Gaji-Namul (Korean Marinated Eggplant Banchan)

A sweet, savory, and smoky summer banchan.

Oi Muchim (Korean Marinated Cucumber Banchan)

These marinated Korean cucumbers are tart, spicy, and just a touch sweet. You may not want dill pickles again.

Mumallaengi-Muchim (Korean Marinated Dried Radish Banchan)

A classic Korean marinated dried radish banchan with a cucumber twist.

Cold Sichuan-Style Noodles with Spinach and Peanuts

This hot and numbing cold noodle salad is a take on Dan Dan Mian, with spinach replacing a healthy portion of the noodles. The tangy and hot dressing slings wonderfully to the blanched leaves, delivering powerful and balanced flavor in every bite.

Chinese Spinach and Peanut Salad

A light palate-opening appetizer or the perfect accompaniment to a stir-fry or braise.

Oi-Sobagi (Korean Stuffed Cucumber Kimchi)

A crisp cucumber kimchi, no fermentation required.

Bok choy seasoned with soybean paste (Cheonggyeongchae...

A simple, quick-to-make, authentic Korean recipe made with bok choy, available anywhere in the USA? Sounds good! It's soft, savory, juicy and beautiful, a great side dish to make when you're in a hurry. Ever since I published this recipe it's been a big hit with everyone who tried it.

Korean lettuce salad (Sangchu-geotjeori)

Today I'm going to show my my all-time favorite fast and easy recipe for a quick, spicy salad that can be made from a head of lettuce. When my napa cabbage kimchi gets old and sour, I sometimes crave a fresher kimchi that's not so aged. Sangchu-geotjeori is a bright, spicy, lightly seasoned...

Baechu Kimchi (Napa Cabbage Kimchi)

Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.

Sweet, sour, and spicy mushrooms with water dropwort

Today's recipe is a sweet, sour, and spicy mushroom dish with water dropwort, called Beoseot minari chomuchim. It's a variation of a popular traditional Korean dish that's prepared the same way but uses squid instead of mushrooms (called ojingeo minari chomuchim), and something I came up with in...