Kofta
Hand-formed lamb and onion cylinders threaded on flat skewers, heavy with allspice and raw parsley — grilled over …
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Kombu Dashi
Cold-brew kombu dashi — the purest expression of umami, a crystal-clear broth of nothing but dried kelp and cold w…
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Kombucha
A living, lightly effervescent tea — black tea sweetened and handed over to a SCOBY, which spins the sugar into a …
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Korean Anchovy Broth (Myeolchi Yuksu)
The understated backbone of Korean home cooking — dried anchovies and kelp steeped in cold water and brought to a …
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Korean Bulgogi
Thin ribbons of beef, lacquered in a pear-soy marinade, hit a screaming hot grill and caramelize in seconds — swee…
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Korean Fried Chicken
The double-fry is not a technique — it is a philosophy. First fry sets the crust and begins rendering the fat; sec…
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Korean Galbi-Jjim (Braised Beef Short Ribs)
Soy-sweet short ribs slow-braised with Asian pear, garlic, and ginger until the collagen melts into a glossy, lacq…
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Korean Haemul Pajeon
A wide, golden seafood and green onion pancake with a shatteringly crisp exterior and a tender, eggy interior — th…
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Japchae (Korean Glass Noodles)
Chewy, translucent sweet potato glass noodles stir-fried with rainbow-julienned vegetables — each component cooked…
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Korean Pajeon (Scallion Pancake)
A wide, flat pancake of rice flour batter loaded with bundles of whole scallions, fried in a generous pool of oil …
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Galbi (Korean Short Ribs)
Flanken-cut beef short ribs marinated in a caramelizing blend of Asian pear, soy, sesame, garlic, and ginger — the…
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Sigeumchi Namul (Korean Sesame Spinach)
Blanched spinach squeezed to silk and dressed in toasted sesame, garlic, and soy — the simplest banchan in the Kor…
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