Marinate 2lb chicken pieces with
4tsp soy sauce
4tsp corn starch
1tsp baking soda
1/4tsp black pepper

For the sauce, mix
2tbs hoisin sauce
2tbs sambal
2tbs sugar
4tsp soy sauce
2 oranges' juice

Heat wok on high, add 3tbs oil
add 2tbs ginger/garlic/chili paste, stir fry 30 sec
add chicken, cook both sides until golden brown
add sauce, stir fry for a few mins
turn off heat, add green onions

Marinate 8 oz sliced chicken breast with
1 tsp soy sauce
1 tsp corn starch
1/4 tsp baking soda
1/8 tsp pepper

For the sauce, mix
1 tbs soy sauce
1 tbs oyster sauce
1.5 tsp sugar
1 tsp corn starch
1/8 tsp pepper
1 tsp chili flakes

Boil 1 cup water in wok
Blanch 8 oz broccoli for 1 min then drain

Heat wok on high with 2 tbs oil
Add 2 tbs ginger/garlic/chili paste and stir fry for 30 sec
Add chicken, cook until both sides are crispy and the chicken is 75% cooked
Pour sauce over chicken and stir fry 1 min
Add broccoli and stir fry 30 sec
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Remove from heat, add green onion and 1 tsp sesame oil

This recipe combines my favorite pastry (croissants 🥐) with one of my favorite desserts (crème brûlée 🍮​). You don't even need to prepare your own dough! Puff pastry does the trick! Crack open the hard, sugary crust to reveal buttery, flaky layers and a sweet, creamy vanilla center! 🍩​

Dim Sum is my favorite. My absolute favorite. And, let me tell you, I can eat. So when I've mustered up the appetite for several pounds of dumplings, I'd prefer that my wallet not drop a few pounds. Seattle is a great spot for classy dim sum (read: Din Tai Fung), but sometimes you just want more variety for a lower price. Even though Dough Zone may not have a Michelin star, it has 5 Mahak stars. Haha. I'm so funny. So grabbed one of my closest friends and prepared for the dinner of a lifetime.

For our first course, we ordered a bowl of congee. They serve a different type each day of the week, and today just happened to be yam. My friend is a big fan of oatmeal, so we figured she would enjoy the texture and overall feel of this rice porridge. The traditional flavor of congee is neutral and borderline bland, in which case, Dough Zone hit the nail on the head.

Rating: 2/5 Though it was made the way it should have been, I wasn't a fan

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These spicy beef rolls are my favorite item at Dough Zone. Wrapped in a crispy chive pancake that resembles an Indian paratha, the beef is perfectly tender and juicy. Each bite leaves a trail of saucy goodness dribbling down your chin. Unfortunately I had to share half the roll with my friend. But friendship is all about sacrifices, right?

Rating: 5/5

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These beef potstickers were delicious, albeit a little oily. I was impressed by the fact they had such clean, crisp bottoms, as I haven't been able to master that when I try to make these at home.

Rating: 4/5

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Chicken dumplings, pretty standard.

Rating: 3.5/5

Wontons in spicy sauce. This was an item worth trying, just for the sauce. Wish there was greater quantity, though. As always. But I always want more food. Sigh.

​Rating: 4/5

Ever since I discovered Maangchi on YouTube, I have become enamored by Korean food. Each dish is an adventure that's served with its own comrades, or side dishes. When I heard of the raved-about Stone Korean Restaurant, I decided to try it out for myself and see if it lived up to the hype! Everything on the menu looked so delicious, and since I was dining alone, it was hard to choose just one thing. So I ordered the #2 combo: Kalbi ribs and Bibimbap for a total of $25. It was a little steep price-wise, but I was so full by the end that this ended up being my only meal of the day.

I had heard of Korean Kalbi ribs, watched videos of how to made them, and even read recipes, but today was my first time tasting them. Served on a sizzling hot platter atop a bed of onions, these were the most tender pieces of beef I had ever had the pleasure of eating. The meat fell off the bone and the ribs were covered in a sweet and sticky sauce. One you ate one, it was hard not to eat five more.
Rating: 4/5 (a little too much fat for my liking)

Next was my usual go-to at Korean restaurants, bibimbap. The version served with the combo was only vegetables, but the helpful server added beef for free! When ordering bibimbap, ALWAYS go with dolsot, or stone bowl. (I see where the restaurant got it's name...) The rice, vegetables, and meat are served in a stone vessel that has been warming on the stove. This allows the rice to crisp up on the bottom, which adds a nice texture to the dish. But be careful not to touch the bowl, you'll get burned! Bibimbap is traditionally served with an egg on top. In other restaurants I've eaten at, the egg has been fried, but at Stone, you receive a raw egg yolk as garnish. Worry not. Immediately mix up the rice and vegetables with the egg, and the heat from the bowl and the rest of the dish will cook the egg. I ate several of my ribs in the meantime, allowing my egg to heat up and the rest of my dish to cool down.
Rating: 4/5

Perhaps the best part of Korean food is the banchan, or side dishes, it's served with. Stone rotates it's side dishes, so there's always variety. Today, I was served traditional cabbage kimchi, steamed broccoli, pickled onions, cucumber kimchi, potato, bean sprouts, and something that tasted like a sweet coleslaw. I really enjoyed everything except for the broccoli, since it was plain, and the bean sprouts, since they didn't seem to have much flavor. I was also served a spicy gochujang chili sauce that I squeezed all over my bibimbap. Delicious!