Gimbap (Korean Seaweed Rice Rolls)

A classic Korean snack.

Korean Marinated Cucumber Banchan (Oi Muchim)

Crunchy, refreshing, spicy cukes.

Danmuji (Korean Pickled Daikon Radish)

Turmeric is the key to the yellow color.

Korean Marinated Spinach Banchan (Sigeumchi Namul)

Easy, peasy, sesame-marinated greens.

Stir-Fried Anchovy Banchan (Myeolchi Bokkeum)

Little fish, big flavor.

Tteokbokki From 'The World's Best Spicy Food'

Homemade Vegan Kimchi

Red miso paste is the best option for seafood-free homemade kimchi.

Mother-in-Law's Signature Kimchi from 'The Kimchi Cookbook'

Japchae (Korean Glass Noodles With Pork and Vegetables)

The ultimate party of noodles, meat, egg, and vegetables, all in one bowl.

Yeolmu Kimchi (Quick-Fermented Young Radish Greens)

Peppery young radish greens and sweet cabbage get funky in this quick kimchi.

Crispy Kimchi Pancakes With Shrimp

Crispy edges, bright spicy-tangy flavor.

Mumallaengi-Muchim (Korean Marinated Dried Radish Banchan)

A spicy, acidic, marinated vegetable banchan.

Cook the Book: Seasoned Tofu

Mayo-Free Chicken Salad With Kimchi, Ginger, and Scallions

A tangy Korean-inspired rendition of the classic.

Grilled Corn With Spicy Korean Miso Sauce

Corn, meet gochujang.