Beef tendon is delicious, but most home cooks likely haven't cooked with it that much. We asked an expert how to prepare the ...

You'll first need oil, soy sauce, sesame oil, rice vinegar, and garlic, which you'll use for both the steak marinade and the ...

Today, I’m going to share a secret dive with you that’s very close to my heart and stomach. This is a hole-in-the-wall Vietnamese place that has the best Pho in ...

South Korea's summer is brutal. It can be just as hot and humid as any Southeast Asian country and we cope with the hot ...

As you slurp each noodle and sip the savory lagoon of hours-cooked beef consommé, the charm (maeryeok in Korean) increases 10-fold. After eating a bowl, you’ll feel full but light.

Soak the beef bones and beef in cold water 10-12 hours in the refrigerator to drain any residual blood. Change the water every 2-3 hours or as often as possible when water turns pink. Step 2 ...

Best Los Angeles Asian Cold Noodles Dishes. Korean naengmyeon, Japanese soba, ... The Sanuki-style nikutama bowl comes with a scant amount of sweetened broth, shredded beef, and chubby udon noodles.

Korean cold noodles, or naengmyeon, are a treat enjoyed in both Koreas. ... "We use three kinds of meat — chicken, pork and beef — that create this complex aroma of meat." ...

Hampyong Noodle and Homung Cold Noodle specialize in naengmyun, thin clear noodles in either chilled beef broth or a gently spicy pepper sauce. And they’re literally next to each other.