2026

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

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