< PreviousRECIPES FROM TOP Baharat-Spiced Beef and Butter-Toasted Pine Nut Rice Bowls Japanese-Style Chicken and Egg Rice Bowls Stir-Fried Zucchini and Kimchi Rice Bowls EASY RICE BOWLS Making a bowl of rice checks the boxes of easy and filling. Making it taste good requires just a bit more effort—and some help from our umami toolbox. Browned tomato paste, one of our favorite flavor boosters, elevates a beef topping based on Lebanese hashweh. We also get the most out of fresh dill by mincing the stems and cooking them into the meat mixture; the chopped leaves are sprinkled on at the end. Kimchi, a spicy fermented cabbage, and gochujang, a fermented pepper paste, are staples of the Korean kitchen and add punch to our bibimbap-inspired bowl, serving as the base of a sauce as well as a finishing drizzle. And for the ultimate bowl of comfort, we turn to Japanese oyako donburi, which is chicken and egg cooked in a kind of omelet and served over hot rice. The combination of rich, savory flavors blends beautifully with the mild, starchy rice. MSK_Simple-book-4P.indb 120-121MSK_Simple-book-4P.indb 120-1213/3/23 2:41 PM3/3/23 2:41 PMRECIPES FROM TOP Baharat-Spiced Beef and Butter-Toasted Pine Nut Rice Bowls Japanese-Style Chicken and Egg Rice Bowls Stir-Fried Zucchini and Kimchi Rice Bowls EASY RICE BOWLS Making a bowl of rice checks the boxes of easy and filling. Making it taste good requires just a bit more effort—and some help from our umami toolbox. Browned tomato paste, one of our favorite flavor boosters, elevates a beef topping based on Lebanese hashweh. We also get the most out of fresh dill by mincing the stems and cooking them into the meat mixture; the chopped leaves are sprinkled on at the end. Kimchi, a spicy fermented cabbage, and gochujang, a fermented pepper paste, are staples of the Korean kitchen and add punch to our bibimbap-inspired bowl, serving as the base of a sauce as well as a finishing drizzle. And for the ultimate bowl of comfort, we turn to Japanese oyako donburi, which is chicken and egg cooked in a kind of omelet and served over hot rice. The combination of rich, savory flavors blends beautifully with the mild, starchy rice. MSK_Simple-book-4P.indb 120-121MSK_Simple-book-4P.indb 120-1213/3/23 2:41 PM3/3/23 2:41 PMOne Pan MSK_Simple-book-4P.indb 130-131MSK_Simple-book-4P.indb 130-1313/3/23 2:41 PM3/3/23 2:41 PMOne Pan MSK_Simple-book-4P.indb 130-131MSK_Simple-book-4P.indb 130-1313/3/23 2:41 PM3/3/23 2:41 PM225 STIR-FRIED Stir-Fried Gochujang Chicken Start to finish: 30 minutes Servings: 4 Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler chicken stir-fry. The complexly flavored Korean refrigerator staple is balanced by the pepperiness and pungency of ginger and garlic, plus a splash of salty soy sauce and a spoonful of sugar rounding everything out. We get deeply flavorful browning on the chicken by cooking it on each side without stirring. Serve with steamed rice and a chilled beer. ¼ cup gochujang 3 tablespoons soy sauce 1 tablespoon white sugar 3 tablespoons neutral oil 1½ pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds 3 medium garlic cloves, finely chopped 3 tablespoons finely chopped fresh ginger In a small bowl, whisk together the gochujang, soy sauce and sugar; set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, about 5 minutes. Reduce to medium, then flip the chicken and cook without stirring until browned on the second sides, 3 to 4 minutes. Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add the gochujang mixture and cook, scraping up any browned bits and occasionally turning the chicken, until the sauce has thickened lightly and coats the chicken, 2 to 3 minutes. Optional garnish: Toasted sesame seeds OR sliced scallions OR both MSK_Simple-book-4P.indb 224-225MSK_Simple-book-4P.indb 224-2253/3/23 2:41 PM3/3/23 2:41 PM225 STIR-FRIED Stir-Fried Gochujang Chicken Start to finish: 30 minutes Servings: 4 Flavor-packed, spicy-sweet gochujang elevates a couldn’t-be-simpler chicken stir-fry. The complexly flavored Korean refrigerator staple is balanced by the pepperiness and pungency of ginger and garlic, plus a splash of salty soy sauce and a spoonful of sugar rounding everything out. We get deeply flavorful browning on the chicken by cooking it on each side without stirring. Serve with steamed rice and a chilled beer. ¼ cup gochujang 3 tablespoons soy sauce 1 tablespoon white sugar 3 tablespoons neutral oil 1½ pounds boneless, skinless chicken thighs, trimmed and cut crosswise into thirds 3 medium garlic cloves, finely chopped 3 tablespoons finely chopped fresh ginger In a small bowl, whisk together the gochujang, soy sauce and sugar; set aside. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken in an even layer and cook without stirring until browned on the bottom, about 5 minutes. Reduce to medium, then flip the chicken and cook without stirring until browned on the second sides, 3 to 4 minutes. Add the garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add the gochujang mixture and cook, scraping up any browned bits and occasionally turning the chicken, until the sauce has thickened lightly and coats the chicken, 2 to 3 minutes. Optional garnish: Toasted sesame seeds OR sliced scallions OR both MSK_Simple-book-4P.indb 224-225MSK_Simple-book-4P.indb 224-2253/3/23 2:41 PM3/3/23 2:41 PM339 ROASTS AND TRAYBAKES Lacquered Pork Ribs with Hoisin, Honey and Five Spice Start to finish: 2¼ hours (30 minutes active), plus resting Servings: 4 These addictive, salty-sweet pork ribs were inspired by char siu, a popular style of Cantonese barbecued meat often made with long, thin strips of pork shoulder. To season racks of baby back ribs, we combine hoisin, honey, soy sauce, fresh ginger and five-spice powder. Part of the mix goes onto the ribs before they go into the oven; the rest is reserved for glazing during cooking. Brushing ribs with a glazing mixture at 30-minute intervals builds layers of caramelization, resulting in a lacquered finish. ½ cup hoisin sauce ¼ cup honey 1 tablespoon soy sauce 1 tablespoon finely grated fresh ginger OR 3 medium garlic cloves, finely grated OR both 1½ teaspoons Chinese five-spice powder Kosher salt and ground black pepper Two 3- to 3½-pound racks baby back pork ribs Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, whisk together the hoisin, honey, soy sauce, ginger, five-spice, 1 teaspoon salt and ¾ teaspoon pepper. Measure ⅓ cup of the mixture into another small bowl and set aside for glazing. Pour the remain- der onto the ribs, rubbing to coat both sides. Place the ribs meaty side up on the prepared rack. Bake, brushing the surface of the rib racks with about 1 tablespoon of the glaze mixture about every 30 minutes, until well browned and a skewer inserted between the bones meets no resistance, 2 to 2½ hours. Transfer the rib racks to a cutting board and let rest for about 20 minutes. Cut the ribs between the bones and transfer to a platter. Optional garnish: Toasted sesame seeds OR thinly sliced scallions OR both MSK_Simple-book-4P.indb 338-339MSK_Simple-book-4P.indb 338-3393/3/23 2:42 PM3/3/23 2:42 PM339 ROASTS AND TRAYBAKES Lacquered Pork Ribs with Hoisin, Honey and Five Spice Start to finish: 2¼ hours (30 minutes active), plus resting Servings: 4 These addictive, salty-sweet pork ribs were inspired by char siu, a popular style of Cantonese barbecued meat often made with long, thin strips of pork shoulder. To season racks of baby back ribs, we combine hoisin, honey, soy sauce, fresh ginger and five-spice powder. Part of the mix goes onto the ribs before they go into the oven; the rest is reserved for glazing during cooking. Brushing ribs with a glazing mixture at 30-minute intervals builds layers of caramelization, resulting in a lacquered finish. ½ cup hoisin sauce ¼ cup honey 1 tablespoon soy sauce 1 tablespoon finely grated fresh ginger OR 3 medium garlic cloves, finely grated OR both 1½ teaspoons Chinese five-spice powder Kosher salt and ground black pepper Two 3- to 3½-pound racks baby back pork ribs Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, whisk together the hoisin, honey, soy sauce, ginger, five-spice, 1 teaspoon salt and ¾ teaspoon pepper. Measure ⅓ cup of the mixture into another small bowl and set aside for glazing. Pour the remain- der onto the ribs, rubbing to coat both sides. Place the ribs meaty side up on the prepared rack. Bake, brushing the surface of the rib racks with about 1 tablespoon of the glaze mixture about every 30 minutes, until well browned and a skewer inserted between the bones meets no resistance, 2 to 2½ hours. Transfer the rib racks to a cutting board and let rest for about 20 minutes. Cut the ribs between the bones and transfer to a platter. Optional garnish: Toasted sesame seeds OR thinly sliced scallions OR both MSK_Simple-book-4P.indb 338-339MSK_Simple-book-4P.indb 338-3393/3/23 2:42 PM3/3/23 2:42 PMNext >