This is a quick and easy recipe for stir fried potatoes in an awesome sauce. You can also use red or green bell peppers if you don't want any spice.
Sandwiches are perfectly compact, portable, and satisfying. Although they're not at all traditionally Korean, they've been adopted into cuisine
Koreans use vegetables in every conceivable way, and the cucumber shows up to the table as a refreshing cold soup, a kimchi, and in countless sides.
Koreans love seafood, and this fresh salad (haemul salad) showcases a great combination of flavors and textures with shrimp, squid, crispy cucumbers, Asian pear, mango, and radishes.
This dak jjim is easy and delicious in the slow cooker. With onions, potatoes, carrots, and garlic it's a hearty homecooking stew for anytime of year.
This fresh soba noodle salad recipe features snappy green beans, soba, mixed greens of your choice, and a sweet and tangy miso dressing.
Crisp cucumbers and flavorful seaweed make for a healthy, refreshing side salad. This is called sunomono in Japanese and miyuk muchim in Korean.
This is a great idea adapted from the Sriracha cookbook. By using the chili from the Sriracha, you omit some work from the traditional baechu kimchi.
Chadol Baegi, a staple of Korean BBQ, is shaved beef brisket. It's cooked quickly on the grill and dipped in a sauce of sesame oil, salt, and pepper.
These candied sweet potatoes are a sweet treat and a snack all kids (and adults) love. You can also deep fry this, which is the traditional way, but I like to steam and then pan fry these for a healthier version.