On opening night at Basic Bird on Jan. 3, the line to order Korean fried chicken and street food stretched back to the door. Customers could peek into the kitchen to see the chefs pulling tickets and ...

Combine salt and water in a large bowl, stirring to dissolve. Add the cabbage pieces and toss well. Weigh down cabbage with a plate if needed to keep it beneath the surface of the brine, and let stand ...

These loaded kimchi fries feature sweet and savory ground beef flavored with honey, garlic, tamari, vinegar, onion and, of ...

The cover of "Cook Korean!" by Robin Ha and two dishes prepared from recipes in the book: Easy Kimchi (top right) and Korean bean sprout salad (bottom right). (Leslie Brenner/Staff) If you want to ...

Have you got some leftover rice in your fridge? Why not consider making it into crispy-chewy waffles? You can easily make the ...

Authenticity isn’t the chief rule; techniques are taken seriously, but they’re employed playfully. Here, the authors tackle kimchi jeon, or kimchi pancakes. Don’t have a Korean grocery store nearby?

About four years ago I had my hat handed to me by a reader for implying that kimchi—specifically the common Napa cabbage variety—is cheap and easy to make. That’s wrong, of course, particularly with ...

If you want to learn to cook Korean food and you're starting from scratch, the first thing to do is find a very large jar. The second is to procure a copy of “Cook Korean!: A Comic Book with Recipes.” ...