Stay away from the grilled fish and the udon noodles. With a plethora of meats, appetizers, and sides to sample, trying to narrow down your order is never an easy task at a Korean barbecue restaurant.

Thinly slice the beef and put it in a small bowl. Stir 30ml (2tbsp) of soy sauce with 5g (1tsp) of sugar until the latter is dissolved. Mince the garlic and spring onion, then add them to the soy ...

Separate the strands of noodles with chopsticks and cook for about 30 seconds, or until done, then drain through a colander. Prepare whatever garnishes you are using. 4 /6 ...

Los Angeles restaurants are well-versed in the art of cold noodles, offering Korean naengmyeon, Vietnamese bún, Japanese udon and soba, and more. Here are 17 highly slurpable cold noodles to fend ...

I’ve made the dish at home regularly since, simmering beef, thin-sliced onions and scallions in a mixture of dashi, soy sauce, mirin and sugar for 10 to 15 minutes until the beef is tender and ...

Ingredients. 120g beef fillet, cut into thin strips. 2 tbsp soy sauce. 2 tbsp sugar. 2 tbsp sesame oil. 1 tbsp vegetable oil. 4 dried Chinese mushrooms, soaked for about 30 minutes in several ...