korean

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.

• Quick Glance
• 45 M
• 3 H, 30 M
• 8

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.

• 15 M
• 35 M
• 10

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.

• 20 M
• 1 H, 10 M
• 2

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.

• 20 M
• 20 M
• 78

This bibimbap recipe with its easy, smoky, slightly sweet sauce is going to upend your notion of healthy eating. Swear.

• 45 M
• 1 H
• 6

Got gochujang? If not, you need to drop everything and try this simple recipe for the authentic homemade Korean chile paste with a sweet heat as well as some serious umami.

• 5 M
• 5 M
• 8

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.

• Quick Glance
• 30 M
• 1 D
• 0

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.

• Quick Glance
• 30 M
• 1 H
• 0

Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.

• Quick Glance
• 15 M
• 1 H
• 0

Nope, this isn’t bulgogi, the classic Korean barbecue. But like its inspiration, this little number is salty, sweet, and oh so succulent.

• 20 M
• 1 H, 10 M
• 4

In this recipe, beef ribs are bathed in a barbecue marinade of Asian pear, scallions, garlic, soy sauce, and rice vinegar then grilled. Succulent and tender.

• 15 M
• 20 M
• 2