This marinade will turn any steak—skirt, sirloin, London broil, even pricey New York strips—into something worth raving about.

Miso takes something familiar, like coleslaw, and gives it resonance without turning it into a dish that’s specifically Asian.

No Korean meal is complete without kimchi, a piquant condiment of fermented vegetables seasoned with ginger, garlic, chile, and all manner of fresh or preserved seafood.

These pickles hit all the spots: hot, salty, and a little sweet. Chile fanatics will be happy to munch on these just as they are.

From fried Cuban sandwiches to simmered Korean tofu to lemony Provençal linguine, the recipes in this issue take their inspiration from all over the map. Here are our editors’ ten top picks....

You’ll often see Western-style salads in South Korea—in all likelihood, a result of the American presence there since World War II.

This Korean pickle really sparkles: It is sweet, tart, crisp, and fresh.

Blended with eggs and some roasted red pepper, red-pepper flakes add sizzle to a Gruyère-filled omelet.