Jon Kung
4 recipes converted from their YouTube cooking videos.
How to make a stew without any water whatsoever
A hearty, 100% vegan stew made without adding any water. By searing aromatic vegetables and letting their natural juices create a rich, concentrated broth, this low‑heat, waterless cooking method yields a nutritious, flavor‑packed dish that’s perfect for a comforting dinner.
One of my favorite healthy snacks to have lying around: Japanese Sweet Potato
Crisp‑skin, custardy‑sweet Japanese sweet potatoes baked at 375°F until soft inside. Perfect as a snack straight from the oven or topped with a drizzle of spicy chili crisp. Store them in the fridge for up to a week for quick grab‑and‑go treats.
Sheet Pan Soup: Butternut Squash with 5 Spice and Ginger
A simple, one‑pan autumn soup that roasts butternut squash, onions, and ginger on a sheet pan, then blends everything with broth for a velvety, slightly sweet soup flavored with Chinese five‑spice. Perfect for getting veggies into the diet with minimal cleanup.
How to make an easy and hearty beef rib soup
A fragrant Cantonese‑style beef rib broth simmered low and slow for six hours, finished with a bright, spicy yuzu‑chili sauce. The broth is clarified by a quick blanch, then enriched with Korean radish and classic aromatics. Serve the tender ribs and broth with a drizzle of the concentrated sauce for a comforting, flavorful soup that feeds a family.