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My recipes

This is a list of my favorite recipes that I've collected and enjoyed over the years. Some of the recipes are my own or come from my family and friends; the remainder come from America's Test Kitchen, Serious Eats, Maangchi, Helen Rennie, J. Kenji Lopez-Alt and Hailee Catalano. Recipes may have been modified to suit my own tastes.

Simple Tuna Kimchi Jjigae (Kimchi Stew)

Serves 2 | Cook time: 40 minutes

  • One 5-oz can oil-packed tuna
  • 1 cup kimchi, sliced, packed, and drained thoroughly
  • 2 tablespoons kimchi brine
  • 2 teaspoons gochugaru
  • 1 teaspoon soup soy sauce
  • Up to 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 green onion, chopped, for garnish
  1. Carefully drain the oil from the tuna into a saucepan and warm over medium-high heat
  2. Add drained kimchi and stir-fry until kimchi slightly darkens in color, about 2–4 minutes
  3. Add kimchi juice, water, gochugaru and soup soy sauce

My Favorite Pasta Salad

A blue bowl filled with dressed fusili noodles, olives, peppers, tomatoes, chickpeas, onion and cucumbers, topped with feta cheese.

Serves 3–4 | Cook time: 90 minutes

What you need

  • Ingredient one
  • Ingredient two

Instructions

  1. Instruction one
  2. Instruction two

Miyeok Guk with Mussels (Seaweed Soup)

Serves 3–4 | Cook time: 90 minutes

What you need

  • Ingredient one
  • Ingredient two

Instructions

  1. Instruction one
  2. Instruction two

Udon Salad

A generous portion of dressed udon noodles with small leafy greens, tomatoes, and a hard boiled egg in a shallow bowl.

Serves 1–2 | Cook time: 15 minutes

For the salad:

  • 2 packs of udon noodles
  • A handful of shrimp, peeled and deveined
  • 100g cherry tomatoes or 1 fresh tomato, sliced into eighths
  • Spring mix, about half the volume of the noodles

For the dressing:

  • 3 cloves garlic, minced
  • 2.5 tablespoons sugar
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 2 teaspoons wasabi
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster suace
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons toasted sesame oil
  1. Bring salted water to boil in a saucepan over high heat; boil for 2 minutes. Turn off heat and stir in shrimp; cover and let stand until firm and pink, about 8-10 minutes (adjust cooking times by one to two minutes for smaller or larger shrimp). Drain and shock shrimp in an ice bath to stop cooking.
  2. Meanwhile, bring 4 quarts water to boil in a large pot. Add udon noodles and cook for 1–2 minutes or the manufacturer's reccomended time, until noodles are tender. Drain noodles and rinse under cold running water until chilled. Drain well and transfer to a large bowl.
  3. To make the dressing, combine garlic, sugar, lemon juice, olive oil, wasabi, soy sauce, oyster sauce, vinegar and sesame oil in a small bowl. Whisk until mostly homogenous.
  4. Add half of the dressing to the noodles and toss to combine. Add spring mix, tomatoes, shrimp and the remaining dressing and toss well. Serve immediately.

Ssamjang (Korean Dipping Sauce)

A table with rice, pork belly, perilla leaves, soy marinated beef (jang jorim), sesame dipping sauce, marinated bean sprouts, stir fried anchovies, ssamjang and kimchi.
Serve with Korean barbecue, sliced cucumbers, chili peppers and other banchan.

Cook time: 10 minutes

  • 1 spoon sesame seeds
  • 2 spoons toasted sesame oil
  • 2 spoons plum syrup (매실청)
  • 2 spoons oligosaccharide (you can substitute with any plain syrup)
  • 2.5 large spoons doenjang
  • 0.5 spoon gochujang
  • 4 large cloves garlic
  • 1 green onion, sliced into rounds
  1. Combine sesame seeds, sesame oil, plum syrup, oligosaccharide, doenjang, gochujang, garlic, and green onion.
  2. Serve immediately with Korean barbecue and vegetables, or store in the fridge for up to three weeks.

(British) Chicken and Sausage Gumbo

A large dutch oven full of gumbo on an electric stovetop. Inside the pot is okra, chicken, sausage, a ladle and a wooden spatula. Next to pot is a black bowl with rice and gumbo, topped with scallions.

Serves 10 | Cook time: 4 hours

This is an adaptation of a Serious Eats recipe with ingredients that are accessible in London

Note:

I use Polish kielbasa when I can get it, but chorizo is much more accessible. If you can get andouille sausage, by all means use it.

  • 800g chorizo fresco (uncooked Spanish chorizo, about 12 links of sausage)
  • 6 chicken thighs
  • 1 imperial cup (250ml) vegetable oil
  • 1 US cup (235ml) plain flour
  • 2–3 green bell peppers, diced
  • 2 large white onions, diced
  • 4 ribs of celery, diced
  • 10 garlic cloves, minced
  • Cayenne pepper, to taste
  • 2 teaspoons freshly ground black pepper (up to 60 cranks)
  • 1.5L low-sodium chicken stock (replace up to 500ml of chicken stock with Guinness)
  • 4 bay leaves
  • 1 teaspoon thyme
  • 350g okra, caps trimmed, cut crosswise 1/2 inch thick
  • Cooked white rice and scallions, for serving
  1. Preheat oven to 150C (300F). Place sausages over a wire rack and cook for 40 minutes, flipping halfway through cooking. Once sausages have cooked, remove from oven and slice on a bias, about 1cm thick.
  2. In a large stockpot or dutch oven, heat 1 tablespoon vegetable oil over medium-high heat until shimmering. Season chicken with salt and brown on both sides, about five minutes per side. Transfer chicken to a platter to cool and slice into bite-size pieces.
  3. Add sliced sausage to pot and cook, until lightly browned, about 6 minutes. Using a slotted spoon, transfer chicken to a plate and set aside.
  4. Add remaining oil (235ml, 1 US cup) to pot, along with flour, whisking to form a roux. Lower heat to medium-low and cook, stirring constantly, until the roux is the color of milk chocolate, about 30 minutes to 1 hour.
  5. Add the onion, bell peppers and celery, and cook over medium heat, stirring and scraping, until vegetables soften, about 10 minutes.
  6. Stir in garlic, cayenne and black pepper, and cook for 2 minutes longer.
  7. Add beer, if using, along with stock, bay leaves and thyme. Season with salt and simmer uncovered for 1 hour, stirring occasionally. Add okra, sausage and chicken, and simmer for one hour longer, skimming off any excess fat from the surface.
  8. Season with salt to taste and discard bay leaves. Serve with hot rice, sliced scallions and a Louisiana style hot sauce.

Caesar Salad Dressing

Serves 4-6 | Cook time: 10 minutes

  • 2 egg yolks
  • 2 tablespoons juice from 1 lemon
  • 3 oil-packed anchovy fillets, minced
  • 2 teaspoons Worcestershire sauce
  • 3 garlic cloves, minced
  • 1/2 tablespoon dijon mustard
  • 1/2 cup vegetable oil
  • 1/4 cup olive oil
  • Black pepper
  • Salt
  1. In a large bowl, combine egg yolks, lemon juice, anchovy fillets, Worcestershire sauce, garlic, mustard and parmesan cheese.
  2. Whisking constantly, drizzle in vegetable oil until emulsified. Repeat with olive oil.
  3. Season with salt and pepper to taste, dressing should be salty. Dress salad right before serving.

Baked Buffalo Wings

Serves 4 | Cook time: 9 hours (1 hour excluding dry brine)

  • 2kg chicken wings, cut into drumettes and flats
  • 4 teaspoons baking powder
  • 4 teaspoons cornstarch
  • 2 teaspoons table salt
  • 1/2 cup unsalted butter
  • 1/2 cup Frank's RedHot Sauce
  • Celery and blue cheese dressing, for serving
  1. Dry chicken wings with paper towels and toss with baking powder, cornstarch and salt mixture until thoroughly and evenly coated.
  2. Place wings on a wire rack set inside a rimmed baking sheet and allow to rest uncovered in the refrigerator for 8 to 24 hours.
  3. Adjust oven rack to upper-middle position and preheat oven to 450F. Add chicken wings and cook for about 45 minutes, flipping every 15 minutes.
  4. Meanwhile, whisk butter and hot sauce in a small saucepan and cook over medium heat. Transfer wings and sauce to a large bowl and toss thoroughly to coat. Serve with celery and blue cheese dressing.

Seafood Soondubu Jjigae (Soft Tofu Stew)

Serves [insert] | Cook time: 10 minutes

  • 2 egg yolks
  • 2 tablespoons juice from 1 lemon
  1. Instruction one
  2. Instruction two

Kenji's Thanksgiving Stuffing

Golden brown bread and sausage stuffing in a cast iron pan.

Serves [insert] | Cook time: 10 minutes

  • 2 egg yolks
  • 2 tablespoons juice from 1 lemon
  1. Instruction one
  2. Instruction two

Blackberry Bourbon Cobbler

An overfilling baking dish on a sheetpan with pastry on top and blackberry filling leaking out.
I made a little too much filling for my baking dish （；^ω^）

Serves 8 | Cook time: 90 minutes

  • 8 cups blackberries
  • 1 5/8 cups all-purpose flour, divided
  • 2 tbsp ground cinammon
  • 1 7/12 cups sugar, divided
  • 1/2 cup bourbon
  • 1 tbsp baking powder
  • 1 1/2 sticks butter, cut into pieces
  • 1 medium-sized egg
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  1. Preheat oven to 350F. Meanwhile, combine blackberries, bourbon, cinammon, 2tbsp flour and 1 1/4 cups sugar in a saucepan and cook over low heat.
  2. Once sugar has dissolved, bring to a boil over medium heat, then let simmer over medium-low heat.
  3. For the batter, whisk flour, sugar, baking powder and salt in a bowl. Add the butter. Once butter is incorporated, add egg, heavy cream and vanilla extract.
  4. Pour the filling into a pan and evenly dob the batter on top. Bake for 45 minutes to 1 hour, until golden brown on top.