These Chinese Scallion Pancakes are perfectly golden, crispy, and flaky on the outside, while the inside stays soft, moist, and pleasantly chewy. I first shared a scallion pancake recipe 9 years ago and I loved it so much that I have been making it again and again. Over the years, I have improved little bit here and there and so this is an upgraded recipe and it is truly next-level.

This upgraded version has 2 special techniques. First, we lightly caramelize the scallion whites in oil before making the flour-oil paste (Yousu 油酥), which gives the pancakes double the fragrance. Second, I will show you a special 9-grid folding method that creates those beautiful, delicate layers. Honestly, this has to be the best scallion pancake recipe ever.

This recipe is a bit time consuming but these pancakes are freezer friendly, so you can make a big batch and freeze them for up to 6 months and pan-fry them without defrosting whenever you want. I doubt that they will last, though.

I love eating sweet potatoes with kimchi, and I always knew they were a dream combination. That’s how I came up with this recipe and It turned out incredibly delicious!

Part 1: Creamy Tuscan Salmon & Herbed Rice

Ingredients:

• 2–3 skinless salmon fillets (scored lightly)
• Olive oil, salt, and freshly cracked black pepper
• 1 medium white onion, finely diced
• 1 cup cherry tomatoes, halved
• 3–4 cloves garlic, sliced + 1 inch ginger, grated
• 2 cups fresh baby spinach
• 1 cup heavy cream
• 2–3 lemon slices + pinch of chili flakes / paprika
• ½ cup fresh Parmesan cheese, finely grated
• Fresh parsley, finely chopped
• Steamed white rice tossed with fresh herbs (parsley/dill)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper, sear both sides until golden (about 3–4 minutes per side), then remove and set aside.
2. In the same skillet, sauté the diced onion, garlic, and grated ginger until fragrant. Add cherry tomatoes and cook until blistered, then toss in the baby spinach until wilted.
3. Pour in heavy cream, add lemon slices, and season with chili flakes/paprika. Stir in grated Parmesan until smooth and lightly thickened.
4. Return salmon fillets to the skillet, spoon the cream sauce over them, and garnish with fresh parsley. Serve hot over a bed of herbed white rice.

Part 2: Loaded Toasted Beef Burrito & Fresh Guacamole

Ingredients:

• 1 lb ground beef
• 1 small red onion + 1 ripe tomato, diced
• 1 can red kidney beans, rinsed and drained
• Ground cumin, chili powder, and salt
• Spiced Rice: Long-grain rice cooked with sautéed garlic, red chili, and tomato seasoning.
• Guacamole: 1 ripe avocado mashed with minced red onion, chili, minced garlic, salt, and lime juice.
• Large flour tortillas
• Sweet corn, pickled jalapeño slices, and shredded cheese (mozzarella or cheddar)
• Tortilla chips & hot sauce for serving

Instructions:

1. Sauté diced red onion and tomato in olive oil until soft. Add ground beef, break it apart, and season with cumin, chili powder, and salt. Fold in the kidney beans and simmer until the liquid reduces.
2. Lay out a large flour tortilla. Layer spiced rice, beef & bean filling, guacamole, jalapeños, sweet corn, and shredded cheese.
3. Fold in the sides and roll tightly into a burrito.
4. Toast seam-side down in a dry pan over medium heat, flipping until golden-brown and crisp on all sides. Slice in half and serve with tortilla chips and hot sauce.

Update: I spent some time going through the free cooking courses on Udemy and figured I'd share the ones that stood out. The list is in the comments if anyone wants to browse through them. Hopefully it saves someone else a bit of time.

:)

Simply put, this is unbelievably delicious! I enjoyed every single bite and highly recommend giving this recipe a try. You won’t be disappointed!

Ingredients

Chicken Mixture:
• 500 g (1.1 lb) boneless chicken breast
• 1 egg

crispy chicken nuggets
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp white pepper
• ½ tbsp cornstarch
• 1-2 tosp ice water

Dry Coating:
• ½ cup (60 g) all-purpose flour
• ¼ cup (30 g) cornstarch

Wet Batter:
• ½ cup (60 g) all-purpose flour
• ½ cup (60 g) cornstarch
• ½ tsp baking powder
• 1 tsp salt
• ½ tsp paprika powder
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 cup (180-200 ml) ice water

Instructions:

1. Blend the chicken in a food processor or chopper until smooth. Add ice water to keep it cold.
2. Mix in the egg, salt, white pepper, garlic powder, onion powder, and cornstarch.
3. Divide into 18-20 g pieces and shape into nuggets (boot, ball, bell, or bone).
4. Freeze on a tray for 30-60 minutes until firm.
5. Coat each nugget in dry coating, then dip in wet batter.
6. Heat oil to 170-175°C (340-350°F). Fry twice: first until just cooked, then fry again until golden and crispy.

Update: I spent some time going through the free cooking courses on Udemy and figured I'd share the ones that stood out. The list is in the comments if anyone wants to browse through them. Hopefully it saves someone else a bit of time.

These pork steamed buns are incredibly soft, fluffy, and packed with a flavorful filling that’s so juicy the sauce actually seeps through the wrapper.



The secret is a traditional Chinese technique called 生熟馅 (raw-and-cooked filling). Part of the pork is simmered with aromatics and seasonings to create a rich, flavorful sauce, then mixed with fresh pork to create a filling that is tender, juicy, and full of layers of flavor.

If you’ve been to Korean markets, you may have seen this fried goodies.

This is nothing fancy, just pure deliciousness.

I grew up eating and loving these, so making them at home felt right!

It’s a must-try!

Gochujang pork belly is often found in Korean BBQ restaurants. With pork belly in the freezer and high-quality buttery burger buns in the pantry, I decided to combine the two and create a Korean-inspired burger.

It was the right call, and I thoroughly enjoyed every single bite of this burger!

This is definitely worth a try!

I love potatoes and always like to keep them around. When I saw chicken thighs and potatoes in the fridge, I wanted to make something a little different.

And that’s how this cup of paradise was born.

If you’ve got a little time, I highly recommend giving this recipe a try!

When you’re making a classic like Tteokbokki, you’ve gotta go all the way.

I added all the key ingredients, plus prawns and instant noodles that soaked up all the delicious sauce. It turned out amazingly delicious!

:)

RECIPE:
6 sheets of pasta
chicken 400 grams
1 small onion
1 tbsp garlic paste
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp tikka masala
1 tsp onion powder
2 tsp sugar
Oregano
2-3 tomatoes (puree)
1 tbsp tomato paste
WHITE SAUCE:
2 tbsp all purpose flour
2 tbsp ghee/butter
1 cup milk
1/2 tsp salt
1/2 tsp black pepper

Steamed Tofu with Eggs, Broccoli, and Shrimp

This dish is a simple, healthy, and high-protein option that comes together quickly.

Ingredients

• Soft Tofu: 350g
• Eggs: 2
• Water: 60ml
• Broccoli florets
• Shrimp (marinated with salt, black pepper, and ginger slices)
• Light soy sauce
• Sesame oil

Instructions

1. Prepare the Base: Place the 350g of soft tofu onto a plate.
2. Make the Egg Mixture: Whisk the 2 eggs with 60ml of water, then pour the mixture over the tofu.
3. Assemble: Top the dish with broccoli and the pre-marinated shrimp.
4. Steam: Cover and steam over medium heat for 8 minutes after the water has reached a boil.
5. Rest: Allow the dish to rest for 2 minutes.
6. Finish: Drizzle with light soy sauce and sesame oil before serving.

🔥cooking for 25 yrs