For the sauce you will need vegetable broth, soy sauce, sugar, rice vinegar, cornstarch, and gochujang (Korean red pepper ...

Spicy tteokbokki — rice cakes with fish cake sheets, anchovy broth, green cabbage, scallion, boiled eggs, and gochugaru (Korean red pepper flakes) — remains ever-popular. Equally delectable is ...

Volunteers at the Korean Red Cross branch in Suwon, Gyeonggi-do Province, on the morning of Feb. 11 pack ogokbap (five-grain ...

Tteokbokki, also spelt ddeokbokki (and many other variations), is a Korean dish of simmered rice cakes. There are many versions, including the rather luxurious, non-spicy “royal tteokbokki ...

and crunchy bell peppers in a bold red curry sauce. These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok. Crispy-on-the-outside ...

While the rice is cooking, get on with the stir-fry. First, make your sauce. In a bowl, combine the soya sauce, garlic, ginger, red pepper powder or chilli flakes, black pepper, honey, and half of ...

An curved arrow pointing right. Rice syrup is a staple in Korean cuisine. It is used in many savory dishes, and it's the base of traditional sweets like yeot, or rice taffy. In the US, where rice ...

This Korean dish of oyster, seaweed and rice soup is something I make when I’m dining alone, because I’m the only one in my household that likes oysters. It’s delicious, and takes only about ...