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Cookbook author Eric Kim’s take on the classic Korean “army base stew.”
For My Family, This Complex Korean American Dish Represents Celebration
Cookbook author Eric Kim shares his connection to budae jjigae, a Korean War-era staple.
Fermented Soybean Stew (Doenjang-jjigae)
A meaty mushroom-anchovy dashi forms the base for this bold, Korean classic from chef Hooni Kim.
Korea Celebrates Winter Solstice with Pots of Patjuk
Mark the longest night of the year with a bowl of adzuki bean porridge.
Patjuk (Adzuki Bean Porridge with Sweet Rice Dumplings)
Celebrate the winter solstice with this savory Korean bowl.
Kimchi- and Red Wine-Braised Short Ribs (Kalbi-Jjim)
Jujubes, roasted chestnuts, and brown sugar lend this riff on the festive Korean stew a lavish savory-sweetness.
Yuzu Makgeolli Mule
Citrus and a splash of bubbles bring lift and festivity to the classic Korean brew.
Ginger Makgeolli Twist
A warming, bright, and refreshing cocktail, featuring the classic Korean sool.
Makgeolli Old Fashioned
Undiluted sool—a traditional fermented rice beverage—takes the spotlight in this riff on the spirit-forward cocktail.
How to Make Makgeolli
A simple home-brew method for the fermented Korean beverage.