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

The Koreans have the cure for the I-can’t-believe-it’s-still-hot blues.

Koreans eat soups filled with rice cakes with rice. That's like eating a roll between two slices of bread!

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

Springy noodles with crunchy vegetables brighten up Thanksgiving dinner yet are also quick and nutritious for everyday.

There are many kinds of Korean pancakes, but bindaedok,made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d’oeuvre, side dish, or vegetarian main course....

These scallion cilantro pancakes are supple and crêpelike rather than crisp—more Korean pa jon than Chinese scallion pancake.