When I lived in South Korea some years ago, I fell in love with many things. This was before the country’s pop culture had seized the rest of the world’s imagination. But the rugged beauty of the ...

A high protein spin on a staple Korean dish. Although this classic Korean dish is traditionally served with white rice, this version with quinoa is higher in protein and lower in carbohydrates. If you ...

Description: ingredients (1 serving): 1 cup cooked rice 1 egg 1 cup mushroom ⅔ cup zucchini ½ cup carrot ½ tsp minced garlic ...

Though I was woefully late to the Bibimbap party, ever since I ordered it at a Korean restaurant last year, “mixed rice” is all I want after a long run. But at first I couldn’t fathom making it home.

My perception of plant-based dining once hinged on the concept of imitation. It was not enough that a collection of greens, carbohydrates and non-animal proteins could taste good, or even great. That ...

1. Heat sesame oil in a large skillet over medium heat. Add carrot, zucchini and mushrooms; cook until vegetables begin to soften, about 5 minutes. 2. Stir in bean sprouts and bamboo shoots and cook ...