Bibimbap (colorful vegetables and rice topped with a bright-and-sunny fried egg) always impresses and easily serves a crowd out of one skillet. Take care to keep the yolk runny so it will coat the the entire dish when mixed.
The key to Kalbi is the marinade –– the longer it sits, the more flavorful the meat will become. This beef is sliced very thin, making it an easy and impressive dish to cook tabletop with a portable grill.
Ramen dishes are typically found in Japanese cooking, but ours uses gochujang and kimchi for a Korean version packed with a powerful punch and elegant flavors from both cuisines.
We love being able to marinate and then cook in the same pot. This spicy braised chicken will taste even better the next day (if you're lucky enough to have any left over).
If you don't have two days to prep but you still want homemade kimchi, give this a try. It's spicy, vinegary and a refreshing condiment for any Korean main dish.
Spicy Pork and Vegetable Pancake (Pajeon Boochimgae)
The secret ingredient in this dish, handed down to us from a special Korean grandmother, is the pork in the pancake. You can't see it or taste it but it adds moist, crispy texture. It's impossible to have just one.
Sweet Potato Noodles With Beef and Mushrooms (Japechae)
Japchae is the perfect Korean dish to serve at a big party. This stir-fry favorite uses glassy sweet potato noodles that absorb the flavors of the beef, soy and sesame while retaining their unique texture.
This modern twist on a traditional dish uses good-quality canned tuna in place of meat or fresh seafood and is ready in 30 minutes. It's a great way to get authentic Korean flavor on the table fast.
Pineapple juice and honey lend a subtle sweetness to already succulent pork belly. A generous serving of gochujang (Korean chile paste) gives this dish a boldness that spicy food lovers will go crazy for.
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