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

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

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.

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.

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

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.

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.

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).

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