It's officially kimjang season, the time of year where thousands of Koreans prepare to make Korea's most important food: kimchi. Kimjang is an essential part of Korean culture, a time when people come ...

This fresh kimchi — delicious when served warm — comes together quickly but still packs a punch of sour, spicy flavor. This simple take on a hot kimchi comes from chef Jean-Georges Vongerichten, who ...

Anytime it was cold enough for us to see our breath turn into small clouds, my mom would make kimchi jjigae. Each spicy spoonful of the delicious stew acted like a heating pack that slowly warms the ...

Kimchi jeon are pancakes made primarily from chopped kimchi, kimchi juice and a little flour. In his 2021 cookbook, “Korean American: Food That Tastes Like Home,” author and New York Times food writer ...

Chef Judy Joo is stopping by the TODAY kitchen to share delicious Korean comfort food recipes from her new cookbook, "Judy Joo's Korean Soul Food: Authentic Dishes and Modern Twists." She shows us how ...

Emily Kim has been teaching people how to cook Korean food for 13 years through her popular YouTube channel, Cooking Korean Food With Maangchi. (Emily Kim) Love kimchi? Why not try making it at home?

Maangchi shared a skillet-cooked version while others tried the air fryer. Kimchi, a staple Korean side dish traditionally made of salted, seasoned and fermented cabbage, has shot to star ingredient ...

Kimchi, rice, and seaweed are a classic Korean combination that can be enjoyed any time of day. Why not try making kimbap, a Korean seaweed roll, with these simple ingredients? You'll just need fresh ...

From cookbook author and New York Times reporter Melissa Clark: "Gochujang, a very slightly sweet and powerfully spicy Korean chile paste made from gochugaru (Korean red chile), has become a staple in ...