2. Chop the kimchi into bite-sized pieces. 3. Add the anchovies and kelp to 300 milliliters of water and boil at high heat.

Kimchi’s place as a uniquely Korean dish is being threatened by China’s exploding exports of the spicy dish Featured at every meal, kimchi is consumed daily by 95 percent of Koreans—2 million tons ...

Although hot pot is traditionally a Chinese dish, it has a number of regional variations throughout East Asia. Uong’s is Korean-style, crowded with vegetables, tofu, tteokbokki, and kimchi-and-pork ...

SEOUL, Oct 23 (Reuters) - South Korea's government said on Wednesday it will ensure 24,000 tonnes of cabbage are supplied from national stocks to provide support during the upcoming peak kimchi ...

Inspired by chirashi, Kay Chun’s one-pot dinner combines plump, silky salmon with vinegared rice, crunchy cucumbers, cabbage ...

Jen and her family love to eat, and Jen considers herself more than capable in the kitchen, yet pork is synonymous with ...

Add the kimchi with its liquid, the gochujang, and 6 cups water to the pot. Stir well, loosening up any brown bits from the pork that are stuck to the bottom of the pan. Bring the soup to a simmer ...

Chef-author Matty Matheson builds an unconventional grilled cheese sandwich stack that puts a meaty, tangy spin on a classic ...