Korean

Korean Fried Chicken may be a stateside phenomenon, but nowhere is it more obsessed over than on the streets of Seoul. Wesley Yang stays up late in pursuit of the crunchiest, spiciest birds in town.

If gochujang hasn’t made it to your pantry yet, you can use any miso.

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.

Use your alt kimchi in rice bowls or chop it up and spoon over steak.

This gochujang rub is great on ribs, but would also work on a pork shoulder before braising, or bone-in pieces of chicken.

Watch dinner materialize from items you probably already have on hand.

Associate editor Christina Chaey finally learns the secret to the braised short ribs her grandma only makes her once a year.

Long-grain rice is not starchy enough to hold together, so make a batch of short-grain a day ahead and you’ll be good to go.

The best way to keep your fridge from smelling like a kimchi factory, and more tips from the wise authors of Koreatown: A Cookbook.

Ashlea Halpern spent two weeks eating her way through this fast and furious—and food-obsessed—city of 10 million to discover bulgogi cheesesteak, owl cafés, and other trendy (and traditional) surprises.

Chefs Beverly Kim and Edward Kim (no relation) grew up during a time when Korean food was obscure (and sometimes "stinky"). Now, diners are flocking to try their respective takes on modern Asian.

Not ready to commit to a special dolsot bowl? Toast the cooked rice mixture in a generous splash of vegetable oil in a large skillet until a crunchy layer forms, 10–15 minutes, then pile on the ingredients as described.

Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.

Crack the code to the most rocking meal in town.

Crispy, chewy, nutty burnt rice isn't doomed—in fact, it's one of the happiest accidents you can have in the kitchen.

Where to find Atlanta's best dim sum, tacos, and pho.

Move over, Sriracha: There's a new condiment in town.

Korean doenjang, miso's more assertive cousin, adds an umami-rich boost to dips, stews, and more. Here's how to use it.

The double-frying technique is the secret to a shatteringly-crisp crust; the first sets the spiced batter in place, the second lacquers the chicken with a crunchy outer layer.

A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.

With kimchi now enjoying its rightful place in the condiment canon, there are more kimchi brands than ever to choose from. Here are eight of our favorites.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.

Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs.

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.