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.