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recipes/docs/japanese/yakisoba-noodles.mdx

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+---
+sidebar_position: 1
+---
+
+import Admonition from '@theme/Admonition'
+import Tabs from '@theme/Tabs';
+import TabItem from '@theme/TabItem';
+
+# Yakisoba Noodles
+
+<Tabs>
+  <TabItem value="photos" label="Photos" default>
+    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>
+
+  <TabItem value="ingredients" label="Ingredients">
+    ## Noodles
+    ```text title="Noodles"
+    1 tbsp oil (avocado or olive)
+    1 large red bell pepper
+    1 large carrot
+    1/2 bunch green onions
+    1 can spam, diced into small cubes
+    1/2 small cabbage head
+    1/2 large yellow onion
+    16 oz yakisoba noodles
+    ```
+
+    ## Sauce
+    ```text title="Sauce"
+    2 tsp sugar
+    2 tbsp soy sauce
+    2 tbsp oyster sauce
+    2 tbsp ketchup
+    4 tbsp worcestershire sauce
+    ```
+
+    <Admonition type="info" title="Variations">
+      <p>
+        Consider adding vegetables like broccoli or mushrooms for variation. Slice chicken thin for quicker cooking. Avoid using too much ketchup/sesame.
+      </p>
+    </Admonition>
+
+  </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. 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>
+        Don't overcook your yakisoba. This dish has a tendency to dry out if stir-fried too long. Avoid leaving it over heat.
+      </p>
+    </Admonition>
+  </TabItem>
+
+  <TabItem value="references" label="References">
+    [Original Recipe](https://momsdish.com/simple-yakisoba-noodles-recipe)
+  </TabItem>
+</Tabs>

recipes/docs/korean/_category_.json

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+{
+  "label": "Korean",
+  "link": {
+    "type": "generated-index",
+    "description": "Korean dishes and the sides that go along with them."
+  }
+}

recipes/docs/korean/korean-bean-sprouts.mdx

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   <TabItem value="photos" label="Photos" default>
     A classic Korean side dish of mung bean sprouts seasoned with garlic, sesame oil. This plate lunch banchan can be served warm, at room temperature, or cold.
 
-    ![image](@site/docs/static/img/not-found.svg)
+    ![image](@site/docs/korean/static/korean-bean-sprouts.png)
   </TabItem>
 
   <TabItem value="ingredients" label="Ingredients">
@@ -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>