Korean

Typically a spicy dish of fermented firm leafy cabbage and other vegetables, this mild version omits chilies. 

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

Tangy caramelized kimchi adds much appreciated acidity to an Italian classic. This version will soon become your new favorite. 

Garlic bread meets Korean corn cheese—a simple dish that consists of sweet canned corn kernels, lots of mayonnaise, and mozzarella cheese.

Do not be fooled by the light-colored broth in this Korean Instant Pot clams recipe: The chile peppers pack a punch.

Chogae guksu has a refreshing, cold broth, with chicken, veggies, and egg to make it a balanced meal.

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves.

Buldak is a chargrilled dish identified by its bright red sauce—sweet, savory, and spicy thanks to the one-two punch of gochugaru and gochujang.

Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.

This salty-sweet kimbap—filled with maple-candied spam and herbaceous perilla leaves—is wonderful in a packed lunch or even at a picnic.

Eric Kim’s ultra-crispy curried chicken cutlets and cabbage slaw come together for a delicious and easy weeknight dinner.

Editor’s Note: To make this kimchi fried rice recipe vegan- or vegetarian-friendly, use a brand of kimchi made without seafood, such as Mother In Law’s or Sinto Gourmet. Like any fried rice this recipe is adaptable—you can use any vegetables you have on hand.

Sear and braise tofu with onions, carrots, and mushrooms, then pour a simple, spicy soy-sauce based dressing onto it for a dinner that practically makes itself.

 A plant-based alternative to this traditionally pork-heavy dish restores the potato to its rightful place as the star of the stew.

A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.