Honoring Traditional Recipes from Bon Appétit Chefs for Lunar New Year
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BY CHEF HANSON
Filled with crunchy vegetables and salmon topped with a sesame soy dressing, Chef Hanson refers to this dish as the “Bring It Up” salad. Tossing the salad with chopsticks symbolizes prosperity in the New Year.
Makes 6 servings
4 ounces raw salmon, sliced into thin strips
3 cucumbers, julienned
3 medium carrots, peeled and julienned
1 daikon radish, julienned
½ cup peanuts
12 sprigs cilantro
6 tablespoons pickled ginger
FOR THE DRESSING
¼ cup honey
½ cup soy sauce
¼ cup sesame oil
Arrange the sliced salmon, cucumbers, carrots, radish, cilantro, and peanuts on a large serving platter in separate sections. Place the pickled ginger in the center.
In a small bowl, whisk together the honey, soy sauce, and sesame oil until smooth. Pour the dressing evenly around the arranged ingredients on the platter.
To serve, each person uses chopsticks to mix the ingredients, tossing the salad as high as they can. (Mixing the salad in this way symbolizes lasting prosperity for the Lunar New Year.)
Serve individual portions on smaller plates and enjoy.
Makes 6 servings
When the chili oil is cool, add the sesame oil and kosher salt
BY TAM SUGAYAN
These long, uncut noodles are a cornerstone of Lunar New Year feasts, embodying the wish for longevity and good health.
Makes 8 servings
2 tablespoons oil
¼ cup fresh ginger, peeled and thinly sliced
1 tablespoon fresh garlic, minced
½ cup dried shiitake mushrooms, rehydrated and thinly sliced
1 ½ pounds chicken thighs, diced into 1-inch pieces
2 tablespoons Shaoxing rice wine
8 cups chicken stock
¼ cup tamari
1 teaspoon sugar
1 teaspoon salt
½ teaspoon white pepper
12 ounces long wheat noodles
4 heads baby bok choy, halved lengthwise
1 cup scallions, thinly sliced
16 quail eggs, hard-boiled
To a large pan over medium-high heat, heat oil and then sauté ginger, garlic, and mushrooms until fragrant Add the chicken, sear quickly, and deglaze with rice wine.
Pour in chicken stock, tamari, sugar, salt, and pepper. Simmer until chicken is cooked.
In a separate large pot, boil noodles until al dente Drain immediately
Add baby bok choy halves to simmering broth for 2 minutes to wilt.
To serve, place the cooked, uncut noodles into a bowl. Ladle the rich broth, chicken, mushrooms, and vegetables over the noodles. Garnish generously with sliced scallions and the hard-boiled quail eggs. Serve hot
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Add the Chinese chives and stir-fry for 30–45 seconds, just until bright green and slightly wilted.
Add the cooked noodles to the wok and pour the prepared sauce over them Toss well to coat evenly and stir-fry for 1–2 minutes until the noodles absorb the sauce.
Taste and adjust seasoning if needed with a touch more tamari or sesame oil.
Transfer to a serving platter, arranging the noodles long and uncut to symbolize longevity and happiness Serve immediately
BY CHEF ESTHER PAEK
Tteokguk, or Korean rice cake soup, is a traditional dish served on Seollal (Lunar New Year). Chef Esther’s family made pork dumplings for their tteokguk, carefully folding each one because as the legend goes, ‘the prettier dumplings, the prettier future babies will be.’ This comforting soup features soft rice cakes in a savory beef broth and is said to symbolize longevity.
Makes 4 servings
14 oz rice cake slices (tteok in Korean)
1 tablespoon sesame oil
1 tablespoon cooking oil
3 ½ oz beef, cut into small pieces
6 ½ cups water
1 tablespoon garlic, minced
2 tablespoons soup soy sauce (gukganjang, or Korean soy sauce for soup)
1 tablespoon fine salt, adjust to taste
2 eggs, beaten
⅓ cup green onion, sliced into rounds
1 tablespoon toasted seaweed, crushed into ½ inch pieces
Pinch ground black pepper
Pre-soak the rice cake slices in water for 20–30 minutes to soften
Heat sesame oil and cooking oil in a pan over medium-high heat. Add the beef and sauté until the exterior is slightly cooked.
Pour in water, bring to a boil, then reduce heat and simmer to develop flavor (about 30 minutes).
Drain the soaked rice cakes and add them to the simmering broth Boil over high heat until the rice cakes are soft and tender.
Add minced garlic and soup soy sauce. Adjust seasoning with salt to taste.
Slowly pour the beaten eggs in a circular motion while gently stirring to create soft egg strands
Sprinkle green onions, crushed seaweed, and black pepper over the soup. Turn off heat and serve immediately.
Makes 4 servings
BY TAM SUGAYAN
First, prepare the chicken stock. Add the chicken bones, onion, celery, carrot, leek, parsley, thyme, and bay leaf to a large stock pot. Cover with the 9 cups of water, and bring to a boil over high heat, then turn down to a simmer for 4-6 hours, covered. Strain the stock through a fine-meshed sieve, and let cool.
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BY CHEF DERRICK LI
Steamed whole fish is a traditional Lunar New Year dish symbolizing abundance and prosperity. Fresh aromatics and a simple sauce highlight its natural flavor.
Makes 4 servings
1 whole striped bass or sea bass (around 24 ounces), cleaned (leave tail and head intact for presentation)
3 tablespoons fresh ginger, julienned and divided in half
5 scallions, finely julienned, white and green separated
10 sprigs cilantro
¼ cup canola oil, plus 2 tablespoons
¼ cup water
¼ teaspoon salt
¾ teaspoon sugar
¼ cup light soy sauce
Ground white pepper, to taste
Rinse and prepare the fish, ensuring it is fully cleaned and there are no remaining scales. Shake off any excess water.
Place fish on a heat-proof plate or a rack inside of a large wok or steamer. Spread half of the ginger, green scallions, and cilantro over the top of the fish and steam for 8-12 minutes. Cook until the internal temperature is at least 155 degrees; the fish is done when the flesh at the thickest part near the bone is opaque and flakes easily when poked with a chopstick Drain excess liquid from the plate.
In a separate dish mix water, salt, sugar, light soy sauce, and white pepper.
Heat 2 tablespoons of oil and the remaining ginger until sizzling in wok or pan, then add the sauce mixture, and bring to simmer. Then add remaining oil and white scallions to the pot. Pour over the fish and serve hot.
BY MI KYUNG
This recipe for Galbijjim is traditionally made on Seol Nal, the first day of Lunar Calendar in Korea, when families gather to share food and honor ancestors.
Makes 4 servings
FOR THE SHORT RIBS
4 ½ pounds short ribs
3 ½ cups radish, quartered
1 carrot, cut into bite-size pieces
8 jujube (optional)
6 chestnuts (optional)
FOR THE MARINADE
1 Asian pear, grated
1 yellow onion, grated
4 tablespoons garlic, minced
½ tablespoon ginger, minced
½ cup mirin
2 tablespoons plum syrup
6 tablespoons sugar
1 cup soy sauce
1 teaspoon black pepper
2 tablespoons sesame oil
FOR THE GARNISH
1 small bunch green onion, sliced
The day before serving, soak short ribs in cold water for about 2 hours, changing the water every 30 minutes. Cook the meat in boiling water for 5 minutes, then rinse thoroughly and drain. Make the marinade by ble and strain the mixture to the solids. (You will only recipe.) Add the juice to a ginger, mirin, plum syrup, pepper, and sesame oil C marinade and let marinate in the refrigerator for one day.
On day of serving, place marinated meat in a large pot and fill to cover with 8 cups of water. Bring to a boil, then lower the heat to a simmer and cover to cook for 1 hour or until meat is tender
Remove the lid and skim off any excess fat on top of the water. Add the radish, carrots, jujube, and chestnuts and simmer until the sauce has thickened and vegetables are tender, about 20 minutes.
When ready to serve, plate the galjibbim and garnish with chopped green onions.
BY SIMON MIFUNG
A classic Sichuan-style dish perfect for Lunar New Year or any special meal.
Makes 8 servings
1 pound pork belly, cut into large strips
1 tablespoon peanut oil
½ pound sliced cabbage
2 cloves garlic, thinly sliced
1 block extra-firm tofu, pressed and sliced
1 tablespoon Sichuan bean paste (Doubanjiang)
Salt, to taste
Cooked white rice, for serving
Place pork belly strips into a pot of cold water, bring to a boil, then cook for 5 minutes. Remove the pork, let it cool, and slice it into thin strips
Heat oil in a wok or frying pan over medium-high heat. Add the cabbage, garlic, and tofu and stir fry until heated and lightly browned. Remove from the pan and set aside
Add pork slices to the same pan and stir-fry pork until it releases fat and browns. Return vegetables and tofu; add bean paste and salt to taste. Cook until well combined and heated through
Serve with cooked rice.
BY EZEKIEL EXCONDE
Bilo-Bilo is a Filipino dessert of glutinous rice balls in coconut milk, traditionally served during festivals. This dish is sweet, chewy, and comforting.
Makes 4 servings (6 ounce bowls)
1 pound sweet glutinous rice flour
4 cups coconut milk
4 cups water (2 for rice balls, 2 for sauce)
1 cup granulated sugar
½ cup large tapioca pearls
½ cup mini tapioca pearls (sago)
2 cans ripe jackfruit, strips
2 purple sweet potatoes, steamed and diced
Mix the glutinous rice flour with 2 cups warm water in a bowl, stirring until a thick dough forms. The dough should be smooth and pliable, similar to soft masa.
Using your hands, pinch off small portions of dough and roll them into gumball-sized balls. Place the rice balls on a parchmentlined sheet tray and cover the tray tightly with plastic wrap. Refrigerate until ready to cook.
To cook the tapioca pearls, bring a pot of water to a boil. Add the pearls and cook until fully translucent Mini pearls typically take 10–20 minutes, while larger pearls may require additional time. When the pearls are cooked through with no opaque centers, rinse under cold water and set aside.
In a separate pot, bring the coconut milk, remaining 2 cups water, and sugar to a gentle simmer, stirring frequently to prevent scorching on the bottom of the pot Once the mixture reaches a steady simmer, add the rice balls one at a time, stirring gently so they do not stick together. The rice balls will cook in the hot liquid and help naturally thicken the soup.
Test one rice ball by pressing it gently against the side of the pot; if it feels soft and marshmallow-like, stir in the cooked tapioca pearls, jackfruit, and purple sweet potato. Continue simmering until the soup is thick enough to coat the back of a spoon. Adjust sweetness with additional sugar if desired
Serve warm or at room temperature
BY CHEF DERRICK LAU
Tangyuan, or glutinous rice balls, are traditionally eaten during Lunar New Year and the Lantern Festival. This dessert symbolizes reunion, balance, and a sweet year ahead. Pink, tinted naturally with beet, symbolizes joy, vitality, and prosperity. Two rice balls symbolize balance and harmony; their round shape reflects reunion.
Makes 40 rice balls
FOR THE RICE BALLS
14 ½ cups glutinous rice flour
⅔ cup fine sugar
4-4 ½ cups warm water, more as needed
¼ cup beet juice, or 1 teaspoon beet powder
Syrup or oil, as needed to prevent sticking
FOR THE SWEET SOY MILK BROTH
17 cups unsweetened soy milk
2 cups cane sugar
5 pandan leaves (optional)
3 teaspoons salt
4 teaspoons vanilla extract (optional)
Combine glutinous rice flour, sugar, and warm water to form a smooth dough. Divide in half; leave one white and tint the other with beet juice or beet powder.
Roll into logs, cut into 0.5-0.75 ounce pieces, and shape into balls.
Boil in water until floating, then cook 2–3 minutes longer Chill in ice bath, then strain and lightly coat with syrup or oil to prevent sticking.
Heat soy milk with pandan leaves, sugar, and salt, stirring until dissolved. Remove leaves and add vanilla (if using).
Portion two rice balls per bowl (one white, one pink) and ladle warm soymilk broth over them. Serve hot.