Oyster sauce is a rich, syrupy sauce used in Chinese cuisine. It’s made from oyster extract, but despite its name, doesn’t taste at all like seafood. Instead, oyster sauce has an earthy, slightly sweet and salty taste. It’s a mixture of boiled oyster juice (which has caramelized), salt and sugar, […]
Scallion oil is a very, very traditional dish that is quite unknown here. The reason is that many Chinese restaurants jealously guard this secret… but why? Well, it’s THE SECRET to quick, delicious, and extremely inexpensive noodles. In fact, I guarantee that by using this condiment, you’ll be blown away […]
Highly requested, I present to you exclusively my recipe for wing sauce. Or rather, a general sauce for all the little fried appetizers that may exist: Ingredients for the wing sauce Gochujang and gochugaru: iconic Korean spices, I direct you to my article on the subject. Can be substituted with […]
What is sweet and sour sauce? Call it what you will, sometimes it’s called sweet and sour sauce, sometimes it’s called sour-sweet sauce. Whatever the case, it always leaves a memorable impression, or rather, an unforgettable taste. An almost universally appreciated sauce, it readily accompanies savory dishes and comes in […]
The origins of Sauce Chien Sauce Chien is a French Antilles specialty traditionally served as a condiment with fish. It’s also great with just about anything—for example, my delicious salt cod fritters (accras). It’s also often used as an ingredient in other dishes. While the origin is known, the backstory […]
What is rice vinegar and where does it come from? Rice vinegar is a type of vinegar made from rice wine and is generally used as a condiment for food, to flavor dishes, and as an ingredient in sauces. It has a sweeter taste than traditional vinegars. It has been […]
It’s amazing how one ingredient can transform an entire cuisine. This is the story of a humble little red chili that changed Korea’s history. Without it, Korea wouldn’t have gochujang and gochugaru – two essential ingredients in today’s Korean cuisine. Origin and production of gochugaru Red chili peppers were unknown […]
A delicious kimchi recipe for authentic flavors at home Perhaps the best-known staple in Korean cuisine, kimchi has taken the healthy-eating world by storm. But what exactly is kimchi, and why is it so popular? In this article, I’ll share its story, how to use it, and how it became […]
I’m a big fan of wild cuisine, finding little-known or completely forgotten edible things. I was pleasantly surprised to discover that one of the most surprising ingredients was hiding right under my nose: chive blossoms. Yes indeed! Chive blossoms are edible and furthermore, delicious! The taste is somewhere between garlic […]
Soy sauce is a condiment composed mainly of four ingredients: soy, wheat, salt and water. There are many different types of soy sauce, but the two most common are light soy sauce and dark soy sauce. On the Japanese side, you’ll find what’s known as tamari sauce. If you’re following […]
