Korean

Korean japchae balances springy sweet-potato glass noodles, mushrooms, spinach and vegetables in a sweet-savory sesame sauce.

A practical guide to Korea’s chicken-and-beer pairing: crisp wings, sweet-spicy glazes, pickled radish, and serving a spread while the crust is fresh.

Seolleongtang develops a pale beef-bone broth before each bowl is seasoned. Learn the cooking checkpoints, batch differences and rice-and-kimchi finish.

Make sense of kkaennip jeon: aromatic perilla leaves, thin pork-and-tofu filling, a light egg coating and a gentle pan-frying method.