When I take friends to a Korean restaurant, I always feel I spend more time explaining than actually eating. Whenever a dish is placed on the table, everyone points and asks, “What’s that?” as they ...

This super-low-effort kimchi bean sprout stir-fry comes together in about 10 minutes from just a handful of ingredients that require very little prep. This super-low-effort kimchi bean sprout stir-fry ...

The cover of "Cook Korean!" by Robin Ha and two dishes prepared from recipes in the book: Easy Kimchi (top right) and Korean bean sprout salad (bottom right). (Leslie Brenner/Staff) If you want to ...

Getting your Trinity Audio player ready... Recipe by Jeanne Winder, as reported by Helen Dollaghan in the Feb. 27, 1977, edition of The Denver Post. Serves 4-6. Ingredients 1/4 cup cooking oil 2 ...

In Korea, almost every restaurant has a version of this comforting dish, usually made with beef or pork. For his vegetarian alternative, David Chang prepares a broth with doenjang (Korean miso paste) ...

This is my own take on the Korean side kongnamul muchim, using garlic scapes in place of the garlic and scallions. It comes together in about 5 minutes and makes for a satisfying side with a crisp ...

This light and colorful japchae features chewy glass noodles, bean sprouts, and a medley of sautéed vegetables like spinach, zucchini, and mushrooms. Tossed in a sweet-savory soy-based sauce and ...

If you want to learn to cook Korean food and you're starting from scratch, the first thing to do is find a very large jar. The second is to procure a copy of “Cook Korean!: A Comic Book with Recipes.” ...