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.

Food editor Lillian Chou demonstrates her technique for peeling ginger without a knife. Not only is this method quick, but it’s a great way to minimize waste.

In Korea, dessert often means a simple piece of fruit, but this ice cream rings so clearly of mandarin oranges that we think an exception may be made.

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.

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

Food editor Lillian Chou shows you how to make a simple parchment cone for decorating cookies and cakes.