2026

Dwaeji galbi is the pork version of Korea’s famous galbi: pork shoulder or ribs marinated in a sweet, garlicky soy sauce and grilled until sticky and charr

Jeonju bibimbap is the most elegant version of Korea’s iconic mixed rice bowl, topped with a rainbow of seasoned vegetables, sautéed beef and a raw egg yol

Kimchi-jjim is whole wedges of aged kimchi braised slowly with thick pork belly until the cabbage is silky and the pork is tender. Unlike kimchi stew, it h

Dolsot bibimbap is bibimbap served in a scorching-hot stone bowl, so the rice at the bottom turns golden and crunchy while the toppings sizzle. It is a mea

Dubu kimchi pairs warm, soft slices of tofu with a savory stir-fry of kimchi and pork. Each bite combines silky tofu with the tangy, spicy kimchi. It is a

Traditional gochujang is fermented with glutinous rice and sweetened with rice syrup, so it is high in carbs. This quick paste uses gochugaru and doenjang

Sigeumchi-namul is the simplest and most common Korean vegetable side dish: blanched spinach squeezed dry and seasoned with garlic, sesame oil and a pinch

Ssamjang is the thick, savory dipping sauce served with every Korean barbecue. It is a blend of soybean paste and chili paste with garlic and sesame, dabbe

This all-purpose sweet soy marinade works for beef, pork, chicken and mushrooms. Make a jar ahead and dinner is halfway done.

Kongnamul-muchim is a crunchy, nutty side dish of soybean sprouts dressed in sesame oil and garlic, with an optional sprinkle of chili. It is on nearly eve