Chef Judy Joo is stopping by the TODAY kitchen to share delicious Korean comfort food recipes from her new cookbook, "Judy Joo's Korean Soul Food: Authentic Dishes and Modern Twists." She shows us how ...

The following story has been produced by our colleagues at the BBC. South Korea and other parts of the world recognize Nov. 22 as Kimchi Day. These tangy and often spicy fermented vegetables have been ...

As a part of the Leo Gala Series to give wider publicity to Korean culture and celebrate its beauty beyond the facade, Asia Society Korea presents to you a special webcast featuring U.S. Ambassador ...

Evansville, Ind. -- Young-eh Sarah Kim, the executive chef of the Gangnam Korean BBQ restaurants in Evansville and Owensboro, will be teaching classes on how to make authentic Korean kimchi and sushi.

This variation of traditional kkakdugi kimchi replaces Korean radish with chayote, which is just as crunchy but with a little added sweetness. Chayote kimchi works well as a crisp and spicy side dish.

Making kimchi in the traditional manner requires a two-stage salting process, said Tim Spector. My simpler version cuts down on time significantly – and I doubt you ...

Our super simple Cucumber Kimchi Salad offers a savory, unfermented taste of Korea. This refreshing side features crisp ...

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

If you take me to a steakhouse for dinner and there's not creamed spinach on the menu, there's a chance I'll leave … or, at the very least, pout a little. I'd argue that the creamy vegetable side dish ...

ENDLESS VARIETIES. DO YOU KNOW HOW MANY TYPES OF KIMCHI THERE ARE? I CANNOT COUNT IT. IT’S A IT’S THE MORE THAN 100 AND HUNDREDS, A DISTINCTIVE SMELL AND A UNIQUE, SOUR, SALTY AND UMAMI FLAVOR. HOW DO ...