The Complete Asian Cooking Methods Cheatsheet: Techniques Across East & Southeast Asia

Introduction: Understanding Asian Cooking Techniques

Asian cooking methods have evolved over thousands of years, reflecting the region’s diverse geography, climate, available ingredients, and philosophical approaches to food. These techniques prioritize fresh ingredients, balanced flavors, and efficient cooking to preserve nutrients and natural tastes. Unlike Western cooking, which often relies on lengthy cooking times and heavy sauces, Asian methods typically focus on quick cooking or precise slow-cooking techniques that maintain texture and flavor. This cheatsheet covers essential cooking methods across Chinese, Japanese, Korean, Thai, and Vietnamese cuisines, providing a comprehensive foundation for exploring the culinary traditions of East and Southeast Asia.

Chinese Cooking Methods

Stir-Frying (炒, Chǎo)

Technique Steps:

1. Heat wok until almost smoking
2. Add oil in a circular motion
3. Add aromatics (garlic, ginger, scallions)
4. Add ingredients in order of cooking time
5. Maintain constant motion with spatula
6. Finish with seasonings and sauces

Tips for Success:

• Prepare all ingredients before heating the wok
• Cut ingredients into uniform sizes for even cooking
• Use oils with high smoke points (peanut, rice bran)
• Keep food moving constantly to prevent burning

Steaming (蒸, Zhēng)

Technique Steps:

1. Bring water to a boil in wok or pot
2. Place food in steamer basket above water
3. Cover with lid and steam until done
4. Check water level during steaming

Tips for Success:

• Line bamboo steamers with cabbage leaves or parchment paper
• Ensure water doesn’t touch food
• Pre-marinate ingredients for flavor
• Maintain gentle, steady steam

Deep-Frying (炸, Zhà)

Technique Steps:

1. Heat oil to proper temperature (350-375°F/175-190°C)
2. Pat food dry before frying
3. Fry in small batches to maintain oil temperature
4. Drain on paper towels

Tips for Success:

• Test oil temperature with a wooden chopstick (bubbles mean ready)
• Don’t overcrowd the wok
• Use batter or cornstarch coating for crispiness
• Reuse oil only a few times before discarding

Braising and Red Cooking (紅燒, Hóngshāo)

Technique Steps:

1. Brown meat (optional for some dishes)
2. Add aromatics and spices
3. Add liquid (stock, wine, soy sauce)
4. Simmer covered at low heat
5. Reduce sauce if necessary

Tips for Success:

• Use fatty cuts of meat for best flavor
• Don’t rush – low and slow cooking yields tender results
• Balance flavors with rock sugar and vinegar
• Let finished dish rest before serving

Japanese Cooking Methods

Nimono (煮物, Simmered Dishes)

Technique Steps:

1. Prepare dashi stock base
2. Add ingredients according to cooking time
3. Use drop lid (otoshi-buta) to ensure even cooking
4. Simmer gently until flavors meld

Tips for Success:

• Cut ingredients in decorative ways for visual appeal
• Use the proper ratio for cooking liquid (5:3:2 – dashi:mirin:soy)
• Simmer don’t boil to prevent cloudy cooking liquid
• Allow flavors to develop by resting the dish

Yakimono (焼き物, Grilled & Broiled)

Technique Steps:

1. Prepare and skewer ingredients (for yakitori)
2. Season appropriately (salt, marinade, or tare sauce)
3. Grill over moderate heat, turning as needed
4. Baste with sauce if using (teriyaki)

Tips for Success:

• Use binchotan charcoal for authentic flavor when possible
• Apply salt just before grilling for shioyaki
• Brush teriyaki sauce in layers for a glossy finish
• Let grilled meats rest briefly before serving

Agemono (揚げ物, Deep-Fried)

Technique Steps:

1. Prepare ingredients (marinate for karaage)
2. Coat appropriately (batter, starch, or breading)
3. Fry at proper temperature (320-350°F/160-175°C for tempura, higher for others)
4. Drain and serve immediately

Tips for Success:

• Keep tempura batter cold and mix minimally
• Double-fry karaage for maximum crispiness
• Use fresh oil for clean flavor
• Serve with appropriate dipping sauces

Mushimono (蒸し物, Steamed)

Technique Steps:

1. Prepare ingredients and cooking vessel
2. For chawanmushi, strain egg mixture for smoothness
3. Cover surface with foil to prevent condensation drips
4. Steam gently on low heat

Tips for Success:

• Avoid high heat which creates bubbles in custards
• Test doneness with a toothpick
• Allow steamed dishes to set before serving
• Season lightly as flavors concentrate during steaming

Korean Cooking Methods

Gunn-neun-beop (굽는 법, Grilling)

Technique Steps:

1. Marinate meat (for bulgogi and galbi)
2. Heat grill thoroughly
3. Cook in a single layer, turning once
4. Serve with accompaniments (lettuce, ssamjang)

Tips for Success:

• Freeze meat slightly for easier thin slicing
• Use fruit (pear, kiwi) in marinades to tenderize
• Don’t overcrowd the grill
• Cook at high heat for caramelization

Jjim and Jorim (찜 & 조림, Braising)

Technique Steps:

1. Brown meat if required (for jjim)
2. Add vegetables and seasonings
3. Add liquid and simmer covered
4. Reduce sauce if necessary

Tips for Success:

• Skim impurities from the surface for clear broth
• Balance sweet, savory and spicy elements
• Add delicate vegetables later in cooking
• Season gradually and taste frequently

Bokkeum (볶음, Stir-Frying)

Technique Steps:

1. Prepare ingredients in similar sizes
2. Heat pan thoroughly before adding oil
3. Add ingredients in order of cooking time
4. Keep food moving constantly
5. Finish with seasonings and sauce

Tips for Success:

• Cook ingredients separately then combine for optimal texture
• Use medium-high heat rather than extremely high heat
• Balance heat levels with sugar in spicy dishes
• Finish with sesame oil for fragrance

Jjigae and Guk (찌개 & 국, Stews and Soups)

Technique Steps:

1. Prepare broth base (anchovy stock, meat stock)
2. Add primary ingredients
3. Simmer gently to develop flavors
4. Add delicate ingredients at the end
5. Serve bubbling hot in cooking vessel

Tips for Success:

• For bone soups, soak bones and blanch first to remove impurities
• Let jjigae rest before serving to meld flavors
• Balance strong flavors with fresh vegetables
• Serve with accompanying banchan (side dishes)

Thai Cooking Methods

Pad (ผัด, Stir-Frying)

Technique Steps:

1. Heat wok until very hot
2. Add oil, followed by aromatics (garlic, chilies)
3. Add proteins, then vegetables
4. Add noodles if using
5. Season with fish sauce, sugar, lime juice

Tips for Success:

• Prepare all ingredients before starting
• Cook in small batches for best results
• Balance the four Thai flavors: salty, sweet, sour, spicy
• Add delicate herbs at the very end

Tom (ต้ม, Boiling)

Technique Steps:

1. Prepare broth with aromatics (lemongrass, galangal, kaffir lime)
2. Add proteins and harder vegetables
3. Simmer briefly
4. Finish with seasonings (fish sauce, lime juice)
5. Add herbs just before serving

Tips for Success:

• Don’t overcook the proteins
• Bruise herbs to release flavors
• Adjust final seasonings for balance
• Never allow coconut milk to boil vigorously

Yum (ยำ, Mixing/Salad)

Technique Steps:

1. Prepare dressing (lime juice, fish sauce, sugar, chilies)
2. Cook proteins if necessary
3. Combine all ingredients just before serving
4. Adjust dressing to taste

Tips for Success:

• Balance sour, spicy, salty and sweet elements
• Mix immediately before serving to maintain crispness
• Use fresh herbs generously
• Serve at room temperature for best flavor

Gaeng (แกง, Curries)

Technique Steps:

1. Fry curry paste in oil until fragrant
2. Add coconut cream (if using) and reduce
3. Add proteins and vegetables
4. Add remaining coconut milk (if using)
5. Simmer gently until cooked
6. Season with fish sauce, palm sugar

Tips for Success:

• “Crack” the coconut cream by reducing it first
• Don’t allow coconut-based curries to boil
• Add vegetables according to cooking time
• Finish with fresh herbs (Thai basil, cilantro)

Vietnamese Cooking Methods

Xào (Stir-Frying)

Technique Steps:

1. Heat wok or pan to medium-high
2. Add oil and aromatics
3. Add proteins if using
4. Add vegetables and quick toss
5. Season lightly with fish sauce

Tips for Success:

• Keep heat moderate rather than extremely high
• Cook vegetables until just tender, maintaining crispness
• Use fish sauce sparingly
• Finish with fresh herbs

Nướng (Grilling)

Technique Steps:

1. Marinate proteins with aromatics
2. Thread onto skewers or wrap in leaves
3. Grill over medium coals
4. Baste while cooking if needed

Tips for Success:

• Use lemongrass stalks as skewers for added flavor
• Balance sweet and savory in marinades
• Serve with fresh herbs and rice paper for wrapping
• Use caramel sauce (nước màu) for color and flavor

Hấp (Steaming)

Technique Steps:

1. Prepare ingredients and seasoning
2. Arrange on steaming plate
3. Steam over simmering water
4. Finish with fresh herbs and hot oil

Tips for Success:

• Use aromatic leaves as liners
• Don’t overcrowd the steamer
• Check water level during steaming
• Drizzle hot scallion oil over seafood just before serving

Kho (Braising/Caramelizing)

Technique Steps:

1. Make caramel sauce (optional)
2. Brown protein if desired
3. Add seasonings (fish sauce, sugar, pepper)
4. Add liquid and simmer covered
5. Reduce sauce to desired consistency

Tips for Success:

• Use nước màu (caramel sauce) for color and flavor
• Simmer gently to prevent toughening proteins
• Balance fish sauce with sugar
• Add aromatics like ginger or lemongrass for depth

Key Ingredients and Equipment

Essential Asian Cooking Oils

Essential Asian Cooking Equipment

Balancing Flavors in Asian Cooking

Five Flavor Profiles

Regional Flavor Philosophies

Best Practices and Tips

Universal Asian Cooking Tips

• Prepare all ingredients before heating the wok (mise en place)
• Balance textures as well as flavors
• Cook vegetables to crisp-tender, not mushy
• Use high heat but adjust based on technique
• Finish many dishes with fresh herbs
• Season gradually throughout cooking
• Respect the particular characteristics of each cuisine

Adaptations for Home Cooking

• A flat-bottomed wok works better on Western stoves
• A large, heavy skillet can substitute for a wok in many recipes
• Electric rice cookers provide consistent results
• Bamboo steamers are affordable and versatile
• Adjust spice levels to your preference, especially for Thai dishes
• Fresh herbs are essential but dried spices can work in a pinch
• Focus on technique rather than absolute authenticity

Resources for Further Learning

Recommended Books

• Chinese: “The Food of Sichuan” by Fuchsia Dunlop
• Japanese: “Japanese Cooking: A Simple Art” by Shizuo Tsuji
• Korean: “Maangchi’s Big Book of Korean Cooking” by Maangchi
• Thai: “Thai Food” by David Thompson
• Vietnamese: “Into the Vietnamese Kitchen” by Andrea Nguyen

Online Resources

• Chinese: The Woks of Life (thewoksoflife.com)
• Japanese: Just One Cookbook (justonecookbook.com)
• Korean: Maangchi (maangchi.com)
• Thai: Hot Thai Kitchen (hotthai.kitchen)
• Vietnamese: Hungry Huy (hungryhuy.com)