These are my favorite Asian-inspired recipes I’ve personally been making while sheltering in place. As long as you have basic staple Asian ingredients in your pantry, you can whip up most of these recipes anytime you want.
These also happen to be fan favorites, because they’re easy, versatile, and can handle substitutions. If you don’t have zucchini, then use carrots! Don’t have chicken? Use fish instead!
Sometimes we just need that extra boost of motivation to continue cooking, especially during this time where we’re cooking a whole lot! So jazz up your tastebuds and your normal dinner rotation with these tried and true recipes.
WATCH OUR VIDEO to hear more about why I’ve been personally cooking these things during this time. I also throw in some substitution tips and how I’ve been using them in multiple ways. Here are the links to the recipes mentioned in this video:
1. Bulgogi
The reason I love this bulgogi recipe is because there’s no grated fruit involved, and it uses pantry ingredients. I usually keep sliced ribeye in the freezer and know that I can quickly marinate it any time I’m lacking inspiration. Just eat it with rice, as a lettuce wrap, or as a filling for bibimbap. Make a sandwich, bulgogi sliders, or Korean tacos!
2. Chicken Teriyaki
This is one of our family favorites in general, as well as one of my most fan-trusted recipes. I sometimes like to make chicken teriyaki rice bowls with frozen edamame, sliced radishes, diced cucumber, and sliced scallions. I make this chicken teriyaki several times a month. Others tell me they make this once a week! Use the sauce over salmon or steak instead…trust me, it’s still really good!
3. Korean Mapo Tofu
A friend recently mentioned she tried this Korean mapo tofu recipe out for the first time during this quarantine, and it will now be worked into their regular dinner rotation, because it was a winner with her entire family! In general, this is one of my go-to recipes when I’m stumped for what I should make. It’s to the point that whenever I’m at the Korean market, I just buy a few packs of tofu because I know I’ll probably end up making this dish.
4. Jjajangmyeon
I just recently made this Jjajangmyeon again and the whole family really enjoyed it. I used ground beef because it’s what I had it in the freezer. Lincoln said it was delicious. The next day, Joe and I ate it over rice with a fried egg on top. I keep fresh noodles in the freezer, or dried udon noodles in the pantry. That way I can make this anytime I want. Customize the sauce to how you want it. I made it a little sweeter and less pungent this time around because I knew Lincoln was going to eat it.
5. Korean Coleslaw
This spicy, pungent, sweet and sour Korean coleslaw is a great crunchy side dish that makes anything taste good, from chicken to chops. I love it especially with simply grilled or pan-fried pork belly. Recently, I made it with tonkatsu. A lot of the ingredients come straight from the pantry, and you can interchange whatever vegetables you have on hand.
6. Crab Jeon
You don’t need flour to make these savory pancakes! As long as you have imitation crab sticks in your freezer, you can make Crab Jeon at any time. Throw in any vegetables of your choice and omit the spice if making this for kids. Make extra and keep prepared jeon in the freezer. Heat it up in your air fryer or on the stove top. Drop it off to a friend, as part of a social distance delivery!
7. Banh Mi Hot Dogs
Switch up your normal hot dogs and add some pizazz with some quick homemade pickled veggies. I was video chatting with my friend who said she missed eating pho and egg rolls at Vietnamese restaurants. That reminded me of this recipe and the fact that I had hot dogs in my fridge. Take advantage of grilling outside, or keep these Banh Mi hot dogs in mind for the 4th of July. Serve with a side of potato salad, broccoli salad, air-fryer fries, chips, or fruit!
8. Soba Noodle Salad
I pretty much keep soba noodles in my pantry at all times because they’re so quick to make and you can eat them hot or cold. Throw in any vegetables and protein you prefer. My recipe uses rotisserie chicken, but you can use shrimp or even pan fried tofu. This versatile soba noodle salad is an easy meal that’s truly a family favorite.
9. Korean Sweet Pancakes (Hodduk)
My friend recently reminded me of this recipe because she had recently made a nut-free version of these Korean Sweet Pancakes (Hodduk)for her son and sent me pictures. And then a viewer left a comment under our video and said she made it with leftover chestnut puree. So that just proves that the filling can be whatever you want, and you can get almost all the ingredients you need to make this recipe from your pantry. I even keep nuts in the freezer to keep them fresh.
Let me know if you had been making any of these recipes as part of your quarantine cooking rotation. If you haven’t given any of these a try yet, definitely mix things up and spice up your life. You’ll soon find yourself repeating them over and over again like me. Stay healthy, safe, and inspired!
