October 2026

Kimchi-jeon is the crispy, tangy pancake Koreans crave on rainy days. Chopped sour kimchi is folded into a thin batter and pan-fried until the edges turn l

Haemul pajeon is a big, golden pancake packed with whole scallions, shrimp and squid. It is a classic shared dish, cut into squares at the table and dunked

Dubu-jorim is one of the most common banchan in Korean homes: slices of tofu pan-fried until golden, then simmered in a spicy, garlicky soy glaze. It is si

Andong jjimdak is a giant platter of chicken braised in a glossy, sweet-savory soy sauce with vegetables, dried chilies and slippery noodles. It is the pri

Myeolchi-bokkeum is a crunchy, sweet-and-salty side dish made from tiny dried anchovies glazed in a sticky sauce. It is a lunchbox staple across Korea and

Dakgalbi is a sizzling stir-fry of chicken thighs marinated in a spicy red sauce and cooked with cabbage, perilla leaves and scallions. In its hometown of

Tteokbokki is Korea’s most beloved street snack: chewy rice cakes simmered in a fiery, sweet red sauce. Regular rice cakes are pure starch, so this keto ve

Samgyetang is a whole small chicken stuffed with garlic and ginseng and simmered until the meat falls from the bone into a gentle, aromatic broth. Koreans

Gun-mandu are crispy-bottomed dumplings filled with juicy pork, tofu and vegetables. They are a staple of Korean snack bars and a holiday favorite made by

Kimchi jjigae is the stew that Korean home cooks make more than any other. Sour, well-aged kimchi simmers with pork belly until the broth turns rich, red a