Chefs Share Authentic Asian Recipes To Make A Gourmet Meal

The aftermath of watching K-drama involves hosting a themed party with Asian cuisine or simply craving traditional dishes served in the series. If you are a fan of Korean movies and series, this is your sign to try making an Asian spread in your kitchen. From the famous Korean Japchae to Thai chicken bowls, here are some gourmet recipes curated by professional chefs. 

Whether you’re planning to throw a house party or hosting a movie night, you can easily recreate these authentic dishes at home. Curated by Chef Ram Bahadur Budhathoki, Chef Dinesh Tamang and Chef Robin Biswa- Head-Chef and Executive Chefs of Chowman, all you need to do is shop these ingredients and follow the below-mentioned steps to enjoy an Asian meal while rewatching your favourite K-drama.

Chicken Japchae: Korean Stir-Fried Glass Noodles with Chicken

Ingredients:

  • Glass Noodles (Dangmyeon) – 0.1 kg
  • Sliced Chicken (fried & sautéed) – 0.07 kg
  • Pak Choi (chopped) – 0.03 kg
  • Carrot (julienned) – 0.02 kg
  • Red Capsicum (julienned) – 0.02 kg
  • Onion (sliced) – 0.02 kg
  • Shiitake Mushroom (sliced) – 0.002 kg
  • Spring Onion (chopped) – 0.002 kg
  • Sesame Seeds (black & white, for garnish) – 0.001 kg

For Sauce Mix:

  • Light Soy Sauce – 0.04 kg (about 2½ tbsp)
  • Oyster Sauce – 0.01 kg (about 2 tsp)
  • Honey – 0.015 kg (1 tbsp)
  • Sesame Oil – 0.003 kg (about ½ tsp)
  • Dark Soy Sauce – 0.001 kg (just a dash, for colour)

Instructions:

  1. Boil the glass noodles(typically 6–8 minutes).
  2. Rinse under cold water, drain, and set aside. Toss with a few drops of sesame oil to prevent sticking.
  3. In a large pan or wok, heat a little oil.
  4. Sauté onion, carrot, red capsicum, pak choi, shiitake mushrooms, and spring onion until just tender but still vibrant. Remove and set aside.
  5. In the same pan, sauté the pre-fried sliced chicken until slightly browned and warmed through.
  6. Add the cooked noodles and sautéed vegetables to the pan with the chicken.
  7. Pour in the sauce mix (light soy, dark soy, oyster, honey, sesame oil).
  8. Toss everything together over medium heat for 2–3 minutes until well mixed and heated through.
  9. Transfer to a serving plate. Sprinkle with black and white sesame seeds.
  10. Serve warm as a main dish or side.

Vietnamese Gỏi Cuốn (Fresh Spring Rolls)

Ingredients: 

  • Rice Paper (2 sheets) – 0.02 kg (approx. 2 large sheets)
  • Shrimp – 8 pieces
  • Lettuce (Red & Green) – 0.03 kg
  • Carrot (Julienned) – 0.05 kg
  • Cucumber (Julienned) – 0.05 kg
  • Celery (Julienned) – 0.03 kg
  • Basil Leaves – 0.005 kg (a few fresh leaves)
  • Vermicelli Noodles (cooked) – 0.003 kg
  • Sambal Olek (for dipping/spread) – 0.01 kg

For Vegetable Soaking (Pickling Mix):

  • Vinegar – 0.17 kg
  • Salt – 0.003 kg
  • Sugar – 0.09 kg
  • Water – 0.1 kg
  • Dark Soy Sauce

Instructions:

  1. Julienne the carrot, cucumber, and celery.
  2. Mix vinegar, salt, sugar, and water to make a light pickling solution.
  3. Soak the vegetables in this mix for about 10–15 minutes, then drain.
  4. Boil or steam the shrimp until just cooked (pink and firm).
  5. Slice in half lengthwise if large.
  6. Soak rice vermicelli noodles in hot water for 3–5 minutes until soft. Drain well.
  7. Dip a rice paper sheet briefly in warm water until pliable (about 5 seconds).
  8. Place on a clean surface or a damp cloth.
  9. Layer with lettuce, pickled vegetables, basil, vermicelli, and shrimp.
  10. Add a small amount of Sambal Olek for a spicy kick.
  11. Roll tightly like a burrito: fold the bottom, tuck in the sides, and roll.
  12. Plate with dark soy sauce on the side for dipping.

Hanoi Pho Bowl With Chicken

Ingredients:

  • Rice Sticky Noodles – 0.08 kg (approx. 1 serving)
  • Fried Sliced Chicken – 0.08 kg
  • Chinese Cabbage (shredded) – 0.03 kg
  • Carrot (julienned) – 0.015 kg
  • Pak Choi (chopped) – 0.03 kg
  • Zucchini (Green & Yellow, julienned) – 0.03 kg
  • Broccoli (small florets) – 0.02 kg
  • Green Capsicum (sliced) – 0.015 kg
  • Red & Yellow Capsicum (sliced) – 0.03 kg
  • Button Mushroom (sliced) – 0.02 kg
  • Star Anise – 0.001 kg (1 pod)
  • Salt – 0.003 kg (to taste)
  • Sugar – 0.002 kg (½ tsp)
  • White Pepper – 0.001 kg (pinch)
  • Wine (rice wine or white wine) – 0.002 kg (a dash)
  • Five Spice Powder – 0.0001 kg (a pinch)
  • Boiled Egg – 1, halved (for topping)
  • Water – 1 litre
  • Cinnamon Stick – 0.002 kg (1 stick)
  • Star Anise – 0.002 kg (1–2 pods)
  • Bay Leaf – 0.001 kg (1 leaf)
  • Cloves – 0.001 kg (2–3 pcs)

Instructions:

  1. In a pot, add 1 litre of water. Add cinnamon stick, star anise, bay leaf, and cloves.
  2. Bring to a boil, then reduce to a simmer for 20–30 minutes to infuse the flavours.
  3. Strain the broth to remove the whole spices. Set aside.
  4. Boil the rice stick noodles as per package instructions (about 4–5 minutes).
  5. Drain, rinse with cold water, and set aside
  6. Lightly blanch or stir-fry carrot, broccoli, pak choi, zucchini, mushrooms, cabbage, and capsicums in a bit of oil or in the broth itself until just tender.
  7. Bring the strained broth back to a simmer. Season with salt, sugar, white pepper, five spice powder, wine, and ajinomoto (if using).
  8. Drop in the star anise pod for extra aroma during final simmer "Place a portion of noodles into a deep bowl.
  9. Arrange fried sliced chicken, cooked vegetables, and half a boiled egg on top.
  10. Pour hot flavored broth over the bowl until everything is submerged 
  11. Garnish with extra herbs like coriander, green onions, or basil if desired (optional).

Phad Bai Kra Prow: Thai Basil Chicken with Jasmine Rice

Ingredients:

  • Jasmine Rice (cooked) – 0.12 kg
  • Minced Chicken (Breast) – 0.18 kg
  • French Beans (chopped) – 0.02 kg
  • Fresh Red Chilli (chopped) – 0.01 kg
  • Basil Leaves (Thai or Holy Basil preferred) – 0.002 kg (a small handful)
  • Oil – 0.04 kg (approx. 2–3 tbsp)
  • Ginger (minced) – 0.005 kg (1 tsp)
  • Garlic (minced) – 0.01 kg (about 2 cloves)
  • Salt – 0.005 kg (to taste)
  • Sugar – 0.002 kg (½ tsp)
  • White Pepper – 0.001 kg (pinch)
  • Tomato Sauce – 0.03 kg (about 2 tbsp)
  • Chilli Paste – 0.01 kg (about 1 tsp)
  • Oyster Sauce – 0.01 kg (1 tsp)
  • Red Curry Paste – 0.015 kg (1½ tsp)
  • Fish Sauce – 0.002 kg (½ tsp)
  • Light Soy Sauce – 0.003 kg (½ tsp)
  • Egg poach(fried egg) – 1
  •  Cucumber (sliced) – 0.03 kg
  • Fresh Red Chilli (for garnish) – 0.002 kg
  • Japanese Shichimi – 0.001 kg (pinch)

Instructions:

  1. Cook rice in a rice cooker or on the stove until fluffy. Set aside.
  2. Heat oil in a wok or pan over medium-high heat. Sauté ginger and garlic until golden and fragrant.
  3. Add red chilli and minced chicken. Stir-fry until the chicken is cooked through.
  4. Toss in chopped French beans, and cook for 2 minutes until slightly tender.
  5. Add red curry paste, chilli paste, tomato sauce, oyster sauce, fish sauce, soy sauce, sugar, salt, and white pepper.
  6. Stir well to coat. Add the basil leaves at the end and stir for 30 seconds until wilted and fragrant.
  7. In a separate pan, fry the egg until the white is crispy and the yolk is still soft (sunny side up).
  8. Serve a portion of rice topped with the chicken stir-fry.
  9. Place the egg poach on top.
  10. Garnish with fresh red chilli, shichimi, and sliced cucumber on the side.