Dongchimi is perfect for a quick and easy ferment, resulting in an effervescent brine and a crunchy kimchi.
Read MoreRamp Pickles
My favorite way to reserve these delicate garlicky spring vegetables.
Read MoreGalbi Jjim (Korean Braised Short Ribs)
Galbi jjim is a dish that’s guaranteed to light up the eyes of everyone at the table. These Korean soy sauce braised short ribs are a triple threat: super unctuous, savory, and sweet, all at the same time.
Read MoreKimchi Scallion Latkes
These kimchi scallion latkes are my take on the latkes I loved, inspired by the Korean banchan gamja bokkeum.
Read MoreCoffee Patbingsu
My dad is an absolute fanatic when it comes to patbingsu, the red bean-topped Korean shaved ice dessert—I created my special spin on the classic patbingsu by using coffee as the base for the shaved ice.
Read MoreMaesil-ju (Korean Plum Wine)
Green plums are only in season for a short time, so get a head start at making this infused alcohol that’ll be ready by fall.
Read MoreSoy Sauce Ddukbokki
This soy sauce ddukbokki (also spelled tteokbokki) is inspired by gungjung ddukbokki, also known as royal court ddukbokki, which dates back to Korea’s Joseon dynasty. Chewy rice cakes are stir fried with beef and vegetables, becoming super savory, tender and full of flavor. It’s fantastic for a quick weeknight dinner, but I love it scaled up for a party with friends and family.
Read MoreSpicy Ddukbokki
Ddukbokki (also spelled tteokbokki) is the go-to street food in Korea, beloved by kids and adults alike. The perfect balance of heat and sweet, this rice cake dish can be amped up with a generous topping of cheese or a gooey soft-boiled egg. Once you taste it, you’ll be dreaming about these chewy, spicy logs day and night.
Read MoreBourbon Orange Fizz
This citrusy, fizzy cocktail is a riff on a French 95, a bourbon-based version of the French 75.
Read MoreCoffee Manhattan
My twist on the Black Manhattan is a breakfast-inspired tipple you can enjoy morning or night.
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