October 2026

Yangnyeom chicken is Korean fried chicken tossed in a sticky, sweet and spicy red glaze. This keto version coats the chicken in crushed pork rinds and bake

Sundubu jjigae is a fiery red stew of silky, custard-soft tofu, seafood and a cracked egg that poaches right in the bubbling pot. A spoonful of homemade ch

Soy-garlic wings are the savory, sticky, garlicky side of Korean fried chicken, and a favorite for anyone who prefers flavor without the heat. Crispy baked

Dak-kkochi are juicy chicken and scallion skewers grilled over charcoal and brushed with a sweet soy or spicy glaze. They are one of the most popular stree

Doenjang jjigae is earthy, savory and deeply comforting, a stew built on doenjang, Korea’s fermented soybean paste. Zucchini, mushrooms and tofu simmer in

Buldak means “fire chicken,” and it lives up to its name: chicken coated in an intensely spicy red sauce, then smothered in melting mozzarella to cool the

Budae jjigae, “army base stew,” is a spicy, crowd-pleasing hot pot loaded with Spam, sausages, kimchi and melting cheese. It was born from hardship after t

Dwaeji gukbap is Busan’s signature soup: a milky, deeply savory pork broth poured over tender slices of pork, then seasoned at the table with salted shrimp

Dakbokkeumtang, also called dakdoritang, is a hearty red stew of bone-in chicken braised with vegetables in a spicy, garlicky sauce. It is the kind of dish

Dak bulgogi takes the sweet, garlicky soy marinade famous for beef bulgogi and uses it on tender chicken thighs. It cooks in minutes in a hot skillet and i