These 7 Recipes Are the Definition of Korean Comfort Food

A big soup or stew to share is often the star of a traditional Korean meal, but it’s not complete without rice and a constellation of banchan, a series of small side dishes, to eat along with it. Sohui Kim, the chef and co-owner of Brooklyn restaurants Insa and the Good Fork and author of the cookbook Korean Home Cooking, developed these awesome recipes so you can do just that. Whether the star of your meal is spicy, bubbly Kimchi Jjigae or a big pot of meltingly tender soy-braised short ribs, make sure to serve it tasty sides. You can make your own banchan, like the quick-cooked kale, crunchy gochujang fennel, and soy-marinated eggs below, or buy them prepared at a Korean grocer.