Gochujang, a spicy, tangy chile paste from Korea, adds a deep, slightly sweet heat to this marinade. Serve the tender ribs and bok choy with rice, if you like.
These wings from Michael Reich are the perfect game-day food, spicy and supremely satisfying. The mint chimichurri sauce adds an herbal counterpoint to the spicy wings. This recipe makes more…
这素食亚洲-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping…
Inspired by the figure skating to get your own medal for a hearty and delicious South Korean meal? We've done the training and travel for you and developed an easy and…
Grilled marinated short ribs (kalbi) are one of the most popular dishes at a Korean barbecue. Asian pears are a common addition to this style of marinade; they add a…
This burger gets loads of flavor from both what’s in it (kimchi, soy sauce, and ginger) and what’s on it: crisp, sweet-and-sour cucumbers and a slaw-sauce hybrid that gets a…
Kimchi, the beloved Korean side dish made from fermented vegetables, is a little tangy, a little spicy, and a fantastic foil for steak in these vibrantly flavored tacos. Marinated cucumbers…
This Korean-inspired fried chicken is poached in a vinegar brine before frying. The vinegar tenderizes the meat, while the parcooking allow for frying at a really high temperature without leaving…
This vegetarian fried rice doubles down on the soy with tofu and edamame (and sprouts, if you like). The sweet-and-spicy Korean chile paste gochujang gives it a kick.
We love lettuce wraps: so tasty and so fun to assemble. The zesty flavors in this one make it a standout.
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