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.

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

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....

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.

Reusing tempers the garlicky heat of spicy kimchi (Korean pickled cabbage) with mellow sweet potatoes in this beautiful balancing act.

This refreshing aperitif, a brainchild of David Arnold of the French Culinary Institute, bathes crisp matchsticks of Pink Lady apple with soju (a Korean spirit).

Long-grain rice won’t do the trick here; short- and medium-grain have the perfect texture for the clay-pot chicken.

Serving flank steak (a favorite for the grill) Korean style is always a hit—guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own....

Fresh, stir-fried vegetables are liberally seasoned with garlic and sesame oil and topped off with a rich fried egg.