Korean kimchi is no longer just a simple side dish on the Korean table. Today, Korean kimchi is a symbol of national identity ...

To the uninitiated, kimchi often presents a fearsome front: It’s usually fiery red, dripping in pepper, and redolent of garlic, ginger and the tang of fermentation. Open a jar and, wham, it hits you.

Note: This whole-leaf napa cabbage kimchi can be cut just before serving. Napa cabbage is the one with frilly leaves. Fish sauce is available in the Asian section of most supermarkets, under a variety ...

There are hundreds of different kinds of kimchi, but the baechu-kimchi is king of them all. Sometimes my readers and friends ask me, “How many servings does it make?” My answer: “Please don’t torture ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

A sour crunch through cabbage or cucumber and then the spices set in, created from Korean red pepper flakes, garlic, and ...

Make chefs Junghyun Park and Jungyoon Choi's napa cabbage kimchi, stir-fried gochujang and lettuce ssam, and kimchi jjigae You can save this article by registering for free here. Or sign-in if you ...

When it comes to Korean food, kimchi is something else. Really, it’s spicy, tangy, and packed with history. Made from napa ...

A typhoon-ridden summer is having long-term effects on the Korean peninsula, but not necessarily in the ways you might expect. But that report indicates that this season may be an expensive and ...

In a small pot, heat the vegetable oil over medium-high heat until shimmering, about 1 minute. Add the potatoes, onion, ...