Chu's Wagyu Recipes

Honey & Gochujang Lamb Riblets

This dish is a slow-braised love letter to umami — sweet, spicy gochujang melts into honey and sesame oil to glaze tender lamb riblets, while Japanese yams soak up every drop of the sauce underneath. Three hours in a low oven does all the work, leaving you with fall-off-the-bone meat and silky, caramelized yams that practically melt on the fork.

Wild Red Snapper Crudo with Tomato Jam and Harissa

This recipe lives in the salt-spray between North Africa and the Mediterranean coasts.

Kosher Wagyu & Lamb Arayes

Glatt kosher wagyu beef & lamb arayes — easy grilled recipe with caramelized onions and Middle Eastern spices. Ready in 55 minutes. Shop the meat and start cooking.

Bang Bang Chicken Thighs

Kosher Chicken Thigh filets have never tasted this good with our Bang Bang Chicken Thigh recipe created by Jonah.

Korean Chicken Wings

Learn how to make succulent smoked Korean chicken wings marinated in gochujang chili sauce, sesame oil, mirin, and lime, then smoked at a low temperature before a final crisp finish. This recipe combines bold Asian flavors with gentle smoke to deliver wings that are crispy on the outside and juicy on the inside.

Reverse Seared Tomahawk Steak

This reverse sear technique brings a tomahawk Wagyu steak to perfect doneness by gently warming it first, then searing at high heat for a beautifully caramelized crust. The result is a restaurant-quality steak with an unmatched balance of smoke, seasoning, and Wagyu richness.

Kosher Wagyu "BLT" Burger

A juicy Wagyu BLT burger blends premium, highly marbled Wagyu beef with crisp beef bacon, fresh lettuce, and ripe tomato for a gourmet twist on an American classic. Savory, rich, and packed with layers of texture, it’s a burger that stands out at any cookout.