Korean

It involves bulgogi-style eggplant, and a whole lot more. 

This easy weeknight pan-fried eggplant is so flavorful and pleasingly chewy, it’s practically meaty. 

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

To really understand what it meant to me, first I had to reject it.

For chef Sohui Kim, the ideal night at home begins with a pot of fiery kimchi jjigae or tender soy-braised short ribs, and an array of tasty sides.

I sprinkle fruity, sweet, and smoky Korean gochugaru on basically everything I cook.

Between touring nationally and writing a memoir, Michelle Zauner somehow finds time to cook.

This method of quickly cooking and then lightly dressing greens is borrowed from a popular Korean banchan. Try it with spinach, Swiss chard, or mustard greens as a quick weeknight side dish.

The dressing would also be crazy delicious on virtually any vegetable—cooked or raw.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.

This fiery, bubbling Korean broth is a powerhouse mixture of alliums, kimchi, gochugaru, and briny, fresh seafood.

I grew up picking herbs in the Korean mountains, but I never expected to spot one in the frozen food aisle.

At the buzzy Korean-Italian restaurant in Chicago, chef Jennifer Kim refuses to play by the rules.

Giving pork tenderloin a bulgogi-influenced makeover makes it flavorful, fast-cooking, and weeknight-friendly.

If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs, and you can definitely make them at home.

This stir-together situation has everything you want in a quality barbecue sauce recipe—heat, sweetness, and palate-gripping acid—but with extra tang.

Chewy. Crunchy. Salty. Spicy. These veggie-packed fritters have it all.

"Next time you’re eating Korean food, just realize it’s so much more than barbecue and kimchi."

Tteokguk is a Korean rice cake soup traditionally eaten for breakfast on New Year’s Day, and traditionally loathed by me.

This is Sohui Kim's recipe for tteokguk, which is traditionally eaten to welcome New Year’s Day.

People often think the 'Top Chef' winner cooks Asian cuisine, but the truth is she has only made Korean food once.

Japchae may be the dark horse of favorite lunchtime noodles (if there was such a competition, and there should be), but the ability to eat it hot, cold, or room temp will make you rethink everything.