Korean

It’s 3 a.m. on a December’s night in 1997, and I’m sitting in Gammeeok, a cozy restaurant on 32nd Street, Koreatown in New York City. Despite the hour, the restaurant ...

A proper seolleongtang requires boiling beef bones for at least 10 hours, with constant babysitting to skim impurities, ...

Tteokbokki is Korea’s most loved snack food. Literally translating to “stir-fried (bokki) rice cakes (tteok),” this satisfying combination ...

Judy Joo’s 'Pimped Out' Tteokbokki Serves 4 to 6 1 pound tteok (Korean rice cakes), of all different ...

Judy Joo’s Royal Tteokbokki Serves 4 1 pound beef rib eye, trimmed and thinly sliced (about 1/4-inch thick) ...

“It is the ‘sohn mat’ that makes every kimbap so unique and special,” my mom explained, carefully assembling ...

Bulgogi Kimbap (Korean Rice Rolls) My mom used to make me these bite sized Korean seaweed rice rolls ...

Every summer, my mom would break out our little Snoopy Sno-Cone machine to make patbingsu. Literally translated as ...

Patbingsu (Korean Red Bean Shaved Ice) Serves 2 24–30 ice cubes (enough for about 6 cups shaved ice) ...

Bulgogi, which literally translates to “fire meat,” is one of Korea’s most famous barbecue dishes. Every family has ...

Bulgogi (Korean Marinated Grilled Beef) Every family has their own special recipe for bulgogi. This one is from ...

SEOUL, South Korea—South Korean President Moon Jae-in on June 19 accepted the resignation of his point man on ...

Korean food is grounded in fermentation—quite literally.  Traditionally, large clay pots, called onggi, were buried underground to achieve ...

Doenjang, Korean fermented soybean paste, is prized because it does not lose its unique flavor when mixed with ...

In order to prevent Chinese aluminum producers from invading the Korean market, the Korean aluminum industry began jointly ...

Flavored with sesame, soy sauce, vinegar, and sugar, this is another classic banchan. Mature spinach, with its contrasting ...

This is a somewhat salty side dish meant to be eaten in small amounts with rice and other ...

Seasoned soybean sprouts are one of the classic non-spicy banchan to grace the table. Soybean sprouts have a ...

When I think about what makes Korean food so incredibly special, the first thing that springs to mind ...

When someone mentions soju, the first image that comes to mind is usually that famed little green bottle—Jinro ...

Spiced Kimchi Mary Makes 1 drink Lime wedge Gochugaru (Korean chile flakes) Ice, for serving 7 tablespoons tomato ...

Oven-Baked Korean Chicken Wings Unlike their batter-coated American cousins, spicy Korean fried chicken wings have a delicately crisp ...

As a kid, I was a very picky eater. I would go to great lengths to eat only ...

Korean Rice Cake Soup With Dumplings (Duk Mandu Guk) It is tradition in Korea to eat this soup ...

Fried Korean Dumplings (Twigim Mandu) My mom used to enslave my sister and me to make these by ...

Iksan, South Korea—I’m under an azure sky, crouched on my knees on a scratchy handmade straw mat laid ...

Aside from barbecue, kimchi is probably the dish most synonymous with Korean cuisine. This fiery red, funky, fermented ...