Tag: asian

This Easy Bulgogi Beef Will Make You Skip Takeout Forever
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Easy Korean BBQ Beef Bulgogi recipe is a super delicious and easy recipe with the most flavorful marinade! The thin, tender slices of meat cook SO quickly that dinner can be on the table in the time it takes white rice to cook!

The savory beef combined with the sweet, gingery marinade is always a big hit. It’s time for Korean BBQ at home!

What is Beef Bulgogi?

So what is Korean Bulgogi? The word “bul” means fire in Korean, and “goki” means meat. So this is “fire meat!” That’s why we are going to slice it up thin and quickly cook at a higher temperature!

Ingredients for Korean Beef Bulgogi

A delicious Korean BBQ Beef Bulgogi needs only three things: a good cut of beef, a delicious marinade, and heat!!
- Boneless Ribeye or Top Sirloin: Tender, marbled cuts that stay juicy and soak up the marinade beautifully.
- Soy Sauce: The salty, savory base that gives bulgogi its deep umami flavor.
- Brown Sugar: Balances the saltiness with sweetness and helps caramelize the beef as it cooks.
- Sesame Oil: Adds rich, nutty aroma and authentic Korean flavor.
- Garlic: Brings savory depth and that classic Korean BBQ punch.
- Ginger Root: Adds warmth and freshness, balancing the sweet and salty notes.
- Mirin: A touch of mild sweetness and acidity that rounds out the marinade.
- Korean Red Pepper Flakes: Adds a gentle heat and a layer of smoky, complex flavor. You can also use gochujang.
- Vegetable Oil: Neutral oil that helps with high-heat cooking and prevents sticking.
- Sesame Seeds: Nutty garnish for texture, crunch, and extra flavor.
- Green Onions: Freshness and brightness, balancing the richness of the beef.
- Asian Pear: Natural tenderizer and subtle fruity sweetness that makes bulgogi uniquely delicious. It makes it extra authentic, but it’s totally ok to skip it as well.
What Cut of Beef for Bulgogi?

Ribeye has the most flavor and is my go-to choice, but sirloin, tenderloin, or skirt steak work great as well. The most important thing is to choose tender, marbled beef: leaner cuts like brisket or flank steak will turn out too tough so avoid those.

How to Quickly Cut Steak Thin for Authentic Beef Dishes

Cut the beef thinly against the grain to make it easier to chew, and marinate overnight. The marinade will tenderize the beef and it’ll turn out delicious over a charcoal BBQ. You’ll want to wrap in plastic wrap and freeze the meat for 20-30 minutes to get those extra thin slices!

How to Make Korean BBQ Beef Bulgogi
1. Prep the Beef: Wrap the steak in plastic wrap and place it in the freezer for 30 minutes. Unwrap the steak and slice across the grain in 1/4-inch thick slices.
2. Make the Marinade: Combine all the ingredients in a small bowl and whisk together.
3. Marinate the Steak: Add the sliced meat and bulgogi marinade into a gallon size Ziploc bag and let it marinate in the fridge for at least 2 hours (up to overnight).
4. Cook the Beef: Heat a little vegetable oil in a cast iron skillet over medium-high heat and brown the steak in batches until charred on each side. Remove to a plate. Add additional oil as needed until you’ve browned all the meat.
5. Combine with the Sauce: Return all the meat back to the pan and add the sauce. Stir together until the sauce thickens.
6. Serve: Serve the meat and sauce over rice and garnish with sesame seeds and sliced green onion.
How to Serve Bulgogi Beef

We usually eat this beef bulgogi with rice and sauteed vegetables in a rice bowl. It is also great in lettuce wraps! Next on my list to try it is in a Korean style taco! Yum!

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. It will keep for up to 4 to 5 days. It is best reheated on the stove top in a skillet.

Beef bulgogi also freezes extremely well. I prefer to use our FoodSaver to store leftovers. They will keep for up to 3 months. It can also be stored in a freezer-safe container.

Korean Bulgogi Beef is proof that a few simple ingredients can create something completely unforgettable. It’s quick enough for a busy weeknight but flavorful enough to share with friends and family for a special dinner. However you serve it, this dish will bring everyone together around the table—just the way we like it.

More Beef Recipes to Try:

Watch our Video on How to Make Easy Korean BBQ Beef Bulgogi
▢ 1 ½ lbs Boneless Ribeye or Top Sirloin

▢ ¼ Cup Soy Sauce, light

▢ 2 Tablespoons Brown Sugar

▢ 1 ½ Tablespoons Sesame Oil

▢ 3 Cloves Garlic, minced

▢ 1 Tablespoon Ginger Root, fresh, grated

▢ 1 Tablespoon Mirin

▢ ¼ teaspoons Korean Red Pepper Flakes, or ½-¾ Tablespoon gochujang

▢ 2 Tablespoons Vegetable Oil

▢ 2 teaspoons Sesame Seeds, toasted

▢ 2 Green Onions, chopped

▢ 1 Asian Pear (optional), peeled, cored, and roughly chopped or a bosc pear will work

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Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap on a cutting board and slice across the grain into 1/4-inch thick slices.

1 ½ lbs Boneless Ribeye or Top Sirloin

In a small bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, mirin and pepper flakes.

¼ Cup Soy Sauce, 2 Tablespoons Brown Sugar, 1 ½ Tablespoons Sesame Oil, 3 Cloves Garlic, 1 Tablespoon Ginger Root, ¼ teaspoons Korean Red Pepper Flakes, 1 Tablespoon Mirin

Pour into a blender and then add the pear and blend until smooth.

1 Asian Pear (optional)

Add the steak to a gallon size Ziploc bag, with the soy sauce mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. I like to vacuum seal for a faster marinade, and then cook it it with the sauce.

Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Do not add all meat at once! Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side then remove to a plate.

2 Tablespoons Vegetable Oil

Repeat with remaining 1 tablespoon vegetable oil and steak. Toss all meat back in and add the sauce, cooking until thickened and serve over rice with sesame seeds and green onions!

2 Tablespoons Vegetable Oil, 2 teaspoons Sesame Seeds, 2 Green Onions

Calories: 317kcal, Carbohydrates: 11g, Protein: 24g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 69mg, Sodium: 625mg, Potassium: 391mg, Fiber: 1g, Sugar: 8g, Vitamin A: 89IU, Vitamin C: 3mg, Calcium: 28mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Sweet Basil

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February 22, 2026
Easy One Pan Baked Dumplings – Simply Scratch
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Easy One Pan Baked Dumplings is my take on the viral Trader Joe’s recipe. Potstickers (or dumplings) are baked in a creamy ginger and garlic infused Thai curry and coconut sauce and served with rice of your choice. Yields 4 servings.

Looking for a Quick and Easy Dinner? This is it.

After seeing the viral Trader Joe’s baked dumplings on my Pinterest feed for that past few months, I decided to give it a try. After looking at the ingredients, I realized I would have to make this a little more from scratch since the closest TJ’s is a 45 minute drive away. In this recipe, potstickers or dumplings are covered in an incredible homemade, creamy coconut sauce infused with thai red curry paste, garlic, ginger and toasted sesame oil and baked until tender. It’s really just that simple!

Serve with rice of your choice (white, brown, cauliflower, protein packed or a cauliflower sticky rice blend ) and serve alongside steamed or roasted broccoli.

Prepare to fall in love.

To Make These One Pan Baked Dumplings You Will Need:
- thai red curry paste – A flavorful red paste usually consisting of dried chiles, garlic and lemongrass – to name a few.
- light brown sugar – Lends subtle sweetness and balances flavors.
- garlic paste – I use store bought pre-grated garlic paste which helps make this recipe come together faster.
- ginger paste – I use store bought pre-grated ginger paste which helps make this recipe come together faster.
- low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
- toasted sesame oil – Gives this dish a toasty warm flavor.
- rice wine vinegar – Adds delicious tang.
- full fat coconut milk (canned) – Lends flavor and creaminess.
- pot stickers or dumplings (frozen) – Use vegetable, chicken or pork.
for serving (optional):

Preheat your oven to 375℉ (or 190℃).

Grab a large 9×13 ceramic or porcelain baking dish and set nearby.

Make The Sauce:

In a bowl, measure and add 3 tablespoons of red curry paste, 2 tablespoons light brown sugar and 2 teaspoons each of garlic and ginger paste.

Next, measure and add 3 tablespoons of low-sodium soy sauce, 2 tablespoons toasted sesame oil and 1 tablespoon rice vinegar.

Whisk to combine.

Pour in 1 (15 ounce) can of unsweetened coconut milk. For what it’s worth, I really love the brand Native Forrest.

Whisk one last time to incorporate.

Arrange 20 potstickers or dumplings into the baking dish.

Pour the coconut red curry sauce over top. Try your best to cover each dumpling.

Cover tightly with foil and bake on the middle rack of your preheated oven for 20 minutes.

Then remove the foil and bake for an additional 10 minutes more. The sauce should be thick and bubbling. I wish you could smell this!

Serve drizzled with chili garlic crunch, sliced green onions and toasted sesame seeds.

I probably could eat the entire pan myself.

I like to serve these thai curry coconut dumplings along with cooked jasmine rice and roasted or steamed broccoli. But you could do baby bok choy too.

These baked dumplings are also delicious with a squeeze of lime juice over top as well!

And leftovers reheat beautifully the next day.

Enjoy! And if you give this One Pan Baked Dumplings recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

One Pan Baked Dumplings

Easy One Pan Baked Dumplings is my take on the viral Trader Joe’s recipe. Potstickers (or dumplings) are baked in a creamy ginger and garlic infused Thai curry and coconut sauce and served with rice of your choice.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

3 tablespoons thai red curry paste

2 tablespoons light brown sugar

2 teaspoons garlic paste

2 teaspoons ginger paste

3 tablespoons low-sodium soy sauce, or low-sodium tamari

2 tablespoons toasted sesame oil

1 tablespoon rice vinegar

15 ounces full fat coconut milk

20 potstickers or dumplings

FOR SERVING (OPTIONAL):

cooked rice of choice

steamed or [10-minute roasted broccoli]

chopped cilantro

sliced green onions

chili garlic crunch

toasted sesame seeds

Preheat your oven to 375℉ (or 190℃).Grab a large 9×13 ceramic baking dish and set nearby.

MAKE THE SAUCE:

In a bowl or liquid measuring cup, measure and add thai red curry paste, light brown sugar, garlic and ginger paste, low-sodium soy sauce, toasted sesame oil and rice vinegar. Whisk well to combine. Add in the coconut milk and whisk again to incorporate.

Arrange the potstickers or dumplings into the baking dish. Pour the coconut red curry sauce over top. Cover tightly with foil and bake on the middle rack of your preheated oven for 20 minutes. Then uncover and bake for 10 minutes more.

Drizzle with chili garlic crunch, and top with sliced green onions and toasted sesame seeds. Serve with rice and broccoli.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: Nutritional information is for the baked dumplings and does not include any sides or toppings.

Serving: 1serving, Calories: 332kcal, Carbohydrates: 13g, Protein: 4g, Fat: 31g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Cholesterol: 0.2mg, Sodium: 472mg, Potassium: 294mg, Fiber: 1g, Sugar: 7g, Vitamin A: 1772IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 4mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: Asian
This post may contain affiliate links.

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Laurie McNamara

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February 18, 2026
Spicy Garlic Sesame Noodles – Simply Scratch
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These Spicy Garlic Sesame Noodles so simple yet delicious! Cooked lo mein noodles are tossed with a quick and easy spicy garlic sesame sauce and topped with green onions, chili crisp (if desired) and toasted sesame seeds. Yields 4 servings.

Looking for a quick, easy and spicy noodle dish? Look no further.

Cooked lo mein noodles are tossed in a super simple sauce consisting of low-sodium soy sauce, toasted sesame oil, tahini and sambal oelek. Served topped with chili garlic crisp (for extra heat and texture), sliced green onions and toasted sesame seeds.

I love a good noodle recipe.

To Make These Spicy Garlic Sesame Noodles You will Need:
- lo mein noodles – Or substitute with dried ramen or thin spaghetti noodles.
- vegetable bouillon – Gives the sauce some depth of flavor.
- light brown sugar – Lends sweetness and balances the saltiness.
- hot water – Helps to dissolve the sugar and bouillon.
- low-sodium soy sauce – Or substitute with low-sodium tamari if gluten free.
- toasted sesame oil – Gives this dressing a toasty warm flavor.
- tahini – Lends creaminess and subtle nutty flavor.
- sambal oelek – A spicy chili garlic paste that adds delicious heat. Can be found in most major grocery stores.
- rice vinegar – Adds delicious tang.
- oil – I use one that’s specifically for high temperature cooking.
- garlic paste – I use store bought pre-grated garlic paste which helps make this recipe come together faster.
- ginger paste – I use store bought pre-grated ginger paste which helps make this recipe come together faster.
for serving (optional):
- chili garlic crunch
- green onions
- toasted sesame seeds
What Type of Noodles are Best For This Recipe?

When making this noodles dish, I prefer to use lo mein noodles. However ramen, thin spaghetti or thin rice noodles would also work. Just be sure to read the cooking instructions and adjust the timing for this recipe.

Bring a large pot of water to a boil.

Prepare The Sauce:

In a 2-cup liquid measuring cup, measure and add 1 tablespoon light brown sugar and 1 teaspoon vegetable bouillon and then pour in 2 tablespoons very hot water.

Then whisk well to dissolve.

To that, measure and add 1/3 low-sodium soy sauce, 2 tablespoons each toasted sesame oil and tahini, 1 tablespoon sambal oelek and 1½ tablespoons rice vinegar.

Whisk well to combine and set off to the side.

In a large skillet or wok, measure and add 2 teaspoon olive oil, 1 tablespoon garlic paste and 1 teaspoon ginger paste and heat over medium.

Once sizzling, stir and cook for 1 minute.

Add the dried noodles to the boiling water and cook according to the package directions. Most lo mein noodles take about 3 to 4 minutes.

Give the sauce a quick stir before pouring it into the pan with the ginger and garlic. Stir and simmer for 4 minutes, then remove off of the heat.

Once the noodles are cooked, drain and add to the sauce.

Toss well to coat the noodles.

Transfer the saucy noodles to a serving dish, or individual bowls, and drizzle with chili garlic crunch, a sprinkle of green onions and toasted sesame seeds.

A meatless main! Or you can bulk it up by adding a protein of your choice like, cooked shrimp, chicken or tofu.

Enjoy! And if you give this Spicy Garlic Sesame Noodle recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings

Spicy Coconut Sesame Noodles

These Spicy Garlic Sesame Noodles so simple yet delicious! Cooked lo mein noodles are tossed with a quick and easy spicy garlic sesame sauce and topped with green onions, chili crisp (if desired) and toasted sesame seeds.

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

1 tablespoon light brown sugar

1 teaspoon vegetable bouillon paste

2 tablespoons hot water

1/3 cup low-sodium soy sauce, or low-sodium tamari

2 tablespoons toasted sesame oil

2 tablespoons tahini

1½ tablespoons rice wine vinegar

1 tablespoon sambal oelek

2 teaspoons olive oil

1 tablespoon garlic paste, smashed and minced

1 teaspoon ginger paste

10 ounces lo mein egg noodles

FOR SERVING (OPTIONAL):

chili garlic crunch, to taste

3 green onions, light and dark green parts sliced

toasted sesame seeds

Bring a large pot of water to a boil.

Meanwhile make the sauce. In a 2-cup liquid measuring cup, measure and add brown sugar and vegetable bouillon. Pour in the very hot water and whisk well to dissolve. To that, measure and add ow-sodium soy sauce, toasted sesame oil and tahini, sambal oelek and rice vinegar. Whisk well to combine and set off to the side.

In a large skillet or wok, measure and add olive oil, garlic paste and ginger paste and heat over medium. Once sizzling, stir and cook for 1 minute.

Add the pasta to the boiling water and cook according to package directions. Most lo mein noodles take about 3 to 4 minutes.Meanwhile, quickly give the sauce a quick stir before pouring it into the pan with the ginger and garlic. Stir and simmer for 4 minutes, then remove off of the heat.

Once the noodles are cooked, drain and add to the pan with the sauce. Toss well to coat the noodles.

Transfer the saucy noodles to a serving dish or individual bowls, drizzle with chili garlic crunch, a sprinkle of green onions and toasted sesame seeds.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1serving, Calories: 400kcal, Carbohydrates: 59g, Protein: 10g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Sodium: 986mg, Potassium: 143mg, Fiber: 2g, Sugar: 3g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 28mg, Iron: 1mg

Author: Laurie McNamara

Course: Side Dishes

Cuisine: Asian
This recipe was originally posted on August 30th, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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February 15, 2026
My Mom’s Filipino Beef & Potato Stew Is Famous in Our Family (It’s So Good)

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It’s the kind of comfort food you’ll want to make again and again.
READ MORE…

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Jan Valdez

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October 4, 2025
Asian Sticky Slow Cooker Ribs [+ Video] – Oh Sweet Basil
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Looking for a delicious and easy rib recipe? Look no further than these Asian sticky slow cooker ribs, complete with a helpful video tutorial. Perfect for a family dinner or entertaining guests.

These Asian-style slow cooker ribs fall off the bone as you eat them. They’re seasoned with a homemade dry rub and a sticky glaze that’s impossible to beat! Make a batch of simple white rice and fresh Asian cucumber salad, and you have a flavor-packed dinner.

The Best Slow Cooker Ribs

We’ve had a slow cooker for a few years now, and yet I really don’t ever use it for slow cooker baby back ribs. I use it for everything else though, like breakfast, meats, soups, vegetables, casseroles, dips, and even dessert, but I haven’t really played around with ribs too much. They always seem a little intimidating as I’ve eaten many a dry rib in my day, and no one wants to be chewing on meat for an hour.

Cade does his fall off the bone ribs, but that recipe is made in the oven and it’s a little more of a process. Not too much, they are still awesome, but I wanted some good and sticky pork ribs that I didn’t have to think about. I feel like this sticky Asian ribs recipe is one of those recipes I want to shout from the rooftops, it’s honestly that good. The sauce is just killer. I’m so excited to be working with McCormick to share this recipe!

Ribs Recipe in Our First Cookbook

This recipe appears in our first cookbook, Our Sweet Basil Cookbook, and has been a reader favorite for years. If you’d like to have this recipe in cookbook form, you can grab it on Amazon. That cookbook is loaded with so many of our family favorites! You’ll love it!

High Quality Spices

One of the things that I get asked a lot is what ingredients do you buy, which brand is your favorite, and what ingredients do you stick with the most?

Well butter, cheese, and eggs for sure as those basics can totally change a recipe, but spices are another big one. Stop buying the cheapest ingredients at the store. If you want cheap long grain rice, go for it. I’m sure you’ll survive, but spices? You need good quality and a brand that is in it for their love of food. No really, they aren’t paying me to say that part, that’s all me.

You guys, one simple change can make your food taste better. Who wouldn’t want that? We also try mixing up the kinds of spices we use in our recipe. For example, this pork rib rub recipe uses smoked paprika instead of regular. It adds a new depth of flavor that totally transforms the dish.

Slow Cooker Ribs Ingredients

The ingredients list for this CrockPot ribs recipe is fairly simple, but there are quite a few herbs and spices on the list.

Dry Rub
- Light Brown Sugar
- Smoked Paprika
- Chili Powder
- Garlic Powder
- Pepper
- Kosher Salt
Sticky Sauce
- Ground Ginger
- Ground Pepper
- Onion Powder
- Garlic
- Sweet Chili Sauce
- Soy Sauce (Reduced Sodium)
- Balsamic Vinegar
- Brown Sugar
- Honey
- Cornstarch
- Water
- Sesame Seeds (optional)
The measurements for each ingredient can be found in the recipe card below.

How to Make Slow Cooker Ribs

These slow cooker baby back ribs require some prep work, but once the ribs are in the CrockPot you can walk away! Here are the basic steps to making slow cooker pork ribs:
1. Whisk together the sticky sauce ingredients. Pour half the mixture into a saucepan and cook until thickened.
2. Trim the membrane off the ribs (see section below), then rub all over with the slow cooker rib dry rub.
3. Place the ribs into the slow cooker. Pour half the runny sticky sauce mixture over the ribs (the half that didn’t get cooked in the saucepan).
4. Place the lid on the slow cooker and cook the ribs on low for 8 hours.
5. Once cooked, place ribs on a broiler pan and brush with reserved sticky sauce mixture.
6. Broil the ribs for a few minutes, until the top looks sticky. Sprinkle with toasted sesame seeds if desired.
The instructions can also be found in the recipe card at the end of the post.

How to Remove the Membrane From Ribs

Never removed the membrane from ribs before? Don’t worry, it’s easy! Here’s how you should remove the silver skin from pork ribs before putting them into the slow cooker:
1. At one end of the rack, slide a dinner knife under the membrane and over a bone.
2. Lift and loosen the membrane until it tears.
3. Grab the edge of the membrane with a paper towel and pull it off.
The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.

Can I Make Pork Ribs in an Instant Pot?

Absolutely! If you want to make these slow cooker ribs in an Instant Pot, follow the instructions for our Smoky BBQ Ribs but use the dry rub recipe listed in this post instead.

Can I Make Ribs on the Grill?

Yes, grilling ribs is an excellent option! We have a recipe for cooking ribs on the grill. Using the dry rub and the sticky sauce recipe in this recipe, following the instruction for the grilled recipe for all the cooking instructions.

Can I Use Boneless Ribs Instead of Bone-In?

You likely can, but boneless ribs won’t need to be cooked as long as bone-in. Also, boneless ribs tend to be less juicy and tender than bone-in.

Can I Use A Different Rib Rub?

Yes, but we really love how this homemade rib rub pairs with the Asian sticky slow cooker ribs. Homemade is always better than store-bought!

Tips for Making the Best Slow Cooker Ribs

We prefer cooking our slow cooker ribs low and slow for 8 hours, but technically you can cook them on high for less time. We’ve found that patience is a virtue when cooking ribs though — nobody wants to eat tough meat!

Note that you’ll have leftover sweet sticky sauce after broiling the ribs. Our family likes slathering the ribs with more sauce as we eat them, which is why the sticky sauce recipe makes extra.

Slow cooker pork ribs reheat well the next day and can easily be pulled off the bone and made into sandwiches, thrown atop salads, and more.

Watch How These Asian Sticky Ribs are Made…

I know ribs can be a little intimidating but making them in the slow cooker makes them easier than ever! These slow cooker ribs with Asian sticky sauce are so tender and bold in flavor! You’ll be lickin’ your fingers clean!

More Ribs Recipes You Should Try:

More Crock Pot Recipes:
Servings: 6

Prep Time: 10 minutes

Cook Time: 8 hours 5 minutes

Total Time: 8 hours 15 minutes

Description

These Asian Sticky Slow Cooker Ribs fall off the bone as you eat them. They’re seasoned with a homemade dry rub and a sticky glaze that’s impossible to beat!

Cook ModePrevent your screen from going dark

Make the Sticky Sauce

In a dish, whisk together the ginger, pepper, and onion powder.

2 teaspoons Ground Ginger, 2 teaspoons Ground Pepper, 1 teaspoon Onion Powder

Add the garlic and mix again.

6 Cloves Garlic

Add the sweet chili sauce, soy sauce, balsamic vinegar, brown sugar and honey. Whisk to combine.

1 Tablespoon Sweet Chili Sauce, 2/3 Cup Soy Sauce, 2/3 Cup Balsamic Vinegar, 2/3 Cup Brown Sugar, 2/3 Cup Honey

Pour half the sticky sauce mixture into a separate bowl. Set aside. (This will be the portion of sauce that gets poured over the ribs when they’re in the slow cooker).

Add the remaining half of the sticky sauce mixture to a saucepan. Heat the saucepan to medium heat and bring the sauce to a boil.

Once the sauce starts boiling, whisk the cornstarch and water together in a small dish and add 1 tablespoon of the hot liquid. While whisking the sauce continuously, slowly drizzle in the cornstarch mixture. Whisk until it comes back to a boil.

1 Tablespoon Cornstarch, 1 Tablespoon Water

Turn to medium-low and allow it to simmer until it begins to reduce and thicken. This can take up to 10 minutes, or as little as 1-2 minutes. Remove from the heat and set aside.

Make the Slow Cooker Ribs

Place the dry rub ingredients into a small dish and mix together.

1/2 Cup Light Brown Sugar, 1 Tablespoon Smoked Paprika, 2 teaspoons Chili Powder, 1 Tablespoon Garlic Powder, 1/2 teaspoon Pepper, 2 Tablespoons Kosher Salt

Make sure the membrane has been removed from the underside of the ribs, then massage the dry rub onto both sides.

2 Racks Pork Baby Back Ribs

Curl the ribs into the slow cooker, going around the sides.

Pour the uncooked half of the sticky sauce mixture over the ribs.

Place the lid on the slow cooker and cook at low for 6-8 hours or until the meat is tender (we always do 8 hours).

Remove the ribs from the slow cooker and place them on a tin foil-lined broil pan, meaty side up.

Brush on some of the sauce from the saucepan and leave the rest for serving.

Place the meat under the broiler in the oven for a few minutes, or until they look sticky and broiled.

Allow to rest, tented with foil, for 3-5 minutes and serve.

Left overs may be kept in the refrigerator for 3-4 days.

Serving: 1gCalories: 771kcalCarbohydrates: 86gProtein: 40gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 130mgSodium: 3992mgPotassium: 721mgFiber: 1gSugar: 79gVitamin A: 819IUVitamin C: 1mgCalcium: 128mgIron: 3mg

Author: Sweet Basil

Course: 50+ Homemade Condiment Recipes

Cuisine: Asian
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Sweet Basil

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August 10, 2024
Where to Find Refreshing Cold Asian Noodles in Chicago

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Popular ramen destination Strings usually errs on the hot and spicy side of soup noodles, but in the summertime, diners can stop in for seasonal hiyashichuka, a traditional warm-weather dish in Japan featuring cold noodles with ham, woodear mushrooms, cucumber, tomato, egg ribbons, and washi mustard. Vegans and vegetarians can substitute carrots for pork. It’s also available at locations in Chinatown, Hyde Park, and suburban Aurora.

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Naomi Waxman

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July 1, 2024
It’s mochi-making time ahead of the 50th Denver Cherry Blossom Festival

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Volunteers sculpt balls of mochi inside the Denver Buddhist Temple downtown, ahead of their annual Cherry Blossom Festival. June 21, 2024.

Kevin J. Beaty/Denverite

On Friday, the kitchen stove at the downtown Denver Buddhist Temple was packed with stainless-steel pans brimming with soft, glistening dough.

A radio pumped pop songs into the air, where the music mixed with sweet rice flour and swirled around a group of women as they prepared an enormous amount of mochi manju for the 50th Annual Denver Cherry Blossom Festival this weekend.

“We’re trying to make 3,000,” said Gayle Goto, a longtime temple volunteer. “We make 1,500 with the azuki, or the red beans, and then 1,500 with the white ones.”

Gayle Goto (left) and DJ Ida pull hot dough out of a bowl as volunteers at downtown’s Denver Buddhist Temple make mochi manju, ahead of the annual Cherry Blossom Festival. June 21, 2024.
Kevin J. Beaty/Denverite

Mochi manju are bite-sized desserts, made from steamed, sweetened rice flour shaped around a filling. In this case, the mochi are being stuff with either a sweet red bean paste made from anko beans or a sweet white bean paste made from lima beans.

“If you go to Hawaii or some other places, they’ll put fruit paste, jam, peanut butter, chocolate, ice cream. They do all that,” Goto said. “We’ve tried it in different years, but it doesn’t sell well at our festival when we try different things. So we’ve just stayed with the sweet bean paste.”

This tradition began when the original Nisei, or children of Japanese immigrants, prepared for the city’ first Cherry Blossom Festival in the 1970s. As time passed, the responsibility was handed down from generation to generation. This year, the third generation is training the fourth.

“We’ve been doing this all our lives,” said DJ Ida, with a laugh. “Seriously. We grew up in this temple,” she said, gesturing to the others lining the large, flour-covered table.

“We used to look up to the elders,” Ida continued. “We are now the elders.”

Balls of red bean ready to be tucked into mochi dough.
Kevin J. Beaty/Denverite

Ruby Miyazawa wraps dough around a red bean core, making mochi manju.
Kevin J. Beaty/Denverite

The Denver Cherry Blossom Festival is a celebration of Japanese heritage and culture.

This annual festival takes place in Sakura Square, a downtown city block nestled between Larimer and Lawrence streets from 19th Street to 20th Street.

The festival takes its name from its location — “Sakura” is the Japanese word for cherry blossom.

This year, celebrations will take place on Saturday from 11 a.m. to 6 p.m. and Sunday from 11 a.m. to 4 p.m.

Volunteers sculpt balls of mochi.
Kevin J. Beaty/Denverite

Dr. Jane Kano carries a tray full of freshly finished mochi manju.
Kevin J. Beaty/Denverite

Arts and entertainment include taiko drumming, Japanese artwork and flower arranging, a marketplace offering jewelry, anime, pottery, fine art, apparel, and informational booths representing Japanese and Japanese American organizations.

The Denver Buddhist Temple will be providing food for sale, which includes teriyaki chicken bento, teriyaki beef bowl, tofu bowl, teriyaki burger, gyoza, SPAM musubi, onigirazu, inari sushi, mochi manju, yaki manju, and dorayaki manju, karma korn, rie crispy sushi, and matcha vanilla pretzels.

Outside food vendors include Daboba, Island Noodles, Lucky Canes, Sweet Daruma Tea Wagon, and Confetti Confections.

Beverages include beer, sake and non-alcoholic options.

Admission is free and proceeds support the Denver Buddhist Temple and the Sakura Foundation.

Volunteers sculpt balls of mochi inside the Denver Buddhist Temple downtown, ahead of their annual Cherry Blossom Festival. June 21, 2024.
Kevin J. Beaty/Denverite

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June 21, 2024
The Key to the Best Pad Thai Is One Unexpected Ingredient

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Pruitt Kerdchoochuen

Pruitt Kerdchoochuen grew up in Thailand, splitting her time between the city of Bangkok and the northeastern town of Muak Lek, Saraburi. Outside of her regular kitchen job, she runs Thaiglish, an occasional Thai(ish) pop-up, as a way to stay connected to the flavors and memories of her childhood. She is constantly on the hunt for fresh Makrut lime leaves.

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Pruitt Kerdchoochuen

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April 27, 2024
These Chinese Steamed Pork Buns Are So Good, I’ve Made Them Two Weekends in a Row

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Andy Liang

I am a New Yorker, born and raised in Queens, NY. I was a high school mathematics teacher who went to culinary school with the love of both savory and pastry. I had an opportunity to transition to the pastry world and worked up to pastry sous chef. I’m currently a food stylist for food competition shows and a recipe developer for Food Network and other publications.

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April 21, 2024
My Clever Cooking Trick for Crispier, Better Fried Rice (That’s Ready in 15 Minutes!)

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April 16, 2024
Quick and Easy 15 Minute Chicken Stir-Fry [+ Video] – Oh Sweet Basil
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Looking for quick dinner ideas for tonight but only have 15 minutes to whip together a fresh but easy meal? Try our quick and easy 15-minute chicken stir-fry and ditch the grilled cheese.

I always thought that life was busy with kids and that it would slow down a little once they were in school and I was alone at home to get things done. I laugh out loud at my naive self. You don’t get more done with kids in school, you become a taxi, a tutor, a teacher, a maid, a lunch lady, a soccer mom, a shopper, an errand runner, a project planner, a nurse (because heaven knows once they start school they bring home every germ in the world) — and the list only goes on and on. But this Quick and Easy 15-Minute Chicken Stir Fry recipe is totally attainable even with all of that work.

Creating This Quick Dinner Recipe

Between packing and unpacking lunches and backpacks and making sure everyone gets out the door on time with all homework finished, there isn’t a lot of time left for meal planning. And we know you’re in the same boat as us.

I thought I made quick and easy dinners before, but we’ve stepped up our game. Who’s got time for a 30-minute meal on a day when 3 kids have to be in 3 different places all over town between 4-4:30?!

Cade called to see if I needed anything from the store, and when I told him a super quick dinner idea I could make before the girls had dance he showed up with Yakisoba noodles he found in the produce department and that only require a quick rinse in warm water to eat, and all the veggies for a chicken stir-fry.

He rinsed the noodles and chopped the broccolini and peppers. I opened the matchstick carrots, the pre-sliced package of crimini mushrooms, and cut the baby bok choy open. Two minutes was all it took, and I bet you could find a package of stir fry-veggies that would cut back on your prep time even more.

In a measuring cup, we threw together a little sauce for it all and opened up a package of already cubed chicken from the meat department (which does cost more, so next time we will just use our own. But hey, convenience on a night like that was important).

What’s in This Easy Chicken Stir Fry Recipe?

For this quick and easy dinner recipe, you’ll need:
- Cubed skinless chicken breasts
- Yakisoba noodles
- Cooking oil
- Your favorite stir-fry vegetables (I’ve shared ours in the recipe card below)
We opted to make a quick homemade stir-fry sauce as well, which uses:
- Soy sauce
- Vegetable broth (or chicken broth)
- Honey, brown sugar
- Ground ginger
- Garlic Cloves
- Cornstarch
In the spirit of super easy recipes, feel free to adjust the sauce and chicken stir-fry ingredients as needed. We constantly change up our stir-fry vegetables depending on what’s in the fridge — you’ve gotta do what you’ve gotta do when the kids need to be out the door soon! Some other options could be baby corn, green beans, water chestnuts, snap peas, etc.

How to Make Chicken Stir-Fry Fast

This easy stir-fry recipe is the definition of a quick and easy recipe. You’ll first need to heat a large skillet or cast iron pan (or you can use a wok if you have one!) over high heat and add a little oil. Throw in the bite-sized pieces of chicken and season with salt and pepper. Turn the heat to medium and cook, stirring occasionally, until cooked through, about 4 minutes. Remove to a plate.

Next, sauté the veggies in a little more oil until they’re crisp-tender. While the veggies cook, run the noodles under hot water to separate them, and whisk together the homemade stir-fry sauce.

Once the veggies are tender, add the chicken back to the pan along with the noodles and stir-fry sauce. In the meantime, whisk all the ingredients for sauce in a small bowl. Then toss everything together to coat evenly in the sauce and cook until heated through. We like to garnish our chicken stir-fry with chopped scallions and sesame seeds, but it’s also delicious as is. Isn’t this such an easy dinner recipe?!

Can I Use Another Type of Noodle?

Yes, if you can’t find yakisoba noodles at your grocery store, you can also use another thin noodle. Angel hair pasta and spaghetti would work well in this chicken stir-fry. I know neither are authentic, but they cook quickly, which is what matters here! You could even use ramen noodles for this delicious dinner recipe.

Which Soy Sauce Should I Use?

Unfortunately, not all soy sauce brands are created equal. I recommend using a low-sodium soy sauce to make sure your chicken stir-fry doesn’t come out too salty. If you’re really sensitive to salt, you may want to use a salt-free stock or bouillon base as well. Remember: you can always make your stir-fry saltier by adding in more salt yourself!

What Pan Should I Use for Stir-Fries?

Use a cast iron pan so that the juices and food can caramelize at the bottom of the pan for the best flavor. If you haven’t bought one yet, do so now, this pan is our FAVORITE! A wok would also be a great option if you have one.

Okay, the truth is, this dish actually took us less than 15 minutes because we didn’t even have to chop the chicken but in case you do, 15 minutes from the start of cook time to finish!

Can I Use Another Type of Meat in This Easy Stir-Fry?

Of course! The great thing about quick dinners like this easy stir-fry recipe is that you can tailor them to suit whatever ingredients you have in your fridge. You’re welcome to use any protein you want, like chicken thighs instead of chicken breasts or skip the chicken altogether and instead use ground meat (any kind), steak, pulled chicken, and more. And if you’re vegetarian, you can add cubed tofu to this simple dinner idea.

Can I Add Pre-Cooked Chicken to This Quick Stir-Fry?

That’s a great idea! If you have pre-cooked chicken breasts you need to use up, throw them into this easy stir-fry. You’ll want to cube the chicken and add it into the stir-fry at the very end, just to heat it through.

How to Reheat Leftover Chicken Stir-Fry

If you wind up with leftovers of this quick dinner idea, I recommend reheating it in a skillet with a little oil and a splash of stock or water. Avoid the microwave for leftovers, as the stir-fry noodles become rubbery when reheated that way.

Tips for Making Chicken Stir-Fry

We used broccolini in this easy stir-fry recipe, but you can also use broccoli florets. Again, whatever you have in your fridge will work!

There’s one more thing I’ll note about the veggies, though. I say ditch the boring button mushrooms, and buy some sliced cremini mushrooms instead. Cremini are a little more meaty in flavor, and I find they’re not as rubbery as button mushrooms once they’re cooked.

I also recommend whisking together the stir-fry sauce before adding it to the veggie mixture, otherwise the sauce ingredients might not all dissolve (i.e. you’ll wind up with bits of partially dissolved cornstarch or brown sugar in the stir-fry).

If you want to add a little heat to your stir fry, add a dash or two of red pepper flakes, or you can add sriracha sauce.

Watch This Recipe Be Made…

This is the best chicken stir fry if you want a quick and easy meal that the whole family will love. It is loaded with fresh vegetables, chunks of juicy chicken, and noodles all tossed in simple stir-fry sauce.

More Asian Recipes:
Servings: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Description

Only got 15 minutes to whip together a fresh and yummy dinner? Try our quick and easy 15 minute chicken stir fry and ditch the grilled cheese.

Cook ModePrevent your screen from going dark

Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the juices to caramelize at the bottom of the pan.

Add 1 Tablespoon of the oil and heat until shimmering.

3 Tablespoons Oil

Add the chicken and season with a pinch of salt and pepper.

2 Chicken Breasts, Salt and Pepper

Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes.

Remove the chicken to a plate.

Add the remaining oil to the pan and add the broccolini, carrots and peppers.

3 Tablespoons Oil, 1 Bundle Broccolini Florets, 1 Cup Matchstick Carrots, 1 Cup Red Bell Peppers

Cook, stirring occasionally for 2 minutes.

Add the mushrooms and bok choy and cook an additional 3 minutes.

1 Cup Crimini Mushrooms, 2 Baby Bok Choy

Meanwhile, run the precooked noodles through hot water to separate the noodles.

1 Package Yakisoba Noodles

Drain and set aside.

Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.

1/2 Cup Low Sodium Soy Sauce, 1/4 Cup Vegetable or Chicken Stock, 1 Tablespoon Honey, 1 Tablespoon Brown Sugar, 1/4 teaspoon Ground Ginger, 1 teaspoon Garlic, 2 Tablespoons Cornstarch

As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.

2 Green Onions, 1 Tablespoon Sesame Seeds

reheat stirfry on top of the stove in a pan with a little oil

Serving: 1gCalories: 547kcalCarbohydrates: 68gProtein: 38gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 73mgSodium: 1859mgPotassium: 1003mgFiber: 3gSugar: 12gVitamin A: 9122IUVitamin C: 78mgCalcium: 144mgIron: 4mg

Author: Sweet Basil

Course: 50 + Best Easy Asian Recipes
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March 24, 2024
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March 22, 2024
Asian Grocery Behemoth Ranch 99 Market and Eight More Upcoming Restaurants

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Wondering what’s in the works in the Chicago area for restaurants, bars, and cafes? Look no further than Eater Chicago’s guide to spring 2024’s coming attractions for dining. Did we miss something? Send Eater Chicago a tip at chicago@eater.com.

March 21

Jefferson Park: Family-friendly coffee shop and indoor play space Sunny Village Cafe will open in June at 5918 W. Lawrence Avenue, owner Georgena Hurst tells Block Club Chicago. The idea stemmed from a trip that Hurst, her husband Seokhee Burningham, and their two sons took in 2023 to South Korea, where they encountered numerous “kid cafes.” The genre has grown so popular that the Seoul Metropolitan Government aims to open 400 city-run “kid cafes” by the end of 2026. Sunny Village Cafe will include an area for stroller parking, as well as a counter serving coffee, tea, baked goods, and more.

Jefferson Park: Prohibition-era nostalgia is likely to reach new heights with the debut of Vito’s Vault, a speakeasy-style dinner theater spot that’s aiming for an April debut at 5901 W. Lawrence Avenue, according to Block Club. Owner Mark Forrest Virkler spent nearly two decades working at Tommy Gun’s Garage, a 1920s-themed spot in South Loop. After it closed in the early years of the pandemic, Virkler set out to spin off his iteration in the hope of reviving the popularity that dinner theater once enjoyed. Vito’s patrons can expect a three-course meal (options will include steak, chicken, fish, and pasta) and a 90-minute stage show featuring comedy, songs, and interactive “police raids” that bring the audience into the production.

Fulton Market: Long-awaited French-Lebanese restaurant Beity, the debut project from chef Ryan Fakih, has applied for a liquor license at 813 W. Fulton Market. Fakih says he’s aiming to open in early summer. First announced in March 2023, Beity was originally slated to open in River North, but plans have changed and it will now replace shuttered wine bar Joe’s Imports.

Pilsen: Local craft beer maker Monochrome Brewing has applied for a liquor license at 2101 S. Carpenter Street, a space that was once home to shuttered brewery and taproom Lo Rez.

Streeterville: Chapel Street Cafe, a new Australian restaurant specializing in Aussie staples like Lamington cake, flat whites, and toast with Vegemite, is slated for a November debut at 198 E. Delaware Place on the ground floor of the Hilton Chicago/Magnificent Mile Suites, according to Crain’s. Owner Shawn Uldridge, an Australian who moved to Chicago in 2014, is also behind West Loop’s Publishing House Bed & Breakfast and opened wine bar The Press Room, though he’s no longer involved in the latter.

Uptown: Chicago Pickle Eatery, an Avondale deli that’s garnered a following with enormous New York City bodega-style sandwiches, is aiming to expand in March into a sister location at 4515 N. Sheridan Road, owner Mohamad Atieh announced on Instagram. Atieh moved to Chicago from New York City three years ago and tells reporters that he observed a gap in his new city’s corner store offerings. He’s working to fill that chasm with a menu of hefty sandwiches like the eponymous Chicago Pickle (pastrami, corned beef, pickles, coleslaw, Swiss, Russian dressing) and the steak and cheese, a riff on famed regional delicacies like Philly cheesesteaks and New York chopped cheese.

Wicker Park: Trattoria RnB, a new Italian restaurant featuring wood-fired pizzas and fresh pasta, is working toward a debut at 2101 W. North Avenue, the former home of indie pizzeria Knead, according to its website. An opening date is not yet available.

Evanston: Nearly a year after its closure, Irish pub The Celtic Knot has announced plans to reopen in the former home of Lush restaurant at 2022 Central Street in suburban Evanston, according to Evanston Round Table. Owners Liz and Patrick Breslin say fans can expect a smaller, cozier space and a slimmed-down menu, but promise they hope to recreate the pub’s lively atmosphere with live music and a crew of regulars.

Naperville: California-born brand Ranch 99 Market, said to be the largest Asian grocery chain in the country, is poised to take over a former Dominick’s grocery store at 1555 N. Aurora Road in suburban Naperville, according to the Tribune. It’s pegged to debut in 2025 and will include a food court called Eat Up. The chain, also called Tawa Supermarket, was founded in 1984 by Roger Chen, a Taiwanese immigrant, and currently operates 54 stores across 10 states. The Naperville location is part of the area’s Riverbrook Shopping Center, which is now owned by Texas-based developer NewQuest Asia-Pacific Retail. In early January, NewQuest reps told reporters that the company plans to transform the center into a hub for Asian restaurants and businesses.

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March 21, 2024
These Filipino Meatballs Are So Good, I’ve Made Them for Dinner 3 Nights in a Row

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March 10, 2024
Billy Dec Returns as Sunda New Asian Opens a Fulton Market Location

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Three years after Billy Dec’s announcement, the second Chicago outpost of Sunda Fulton Market, the former nightlife magnate’s Southeast Asian restaurant, will open tonight — Monday, February 26 — on the ground floor inside the headquarters of prolific developer Sterling Bay.

It’s been 15 years since Sunda New Asian debuted in River North. Dec and his crew have been quiet about the opening, quietly sinking significant resources into the design, trying to keep pace with other area restaurants, a collection including newcomers like Cocina Tulum and Fioretta. The restaurant presents a return to home turf for Dec, a Chicago native and co-founder of downtown nightlife pioneer Rockit Bar & Grill. With co-owner Brad Young, Dec opened Sunda River North in 2009, where a continent-traversing menu from late Chicago chef Rodelio Aglibot and a lively see-and-be-seen atmosphere made it one of the city’s hottest spots, attracting luminaries like Michelle Obama, Barbara Streisand, and Vanilla Ice.

In the Philippines, capiz shells were used for window panes before glass became available.
John Stoffer/Sunda New Asian

After splitting with Rockit’s co-owner and hanging onto Sunda, Dec and his team have opened Sunda outposts in Nashville and Tampa, Florida, but deep down, “you can’t take [Chicago] out of me,” he says. “To me, [Sunda] is a Chicago-born concept — we’re based in Chicago, it’s a Chicago company and creation… I want to keep reinvesting in the city and being a contributor in some fashion.”

Sunda fans will recognize much of the Fulton Market menu from executive chef Mike Morales, which touches on dishes from a wide swath of countries including China, Thailand, Japan, Vietnam, and the Philippines, including longtime hits like spicy tuna crispy rice (masago, chives, sriracha, serrano) and truffled chicken siu mai (shiitake, hon-shimeji, hot mustard). It follows the same format as its predecessors, with one-third devoted to Japanese dishes, one-third to Chinese, and the remaining third set aside for options from the Philippines and other nearby countries.

Ube espresso martinis add a Filipino boost to the trendy cocktail.
Sunda New Asian

Former Sushi Wabi chef Ise Matsunobu is back to serve Chicago diners.
Sunda New Asian

Dim sum and sushi feature prominently, and through a series of unlikely encounters, Dec managed to track down chef Ise Matsunobu, formerly of longtime Chicago favorite Sushi Wabi, to helm the sushi bar. “When we opened Sunda [in 2009], Sushi Wabi was closed so I looked all over for [Matsunobu] but couldn’t find him,” says Dec, who heard through the grapevine that the Japanese chef had returned to Tokyo. In the meantime, Dec moved to Nashville and was struggling to find the right staff members for his restaurant. “In walks [Matsunobu] on a random Nashville street on a random day — we had a slo-mo run-hug. Now, here we are, he’s back in Fulton Market and we’re so happy to be back where we started.”

Sunda Fulton Market was initially pegged to launch in spring 2022, but the delay may ultimately prove fortuitous as that exact timeframe saw a surge of Filipino restaurants in Chicago, including Michelin-starred Kasama in West Town and smash-hit Boonie’s Filipino Restaurant in Lincoln Square. Dec, who is Filipino American, is quick to point out that Sunda has always served Filipino cuisine but a heightened spotlight on the country’s food has welcomed more fans into the fold. “I knew once [more people] gave Filipino food a chance, they’d be incredibly excited and mesmerized,” he says.

The island bar seats 26.
John Stoffer/Sunda New Asian

Well-regarded Chicago design firm Studio K Creative has woven Dec’s heritage into the design at Sunda Fulton Market, installing a jaw-dropping sculpture made with thousands of pearlescent Filipino capiz shells above the 26-seat island bar where customers can find new cocktails like an ube espresso martini (1800 reposado, coffee liqueur, ube milk) and Low Thai’d (Tanduay Silver, strega, hopped pineapple, Thai basil, white peppercorn). The design team has also layered the walls with traditional woven pamaypay hand fans — a preferred accessory for Dec’s lola, or grandmother — to create a distinctive organic texture. Bamboo wall treatments juxtapose neatly with sleek, contemporary furniture seen throughout the 146-seat main dining room and 18-seat sushi bar.

Those details contain great meaning for Dec, who recently starred in Food Roots, a documentary film that followed him on a trip through the Philippines in pursuit of his family’s stories and recipes. The film is now making its way through the festival circuit.

Sunda New Asian Fulton Market, 333 N. Green Street, Open 5 p.m. to 10 p.m. Sunday through Thursday; 5 p.m. to midnight Friday and Saturday.

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February 26, 2024
Doughnut shop owner spent childhood in internment camp

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Jim Nakano has been serving doughnuts at his California shop since 1972. Adam Yamaguchi talks to Nakano about what it means to be a beloved part of the community and how his life was shaped by being sent to an internment camp at just 2 years old.

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January 28, 2024
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