Jenny Kwak

Bulgogi

Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

To read more about Kwak and Korean cuisine, click here.

As you will see when you are barbecuing this marinated beef, its smell will make your mouth water. Once you try Korean barbecue, it will become something you crave — even if you're not usually a beef eater.

Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!

The recipe below is excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen.

Bibim Gooksu

Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen.

Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

To read more about Kwak and Korean cuisine, click here.

This noodle dish is very gratifying on hot summer days when you want to eat something light, healthy, and refreshingly cold. The crisp, clean texture of the cucumber combined with the spiciness from kimchi, the tang from the rice vinegar and a subtle sweetness from the sugar makes the dish so good. The noodles are served over a bed of ice, then topped with this spicy salad-like mixture.