Kimchi is the best-known Korean staple that I grew up with. It is a spicy fermented cabbage dish packed with vitamin C and probiotics. It used to be an important fall ritual to prepare for Kimchi that would sustain Koreans throughout winter when fresh vegetables were rare. It is Popeye's spinach for Koreans. If I have a bowl of rice, roasted seaweed, and Kimchi, I'm happy as a clam. Kimchi is more than a side dish and the most versatile dish I can think of. It provides a

Although this is a popular dish in Korea where I grew up, my first encounter with this salad was in Boston, when my friend served it for a crowd. As I was so used to eating brown seaweed in warm soup, brown seaweed and cucumber seemed like an odd combination. But I was intrigued. Just one spoonful of this soup was all I needed to appreciate the beauty of this dish. This cold soup has a depth that is difficult to find in a salad dish: savory flavors from the brown seaweed m

This is one of a very few dishes that I never get tired of. Unlike Kimchi, a typical staple dish that never leaves the Korean dinner table, this zucchini stir-fry is so simple to make, yet so versatile that it goes with many main dishes irrespective of your culinary heritage. Perhaps the secret of this versatility resides in the fact that this recipe brings out the sweetness of zucchini and complements it with a subtle spicy kick. This zucchini stir-fry is a traditional Kor