Hooni Kim

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.

Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.

This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.

This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into  bite-sized pieces.

Cooked in dashi with soy sauce, sugar, and sesame oil, these sweet-and-savory black beans are often served as a side dish in Korean households as an accompaniment to spicy stews.