Chef Park Jun-seoung of restaurant Logi in Seoul introduces the simplest way to make manduguk, dumpling soup, with a pack of frozen dumplings you can buy all over the world.
Among the many different Korean dishes gaining popularity around the world, kalguksu is one of the most readily available options at restaurants in any city in Korea.
Say goodbye to the summer season with yeolmu (young radish) kimchi, which shows its full flavor in the hot and humid months in Korea. To make a hearty meal, use yeolmu to make bibimbap, one of the most well-known Korean dishes.
Diverge from the classic jeon variations that use just green scallions or kimchi, and branch out by using almost any ingredient readily available in your city.
The Chuseok holiday starting Friday is one of Korea's two biggest family holidays, alongside Lunar New Year. Like all good family celebrations, food plays a crucial part of every gathering.
Many Koreans will have different memories of beloved childhood meals: Some might say kimchi fried rice was a personal favorite, while others might recall the joys of a simple bowl of ramyeon, both dishes that can easily be made at home.
Sliced chunks of seafood, called hoe, is one dish enjoyed by Koreans all year long.
Sometimes, even being in an air-conditioned room is not enough to forget the heat during the dog days of the Korean summer. Cue Korean cold noodles.
Kalguksu, or knife-cut noodles, is commonly served in warm broth in Korea. However, for anyone who wants to get the most out of the noodles' texture, a cold dish version may be just the ticket. The dish in question: bibim kalguksu.
Donggeurangttaeng and pyogo jeon Jeon, often deceivingly described as Korean-style pancakes, is a pan-fried or battered fritter-type local food easily made at home. Depending on how you make it, jeon can be both a fancy and humble home dish...