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Korean Style Arrabbiata Sauce

Korean Style Arrabbiata Sauce

“Fusion” Korean-Italian dishes aren’t unique in Korea but they’re often quite pretentious. Pasta dishes in general still convey a “luxurious” image in Korea and this somehow justifies the often exorbitant prices in restaurants for...
Gochujang Pasta

Gochujang Pasta

Gochujang (고추장) is one of Korea’s most important “mother sauces.” It is the backbone of many popular recipes: 닭갈비 dakgalbi, 김치찌개 kimchi jjigae and 떡볶이 tteokbokki. It’s also used to make 쌈장 ssamjang, the quintessential barbecue condiment....
Kimchi Dakgalbi

Kimchi Dakgalbi

Korean barbecue depends on the quality of the marinade. Diners might not have the well-trained sense of a sommelier, but they will detect a difference even if they can’t identify exactly which ingredient they are noticing in a good or bad way. There are two...
Creamy linguine with leeks, corn and sesame leaves

Creamy linguine with leeks, corn and sesame leaves

A recipe for creamy fettuccine with leeks, corn and arugula near the back of the June 2010 edition of Real Simple magazine could have been written by one of those corn-obsessed Korean foodies. Koreans try to sneak corn in everything: pizza, potato salad and even ice...

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