Korean

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.

Melty cheese and tangy, crunchy kimchi are a match made in heaven.

The fizziest, most fun way to use up all of those end-of-week veggie scraps.

Prepare a Korean barbecue feast at home with these sweet-and-salty grilled short ribs, plus all the fixings you'll need to eat them in ssam, or lettuce wraps.

Nearly any vegetable can benefit from this classic Korean treatment.

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Joanne Molinaro talks TikTok, tteokbokki, and how going vegan helped her get in touch with her heritage.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. 

When I was growing up, these seaweed rice rolls symbolized how my family was different. Looking back, I think that’s what I appreciate most about them.

Chewy wonderful Korean rice cakes soak up the flavor of a ginger-garlic-scallion sauce we can’t quit.

You’ll find a version of this quicker-than-quick dish on many Korean tables as a banchan, or small plate. But with rice and a side of greens, it’s dinner exactly when you need it: right now.

Korean egg rice will never fail you.

Versatile, complex, and flavorful, it deserves prime pantry real estate.

This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.

It's an online utopia of eager-to-learn kimchi lovers.

A bowl of this is better than a virtual hot yoga class.

These crispy, lacy pancakes are light as air and the ideal drinking snack. You know what to do.

It involves bulgogi-style eggplant, and a whole lot more. 

This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

To really understand what it meant to me, first I had to reject it.