Kimchi represents fermented food culture at its simplest and most effective. Twenty-four hours of preparation transform ...

The cover of "Cook Korean!" by Robin Ha and two dishes prepared from recipes in the book: Easy Kimchi (top right) and Korean bean sprout salad (bottom right). (Leslie Brenner/Staff) If you want to ...

A quick guide to making kimchi fried rice in about ten minutes. The recipe uses leftover rice, bacon, kimchi, and simple ...

The suggestion is usually followed up by a phone call for delivery. Until now. Marja Vongerichten, a Korean-born host of Kimchi Chronicles on PBS, has gathered her favorite kimchi tools, tips, and ...

Several basic Korean ingredients hold a place of honor on my condiment shelves. Kimchi (fermented cabbage or other vegetables), gochujang (fermented red Chile paste), gochugaru (ground red chile ...

No matter how succulent a Korean restaurant's shortribs or how savory its tofu stew, it's the kimchi that makes the meal. "Koreans wouldn't think of eating without kimchi," confirms Soyoung Scanlan, ...

There are hundreds of different kinds of kimchi, but the baechu-kimchi is king of them all. Sometimes my readers and friends ask me, “How many servings does it make?” My answer: “Please don’t torture ...

Learn how to maximize your food with watermelon! Make rind kimchi, wheatgrass juice, and see easy cutting tips for delicious ...

This University of Virginia grad and Washington Post recipe editor has the scoop on this year’s eating trends.

If you want to learn to cook Korean food and you're starting from scratch, the first thing to do is find a very large jar. The second is to procure a copy of “Cook Korean!: A Comic Book with Recipes.” ...