Sohui Kim

Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.

One great thing about dumplings is that you can use practically anything in the filling—and you can pan-fry them, or boil them, or deep-fry them.

Use this simple sauce for dumplings.

These richly flavored ribs are a riff on kalbi jjim, a traditional Korean special-occasion dish.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

What’s better than a jammy egg? One that’s been sitting in a tangy-salty marinade of chiles, soy, mirin, and vinegar, like this classic star of Korean banchan.

Korean rice cakes can be found frozen or vacuum-packed. They’re delicious in soups (of course) but also seared or lightly grilled.

Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.

The steaks need to marinate overnight.