Most Recent

Kimchi-Bokkeumbap (Kimchi Fried Rice)
Add crispy nori for a savory topper to this lunch-or-dinner dish.
Myeolchi-Dasima-Gukmul (Kelp Stock)
Maangchi's Myeolchi-Dasima-Gukmul, or anchovy-kelp stock, is great to make in big batches, and can be stored in the freezer for up to 3 months.
Kimchi-Guksu (Noodle Soup)
Maangchi's kimchi noodle soup uses fermented, sour kimchi rather than freshly made for the best flavor.
Kimchijeon (Kimchi Pancake)
This recipe can be used to make 1 large pancake or a few app-sized pancakes for snacking or serving with cocktails.
Kimchi-Jjigae (Kimchi Stew)
This hearty stew from Korean YouTube star and cookbook author Maangchi uses fermented kimchi to achieve its distinctive sour flavor, and is the perfect probiotic-packed addition to your soup rotation.
Mu Shu Pork Summer Roll
Combine pineapple and pork with sweet-and-salty hoisin sauce for a dish that checks all the boxes.

More Asian

Chicken & Peaches Summer Roll
You'll love looking at this bright-yellow roll as much as you'll love eating it!
Spicy Tuna Summer Roll
Spicy tuna and fresh, cool vegetables wrapped up in one rice paper round.

Thai Basil Lemonade

Lemonade gets a lift thanks to Thai basil, a variety of the herb that has a slightly spicy, licorice-ish flavor. Look for Thai basil at Asian markets or farmers’ markets. If you can’t find it, use regular basil.