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Korean Sesame Grilled Beef with Asian Pear Dipping S...

Korean food is probably the best-kept secret in Asia. From the moment we landed in Seoul, my wife and I ate extraordinarily well. And des...

by Steven Raichlen

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Chile-Ginger Grilled Tuna, with Korean-style Salad

Up until about ten years ago, tuna might have been considered an underutilized species—we ate lots of it, but only the mushy canned stuff...

by Christopher Schlesinger and John Willoughby


Korean-Style Grilled Short Ribs with Ginger, Chiles,...

We’ve enjoyed this dish many times at Jae’s, a Korean restaurant right next door to the East Coast Grill, where they do a great job with ...

by Christopher Schlesinger and John Willoughby


Mixed Rice Bowl

Every cook has a different way of making his or her own bibim bap. This recipe may seem complicated at first glance, but it really isn’t....

by Cecilia Hae-Jin Lee


Seasoned Chili Paste

Used to season such dishes as Mixed Rice Bowl (Bibim Bap), Yangnyum Gochujang can also be served as a dipping sauce for fresh vegetables ...

by Cecilia Hae-Jin Lee


Red Bean Porridge

According to old customs, red bean porridge is eaten on the shortest day of the year, the Winter Solstice (Dongji). Bowls of red bean por...

by Cecilia Hae-Jin Lee


Sweet Rice Balls

Sweet rice balls are used in soups and porridges or can make an easy dessert or snack when coated with cinnamon, soybean powder, or sesam...

by Cecilia Hae-Jin Lee


Quick Kimchi

This recipe is easy to make with readily available ingredients and without a lot of prep work. Because all the vegetables are sliced into...

by Cecilia Hae-Jin Lee

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Cucumber Kimchi

Very popular in our household, it was also chosen as a Top Ten Recipe of the Year in 1999 by the Los Angeles Times food staff. It’s a won...

by Cecilia Hae-Jin Lee


Green Onion Pancakes

Eaten as a snack, appetizer or meal, the secret to making any jun crispy is to use very cold water in the batter. Rice flour gives it a s...

by Cecilia Hae-Jin Lee


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