Toasting barley in a dry pot adds an extra dimension to this hearty twist on risotto.

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

Rice has pride of place at the Korean table, but Koreans have also long embraced the healthful properties of other whole grains.

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course. ...

This gently simmered tofu topped with a stir-together sauce is a common banchan. It would also make a great vegetarian main course served with rice.

Cooking bulgur with rice makes a delicious and slightly unusual side dish that’s just right for soaking up a saucy main course.

Inspired by Vietnamese pho (pronounced “fuh”), this soup creates its own broth as meaty short ribs and beef shank simmer.

This soup has many layers in its complexity, but the overall effect is of cleanness and freshness.