What To Cook Next: Our Best Trendy January Recipes That You Must Try

From viral recipes taking off on social media platforms to changes in consumer habits amid rising food prices, this year has been a whirlwind of culinary trends.

If you’re looking for more recipe inspiration, check out our trending recipes below which are made from the freshest seasonal ingredients for January that your family will love!

1.     Instant Pot Japchae

Every bite of this Pot Japchae is luscious, and the chewy texture noodle makes you want more. You will instantly become a fan of this recipe, which takes very little effort to bring together.

·      Ingredients:

-       4 servings of Dangmyeon noodles (about 5 to 6 ounces)

-       1 carrot, peeled and julienned

-       1/2 onion, cut into 1/4-inch slices

-       2 cups oyster mushrooms, cut into bite-sized pieces

-       1 tbsp white granulated sugar

-       3 tbsp soy sauce

-       2 tsp vegetable oil

-       2 cups baby spinach

-       1 scallion, thinly sliced

-       1 tbsp sesame oil

-       Pinch of black pepper (optional)

-       1 tsp roasted sesame seeds (optional)

·      Method:

-       Carefully cut the dangmyeon noodles with scissors to fit the diameter of the inner pot. Arrange the noodles in a cross shape so that the noodles do not clump.

-       Put the carrots, onions and mushrooms on top of the noodles.

-       In a small bowl, beat sugar, soy sauce, vegetable oil, and 3/4 cup water until blended. Drizzle the liquid mixture over the vegetables and noodles.

-       Turn and lock the lid and move the steam release valve to the closed position. Select High-Pressure Cook and program for 3 minutes. When cooking is complete, quickly release the pressure manually and press Cancel. Unlock and carefully remove the cover.

-       Select Sauté on Low. Add 1/4 cup of water, spinach, scallions, sesame oil, and black pepper. Mix well with noodles. If noodles are lumpy, add water, 1 tablespoon at a time to loosen them. Continue to stir-fry the ingredients together until the young water spinach wilts and soaks up the water, about 2 to 3 minutes. Click Cancel.

-       Transfer the japchae to a bowl. Garnish with toasted sesame seeds and serve.

2.     Citrus and Avocado Salad with Orange Water

A vibrant, beautiful, and easy-to-make salad! This citrus avocado salad is not only gorgeous but also exploding with flavor and seasonal fruit and loads of goodness!

·      Ingredients:

-       2 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)

-       1/2 cup kumquats, thinly sliced, seeds removed (optional)

-       2 tablespoons fresh lemon juice

-       2 teaspoons orange-flower or rose water

-       Large pinch of kosher salt

-       1 avocado, cut into large pieces

-       3 tablespoons salted or unsalted, roasted pistachios, finely crushed

-       3 tablespoons tarragon leaves

-       Extra-virgin olive oil (for drizzling)

·      Method:

-       Using a paring knife, remove the peel and white pulp from the citrus, being careful not to remove too much of the flesh. Cut the citrus into 1/2 inch thick rounds, then cut into 1 1/2 inch pieces. Transfer to a medium bowl and add the kumquats, if using, the lime juice, neroli, and salt. Toss and let stand for 5 minutes so the citrus can release some of their juice.

-       Transfer citrus, leaving juice, to a large plate. Tuck the avocado in the center and around the citrus.

-       Ladle citrus juice over the salad, sprinkle with pistachios and tarragon on top, and drizzle with cooking oil.

3.     Avocado Egg-In-A-Hole

First came the egg-in-a-hole; the second came a baked egg in an avocado. Now, there's the avocado-egg-in-a-hole, a mishmash of both creations which is the same healthy baked egg avocado boat you dearly love!

·      Ingredients:

-       2 avocados

-       2 tbsp. butter, divided

-       4 large eggs

-       Kosher salt

-       Freshly ground black pepper

-       1/4 c. shredded cheddar

-       2 slices cooked bacon, crumbled

-       2 green onions, sliced

·      Method:

-       Cut the avocado in half and remove the seeds. Place avocado halves on their side and carefully cut lengthwise into 2 thick slices each. Hollow out the middle with a paring knife.

-       In a large, nonstick skillet over medium to low heat, melt 1 tablespoon of butter. Place the slices of butter in the pan and crack an egg in the center. Season with salt and pepper.

-       Cover the pan and cook until eggs are cooked to desired doneness, about 5 minutes for eggs just cooked through. Sprinkle cheese over each slice, cover and cook until cheese is melted, another minute.

-       Repeat with remaining ingredients. Garnish with bacon and green onions.

Credit: Epicurious & Delish