Make some noise for accordion potato skewers, a new viral sensation that’s taking the world by storm. Learn the surprisingly easy cutting technique that gives this potato treat its signature springy appearance and have your mind blown! Dip in a gochujang mayo sauce to add a little heat and chow down like there’s no tomorrow.
Satisfy all your cravings with hot, crispy fries loaded with kimchi, marinated bulgogi sauce, and cheese! It’s an absolutely sensational recipe that’s great to have in your back pocket if you’re hosting a hang out session. Whether you're a kimchi fanatic or new to the game, this dish is sure to become a fast favorite.
Ready to get lost in layers of crispy, flaky goodness? See dumpling wrappers in a whole new light when you make these no-mess, no-pressure Chinese scallion pancakes! Ready in a jiffy when you're craving something late at night, slow down and savor each crunch for a game-changing experience.
A healthy finger food you won’t be able to have enough of, this gluten-free recipe uses tofu sheets for the ultimate protein boost! Cheesy, delicious, and fit for a group, these tofu cups are a sure-fire way to get pumped for the big game.
You can’t go wrong with this riff on an iconic Philly cheesesteak which substitutes traditional beefsteak for Korean sweet marinated meat, or bulgogi! Honor your loved ones on Veterans Day with this comforting cheesy meal that tastes even better with others.
A must-have recipe for the Chuseok season. These traditional half-moon-shaped rice cakes are chewy, delicious and made in strawberry, original, kabocha and mugwort flavors! Get your ingredients and prepare for the 3-day long holiday!
There’s a reason why these mini kimbaps are famously addictive in Korea. And they’re vegan! Mainly using fried tofu and vegetables like burdock and spinach, this will be a snack you can’t get your hands off of. Dipping into the sauce is a must!
Watermelon rinds are turned into a Korean banchan specialty with the addition of gochugaru, garlic, green plum syrup, and sugar. Serve right away or let it ferment just like you would kimchi and enjoy!
Just poppin’ in to share some inspo for the holidays! Coat your popcorn with a delicious caramel sauce and give the gift of homemade popcorn this year. Your loved ones will be able to smell this from a mile away!
It’s sweet potato season! One delicious way to eat it is by coating them with caramelized sugar and corn syrup. Nice and crunchy on the outside with the fluffy sweet potato taste we love on the inside. Time to get snackin’!
We like to call these the Korean version of Rice Krispies treats and you’ll see why! Deep fry the rice grains and see them puff up to the top and find yourself looking at a very similar sight. Swap out the marshmallows and butter for Korean grain syrup and we’re sailing to brand new discoveries! Happy Columbus Day!
A low-calorie Korean side dish made from acorn powder pairs well with almost anything you put on the dinner table. Its earthy flavors are complimented with a soy sauce-based mixture and its jiggly texture is one you’ll crave days later.
We’ve always enjoyed crispy fried dumplings with the sauce on the side but this spicy dumpling salad, with the sauce mixed in together with the dumplings, is a whole game changer! Gather your friends and family and introduce them to this new way to satisfy your dumpling cravings.
Kimchi Salad recipe passed down from generation to generation, Chef Misoon Moon adds this fresh kimchi salad to her dinner table. Unfermented and available as soon as it’s made, it’s at times the only banchan you’ll ever need!
It’s time to start getting ready for the Lunar New Year! We have Chef Misoon Moon showing us how to prepare for the holiday. She introduces Meat Jun—the perfect accompaniment to the classic Rice Cake Soup, coming out next week!
Okonomiyaki is hard the pronounce, easy to make. It's a Japanese dish made simple using Korean pancake mix. Just add kimchi which gives it nice crunch and little bit of spiciness. Come try this beautiful Asian-mixed recipe!
Sometimes, when you crave so much for high-calorie foods, why don’t we let ourselves to be treated? We have this expression in Korea, “No matter how heavy the food is, it’s zero calories when you eat it happily and deliciously"