Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. She ...

Saewoo Bokumbop is a popular shrimp fried rice dish that widely available in Korean/Chinese restaurants everywhere. It’s a common restaurant or home prepared dish during lunch or dinner that is quite ...

Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and toss again. Sauté, tossing to evenly distribute sauce and shellfish ...

It’s essential that the rice is chilled, because if it’s freshly cooked and hot, it will clump up in the pan, rather than separating into individual grains. This recipe can be varied in so ...

Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most often with napa cabbage and some ...

While the shrimp stock is simmering, prepare the other ingredients. Put the glass noodles in a bowl, add cool water to cover and leave to soak until fully hydrated. Pour into a colander to drain ...

Remove from wok. Add green onion and stir for 2 seconds, then add shrimp and stir until they turn pink. Add peas and carrots, stir fry about 10 seconds. Then add cooked rice, cooked eggs and ...

According to several food historians, it is a Chinese-inspired dish, adapted over time with quintessential Thai ingredients, ...

The key to this recipe is the sauce; made from brown sugar, rice ... noodles like udon are great for chilled or room-temperature salads—once they're cooked, mix with julienned vegetables, shrimp ...