When I lived in South Korea some years ago, I fell in love with many things. This was before the country’s pop culture had seized the rest of the world’s imagination. But the rugged beauty of the ...

Though I was woefully late to the Bibimbap party, ever since I ordered it at a Korean restaurant last year, “mixed rice” is all I want after a long run. But at first I couldn’t fathom making it home.

Bibimbap is a riot of flavor: a bowl of rice and vegetables with maybe some meat and maybe an egg and probably a sauce that scratches an itch for umami, sweetness, tang and spice. This recipe for ...

A high protein spin on a staple Korean dish. Although this classic Korean dish is traditionally served with white rice, this version with quinoa is higher in protein and lower in carbohydrates. If you ...

Somewhere between a K-drama heartbreak and a K-pop high note lies the secret to Korean food — it’s not subtle. It doesn’t ...

My perception of plant-based dining once hinged on the concept of imitation. It was not enough that a collection of greens, carbohydrates and non-animal proteins could taste good, or even great. That ...

Chef Ji Hye Kim's bibimbap showcase summer vegetables and their natural colors and flavors. 2021 F&W Best New Chef Ji Hye Kim prepares each ingredient in this seasonal bibimbap separately, salting and ...

1. Heat sesame oil in a large skillet over medium heat. Add carrot, zucchini and mushrooms; cook until vegetables begin to soften, about 5 minutes. 2. Stir in bean sprouts and bamboo shoots and cook ...