Editor's note: Use this recipe to make Chef David Chang's Bo Ssäm.
This is the kimchi we use most often in our cooking and in our restaurants.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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 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.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.