Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”