Oily fish, such as mackerel, are strong-flavored and pair well with boldly seasoned glazes made from gochujang chile paste. The red, rich paste is so common in Korea that it is sold in virtually every supermarket in plastic containers ranging in size from about 2 cups to about 2 quarts. Normally the main ingredients are fermented soybeans ground with red chiles and powdered rice, plus a little salt and sweetener.
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This fragrant, super savory seaweed soup is made with vitamin-rich wakame seaweed, the same kind often used for soups popular in Japanese and Korean cuisines.
This cucumber kimchi recipe gets its flavor from garlic, fish sauce and a hint of Korean chile powder. Make this side dish ahead of time to let the flavors absorb into the cucumbers.
In Korea there is an entire category of side dishes called namul. These are boldly seasoned vegetables from the land and the sea. This particular recipe reflects Korea's love of both spinach and sesame seeds. The seeds are always toasted before serving for a boost of flavor. This namul can be served alone or as one of the colorful elements in bibimbap.
Bibimbap, a bowl full of sticky rice topped with several vegetables, meat or seafood and a fried egg, is one of the most iconic dishes of Korea. The artfully arranged little piles of vegetables may include carrots, spinach, mung bean sprouts and cucumbers. This tasty version has grilled portobello mushrooms and shrimp.