Kimchi is deeply ingrained in Korean cooking and usually appears in a few different guises. I love the deep red colour that this pancake takes on from the kimchi and its liquid.
The combination of textures from the crispy outside and soft, gooey inside adds dimension and interest to any meal. You can make a few smaller, individual pancakes or two or three larger ones as you wish, depending on how much batter you add to the pan at a time.
This is not your average garlic bread. Gochujang really makes this sing, providing a bit of spice, but also a deep, peppery flavor. And for those who don’t like a lot of spice, don’t worry—the cream cheese softens the impact to create something that is very balanced. This is perfect as a starter, or you could top it with some salad and a bit of thinly sliced ham to create a delicious lunch.
Chef Hooni Kim, author of My Korea: Traditional Flavors; Modern Recipes, shares this building block recipe for traditional Korean fritters, jeon. Use this technique with anything you like - - from slices of tofu and mushrooms to fish or beef to sweet potatoes. Or start here with zucchini!
One of the countless ways Korean food excites me is that it employs extreme temperature—whether it’s serving food in the ripping- hot stone pots called dolsot or frozen bowls. I remember the chef world—myself included—nerding out when Noma served squid with broccoli in a vessel made entirely of ice, only to find myself, a few weeks later, eating naengmyeon out of one in Flushing, Queens.
There’s no ice bowl required for this dish, though I do take a page from a restaurant I went to in Seoul where they put the chilled broth into a slushy machine. My at- home version uses a savory- sweet granita to top the cold, super-chewy buckwheat noodles in a spicy dressing. The addition of dragon fruit powder is 100-percent not traditional and 95-percent optional, but it does add a little sweetness and an absolutely spectacular neon pink color. Got that trick from Starbucks.
Ground beef gets a bad rap from snobby foodie types, but since it’s something I grew up eating, I prefer to see the positive—it’s an incredibly affordable and versatile starting point for families looking to save money (aka, all families). It’s all about what you do with it. In this recipe, we’re using it to prepare a version of bulgogi, one of the most popular dishes in Korean cuisine, both in restaurants and in homes. Typically prepared with fancier cuts of beef, bulgogi rests in a mild, balanced marinade for hours (ideally overnight) before getting crispy and caramelized on the grill. This recipe delivers all that flavor on a hamburger budget. Sweet and salty, it’s a flexible base that can be served with lettuce wraps, rice, noodles, or rolled up into homemade Kimbap
This recipe hits all the flavor notes of KFC, Korean Fried Chicken—sweet, salty, spicy, extremely savory. But instead of going through the trouble of setting up a deep fryer or panfrying on the stovetop, which is always a pain and a mess, this is a just-as-delicious recipe for the oven that will impress your family and friends. Please have a lot of napkins handy.
Ever cook with miyeok/wakame seaweed before? Here’s my grandma and mom’s recipe for miyeokguk, a healthy, umami, comforting Korean seaweed soup that Maddy and I both love. The umami comes from the beef, seaweed, sesame oil and sesame seeds and the sharpness of the garlic gives it dimension. It’s just so good (though it may look weird to seaweed newbies) and soooo healthy.
I don’t have a restaurant, but if I did, this would be on my “specials” board because it’s delicious and I’d want you to try it. This is a rogue version of the Korean braised tofu called dubu jorim. The rogue ingredient is pear, which adds lovely body and a sweetness to the dish. This dish goes well with steamed broccoli and rice.
This classic Korean flavor combination is out-of-this-world delicious. It's traditionally made with really thinly sliced beef, but since that's time consuming and a difficult technical skill to master, I simplified it by using ground meat instead. The key here is to use a pan that is not non-stick and to let the beef cook without touching it at first so the meat gets a little bit crispy. Then, the sugar in the sauce makes the beef sticky while the other flavors meld into a dish that's basically impossible not to like.
Nyesha is an expert at fusing food and place and then building narratives around that fusion. Most of her stories are about Los Angeles, which meant that I tried to pick an LA story also. That sparked a memory of the first time I visited California, back in the mid-eighties, and specifically a memory of Toddy Tee’s “Batterram,” an early hip-hop song about the LAPD’s use of a modified Army tank to break down doors in search of crack dealers. That’s a completely different kind of cooking, but that’s not why I picked it. To me, it was one of the first true signs that there was distinct a West Coast culture that wasn’t making its way back east unless people brought it.