Beyond Kimchee

Rice water (Rice starch water) is often used in Korean soups and stews.

How to Make Rice Water (Rice Starch Water)

Rice water (or rice starch water) is commonly used in Korean soups and stews as a natural thickening agent, thanks to its starch content....

Tteokbokki, Korean spicy rice cakes, simmered in glossy red gochujang sauce in a skillet

Appetizers

Classic Tteokbokki (Street-Style Korean Spicy Rice Cakes)

Tteokbokki comes together in under 30 minutes with this classic Korean street-food recipe. Chewy rice cakes simmer on the stovetop in a glossy gochujang...

Yukgaejang in a bowl and served with rice and kimchi.

Soups and Stews

Yukgaejang (Korean Spicy Beef Soup)

Yukgaejang is a classic Korean beef soup simmered with shredded brisket, leeks, mushrooms, and chili oil for a deeply satisfying, comforting flavor. It’s hearty...

Korean honey garlic chicken coated with sticky sauce is plated and served on a white and blue napkin.

Meat Dishes

Skillet Korean Honey Garlic Chicken Wings

Pan-fried Korean-style honey garlic chicken wings glazed in a sticky soy-garlic sauce. A lighter, skillet version ready in under 30 minutes. Whenever I crave...