From gochugaru to sesame oil, these are the ingredients behind the bold flavors of your favorite Korean dishes.

From noodle soups to spicy seafood hotpots, Korean chefs of Michelin-starred restaurants share their comfort food picks Seoul ...

However, vegetarians may find it challenging to find options that suit their diet. Kimchi is a Korean side dish made from fermented vegetables such as radish and cabbage. It pairs well with every ...

Don't try substituting large octopus for this dish - it's too tough. If you can't find the babies, use small squid instead. Somyeon are Korean thin wheat flour noodles; you can substitute with somen.

Yachaejeon are delicious vegan crispy vegetable pancakes, made here with a quick tamari dipping sauce. They’re quick, easy and can be adapted with whatever veg you have to hand. Tip the flour ...

Champong is a Korean-Chinese dish that, in the United States, is known as chow ma mian. Champon, the Japanese version, uses little to no spice and the broth is milky, but it has a lot more cabbage ...

Korean food enchants the palate with its intense taste and various textures. Their Korean brisket is incredibly tender and juicy. With the right techniques, anyone can make a restaurant-grade version ...