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.

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.

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....

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

Dotted with bits of vegetables and seafood or meat, savory pancakes are both a popular side dish on the Korean dinner table and a beloved street-food snack.

Kalbi jjim shares ingredients with European beef stew—but here the dish gets its undertones from Asian sauces, dried mushrooms, molasses, plus hot red-pepper paste....

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

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.

You may think you’ve eaten some weird stuff—but how about food that fights you back?