October 2026

Chadolbaegi is paper-thin sliced beef brisket that cooks in seconds on a hot grill. There is no marinade at all; the rich, beefy slices are dipped in a ses

Ojingeo-bokkeum is tender squid and crisp vegetables tossed in a bold, sweet-spicy red sauce. It is a classic Korean lunch special and one of the fastest d

Deungsim-gui is the simplest and most luxurious Korean barbecue: thick slices of well-marbled ribeye grilled with nothing but heat, then dipped in sesame o

Galchi-jorim is a spicy braise of silvery hairtail fish and tender radish in a savory red sauce. It is a beloved dish on Jeju Island, where hairtail is cau

Jangjorim is a classic make-ahead banchan of lean beef and eggs simmered in soy sauce until salty, savory and tender, then shredded into strips. It keeps f

Yukhoe is Korea’s elegant take on beef tartare: lean raw beef seasoned with sesame oil, garlic and soy, topped with a glistening egg yolk and crisp cucumbe

Daeha sogeum-gui is a dramatic and incredibly simple autumn dish: large whole prawns roasted on a bed of coarse salt until their shells turn bright orange.

Tteok-galbi are juicy patties of minced beef seasoned like galbi and grilled until glazed and caramelized. The name comes from the way the meat is pounded

Hoedeopbap is a vibrant bowl of fresh raw fish over rice and crisp, shredded vegetables, mixed at the table with a tangy, spicy chojang sauce. It is a favo

Agujjim is a fiery, saucy braise of tender monkfish and a mountain of crunchy soybean sprouts. It is a specialty of the port city of Masan, where it has be