Bulgogi, any preferred vegetables (avocado, carrot, cucumber, shrimp, bean sprouts), Rice wrapper, 1 bowl of warm water, sweet chili sauce
 
Directions

Step 1 – Arrange all julienned ingredients (carrots, shrimps, cucumbers, bean sprouts, avocado) on a plate.

Step 2 – Boil water and cool for the rice wrapper. If the water is too hot, the wrapper will curl up.

Step 3 – Submerge rice wrapper in water for few secs and take it out and put on a plate.

Step 4 – Choose your ingredients and layer them with bulgogi in the center of your wrapper.

Step 5 – Fold in each of the side and roll one edge in and continue rolling.

Step 6 – Serve with some sweet chili sauce.

Pork bulgogi, taco sized flour tortillas, ¼ cup diced Kimchi, 1-2 cups shredded cabbage, ½ whole onion sliced, 4 tablespoons diced green onion, ½ cup mayonnaise, 1 tablespoon sesame oil, 1 tablespoon honey
 
Directions

Step 1 – Combine ½ cup mayonnaise, 1 tablespoon sesame oil, 1 tablespoon honey in a bowl and mix well.

Step 2 – Place pork bulgogi on warm tortillas with shredded cabbage, diced kimchi, sliced onions, green onions and gochujang mayonnaise.

2 cups of steamed brown rice, 14-inch tortillas, Avocado, Corns, Kimchi, Cilantro, Pickled daikon and carrots, vinegar, sugar
 
Directions

Step 1 – Combine the vinegar, sugar, pickled daikon and carrots. Chill and reserve.

Step 2 – Place beef galbi and rice over tortillas.

Step 3 – Add half a sliced avocado to burrito, layer on pickled daikon and carrots, corns, kimchi, and cilantro.

Step 4 – Wrap the ingredients and galbi with tortilla and enjoy!

5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best)
 
Directions

3 tbsp vegetable oil (or canola or peanut), 1 cup (250 ml) chicken broth/stock, low sodium

400 ml / 14 oz coconut milk (full fat!), 6 kaffir lime leave, 1 tbsp sugar (white, brown or palm), 2 tsp fish sauce

350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3″ thick slices

150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5″ cubes (~1 heaped cup)

Buldak, 1 tbs vegetable oil, 1 cup of sliced rice cakes, 1 pound mozzarella cheese cut into small pieces, 1 chopped green onion
 
Directions

Step 1 – Heat up a skillet with 1 tbs vegetable oil. Add the sliced rice cakes and fry them for a few mins. Turn them over with a spatula once or twice until both sides are crispy and light golden brown.

Step 2 – Place Buldak into a heavy pan, stir and turn over the chicken. Add the rice cakes to the top of the chicken.

Step 3 – Put the cheese over the top. Slip it into the oven for a few mins until the cheese is melted and bubbly.

Step 4 – Remove and sprinkle with the chopped green onion, enjoy!

Spicy pork belly, vinegar, soy sauce, honey, fish sauce, ginger, scallions, medium to large Bibb lettuce wraps, cilantro
 
Directions

Step 1 – Combine the vinegar, soy sauce, honey, fish sauce, and ginger in a medium bowl. Add the scallions and set aside.

Step 2 – On a large serving platter, arrange ‘cups’ of lettuce leaves, 2 to 3 layers of lettuce per cup. Form the cups with one leaf inside another with the lettuce spines stacked on top of the other.

Step 3 – Top each lettuce cup with spicy pork belly. Drizzle the meat with some of the sauce and top with the cilantro leaves.