Finally, sweet and spicy glazed chicken wings that are as tasty as the deep-fried version but with none of the mess.
This bibimbap recipe with its easy, smoky, slightly sweet sauce is going to upend your notion of healthy eating. Swear.
Sweet, tangy, and deliciously messy. Marinate ’em, grill ’em up, stack ’em on a platter, and prepare for everyone to be astounded.
Beef ribs take a bath in a marinade of puréed Asian pear, scallions, garlic, soy sauce, and rice vinegar before being grilled to sweetly salty excellence.
Bulgogi meatballs are a tasty riff on Korean barbeque that deliver a sweet-salty-umami flavor burst. Perfect for dinner or cocktail munchies.
Gochujang-spiced shredded beef topped with tangy pickled red onions. Easily one of the best things we’ve eaten in recent memory.
Know that elusive balance of ridiculously crisp skin yet tender meat and a dipping sauce that’s sorta sweet but with some heat? Most wings fail miserably to achieve that. These nail it.
These kimchi bulgogi sandwiches are gonna disrupt your regular dinner rotation—in the best possible way. Think of it as a Philly cheesesteak with a different sort of accent.
Got gochujang? If not, you need to make this simple cheater’s version that’s a quick stand-in for when you don’t have time to make the authentic Korean chile paste with a sweet heat and some serious umami.
This isn’t quite bulgolgi, the classic Korean barbecue. But this little number is salty, sweet, and quite reminiscent of its longer-marinated inspiration.
An ingenious clean-out-the-fridge creation in disguise that’s gonna upend your notion of leftovers.
Leftover Korean-style fried rice with an inner melty, cheesy gooeyness that’s pretty much guaranteed to bring you happiness. No matter what else is going on in your life.
Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait’ll you learn his ideas for using it.
This ginger-spiked, Korean-style marinade comes together from pantry staples and takes just minutes to work its considerable magic before you toss the steak on the grill.
More tingly than outright and obtrusively spicy, this quick and easy chicken takes its unmistakable flavor from that classic and cult-inducing Korean chile paste, gochujang.
These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait’ll you taste ’em.
Kimchi tacos. They’re essentially bulgogi tacos smothered with kimchi and Korean taco sauce and they taste just like something you’d get from the best taco truck ever.
This Korean BBQ sauce is as easy and as authentic as can be. It’s also sticky, sweet, spicy, gingery, garlicky, and exponentially more spectacular than anything store-bought.