Korean

The double-frying technique is the secret to a shatteringly-crisp crust; the first sets the spiced batter in place, the second lacquers the chicken with a crunchy outer layer.

A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.

With kimchi now enjoying its rightful place in the condiment canon, there are more kimchi brands than ever to choose from. Here are eight of our favorites.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.

Soak ramps in cold water before using to loosen dirt and the outer skin of the bulbs.

Consider this fiery Korean kimchi jjigae-inspired tofu stew recipe a weekend detox. It’s spicy, clean, and capable of reversing any damage the previous night may have caused.

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

Fiery kimchi gets a little sweetness from gochujang pepper paste.

In L.A., a weird Korean restaurant chain is offering a new Psy-selected menu. But do its kimchi stew and bibimbap live up to the "Gentleman Style" hype?

To make this sesame carrots recipe even easier, just shred them in a food processor.

This flavorful condiment is a great topper for homemade Bibimbap.

These glazed dried shiitake mushrooms are addicting. You've been forewarned.

Also known as Korean-style or cross-cut short ribs. We fell in love with this bone-in cut at Korean BBQ joints and are therefore partial to its Korean name (and flavor possibilities). Buy 2 pounds of cross-cut short ribs, each sliced lengthwise about ⅓ inch thick.