Inspired by the Korean classic bibim-guksu, this quick and easy dish features cold noodles tossed in a sweet, spicy and tangy sauce, loaded with gut-nourishing kimchi. Topped with cucumber and a ...

Add noodles, tossing to coat completely. Divide among serving bowls and top each with radish slices, egg, cucumber and kimchi. Serve scattered with sesame seeds. • Gochujang is a Korean red ...

To make this tofu kimchi soup, start by sautéing sliced onion, minced garlic, and grated ginger. Then add the gochugaru and ...

One of our top picks (and Maehashi’s favourite recipe in the “fastest recipes” chapter) is spicy Korean kimchi noodles for one. Best bit? They take just 15 minutes. Plus, buying the ingredients won't ...

There’s the galbijjim, or spicy, soy-braised beef ribs ... Highlights include the mul naengmyeon (cold noodles in beef broth), kimchi mandu (dumplings) and seok galbi gui (soy-braised short ...

1. Boil the noodles briefly, then rinse in cold water. Roll the noodles into a curl on a wicker tray to drain. 2. Cut the kimchi into 1-inch slices. 3. Cut the radish into 2-inch-long chunks. Cut the ...

Today we are mixing cucumbers with spicy ... in mixture and combine with kimchi cabbage. Top with sesame seeds and fresh chopped green onions for garnish. Serve cold.

Homung, by the way, occupies the space recently vacated by the wonderful and dearly missed Kimchi Stylish ... I had to try Homung Cold Noodle, too. Here the spicy pepper sauce is a little bit ...