Kimchi sauce

Turkey wok is a refined dish of Pan-Asian cuisine that combines tender turkey meat, fragrant enoki mushrooms, and spicy kimchi sauce. Shirataki, a light and low-calorie noodle, absorbs the rich flavors of coconut cream and spices, creating a perfect blend of textures. Sesame adds a nutty note while cilantro refreshes and highlights the spicy accents. The origins of this dish trace back to Eastern culinary traditions where high-temperature cooking in a wok reveals the depth of flavors in each ingredient. Turkey wok is suitable for both everyday dinners and special occasions, impressing guests with its exotic yet balanced taste. It can be easily adapted by adding more spices or vegetables to make it even richer and brighter.

Anatoly Derenchuk, chef of the Fish Culture restaurants, shared the recipe with us.

The recipe was shared with us by the brand chef of the restaurant Sapiens, Ilya Blagoveshchensky.

Recipe from Dmitry Smirnov, chef of Asian restaurants Redbox.

There are three main elements in this dish. The tofu itself, rolled in starch and deep-fried until a thin crispy shell appears around each piece. The asparagus, which is served raw. And the main character of the edible installation is an extremely inventive sauce, which, among other things, includes kimchi sauce itself (it is sold in tubes in Korean stores), Japanese mirin rice wine, Japanese mitsukan vinegar, lime, peanut butter and chopped ice. If you have all the necessary bottles at hand, the sauce is prepared in an instant: you need to poke the blender button and mix everything. Then it's a matter of a couple of seconds: the icy sauce with textured peanut crumbs is laid out on a plate, crispy asparagus sprigs are placed on top of it, like fresh oysters, straight from the frying pan, hot tofu is placed on top. All that remains is to decorate with basil and eat immediately. You must not hesitate under any circumstances: the contrast of the icy freshness of the sauce and the hot tofu lasts no more than a minute on the plate, but it is in it that all the delight of the receptors lies. The author of the recipe, Buro TSUM brand chef Vladimir Chistyakov, is known for just such outwardly laconic, but sophisticated in terms of taste-building snacks. Recipe by Vladimir Chistyakov, brand chef of the Buro TSUM restaurant.

Recipe from Dmitry Smirnov, brand chef of Redbox restaurants.

Eggplant tortilla is an unusual blend of Estonian culinary tradition with vibrant Eastern accents. The chickpea flour base infused with fresh mint and fennel aromas gives the dish a nutty flavor and subtle spiciness. Juicy eggplants fried to a golden crust are complemented by a spicy kimchi sauce, creating a rich and multifaceted taste. Black yogurt with cuttlefish adds sophistication and mysterious depth. Delicate layers of goat and pecorino cheese harmoniously connect all ingredients, while fresh tomatoes and greens refresh the composition. This is not just a dish — it's a culinary journey where Estonian simplicity meets bold gastronomic experiments.

Aquachile is a Mexican ceviche. This particular recipe calls for different tomatoes, sun-dried, fresh, as well as thick, rich tomato juice and even tomato water - not concentrated tomato juice from a package, but what flows out of the berries during cooking. They have a completely different balance of acidity and sweetness and, of course, different textures. Try to use both. In this dish, it is generally interesting to observe the difference in textures - all different and all great play with each other. Recipe by Dmitry Kishov, chef of the Tacobar restaurant.

Recipe from Egor Nikonov, chef of the Hunt restaurant (St. Petersburg). A dish from the tasting set dedicated to the Megustro 2021 restaurant festival.

Marinated turkey fillet grilled over coals is a vibrant embodiment of culinary creativity. This dish combines the tenderness of turkey, the spiciness of tom yum paste, the tangy softness of yogurt, and the sharp notes of kimchi sauce. The marinade enriches the meat with depth of flavor, turning it into a juicy and aromatic base that unfolds when grilled over coals. This cooking technique gives the dish a light smoky hue, making it especially appetizing. The taste is rich, balancing spiciness and freshness from cilantro, while garlic adds expressiveness. It's an ideal choice for those seeking original barbecue solutions and appreciating exotic notes in familiar products. The dish pairs excellently with fresh vegetables and light sides, allowing full enjoyment of all flavor nuances.

Sochi chef Alexey Pavlov has put together a glamorous salad from legumes and cereals. It contains all the favorites of chefs and nutritionists: canned chickpeas will gently envelop the receptors, pearl barley will give a nutty flavor, and quinoa beads will burst cheerfully on the tongue. All this is seasoned with a multi-stage fragrant dressing with coconut milk, soy sauce, cilantro and kimchi sauce. The rest is elementary, you can take any vegetables, no one will call this salad boring anyway. And many will not even mind swapping a piece of steak for it.

Quick frying eliminates the need to fry the crab in any batter, the delicate meat is set by the heat and remains tender inside. The crab is accompanied by wheat noodles and kimchi sauce, which makes the dish moderately spicy. Recipe from chef Evgeny Meshcheryakov.

An excellent constructor dish from Hawaii. It is based on rice (you can also use other cereals), greens, fish or seafood and sauces. There are many poke recipes, but ours is the closest to the basic one, which leaves a lot of room for imagination. To make poke, take the products that you like and feel free to add them to your plate.

Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.

Maxim Tarusin from the Voskhod restaurant shared the recipe with us: "Brains are, of course, a valuable by-product, but ask your friends who has ever tried beef brains - only a few will confirm, while the rest will make a disgusted face. It is not only their physiology that is frightening about brains, but also their gelatinous, inert mass. Surprisingly, those who, for example, enjoy eating foie gras or some kind of abalone, which are similar in texture to them, turn up their noses at the word "brains". But it is precisely this extreme tenderness, like that of a good aspic, that is the main advantage of this by-product. It is worth rolling it in breadcrumbs and frying, and you will get an interesting contrast of crispy crust and tender core. In order not to scare people, then it is worth leveling the taste with the help of two at once bright sauces: kimchi gives the brains a deceptive marinade flavor, and sweet chili is simply good with all offal. An important trick to keep the brains from overcooking, to keep them whole and retain their texture: when cooking, do not bring them to readiness: just boil them and then leave them to cool in the broth. And about slicing - you can, of course, shyly chop this essence into small pieces, but I prefer large layers that preserve the convoluted structure of the brain, let the eaters know what is on their plate.