10 Top Easy Asian Recipes: Chinese, Japanese, Korean, Thai & Filipino Recipes to Make at Home Promoted Recipe Collections

With these Chinese, Japanese, Korean, Thai and Filipino-inspired recipes from cook.me, you can make all of your favorite Asian food in your own kitchen. Try one of these Asian recipes today!

Kung Pao Beef

Kung Pao Beef originates from China and has an authentic flavor to the Western Culture. This recipe is the real deal, with a chili and soy sauce marinade over braised flank steak, mixed with peanuts and bell pepper for added flavor. The recipe pops in the mouth giving you a fiery meal that is quite delicious. You can adjust the tastes of sweet, salty and savory as you wish. The aromas and flavors will have you coming back for more.

You'll need:

Marinade

• 1 teaspoon chili paste
• 2 tablespoons soy sauce
• 1 tablespoon sherry
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 pound flank steak

Additional Marinade

• 1/4 cup chicken broth
• 1/4 cup peanuts
• 1 teaspoon cornstarch

For Grilling the Steak

• 1 red bell pepper
• 1 tablespoon olive oil
• 1 cup cooked rice

Here's how to make it: 

1. In a bowl, combine the chili paste, soy sauce, sherry, rice vinegar, sugar and sesame oil. Transfer to a large resealable bag with the steak. Allow it to marinate in the refrigerate for 1-8 hours. When ready to cook, remove the steak from the marinade and set aside.
2. Pour the remaining marinade in a saucepan. Add the chicken broth, nuts and cornstarch. Bring to a boil, reduce heat and simmer until thickened.
3. Preheat a grill or grill pan. Brush the vegetables with olive oil. Grill the flank steak on the preheated grill for 1 minute per side. Reduce heat and continue cooking for about 4-5 minutes per side.
4. Over medium heat, grill pepper halves for about 1-2 minutes per side until browned.
5. Remove the steak and peppers from the grill and set aside for 5 minutes to rest. Once rested, carve steaks and cut bell peppers into strips.
6. To serve, place a portion of rice onto a serving plate. Top with the steak and pepper strips. Spoon the sauce over the top.

Asian Miso Brown Rice and Chicken Salad

This Asian miso brown rice and chicken salad is going to be one of the tastiest detox meals that you can add to your list of healthy dinner options. Using low GI, brown basmati rice with boiled chicken breasts and boiled sprouting broccoli, it’s the oriental dressing that gives this plate all its flavor.

You'll need:

• 120g brown rice (about 1/2 cup)
• 2 chicken breasts
• 140g broccoli (about 1 cup)
• 4 spring onions
• 1 tablespoons sesame seeds
• Dressing
• 2 teaspoons miso
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 teaspoon ginger

Here's how to make it: 

1. Cook the rice according to package directions. Drain and set aside. Keep warm.
2. Put the chicken in a pot of boiling water. Boil for 1 minute. Remove from the heat and let it sit for 15 minutes until cooked through. Slice.
3. In a separate pot of boiling water, boil the broccoli until desired tenderness. Remove from the heat and drain. Rinse under cold water and drain again.
4. In a small mixing bowl, whisk the miso, rice vinegar, mirin and fresh ginger until combined.
5. To serve, divide the cooked rice between two plates. Garnish with sliced spring onions and toasted sesame seeds. Top with the broccoli and chicken and drizzle with the miso dressing.

Photo of Asian Miso Brown Rice and Chicken Salad used with permission by cook.me.

Low Carb Korean Pork Lettuce Wraps

Healthy low-carb Korean pork lettuce wraps, known as “ssäm” in Korea, are a very popular dish in Korean households. Typical ssäm are made by wrapping tasty slow-cooked meat like pork in leafy vegetables like lettuce. The pork shoulder is marinated before cooking to infuse it with the flavors of miso, soy, sesame oil and hot sauce like gochujang pepper paste or Sriracha.

You'll need: 

• 1/4 cup miso
• 1/4 cup soy sauce
• 3 tablespoons Gochujang or Sriracha
• 1 tablespoon sesame oil
• 1 teaspoon black pepper
• 1 boneless pork shoulder (about 4 pounds)
• 8 whole leaves Lettuce
• 8 radishes
• 1 - 2 cucumbers
• 1 green onion

Here's how to make it: 

1. Whisk the miso, soy sauce, gochujang or Sriracha, sesame oil and pepper together. Coat the pork shoulder with the soy marinade and chill in the refrigerator for a few hours or overnight.
2. Cook the pork shoulder in an Instant Pot® for an hour until it is very tender and falling apart. Shred the pork.
3. Serve with lettuce leaves, radishes, onions and cucumber and gochujang pepper or sriracha sauce to drizzle on top.

Special Vegan Banchan for Garlic Lovers

You will love this quick and easy recipe for vegan banchan. The Korean word banchan literally translates to “side dishes.” Korean meals are a communal affair – each person gets their own bowl of rice and their own bowl of soup – but in general, everything else is shared. For this reason, a selection of banchan usually accompany Korean meals. This is a special banchan for garlic lovers made with garlic scapes.

You'll need: 

• 2 cups garlic scapes
• 1/2 cup chives or spring onions
• 2 tablespoons soy sauce
• 1 teaspoon sesame seeds

Here's how to make it: 

1. Chop the garlic scapes into 3- to 4-inch pieces. Slice the spring onion into small thin circles.
2. Add some oil to a large wok or skillet. Fry the chives until they begin to sizzle.
3. Add the garlic scapes to the wok and pour in the soy sauce. Stir fry the veggies in the soy sauce, stirring constantly, until all the liquid has evaporated.
4. Garnish with sesame seeds and serve with steamed rice.

Vegan Stir Fried Garlic Scape

This vegan stir fried garlic scape is a typical Chinese side dish. A colorful combination of mixed vegetables like baby corn, carrots, shiitake mushrooms and that star of them all, garlic scapes, wok fried in garlic, ginger and cooking wine.

You'll need: 

• 10 garlic scapes
• 3 ounces baby corn
• 3 ounces carrots
• 1 ounce dried shiitake mushrooms
• 3 thin slices ginger
• 2 tablespoons vegetable oil
• 1/4 cup white wine

Sauce

• 1/4 cup vegetable stock or water
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon white pepper

Here's how to make it: 

1. Soak the dried shiitake mushrooms in a bowl of hot water. Drain and cut into 1/8-inch thick strips. Set aside.
2. In a small bowl, stir together the stock or water with light soy sauce, sugar, cornstarch and white pepper.
3. In a wok, heat the vegetable oil. Add the garlic scapes and ginger slices. Stir fry for about 30 seconds.
4. Add the carrot slices to the wok with the cooking wine and stir fry for about 30 seconds. Cover and steam for another 1 minute.
5. Uncover and add the baby corn and mushrooms. Stir fry another 30 seconds. Add an additional 1/4 cup of vegetable stock or water, if needed.
6. Pour the sauce into the wok-fried vegetables and let it thicken.
7. Arrange the vegetables on a plate. Serve hot.

Photo of Vegan Stir Fried Garlic Scape used with permission by cook.me.

Thai Zucchini Noodles

Complete with a spicy Thai sauce and topped with toasted sesame seeds, this Asian comfort food is easy to prepare and versatile, too! You can add extra veggies if you'd like.

You'll need:

• 8 ounces pasta
• 1 tablespoon olive oil
• 2 zucchini, sliced
• 1/4 cup soy sauce
• 1/4 cup plus 2 tablespoons honey
• 1/4 cup chicken stock
• 1 tablespoon red Thai curry paste
• 5 green onions
• 1 tablespoon sesame seeds
• salt

Here's how to make it: 

1. Follow the package directions to cook the pasta to al dente. Remove from the heat, drain and set aside to cool.
2. Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the zucchini and sprinkle with salt. Cook for 1-2 minutes, turning occasionally. Remove the cooked zucchini to a plate before it gets too soft.
3. Add the soy sauce, honey, chicken stock and Thai red curry paste to the skillet. Heat the ingredients while stirring. Add the chopped green onions to the sauce and mix well. Remove from heat immediately.
4. Add the cooled pasta to the skillet and stir to coat with the sauce. Add the cooked zucchini. Mix well.
5. To serve, garnish with toasted sesame seeds.

Photo of Thai Zucchini Noodles used with permission by cook.me.

Easy Wonton Soup

This easy wonton soup is a favorite in many homes, with its salty, hearty broth and delicious pork wonton parcels. If you love to order it at your local Chinese takeout spot, try cooking this recipe at home instead.

You'll need:

Wontons

• 2/3 pounds ground pork
• 2 teaspoons soy sauce
• 2 teaspoons chives
• 1 teaspoon rice wine vinegar
• 1 teaspoon cornstarch
• 1 teaspoon ginger
• 1 clove garlic
• 1/2 teaspoon red pepper
• 1/2 teaspoon sesame oil
• 1 package wonton wrappers
• 1/4 cup water

Soup

• 4 cups chicken broth
• 1 2-inch piece ginger
• 2 teaspoons soy sauce
• 2 cloves garlic
• 1/4 teaspoon sesame oil
• 2 tablespoons green onion

Here's how to make it: 

1. In a bowl, combine the pork with the soy sauce, chives red wine vinegar, cornstarch, ginger, garlic, crushed red pepper and sesame oil. Mix well with your hands until fully combined.
2. Wet the edges of the wonton wrappers with the water using your fingers. Place 1/2 tablespoon of the pork filling in the center of the wonton wrapper. Fold each wonton in half diagonally to create a triangle. Press the edges to seal before folding the two identical corners in on each other. Use your fingers to press again to seal. Repeat until all wonton wrappers and filling is used up.
3. Put the chicken broth, ginger, soy sauce, garlic and sesame oil in a pot. Bring the soup to a boil and simmer on low for 10 minutes. Remove the ginger and garlic cloves. Return the soup to a boil. Carefully place the wontons in the soup and cook for 10 more minutes.
4. Serve the soup in large bowls. Garnish with green onions.

Lipardo’s Puto Seko

Puto Seko is a type of powdery cookie, traditionally made from corn flour. The well known Puto are usually steamed, where cookies are baked, giving meaning to its name translated as “dry Puto.” Served either as a cookie cake on its own or as an accompaniment to many other Asian savory dishes, these are a popular favorite all over Asia, not just in the Philippines.

You'll need:

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1 cup cornstarch
• 1/4 cup butter
• 1/2 cup powdered milk
• 1 egg
• 1/2 dash salt

Here's how to make them:

1. Preheat oven to 350 degrees F and line baking sheet with parchment paper.
2. In a bowl, stir together the flour, white sugar, baking powder, corn starch, butter, powdered milk, egg and salt. Knead together to make a soft dough.
3. Divide the dough into 12 portions. Roll each portion into a ball and flatten the top slightly. Place on the baking sheet 1 inch apart. Bake in the preheated oven for about 10 minutes until light brown.
4. Cool completely and store in an airtight container.

Photo of Lipardo’s Puto Seko used with permission by cook.me.

Crunchy Cabbage Salad

By adding pine nuts, pumpkin seeds, sunflower and linseeds to this crunchy cabbage salad, this bowl has enough protein, healthy fats and fiber for a full small snack meal. Of course, you can compliment it with any protein of your choice, if you wish!

You'll need: 

Salad

• 350g red cabbage (about 4 cups)
• 3 carrots, coarsely grated
• 20g parsley, rough chopped (about 1/3 cup)
• 2 apples, sliced
• 2 sticks celery, sliced
• 3 tablespoons pine nuts
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds
• 1 tablespoon linseeds

Dressing

• 2 teaspoons ginger root, grated
• 1 teaspoon honey
• 2 tablespoons lemon juice
• 4 tablespoons olive oil

Here's how to make it:

1. In a large salad bowl, toss together the cabbage, grated carrots, parsley, apples and celery.
2. Add the pine nuts, pumpkin seeds, sunflower seeds and linseeds.
3. For the dressing, whisk the ginger, honey, lemon juice and light olive oil until well combined. Pour the dressing over the salad. Toss to evenly coat. Serve.

Japanese Milk Pudding

Japanese milk pudding is a really popular dessert in Japan. This Japanese milk pudding recipe is very easy to make and requires very few ingredients. You can serve them as they are or top with fruit or berries or toasted nuts and syrup. Serve them straight from the fridge for a firmer more solid texture or leave to rest for 15 minutes for a softer pudding.

You'll need: 

• 500ml whole milk (about 2 1/4 cups)
• 50ml heavy cream (about 1/3 cup)
• 3 tablespoons granulated sugar
• 2 1/2 teaspoons gelatin
• 1/2 teaspoon vanilla extract 

Here's how to make it:

1. Combine the milk, cream, sugar and vanilla in a saucepan. Sprinkle in the gelatin. Whisk until the gelatin is almost dissolved.
2. Heat the pudding slowly over low heat. Do not let it simmer or come to a boil. Whisk continuously as the mixture heats until the gelatin and sugar are completely dissolved.
3. Remove the saucepan from the heat and pour the pudding mixture into small jars or bowls. Place the pudding containers in the refrigerator and leave to set for 4-6 hours.
4. To serve, top the puddings with berries or edible flowers. Eat straight from the jar.

Photo of Japanese Milk Pudding used with permission by cook.me.

Photo (main) of Kung Pao Beef used with permission by cook.me.

This post is sponsored by cook.me.

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