Miso-Cured Black Cod with Chilled Cucumbers

Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!