World Recipes

Marinated thin-sliced beef grilled over flame — Korea's most beloved dish.

Fermented napa cabbage with gochugaru, garlic, ginger, and fish sauce.

Double-fried chicken glazed with sweet-spicy sauce — crunchier than any other fried chicken.

Rice bowl with seasoned vegetables, meat, egg, and gochujang — mix before eating.

Rice topped with seasoned vegetables, beef, a fried egg, and gochujang, mixed together before eating — optionally in a sizzling stone pot.

Paper-thin slices of beef marinated in soy, sesame, pear, and garlic, grilled or pan-seared until caramelized.

Marinated flanken-cut short ribs grilled until caramelized.

Fermented kimchi stew with pork — the older the kimchi, the better.

A bubbling, fiery stew of well-fermented kimchi, pork belly, and tofu in an intensely savory broth.

Double-fried chicken coated in a sticky, sweet-spicy gochujang glaze with garlic and ginger.

Chewy rice cakes in sweet-spicy gochujang sauce — Korea's #1 street food.

Spicy stir-fried chicken with gochujang, cabbage, and rice cakes on a griddle.

Chicken, cabbage, sweet potato, and rice cakes stir-fried in a gochujang sauce on a table-top griddle.

Bite-sized crispy fried chicken nuggets in sticky sweet-spicy glaze.

Fermented soybean paste stew with vegetables — earthy, funky, comforting.

A crispy, savory pancake loaded with scallions, squid, and shrimp, served with a soy-vinegar dipping sauce.

Sweet stuffed pancakes with brown sugar, cinnamon, and nuts — winter street food.

Sweet potato glass noodles stir-fried with vegetables and beef.

Thick wheat noodles smothered in a glossy black fermented soybean paste sauce with diced pork and vegetables.

Day-old rice stir-fried with chopped kimchi, gochujang, and sesame oil, topped with a runny fried egg.

Crispy pancake loaded with aged kimchi — sour, spicy, crunchy.

A hearty fermented soybean paste stew with tofu, zucchini, and mushrooms — Korea's everyday comfort food.

Crispy scallion and seafood pancake — the ultimate Korean bar snack.

Thick-sliced pork belly grilled at the table, wrapped in lettuce with ssamjang.

Thick slices of unmarinated pork belly grilled at the table, wrapped in lettuce with garlic, ssamjang, and kimchi.

Whole young chicken stuffed with rice, ginseng, and jujubes.

Spicy stew with silken tofu, seafood, and a raw egg cracked in.

Soft uncurdled tofu stew with seafood, gochugaru, and a cracked raw egg stirred in at the table.

Chewy cylindrical rice cakes simmered in a sweet-spicy gochujang sauce with fish cakes and scallions.

Finely shaved milk ice with red beans, mochi, and toppings.

Post-war fusion: kimchi stew with spam, hot dogs, ramen, and cheese.

A fusion stew of kimchi, gochugaru, spam, hot dogs, instant ramen, and American cheese in a spicy broth.

Glass noodle stir-fry without beef — naturally gluten-free.

Glass noodles stir-fried with vegetables, beef, and sesame oil in a sweet soy sauce.

Hand-cut wheat noodles in a milky anchovy-clam broth with zucchini — a rustic Korean comfort soup.

Korean rice and filling rolls wrapped in seaweed — Korea's on-the-go meal.

Fried rice with aged kimchi and sesame — naturally vegan without egg.

Ice-cold buckwheat noodles in tangy beef broth — summer specialty.

Milky white ox bone broth simmered 12+ hours — you season it yourself.

Spicy silken tofu stew with vegetables — vegan version with kelp broth.

Simple zucchini pancake — egg-battered and pan-fried.

Clear bean sprout soup — Korean hangover cure and everyday staple.