Beautiful platter of Korean bibimbap. This recipe can be adjusted for spiciness to suit different tastes. Use any vegetables in your fridge or garden for this recipe's six. Beef is normally served with bibimbap, although a sunny-side-up egg can be added.
White water summer kimchi is vinegary, not spicy. It's easy to make and keeps well in the fridge after a few days of brining. It's good as a side or cold soup.
Thinly sliced smoky-sweet bulgogi is maybe the most popular Korean meal. Broil, grill, or stir-fry it. Served with lettuce wraps and gochujang (hot red pepper paste), the beef is wrapped and spiced.
When cooked for Korean Lunar New Year, mandoo (or mandu) symbolizes luck. The Korean dumplings can be cooked in beef or anchovy broth and eaten with tteok manu guk, a cylindrical rice cake.
One of Korea's most popular noodles is chap chae. When cooked, mung bean or sweet potato glass noodles turn translucent. This meal can be eaten hot or cold as an appetizer or main course.
Bossam wraps are flavorful Korean pork belly lettuce wraps that balance lightness and indulgence. Serve them family-style so diners may customize wraps.
Leftover or older kimchi works well in this spicy stew (kimchichigae). With its deep flavor, older kimchi is best in this dish. This stew is a favorite at Korea's traditional restaurants. It's hot and will make you sweat. Keep plain rice as an antidote.
Ox bone soup is simple but requires all-day simmering. Simmering leg bones for hours makes a milky-white, rich, meaty soup with garlic, ginger, and noodles.
Rich but delicate short rib soup possibly began 800 years ago during the Goryeo Dynasty's decline. Beef, a luxury foodstuff, is offered during traditional Korean wedding celebrations.
This Korean meal cooks short ribs with a different way than most US recipes. By buying short ribs cut across the rib bones and marinating them in a tenderizing marinade, you can cook them fast on a hot grill for a delicious taste and texture. With your favorite banchan.