Maeun Muguk (Beef and Radish Stew)
Two simple ingredients, savory beef and sweet daikon radish, complement each other perfectly in this stew. Rounded out with sprouts and the mushrooms of your …
Mapadubu
Mapadubu, the Korean interpretation of the Sichuan tofu-based dish “mapo tofu,” takes on a distinctly Korean yet still spicy profile that cooks up quickly, and …
Hobakjuk (fall squash porridge)
Nothing spells fall and winter like a good pumpkin/squash soup. Hobak (pumpkin or squash) juk (porridge) is a special class of Korean comfort food that …
Buldak
Buldak, which Maangchi affectionately calls “Fire Chicken,” is a gooey, cheesy, and quick throw-together meal that satisfies the stomach and leaves you wanting more. This …
Samgyetang
I have not encountered a Korean dish that’s as restrained as samgyetang. Samgyetang is a cornish game hen soup that features ginseng, usually enjoyed on …
Juk (rice porridge)
I’ve had a hard time finding this dish in a restaurant on the US east coast, and an even harder time trying to find a …
Soondubu Jigae (Soft Tofu Stew)
Soondubu jigae, or soft tofu stew, is a versatile dish that can be made vegetarian, or with meat, depending on your preference. Made with silken …
Jjimdak, or Braised Chicken
I was looking for a non-jigae chicken stew that still packed a flavor punch, so my husband suggested Jjimdak (braised chicken), also written as Dakjjim. …
Budae Jigae, or Army Stew
Budae jigae translates to “army base soup,” and it’s just what you would imagine: a rich, flavorful red jigae broth, with the kinds of foods …
Japchae, sesame-flavored clear noodles
Japchae features potato starch or acorn glass noodles (dangmyeon), which are naturally gluten-free. This version of japchae can be like a Korean stir-fry of throwing …
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