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(154)
Quick
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One jar of kimchi does a lot in this saucy, one-pan dinner. The chopped kimchi adds texture and tang while the brine from the jar bulks out the pan sauce.
4.0
(4)
Quick
Recipes
A hearty handful of kimchi lends big flavor to this speedy, satisfying stew.
4.3
(4.34)
Recipes
With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.
4.6
(4.64)
Easy
Recipes
This spicy and sweet, slightly nutty, and creamy stew is worth all the tending (and time) it requires over the stove.
4.6
(4.56)
Recipes
A comforting dinner of chewy rice cakes, punchy kimchi, bok choy, and perfectly flaky salmon made entirely on just one sheet pan.
4.7
(4.67)
Recipes
The fizziest, most fun way to use up all of those end-of-week veggie scraps.
5.0
(4.93)
Recipes
A smaller chicken (something in the two- to three-pound range) will fit in a cast-iron skillet and can go straight from oven to table.
5.0
(5)
Easy
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A great appetizer or an indulgent snack, these crispy little fritters are best eaten right away.
4.3
(4.33)
Quick
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The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you’ll want to play it over and over again.
4.7
(4.65)
Recipes
Full disclosure: We streamlined and simplified this recipe so that it could be makeable by a home cook. At Baroo, virtually every element on the plate is a product of painstaking labor and time; to taste the original from chef Kwang Uh, get thee to Los Angeles.
4.0
(4)
Quick
Recipes
Chewy. Crunchy. Salty. Spicy. These veggie-packed fritters have it all.
4.6
(4.62)
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All the ways to cook with our favorite spicy, fermented condiment.
Articles
(137)
Culture
For decades, Romulo Yanes photographed beautiful and defining images for Gourmet, Bon Appétit, and Epicurious.
Bon Appétit
Culture
A behind-the-scenes tour from creative director Caroline Newton.
Caroline Newton
Cooking
Roast chicken, smashed potatoes, and kimchi make for a quick weeknight meal
Rochelle Bilow
Culture
The new book, out October 1, contains 107 illustrated recipes
Sam Dean
Cooking
Editor in Chief Jamila Robinson talks about how art influences everything we eat.
Jamila Robinson
Cooking
Because I always—always—have kimchi in the fridge, and they come together fast enough for weekday mornings.
Emily Schultz
Videos
(157)
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These quick and easy kimchi pancakes are endlessly riffable: feel free to add whatever kind of veggie and meat you'd like. They're also a great way to use any old or leftover kimchi you may have on hand.
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Join professional chefs Susan Kim, Chris Morocco, Harold Villarosa, Rachel Gurjar, Chrissy Tracey, and Jessie YuChen in the Bon Appétit Test Kitchen as they reveal the specialized "secret weapon" tools they've come to depend on. From cookie-making dough guns to dried bonito shavers, some of these clutch items are sure to make good additions to your kitchen.
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We challenged Chris Morocco to recreate Maangchi's seafood kimchi fried rice in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him.
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Lauryn Chun, founder of Mother-in-Law’s Kimchi, joins Bon Appétit to break down the different qualities kimchi acquires, undergoing an amazing transformation from just an hour of aging to an entire year. Does kimchi really get better with age?
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A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.