CONTENTS
NOTES ON INGREDIENTS & EQUIPMENT
cooking in the land of peking ravioli
Basics: Our Favorite Enriched Bread
An HK-Style Breakfast: Condensed Milk Toast & Yuanyang
Kimchi-Brined Spicy Chicken Biscuits
Black Sesame–Stuffed French Toast
Spicy Gochujang Eggs in Purgatory
Cheddar-Scallion Biscuits, Plus a Few Variations
Blank Canvas Chinese Fried Rice
Steamed Scallion Buns (Xiang Cong Hua Juan)
Char Siu Barbecue Pork Buns, Two Ways
Ginger-Scallion Chicken & Dumplings
Spicy Kimchi Hand-Torn Noodle Soup (Kimchi Sujebi)
My Mother-in-Law’s Korean Spicy Shoyu Poke
Korean Mixed Fish & Rice Bowl (Hwedupbap)
Gochujang Buffalo Chicken Wraps
Korean Spicy Barbecue Pork (Pork Bulgogi)
Korean Barbecue Beef (Beef Bulgogi)
two red bowls, and a basement on irving street
Friday Night Kimchi Fried Rice
Sesame Salt & Pepper Steak (with Gireumjang)
Korean Salt & Pepper Sesame Sauce (Gireumjang)
Garlic, Ginger & Soy Salmon en Papillote
the universal language of dish-washing
Almost Grandma Ha’s Kimchi Pancakes (Bindaetteok)
Slow-Simmered Soy & Black Pepper Beef (Jangjorim)
Chinese “Russian” Soup (Luo Song Tang)
Korean Fritters, Three Ways (Jeon)
Red-Cooked Pork (Hong Shao Rou)
My Great-Grandmother’s Lion’s Head Meatballs (Shi Zi Tou)
Shanghai-Style Sweet & Sour Baby-Back Ribs
Spicy Braised Lamb with Radishes & Noodles
Shanghainese Cucumber Salad, Two Ways
Chinese Scrambled Eggs & Tomatoes
Quick Sweet & Sour Cucumber Kimchi
Sweet Sesame Skillet Cornbread
the only way out is through (cooking)
A Black Sesame (Literal) Twist
Chilled Mango Sweet Soup with Almond Jelly
Milk Tea Rice Pudding (& Regular, Too)
Ginger-Cinnamon Punch (Sujeonggwa)
Hong Kong Coffee Tea (Yuanyang)
