diff --git a/recipes/docs/japanese/yakisoba-noodles.mdx b/recipes/docs/japanese/yakisoba-noodles.mdx
index 0575049..ff1d2a2 100644
--- a/recipes/docs/japanese/yakisoba-noodles.mdx
+++ b/recipes/docs/japanese/yakisoba-noodles.mdx
@@ -10,7 +10,7 @@ import TabItem from '@theme/TabItem';
 
 <Tabs>
   <TabItem value="photos" label="Photos" default>
-    A classic Japanese stir-fried noodle dish featuring tender chicken, colorful vegetables, and chewy yakisoba noodles tossed in a savory-sweet sauce. This quick weeknight meal is packed with flavor and comes together in under an hour.
+    A classic dish that you'll often find in the Hawaiian potluck lineup. Best made with fresh noodles and tossed in a savory-sweet sauce, this recipe typically uses Spam for the protein but can be made with chicken or beef.
 
     ![image](@site/docs/japanese/static/yakisoba-noodles.png)
   </TabItem>
@@ -22,7 +22,7 @@ import TabItem from '@theme/TabItem';
     1 large red bell pepper
     1 large carrot
     1/2 bunch green onions
-    1 lb boneless chicken
+    1 can spam, diced into small cubes
     1/2 small cabbage head
     1/2 large yellow onion
     16 oz yakisoba noodles
@@ -48,11 +48,10 @@ import TabItem from '@theme/TabItem';
   <TabItem value="instructions" label="Instructions">
 
     1. Combine all sauce ingredients (**sugar**, **soy sauce**, **oyster sauce**, **ketchup**, **worcestershire sauce**) in a bowl and set aside.
-    2. Prepare vegetables by cutting **red bell pepper**, **carrot**, **green onions**, **cabbage**, and **yellow onion** to preferred size. Follow **yakisoba noodles** package instructions for heating.
-    3. Cook all vegetables separately in a pan on high heat for a few minutes until golden brown.
-    4. Cook **chicken** in an oiled skillet until all sides turn golden brown.
-    5. Add sautéed vegetables and sauce to the **chicken** pan.
-    6. Add **noodles** to the mixture, cook for a few minutes, and serve.
+    2. In a wok, cook **spam** until browned, and set it aside.
+    3. Follow **yakisoba noodles** cooking instructions.
+    4. Add all vegetables (**red bell pepper**, **carrot**, **green onions**, **cabbage**, **yellow onion**) to the wok. Cook on high heat till softened. 
+    5. Add **spam** and **yakisoba noodles** to the wok, cook for a few minutes, and serve.
 
     <Admonition type="warning" title="Don't Overcook">
       <p>
diff --git a/recipes/docs/korean/korean-bean-sprouts.mdx b/recipes/docs/korean/korean-bean-sprouts.mdx
index 5716b45..dde922f 100644
--- a/recipes/docs/korean/korean-bean-sprouts.mdx
+++ b/recipes/docs/korean/korean-bean-sprouts.mdx
@@ -43,15 +43,15 @@ import TabItem from '@theme/TabItem';
     4. Add minced **garlic**, **sesame oil**, **soy sauce**, **fish sauce**, chopped **green onions**, and **sesame seeds** to the bowl.
     5. Toss and mix well, preferably by hand with a glove.
 
-    <Admonition type="warning" title="Keep the Lid On">
+    <Admonition type="info" title="It's Worth the Work">
       <p>
-        Keep the lid on the pot during boiling to prevent a fishy flavor from developing.
+        Picking off the stringy root ends is a lot of extra work, but restaurants do that and you can taste the difference.
       </p>
     </Admonition>
 
-    <Admonition type="info" title="Storage">
+    <Admonition type="warning" title="Don't Smush Your Hard Work">
       <p>
-        Stores 2-3 days in a sealed container in the refrigerator.
+        It's best to mix with a hand, as a fork or chopsticks can rupture the bean sprouts and make the finished product watery.
       </p>
     </Admonition>
   </TabItem>