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8 recipes found.

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Chinese Cuisine Witch's gim-gui

A method to roast seaweed and quickly cool and package it to maintain crispiness even during humid seasons.

10 minEasyside dish
seaweed sheetsperilla oilvegetable oilseasoned salt
super simplemake-aheadlunchbox

Chinese Cuisine Witch's Myeolchi Bokkeum

By using a hotel chef's secret method of creating scallion oil, this stir-fried anchovy dish becomes extra crispy and savory.

10 minEasyside dish
anchoviesscallionsdried chili pepperscooking oilMSG
lunchboxmake-aheadfamily meal

Chinese Cuisine Witch's Non-Soggy Japchae

This is a hotel-style japchae recipe where the sweet potato noodles are boiled directly in a soy sauce seasoning liquid to prevent sogginess.

40 minNormalMeat & mains
dangmyeoncarrotoniongreen pepperpaprika
holiday foodmake aheadguest table

Chinese Cuisine Witch's Stir-fried Chunjang

A method to enhance the flavor and improve the shelf life of chunjang, the key ingredient in Korean-style jjajangmyeon, by stir-frying it in oil.

25 minEasySauces & basics
chunjangcooking oil
Make-aheadChinese-styleRefrigerated storage

Chinese Cuisine Witch's Pa-gireum

It is an aromatic oil made by adding green onions, onions, ginger, and garlic to cooking oil and evaporating all moisture to maximize flavor.

30 minNormalSauces & basics
Green onionOnionGingerGarlicCooking oil
Make-aheadChinese-styleVersatile

Chinese Cuisine Witch's Yaki Mandu

A recipe for Yaki Mandu, where dumplings filled with pork, chives, and green onion are pan-fried and then steamed with water, resulting in a crispy outside and moist inside.

25 minNormalMeat & mains
Mandu wrappersPorkChivesGreen onionOyster sauce
Kids' snackHome partyMake-ahead

Chinese Cuisine Witch's Mala Oil

A versatile mala oil that enhances the flavor of mala dishes by stir-frying vegetables and spices in chili oil and then simmering them.

1 hrNormalSauces & basics
dried chili pepperschili oilbay leavesSichuan pepperstar anise
large-batch cookingChinese-stylemake-ahead

Chinese Cuisine Witch's Chicken Marinade

A Chinese cuisine preparation method where chicken thighs are thoroughly absorbed with soy sauce, starch, egg, and baking soda, then coated with cooking oil.

1 hr 10 minNormalSauces & basics
chicken thighssoy saucestarcheggbaking soda
bulk cookingfreezer storagemake-ahead