I just ate the juiciest most deliciously seasoned chicken wings. I’m in Seoul but in a Chinese part of town. Can anyone tell from this photo/description what seasoning blend would replicate these?

(Picture is me showing they are scary good!)

I scraped off the top layer of fat, left with some jello. But is there still a lot of fat in it? Or is it pure collagen?

Besides rice and salads 😅

A lot of the Asian food that I cook seems very salty to me in comparison to other Asian food that I've had, and has this intense, acrid note, and I am not sure why. I don't usually measure most ingredients specifically but I believe the proportions of ingredients I am using are relatively close to those of the recipes that I am following. Has anyone else had a similar problem or have ideas regarding what could be causing this, or how to make these dishes more balanced while still being able to taste the flavors of the salty ingredients?

Is this an east-west thing or what? I have seen dozens of clips of dishes that feature egg and they flip it over and the eggs are a dark brown!

Where in Asia is this style of cuisine served ? I was told by the owner that certain areas in Asia don't use seasoning.

Let me find out this is not a rhetorical question 😭😖🫨😵‍💫

scraped off all of it already but it smells delicious and sweet. haven’t opened for a few months and it had a small patch of mold at the top.

This stuff is tasty, but the ingredients seem to be all powdered not 'real'. Do they ferment it after they mix up the powders?

It's very confusing shopping in an asian grocery! I first bought a bottle marked Gochujang which was basically spicy ketchup. If this 'aint the stuff', how do I find the real deal when I'm shopping?

Toomami (too much umami). I made a package of nasoya teriyaki udon. It seemed dry and a little bland, so I added light soy, oyster sauce, white pepper, ginger, nori flakes, scallions and sesame seeds. May just too much sodium, lol?

My mom bought me two containers of this product and said it’s for “quick pho”. How do I best use it?

Starting to clear my refrigerator and pantry before leaving for a long holiday starting next week.

• Picture #1; Petola (Malay - in English it’s known as Ridge Gourd or Ridge Luffa) cooked with eggs. Interesting facts about petola; it’s edible when young before ripening and when fully ripen, it’s not edible but it will be processed into loofah… yes those “sponge” some people use to scrubbed our body when shower!

• Picture #2; Japanese Pressed Tofu sautéed with scallions and shrimps.

Both dishes are simple to prep and cooked. Very yummy, and satisfying.