. Once you see it smoking, add 2 tablespoon of the oil. If the oil doesn't cover the bottom of the wok you can add more oil. Now add the lightly beaten eggs. Once the eggs are set break them up with your spatula. Push the eggs to the side and add the shrimp. The shrimp will cook quickly in the hot wok. Once the shrimp is cooked, remove the shrimp and the eggs from the wok and place on a dish. This should take around 1-2 minutes.
    Egg and shrimp in oil cooking in a wok with a hint of a blue utensil on the top right side.
  • Add additional oil if the wok looks dry (the remaining 2 tablespoon of peanut oil). Now quickly add all the vegetables, garlic, and chilies (if using). Stir fry this for 1-2 minutes.
    Snow peas, julienned carrots, sliced onions, sliced cabbage and dried Asian chilies in a wok.
  • Now add the drained noodles, the sauce (stir again right before adding), then the shrimp and egg. Stir fry this until everything is heated through around 1 minute.
    Rice noodles, shrimp, snow peas, green onions, cabbage, carrots, egg, and dried chilies in a wok with a blue silicone spoon with wooden handle resting on the side of the wok. There are some green onions, onion, and cabbage in the spoon.
  • Taste and adjust seasonings if necessary to suit your tastes. Remove your shrimp mei fun to your favorite noodle bowls and slurp away!
    Shrimp Mei Fun with ingredients rice vermicelli noodles with snow peas, shrimp, Asian chilies, carrots and onion in a bowl with chopsticks resting on the side of the bowl.

Notes

This makes 2 very hearty servings or 3 decent sized servings.  
Enjoy with your favorite pair of chopsticks!

Nutrition

Calories: 1002kcalCarbohydrates: 128gProtein: 41gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 378mgSodium: 2734mgPotassium: 1360mgFiber: 16gSugar: 22gVitamin A: 14824IUVitamin C: 71mgCalcium: 259mgIron: 7mg
Keyword Noodles, Shrimp, shrimp mei fun, singapore noodles
Tried this recipe?Let us know how it was!

Easy Asian Spinach Recipe

by Leave a Comment

This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Asian Spinach Recipe!

Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

The Asian way of preparing spinach is delicious and easy. If you love spinach and love Asian flavors, then you will absolutely love this Easy Asian Spinach recipe!

This recipe was inspired by my other Asian Spinach recipe (the spicy version), Super Simple Korean Spinach Side Dish. Here I'm delighted to share a non-spicy version which is every bit as good as what you would be served at your local Korean restaurant!

Make This One Of Your Go-To Healthy Recipes!

Spinach is such a healthy food, and this recipe would be great to include in your list of go-to healthy recipes!

So, the health benefits of this amazing leafy green are very impressive. WebMD's article on the Health Benefits of Spinach states that spinach can help strengthen your immune system, keeps your eyes healthy, and supports cardiovascular health, among other benefits.

Spinach is so versatile and easy to incorporate into your diet.

You'll love this recipe, which is a great way of enjoying this power food!

🥘 Ingredients

Raw baby spinach in a white bowl, small colored bowls filled with pepper, soy sauce, sesame oil, sesame seeds, and sugar respectively.

You will only need a few ingredients to make this spinach side dish. The ingredients are:

Your local well stocked grocery store should carry all of these ingredients. If not then check your local Asian market.

🔪 Instructions

Without doubt, it is super easy to make this dish. However, be warned you will get a hand work out in! 😅

To begin with you will blanch the baby spinach in some boiling water for around 40 seconds to 1 minute or so. Cook the spinach until it just wilts.

Raw baby spinach placed into hot water in a large pot with a blue slotted spoon poised over the pot.
Blanch 1 pound of baby spinach in hot boiling water for up to 1 minute

Now drain the spinach into a colander, and run cold water over the spinach until it is no longer hot. You can toss the spinach around with your hands as the cold water runs over it.

Wilted spinach in a colander with a stream of water running down onto the spinach.
Toss the spinach around with your hands as the water runs over the spinach.

Next it's time for your hand work out! Squeeze as much excess water from the spinach as you can. You'll have to squeeze pretty hard to do this, but it's necessary for best results.

Place the squeezed spinach into a large bowl. Add the rest of the ingredients, and then mix gently by hand.

Wilted spinach in a blue bowl.
It's hard work squeezing out all the water, but it's necessary!
Wilted spinach combined with seasonings and sesame seeds in a blue bowl.
Add the remaining ingredients to the spinach.
Wilted spinach which has been combined with seasonings and sesame seeds a hand is holding some of the spinach close to the camera and the rest of the spinach is at the bottom of a blue bowl.
Combine the ingredients by mixing gently with your hands.

It's time to give your creation a taste. Adjust any of the seasonings to your taste by adding a bit more of what you fancy until it's just as you would like it to be.

And there you have it! Your Easy Asian Spinach Salad is ready to enjoy!

Serving Suggestions

Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

You'll want to bring out your favorite pair of chopsticks for this spinach dish! It's perfect served with rice, and makes a great side dish for any main meal.

This Asian spinach can be served cold or at room temperature.

I do hope that you will give it a try and let me know what you think!

FAQ

How can I store any leftover Asian spinach?

Store any leftover Asian spinach in an airtight container in your fridge. Best eaten within 3 days.

How do I make this Asian spinach recipe spicy?

You can make this Asian spinach by adding some Korean red pepper flakes (gochugaru), or stir in some Spicy Chili Crisp. For the Korean version see my recipe for Super Simple Korean Spinach Side Dish.

Some Other Recipes You May Enjoy!

Here are some dishes that this Easy Asian Spinach would pair well with!

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

Easy Asian Spinach Recipe

Grace
If you love spinach and love Asian flavors, then you will absolutely love this Easy Asian Spinach recipe! This delicious recipe is a great way to enjoy spinach, and a wonderful addition to your go-to healthy recipes!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 1 min
Wringing out the spinach 3 mins
Total Time 7 mins
Course accompaniment, Side Dish, vegetable side dish
Cuisine Asian, Korean
Servings 4 people
Calories 60 kcal

Equipment

  • large pot to blanch the spinach
  • colander to drain the spinach

Ingredients
  

  • 1 lb baby spinach
  • 2.5 tablespoon soy sauce
  • 2 ts sesame oil
  • ½ tablespoon sesame seeds use roasted sesame seeds
  • ½ ts pepper adjust the amount of pepper to suit your taste (½ ts makes this nice and peppery)
  • ¼ ts sugar

Instructions
 

  • To begin with you will blanch the baby spinach in some boiling water for around 40 seconds to 1 minute or so. Cook the spinach until it just wilts.
    Raw baby spinach placed into hot water in a large pot with a blue slotted spoon poised over the pot.
  • Now drain the spinach into a colander, and run cold water over the spinach until it is no longer hot. You can toss the spinach around with your hands as the cold water runs over it.
    Wilted spinach in a colander with a stream of water running down onto the spinach.
  • Squeeze as much excess water from the spinach as you can. You'll have to squeeze pretty hard to do this, but it's necessary for best results. Place the squeezed spinach into a large bowl. Add the rest of the ingredients, and then mix gently by hand. Adjust any of the seasonings to your taste.
    Wilted spinach which has been combined with seasonings and sesame seeds a hand is holding some of the spinach close to the camera and the rest of the spinach is at the bottom of a blue bowl.
  • Enjoy your Asian spinach cold or at room temperature with your favorite pair of chopsticks!
    Asian style spinach flecked with sesame seeds placed in a patterned bowl with a pair of purple chopsticks resting on the bowl.

Notes

This Asian spinach can be served cold or at room temperature.
You can make this Asian spinach by adding some Korean red pepper flakes (gochugaru), or stir in some Spicy Chili Crisp. For the Korean version see my recipe for Super Simple Korean Spinach Side Dish.
Enjoy!

Nutrition

Calories: 60kcalCarbohydrates: 5gProtein: 5gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 718mgPotassium: 663mgFiber: 3gSugar: 1gVitamin A: 10634IUVitamin C: 32mgCalcium: 125mgIron: 3mg
Keyword spinach, spinach side dish
Tried this recipe?Let us know how it was!

Mom's Gooey Sticky Chicken Recipe

by 2 Comments

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about my Mom's Gooey Sticky Chicken Recipe With Honey!

Chicken pieces with a sticky sauce on a white plate garnished with green onions and a pair of chopsticks resting on the side of the plate.
[feast_advanced_jump_to]

A Bit Of Nostalgia

This delicious recipe is so nostalgic for my family because my mom made Gooey Chicken for us when we were growing up.  It was difficult for her to find something that my sisters and I would all like to eat, but we all agreed that we loved her Gooey Chicken!

Our mom is Korean, and she had never heard the word "gooey."  She reminded me that my sisters and I named her dish according to our tastes, and that the name sounded charming to her.  

Our mom chose chicken thighs because they were easy on the household budget, and she remembers not having a splatter screen so that when she cooked this dish, the grease would go absolutely everywhere!  What fond memories!!!

I made this for my mom the other day and she gave me the seal of approval 😊. Now, I'm so thrilled to be able to share her gooey sticky easy chicken recipe with you!

Why You Will LOVE This Dish!

It goes without saying that this Gooey Sticky Chicken is delicious! But you will also love it because:

  • It's one of the easiest chicken recipes you can make! You basically prep the chicken, make a sauce, cook the chicken then add the sauce. It's super simple!
  • This is the perfect meal for a busy weeknight. It comes together in a flash, and you can have this on your dinner table in about 30 minutes.
  • It's budget friendly. You may already have most of the ingredients needed for this dish in your pantry. And chicken thighs are easy on the pocketbook. 😊

Ingredients You Will Need

This great recipe has a brilliant Asian flavor and uses fresh ingredients. You should be able to find most if not all of these ingredients at your local grocery store.

  • 1.5 lb chicken, boneless skinless thighs fat removed and cut into bite sized pieces; can sub chicken breasts if you prefer
  • 1 egg whisked
  • ⅔ cup flour
  • 2 tablespoon olive oil or vegetable oil (use more if needed)
  • 2 tbsp soy sauce I used Kikkoman
  • 1 tbsp mirin I used Aji-Mirin from Kikkoman
  • 1 tbsp rice vinegar
  • ⅓ cup honey 
  • 1 tbsp oyster sauce
  • 1" piece fresh ginger peeled and minced
  • 5 cloves garlic minced
  • 2 green onions sliced
  • sesame seeds for garnish
  • fresh cracked black pepper 
  • Sesame oil (optional)

This recipe features honey as well as garlic, so it will be a gooey sticky honey garlic chicken. I hope you are working up an appetite for this delicious dish!

Instructions For This Super Easy Recipe

Ok, now let me show you how easy this gooey sticky honey chicken recipe is to make!

Begin by cutting the chicken pieces into bite sized pieces. Place the flour in one bowl (or dish), and the whisked egg in a separate bowl or dish. Then dip the chicken into the whisked egg and let the excess run off.  Now dip the chicken into the flour shaking the excess off.

Chicken thighs in a bowl with a flower pattern on the rim, whisked egg in a white bowl, and flour in a white bowl.
Chicken pieces coated in whisked egg in a white bowl and a white bowl containing flour in the background with a set of tongs holding a piece of chicken coated in flour in the foreground.

Combine all the honey garlic sauce ingredients in a small bowl and set aside.  The sauce ingredients include:

  • Soy sauce
  • Mirin 
  • Rice vinegar
  • Honey 
  • Oyster sauce
  • Ginger 
  • Garlic
A soy sauce based sauce with pieces of ginger and garlic in a white bowl with a spoon containing some of the sauce in the foreground.

Heat a large skillet (preferably well seasoned cast iron) on medium-high heat.  Once hot add the olive oil, then add the chicken.  Cook the chicken, stirring often, until it is browned and cooked through (around 6 minutes).  

Chicken pieces that have not been cooked and are coated with egg and flour in a cast iron pan.
Chicken pieces which have been coated with egg and flour and have been cooked in a cast iron pan.

Then turn the heat down to between low and medium.  Stir the sauce well, and then add it to the chicken.  Stir to combine and heat gently until the sauce has thickened.  This should not take long at all (approximately 1 minute).

Chicken pieces coated with a sticky sauce in a cast iron pan with a blue utensil.

Add additional honey for more gooeyness if you like!

How To Serve My Mom's Gooey Sticky Chicken!

Chicken pieces with a sticky sauce on a white plate garnished with green onions and a pair of chopsticks resting on the side of the plate.

Now it's time to enjoy this wonderful juicy chicken with the sticky sauce!

Serve this garnished with sliced green onions and a sprinkle of sesame seeds. Freshly ground black pepper is a must as well!! You could even drizzle a bit of sesame oil over the chicken for some extra umami flavors.

The Gooey Chicken accompanied by white rice is the absolute perfect combination.

Enjoy this Asian sticky chicken with your favorite vegetables or favorite sides. Recommended side dishes include:

Korean Zucchini Side Dish

Super Simple Korean Spinach Side Dish

Korean Bok Choy Kimchi

I hope this will become one of your favorite Asian chicken recipes, courtesy of my mom! My mom's Pro Tip would be to be sure to use a splatter screen for easier cleanup. 😅

Chicken pieces with a sticky sauce on a white plate garnished with green onions and a pair of chopsticks resting on the side of the plate.

FAQ

How can I store any leftovers?

Store any leftovers in an airtight container and place in your refrigerator. Best eaten the next day or within 2 days of cooking the chicken.

Can I make this spicy?

Absolutely! You could add red pepper flakes or the Korean red pepper powder called gochugaru. I've actually made it with gochugaru before and it's delicious!

Can I sub brown sugar for the honey?

You can sub brown sugar for the honey if necessary. This recipe calls for ⅓ cup of honey, plus additional according to personal preference. For the ⅓ cup honey, try subbing ½ cup of brown sugar.

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Chicken pieces with a sticky sauce on a white plate garnished with green onions and a pair of chopsticks resting on the side of the plate.

Mom's Gooey Sticky Chicken Recipe

My mom Jung Hutchison
My mom used to make this Gooey Sticky Chicken for my sisters and I when we were growing up. We loved it so much, and you will too! Easy and delicious, it's perfect for a busy weeknight and budget friendly too!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course dinner
Cuisine Asian, Korean
Servings 4 people
Calories 465 kcal

Equipment

  • 1 Large skillet

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs fat removed and cut into bite sized pieces
  • 1 egg whisked
  • ⅔ cup flour
  • 2 tablespoon olive oil can sub vegetable oil (plus additional if needed)

Sauce Ingredients

  • 2 tablespoon soy sauce
  • 1 tablespoon mirin I used Aji-Mirin from Kikkoman
  • 1 tablespoon rice vinegar
  • ⅓ cup honey
  • 1 tablespoon oyster sauce
  • 1 inch fresh ginger peeled and minced
  • 5 cloves garlic minced

Garnishes

  • 2 green onions sliced
  • sesame seeds
  • freshly ground black pepper
  • sesame oil optional garnish

Instructions
 

  • Begin by cutting the chicken pieces into bite sized pieces. Place the flour in one bowl (or dish), and the whisked egg in a separate bowl or dish. Then dip the chicken into the whisked egg and let the excess run off.  Now dip the chicken into the flour shaking the excess off.
    Chicken pieces coated in whisked egg in a white bowl and a white bowl containing flour in the background with a set of tongs holding a piece of chicken coated in flour in the foreground.
  • Combine all the honey garlic sauce ingredients in a small bowl and set aside.
    A soy sauce based sauce with pieces of ginger and garlic in a white bowl with a spoon containing some of the sauce in the foreground.
  • Heat a large skillet (preferably well seasoned cast iron) on medium-high heat.  Once hot add the olive oil, then add the chicken.  Cook the chicken, stirring often, until it is browned and cooked through (around 6 minutes).  
    Chicken pieces which have been coated with egg and flour and have been cooked in a cast iron pan.
  • Then turn the heat down to between low and medium.  Stir the sauce well, and then add it to the chicken.  Stir to combine and heat gently until the sauce has thickened.  This should not take long at all (approximately 1 minute). Add additional honey for more gooeyness if you like!
    Chicken pieces coated with a sticky sauce in a cast iron pan with a blue utensil.
  • Serve this garnished with sliced green onions and a sprinkle of sesame seeds. Freshly ground black pepper is a must as well!! You could even drizzle a bit of sesame oil over the chicken for some extra umami flavors.
    Chicken pieces with a sticky sauce on a white plate garnished with green onions and a pair of chopsticks resting on the side of the plate.

Notes

The Gooey Chicken accompanied by white rice is the absolute perfect combination.
Enjoy this Asian sticky chicken with your favorite vegetables or favorite sides. Recommended side dishes include:
Korean Zucchini Side Dish
Super Simple Korean Spinach Side Dish
Korean Bok Choy Kimchi
Don't forget my mom's PRO TIP: be to be sure to use a splatter screen for easier cleanup. 😅

Nutrition

Calories: 465kcalCarbohydrates: 44gProtein: 38gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 203mgSodium: 829mgPotassium: 529mgFiber: 1gSugar: 25gVitamin A: 160IUVitamin C: 3mgCalcium: 41mgIron: 3mg
Keyword asian chicken, gooey chicken, sticky chicken
Tried this recipe?Let us know how it was!

Tami's Sushi Rice Recipe For The Rice Cooker

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make my sister Tamiko's Sushi Rice Recipe for the rice cooker!

Sushi rice in a bowl with a pair of wooden chopsticks on the left hand side
[feast_advanced_jump_to]

If you want the perfect sushi rice, then you will want to make it in an electric rice cooker for the best results! Making it in the rice cooker is the easiest way, and yields great results every time!

Please read on to learn how to make the most delicious sushi rice in your rice cooker!

What Kind Of Rice Will I Need To Make Sushi Rice?

Let me begin by explaining what rice you will need to use to make sushi rice.

Sushi rice is a short grain rice. The short rice grains cook up tender and moist, and becomes a sticky rice.

Other types of rice such as long-grain rice and jasmine rice are not suitable for use to make sushi rice. These rices are either too fragrant or too dry and will not yield the chewy and sticky texture that we are after.

Use any Japanese short grain white rice or rice that is labeled "sushi rice" for this recipe. Some very well known brands include Nishiki (which is actually a medium grain rice from California) and Kokuho Rose, also from California. It's perfectly ok to use a short grain rice from your local grocery store brand labeled "sushi rice" which is what I used for this recipe.

What Ingredients Will I Need To Make Sushi Rice?

Now that we know what kind of rice we need to make sushi rice, let's discuss the other ingredients.

The word sushi actually means "sour rice" in Japanese. The rice used for what we know as sushi is seasoned and moistened with vinegar, hence the "sour rice." So, making great seasoned rice for sushi is the most important step!

Here are the ingredients you will need to make our sushi rice:

  • Japanese short-grain rice, or rice labeled "sushi rice." Great options are Nishiki and Kokuho Rose
  • Rice vinegar. I like to use Nishiki Rice Vinegar, which is a product of Japan
  • Sugar
  • Salt
  • Sake. I like to use Gekkeikan Sake, which is commonly found in grocery stores.
  • Kombu (dried seaweed). This is optional but adding it to your rice cooker will impart a lovely umami flavor to the rice!
Panasonic rice cooker, bag of sushi rice, red bowl with sushi rice, package of kombu and piece of kombu on a wooden table.
Bag of sugar, bottle of sake, bottle of rice vinegar, and container of salt on a wooden table.

You may come across a product labeled "sushi vinegar." This vinegar mixture already has salt and sugar mixed into it. You can sub sushi vinegar if you like, and omit the sugar and salt if using this.

Now, let's get that rice cooker out and let's make this sushi rice recipe for the rice cooker!

Instructions

Cook The Sushi Rice In The Rice Cooker

Begin by washing the uncooked rice with cold water. Place the rice in a large bowl and cover with the water. Gently mix with your hands until the water becomes cloudy and milky. Pour off most of the water, and add more cold water. Massage again, and continue these steps until the water is mostly clear.

Drain the water from the rice once the water is almost clear.

Sushi rice covered with clear water in a blue bowl.

Place the rinsed rice in your rice cooker bowl, and add fresh water. The normal water to rice ratio when cooking sushi rice is 1:1. However when making sushi rice, we will add slightly less water than normal, around 10 percent less.

Sushi rice covered with water and a piece of kombu in the bowl of a rice cooker.

At this time, also add the kombu if using. Cover the rice cooker, and cook the rice according to your rice cooker instructions.

Make The Sushi Vinegar Dressing

While the rice is cooking, make the sushi vinegar dressing.

A saucepan filled with vinegar, sake, salt and sugar that is dissolving and a wooden spoon on the right hand side.

Combine the sake, rice vinegar, sugar and salt in a small saucepan. Place the saucepan over a low heat and stir to dissolve the sugar and the salt. Keep it on a low heat until ready to use.

Combine The Cooked Rice With The Sushi Vinegar Dressing

When the rice has finished cooking, remove the kombu.

Then it's time to combine the cooked rice with the sushi vinegar dressing. Now, you can use a shallow container such as a Pyrex baking dish as I did. Or, you can enjoy a more authentic experience by the traditional way of using a hangiri! A hangiri is a traditional wooden mixing tub which is designed to absorb moisture and to aid in cooling the rice down quickly.

Place rice in your container of choice, and then add the mixture of rice vinegar, sake, sugar and salt to the rice. Try to pour the mixture as evenly over the rice as you can. Be sure to add the dressing to HOT rice and do not allow the rice to cool prior to adding the dressing.

Now it's time to mix! Many rice cookers come with a plastic rice paddle. If you have this, use the paddle to mix your rice. I read in this thekitchn.com article called "Yes, the Paddle That Came with Your Rice Cooker Has a Purpose" the paddle is ideal to use to mix the rice, because it "cuts through the grains of rice as you mix, instead of smashing the grains together."

If you do not have a rice paddle, then you can use a spatula or wooden spoon.

Sushi rice in a glass dish with a hand holding a rice paddle

Take your rice paddle, and mix the rice by slicing through it from top to bottom, and then left to right. Be sure not to stir or mash the rice, but use slicing motions. You are aiming for the dressing to coat each grain of rice.

Sushi rice in a glass dish with a hand holding a rice paddle

Once the dressing has coated each grain of rice (as much as you can tell anyway!), it's time to spread out the rice in an even layer, and allow it to cool to room temperature as quickly as possible.

One way to do this is to use a fan (paddle fan or folding fan) or even an electric fan! During this cooling process, turn the rice over so that the bottom portion of the rice can be fanned as well.

sushi rice in a glass dish in the background with a purple folding fan in the foreground

And that's it! You have made the perfect sushi rice in the rice cooker!

Storing Your Perfect Rice!

It's important to cover your vinegared rice with a damp towel to keep it from drying out. After covering, you can leave it on your counter until you are ready to use your rice.

A damp cloth that states in a perfect world, every dog wold have a home and every home would have a dog on top of a dish with sushi rice.

It is recommended to enjoy the rice on the same day that you prepare it.

How To Use Your Sushi Rice

Sushi rice in a bowl with a pair of wooden chopsticks on the left hand side

You can enjoy your sushi rice in so many ways! Here are some ideas on how to use your sushi rice:

  • Sushi roll (such as California rolls)
  • Rice bowls
  • Poke bowls
  • Side dish to accompany any of your favorite main meals

I hope that this excellent sushi rice recipe for the rice cooker will become your go to easy recipe for this dish!

My Sister Tami

My sister Tami was Japanese and one of her favorite foods was sushi. Our family recently lost her on July 10, 2022. Tami was an incredible and beautiful person, simply one of the best people ever and I will miss her always.

She suffered from lupus for many years and had many times when she suffered tremendously. During one of those times, I remember we got together and made sushi. She also hand wrote her sushi seasoning recipe for me, which you see here.

My sister Tami holding a glass dish with different colored and types of sushi
ingredients for sushi rice dressing written down on a piece of paper it states 2 ts sake, 5 ts rice vinegar, 2 ts sugar, and 2 ts salt.

There were also very many good times when she enjoyed better health, times that we were so grateful for.

Two sisters sitting on a bench in nature
Four sisters standing together in front of a Christmas tree

I hope that I am able to do my sister proud and so happy to share her recipe for her beloved sushi rice here with you.

I love and miss you Tami. ❤️

Some Other Recipes You May Enjoy!

Easy and Delicious Blistered Japanese Shishito Peppers Recipe!

Blistered shishito peppers in a white bowl.

Super Easy Japanese Teriyaki Chicken!

Teriyaki Chicken served with rice and garnished with green onions in a white bowl with chopsticks on top.

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Sushi rice in a bowl with a pair of wooden chopsticks on the left hand side

Tamiko's Sushi Rice Recipe For The Rice Cooker

Tamiko Perez
Sushi rice made in the rice cooker will give you perfect results every time! Seasoned with an amazing Sushi Vinegar Dressing, this rice is perfect for stellar sushi or any rice bowl!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Cooling Time 5 mins
Total Time 35 mins
Course Side Dish
Cuisine Japanese
Servings 4 people
Calories 94 kcal

Equipment

  • 1 electric rice cooker
  • 1 large shallow container to combine the rice and sushi vinegar dressing in
  • 1 damp cloth to cover the rice and keep it moist
  • 1 rice paddle or wooden spoon or spatula
  • 1 small saucepan to make the sushi vinegar dressing

Ingredients
  

  • 2 cups sushi rice
  • 1.8 cups water use just under 2 cups to cook the rice
  • piece kombu optional but adds a great flavor!

Sushi Vinegar dressing

  • 2 ts sake
  • 5 ts rice vinegar
  • 2 ts sugar
  • 2 ts salt

Instructions
 

  • Begin by washing the uncooked rice with cold water. Place the rice in a large bowl and cover with the water. Gently mix with your hands until the water becomes cloudy and milky. Pour off most of the water, and add more cold water. Massage again, and continue these steps until the water is mostly clear. Drain the water from the rice once the water is almost clear.
    Sushi rice covered with clear water in a blue bowl.
  • Place the rinsed rice in your rice cooker bowl, and add fresh water (around 1.8 cups of water). At this time, also add the kombu if using. Cover the rice cooker, and cook the rice according to your rice cooker instructions. My rice cooker took around 15 minutes to cook the rice.
    Sushi rice covered with water and a piece of kombu in the bowl of a rice cooker.
  • While the rice is cooking, make the sushi vinegar dressing. Combine the sake, rice vinegar, sugar and salt in a small saucepan. Place the saucepan over a low heat and stir to dissolve the sugar and the salt. Keep it on a low heat until ready to use.
    A saucepan filled with vinegar, sake, salt and sugar that is dissolving and a wooden spoon on the right hand side.
  • When the rice has finished cooking, remove the kombu. Place rice in your large shallow container, and then add the mixture of rice vinegar, sake, sugar and salt to the rice. Try to pour the mixture as evenly over the rice as you can. Be sure to add the dressing to HOT rice and do not allow the rice to cool prior to adding the dressing. Take your rice paddle (or spatula or wooden spoon), and mix the rice by slicing through it from top to bottom, and then left to right. Be sure not to stir or mash the rice, but use slicing motions. You are aiming for the dressing to coat each grain of rice.
    Sushi rice in a glass dish with a hand holding a rice paddle
  • Once the dressing has coated each grain of rice (as much as you can tell anyway!), it's time to spread out the rice in an even layer, and allow it to cool to room temperature as quickly as possible. One way to do this is to use a fan (paddle fan or folding fan) or even an electric fan! During this cooling process, turn the rice over so that the bottom portion of the rice can be fanned as well.
    sushi rice in a glass dish in the background with a purple folding fan in the foreground
  • And that's it! You have made the perfect sushi rice in the rice cooker!
    Sushi rice in a bowl with a pair of wooden chopsticks on the left hand side

Notes

It's important to cover your vinegared rice with a damp towel to keep it from drying out. After covering, you can leave it on your counter until you are ready to use your rice. 
It is recommended to enjoy the rice on the same day that you prepare it.

Nutrition

Calories: 94kcalCarbohydrates: 20gProtein: 2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 1173mgPotassium: 9mgFiber: 1gSugar: 2gCalcium: 6mgIron: 0.1mg
Keyword Rice, sushi, sushi rice
Tried this recipe?Let us know how it was!

Easy and Delicious Blistered Japanese Shishito Peppers Recipe!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my affiliate link. This post is about an Easy and Delicious Blistered Japanese Shishito Peppers Recipe!

Blistered shishito peppers in a white bowl.
[feast_advanced_jump_to]

Blistered Shishito Peppers have got to be one of the world's great healthy snacks. Give me a bowl of this over a bag of chips anyday!

The Japanese shishito peppers recipe that you find here is easy to make and incredibly delicious. So, you have every reason to run to your farmers markets or major grocery stores and grab some shishitos ASAP to enjoy! 😊

What Are Shishito Peppers?

The Shishito pepper, which has a beautiful bright green color, comes from East Asia. These amazing little peppers are around 3"-4" long and slender, with a thin skin that blisters or chars quite easily.

Typically they are only mildly spicy. However you may find the odd one here or there which does carry a bit more heat. It's a bit like Russian roulette!

Japanese shishito peppers have a sweet and lovely smokey taste, especially when blistered.

As mentioned, they are also healthy! BaywaterFarms.com has a great article on the Health Benefits of Shishito Peppers. After reading this article, I aim to include and enjoy more Shishitos in my diet!

What Ingredients Are Needed For This Dish?

Package of shishito peppers, bottle of soy sauce and grapeseed oil, pack of bonito flakes and pack of furikake.

You only need 5 ingredients to make this delicious dish! They are:

  • Japanese shishitos
  • Grapeseed oil or avocado oil
  • Bonito flakes
  • Soy sauce
  • Furikake seasoning (can sub sesame seeds if you prefer)
  • Sea salt (optional seasoning)

Furikake is known as a rice seasoning, but it can be used in a variety of ways, including sprinkled over shishitos! There are different types of furikake, so I recommend you just use a variety that sounds good to you.

Bonito flakes, or katsuobushi, are used here to give an extra punch of flavor. This ingredient is dried bonito fish flakes, and is widely used in Japanese cooking.

Let's gather our ingredients, and make blistered shishito peppers as good as you'll find at your local Japanese restaurant!

Easy Instructions

This simple recipe comes together very quickly!

Begin by heating up the grapeseed (or avocado) oil on a medium-high heat to high heat in a pan (cast iron pan is preferred). Add the fresh shishitos to the hot skillet and cook until charred (turning often), softened and tender around 5-7 minutes. You may need to cook in batches so the peppers aren't too crowded in the skillet and will be in a single layer.

Blistered shishito peppers in a cast iron pan.

Once cooked, place the shishitos in a large bowl, and add a little soy sauce, the bonito flakes, and furikake. Stir to combine and add a sprinkle of salt if you like!

Blistered Shishito peppers in a glass bowl with small white dishes containing soy sauce, furikake, and bonito flakes.

And that is it! Your wonderful blistered shishitos are ready to enjoy!

Suggestions For Serving These Japanese Peppers

Blistered shishito peppers in a white bowl.

My favorite way to serve this is simply as a healthy snack. They also make for a delicious appetizer or side dish!

They also pair well with a Japanese cold beer such as Sapporo or Asahi during a fun happy hour!

Enjoy these blistered small green peppers however you decide to serve them!

Some Other Recipes You May Enjoy!

Healthy and Nutritious Spicy Edamame!

Edamame in the pods with chili sauce on a white plate with a set of chopsticks on the upper right side.
#29 Edamame

Amazing Vermont Curry With Chicken!

Vermont Curry With Chicken served with rice and garnished with green onions, with kimchi and a salad in the background

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Blistered shishito peppers in a white bowl.

Easy and Delicious Blistered Shishito Peppers Recipe!

Grace
This easy and delicious blistered shishito peppers recipe will leave you wanting more! Sweet and smoky on their own, they are seasoned with a trio of Japanese ingredients and result in a mouthwatering snack!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Appetizer, Side Dish, Snack
Cuisine Japanese
Servings 2 people

Equipment

  • pan or skillet cast iron is preferred

Ingredients
  

  • 8 oz shishito peppers
  • 1 tablespoon grapeseed oil can sub avocado oil
  • ½ tablespoon bonito flakes
  • ½ tablespoon furikake seasoning can sub sesame seeds
  • 2 ts soy sauce
  • sea salt optional - add a pinch at the end if you like!

Instructions
 

  • Heat up the grapeseed oil on a high heat in a skillet (cast iron is preferred). Add the shishitos to the skillet and cook until charred (turning often), softened and tender around 5-7 minutes. You may need to cook in batches so the peppers aren't too crowded in the skillet.
    Blistered shishito peppers in a cast iron pan.
  • Once cooked, place the shishitos in a large bowl, and add the soy sauce, bonito flakes, and furikake. Stir to combine and add a pinch of salt if you like!
    Blistered Shishito peppers in a glass bowl with small white dishes containing soy sauce, furikake, and bonito flakes.
  • Your shishitos are now ready to serve!
    Blistered shishito peppers in a white bowl.

Notes

This is great as a healthy snack, appetizer or side dish!  Enjoy!
Keyword Japanese peppers, shishito pepper
Tried this recipe?Let us know how it was!

Easy Spicy Chinese Yu Choy!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make an Easy and Spicy Chinese Yu Choy!

Yu Choy drizzled with spicy sauce on a colorful platter
[feast_advanced_jump_to]

If you are after a super quick, easy, delicious, and healthy side dish, look no further!

This recipe for Easy Spicy Chinese Yu Choy ticks all these boxes! Run, don't walk, to your local Asian market and buy this wonderful Chinese green so that you can enjoy this dish! 😊

What Is Yu Choy?

Yu Choy is a green leafy vegetable commonly used in Chinese cuisine. It is also known as Chinese flowering cabbage and Choy Sum.

"Flowering cabbage" is an apt name, as you can see below that this vegetable characteristically has small beautiful yellow flowers.

The flowers, stalks, and stems are all edible!

Yu Choy drizzled with a spicy sauce and some chopsticks holding the yu choy showing off the flowers

What Does This Vegetable Taste Like?

Yu Choy has an earthy and slightly peppery taste. It also has some sweet and bitter undertones. The taste is quite complex, and incredibly delicious!

Choy Sum vs. Bok Choy

You may wonder if Choy Sum is the same as Bok Choy. Although they are related, these greens are different in both taste and appearance.

Choy Sum is green and leafy, and bears small yellow flowers.

Boy Choy has a white bulb (or stalk) and dark green leaves.

They are both equally delicious, but this particular recipe calls for Choy Sum.

What Ingredients Will I Need For This Dish?

Yu choy in the foreground and jar of Spicy Chili Crisp, black pepper, oyster sauce, soy sauce and hot sesame oil in the background

You will need the following ingredients to make this dish:

The hardest part of this dish is gathering the ingredients! Now that you have accomplished the hard part, let's blanch some Yu Choy!

Instructions

You won't believe how easy it is to make this delicious vegetable side dish!

First, combine the sauce ingredients (everything except the Yu Choy and salt) in a small bowl.

spicy chili sauce in a glass bowl with some in a spoon
Nice and spicy!

Wash the greens well, and then blanch it in boiling and salted water.  Blanch anywhere from 30 sec to 1.5 minutes depending on how tender you want your dish to be and how thick the stalks are.  You definitely don't want to overdo the blanching. Try to shoot for tender yet crunchy greens!

If your stalks are very thick, you have the option to cut them off and begin blanching those first, followed by the tender leaves for the last 30 seconds of blanching.

Then drain using tongs, and allow the water to drip off the vegetable.   Aim for as much water to drip off as possible.

Yu choy held by some tongs so that it can drain

Finally, place on a plate and drizzle the spicy sauce over the Yu Choy!

Yu Choy drizzled with a spicy sauce

How To Serve This Chinese Dish!

Serve this fantastic side dish alongside your favorite Chinese main! It would pair well with Chinese BBQ Spare Ribs or perhaps Tantalizing Melt In Your Mouth Dong Po Rou!

You can also just enjoy it with some steamed rice.

Once you try this dish, you'll develop a strong craving for Yu Choy!

Yu Choy on a plate drizzled with a spicy sauce

Some Other Recipes You May Enjoy!

The One and Only Hot and Numbing Chengdu Chicken

Chengdu Chicken
#43 Chengdu Chicken

Healthy and Nutritious Spicy Edamame!

Spicy Edamame and chopsticks
#29 Edamame

Please sign up to get the latest recipes and culinary inspiration! Also come along with me on the 1,000 Foods to Eat Journey by signing up here. 😃

Cheers!

Grace

Yu Choy drizzled with a spicy sauce

Easy Spicy Chinese Yu Choy!

Grace
If you are after a super quick, easy, delicious, and healthy side dish, look no further! Run, don't walk, to your local Asian market and get some Yu Choy so that you can enjoy this dish!
Print Recipe Pin Recipe
Prep Time 9 mins
Cook Time 1 min
Total Time 10 mins
Course Side Dish
Cuisine Chinese
Servings 3 people

Equipment

  • tongs
  • large pan for blanching

Ingredients
  

  • ½ lb yu choy
  • ½ ts salt to add to the water when blanching the yu choy

Sauce Ingredients

  • 1 tablespoon Spicy Chili Crisp (or your favorite Asian Chili oil)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 ts hot sesame oil can sub regular sesame oil
  • pepper to taste (white is preferred but can use black)

Instructions
 

  • Combine the sauce ingredients (everything except the Yu Choy and salt) in a small bowl. Set aside.
    spicy chili sauce in a glass bowl with some in a spoon
  • Bring a large pot of water to the boil and add ½ ts salt. Wash the yu choy well, and then blanch it in the water for 30 seconds to 1.5 minutes depending on how tender you want your dish to be and how thick the stalks are.  Drain using tongs, allowing the water to drip off the vegetables.  
    Yu choy held by some tongs so that it can drain
  • Place on a plate and drizzle the spicy sauce over the Yu Choy!
    Yu Choy drizzled with spicy sauce on a colorful platter

Notes

You definitely don't want to overdo the blanching. Try to shoot for tender yet crunchy Yu Choy!
Be sure to allow as much water to drip off the vegetable when draining.  
If your stalks are very thick, you have the option to cut them off and begin blanching those first, followed by the tender leaves for the last 30 seconds of blanching.
 
Keyword Chinese vegetables, choy sum, yu choy
Tried this recipe?Let us know how it was!