Japchae is a common side dish throughout Korea made of stir-fried vegetables and glass noodles with soy, sesame, and sugar.
Inspired by a barbecue spot in Seoul, this jjiggae recipe is a full-bodied spicy broth using overripe kimchi.
How to make the perfect Jangjorim: First you soak the beef in cold water. Then you strain it, rinse it, and add it to a heavy bottomed pot with more water…
There are two main kinds of naengmyeon, bibim naengmyeon is served with a spicy red pepper sauce.
A refreshing granita is the perfect antidote to scorching summer days.
A note about homemade mayonnaise: it’s easy, and it took me twenty-five years of mayo adoration to discover I’d never buy a jar of it again.
Enjoy a lovely grapefruit daiquiri, perfect as a cooler in these summer days, from Jacqui Gabel.
This recipe makes a strong concentrate and is meant to be diluted.
Come winter, families across Korea make enough kimchi to last the upcoming year.
Have this cold cucumber soup as a light lunch, a starter before dinner, or as a mid-afternoon snack when you need a boost and a cool-down all at once.
All you need for this yogurt is a quart of milk, a tablespoon of yogurt with live cultures, a saucepan and a towel.
This recipe made enough for one, with a little left at the bottom of the blender.
Navigating a Korean supermarket as a newcomer can be intimidating. Aisles of dried fish and seasoned seaweed taunt the timid cook.