2026

Mak-kimchi, “easy kimchi,” is napa cabbage cut into bite-size pieces before seasoning, which makes it much quicker than whole-head kimchi. This keto versio

Kkakdugi is crunchy, juicy cubes of radish in a bright red seasoning. It is the essential partner to seolleongtang and other rich soups, and it is one of t

Oi-sobagi is crisp cucumbers split open and stuffed with a spicy chive and radish filling. It is a summer kimchi, ready in just a day, and one of the most

Gaji-namul is soft, silky steamed eggplant torn into strips and dressed with soy sauce, garlic and sesame. It is a summer favorite when eggplants are at th

Hotteok are chewy, griddle-fried pancakes filled with a molten cinnamon-sugar and walnut syrup. They are Korea’s favorite winter street snack, sold hot fro

Mu-namul is tender strips of Korean radish gently stir-fried with garlic and sesame oil until sweet and translucent. It is a comforting, mild side dish tha

Bingsu is Korea’s famous mountain of fluffy shaved ice, piled high with toppings. Strawberry bingsu, made with snowy milk ice and fresh berries, is a sprin

Hobak-jeon are golden rounds of zucchini dipped in egg and pan-fried until tender. They are simple, pretty and a fixture of Korean holiday tables. A light

Beoseot-bokkeum is a quick stir-fry of mixed mushrooms with garlic, onion and a touch of soy sauce. Meaty, savory and ready in 10 minutes, it is a perfect

Injeolmi bingsu is a nutty, toasty bingsu covered in golden roasted soybean powder, inspired by injeolmi rice cakes. It tastes a little like peanut butter