Use this simple sauce for dumplings.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.