Check out Eric Kim's recipe from New York Times Cooking. To make the winter a little warmer, this easy Korean stew uses a flavorful pantry ingredient to create an unparalleled depth of flavor. Eric ...

It seems like everywhere you go these days, gochujang, the Korean fermented red chili paste, is on the menu. Gochujang aioli for your pommes frites. Gochujang-marinated steak in your lunch rice bowl.

We believe that cooking is an important piece of the wellness puzzle and that everyone can make magic (or at least some avo toast) happen in the kitchen. Sometimes, you just need someone to show you ...

Doenjang, fermented soybean paste, is a staple Korean condiment and used as a base for stew or soup. As with doenjang jjigae (stew), doenjang guk (soup) is also one of the most representative Korean ...

VISCERAL fat, also known as belly fat, is the most lethal form of fatty tissue found in the body. Fortunately, you can beat the belly fat back into submission by making sensible dietary decisions.

We may receive a commission on purchases made from links. Doenjang, an essential ingredient in Korean cuisine, is an umami-laden and thick fermented soybean paste, and it should become a new staple in ...

Doenjang stew, or stew made from Korean fermented soybean paste, is packed with vitamins and minerals. Here's how to make it at home. Mina Park is the chef and owner of Baroo and Shiku in Los Angeles.