2026

Blanched broccoli with chojang is one of the simplest and most popular Korean side dishes, especially for families. Bright green florets are served with a

Dalgona is the crunchy, honeycomb-like candy made by melting sugar and stirring in a pinch of baking soda until it puffs into a golden foam. It became a wo

Oi-muchim is a crisp, refreshing salad of cucumbers tossed in a tangy, spicy dressing. It comes together in 10 minutes and is the perfect cool partner for

Hodu-gwaja are bite-size, walnut-shaped cakes with a piece of walnut baked inside, sold warm in paper bags at train stations and highway rest stops. This k

Musaengchae is a bright red salad of thinly shredded radish tossed in chili flakes, garlic and a little vinegar. It is crunchy, tangy and slightly sweet, a

Yakgwa are traditional flower-shaped cookies soaked in a sweet, ginger-scented syrup. They have recently become trendy again in Korean bakeries. This keto

Geotjeori is fresh, unfermented kimchi: tender napa cabbage leaves tossed in a spicy, garlicky dressing and eaten right away. It has all the bold flavor of

Dasik are small, beautiful pressed sweets served with tea, stamped with patterns of flowers and good-luck symbols. Black and white sesame dasik are made by

Bungeoppang are crisp, fish-shaped little waffles with a warm, sweet filling, sold from street carts all winter long. Traditionally they hold sweet red bea

Pa-muchim is a heap of finely shredded scallions tossed in a spicy, tangy dressing. At Korean barbecue restaurants it is served alongside grilled pork and