World Recipes

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

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.

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.

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.

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

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

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

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.

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

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

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.

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

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

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