This side dish is very common on Korean dining tables and in lunch boxes. The seasoning sauce, a mixture of soy sauce, sesame oil, scallions,

Black beans are nutritious and full of protein, but they’re usually not visually appealing. These beans, though, look like shiny black jewels. I eat them

Composed of crisp lettuce and herb leaves, fresh rice, and a savorysweet apple dipping sauce of my own invention, this dish is eaten traditional ssam

Similar to fiddleheads in taste and texture, fernbrake is foraged in the mountains of Korea in the spring. My grandmother picked it every year with

Lacy white lotus root attracts attention on any party table. All Koreans love its texture, which is crisp-tender, like a cross between a radish and

Shishito peppers are light green, thin-walled, small, and sweet. In Korea, we use them whole. Coating them with flour before steaming them gives them a

In Korea, sweet potatoes are harvested in the fall, so that’s when we get the freshest sweet potato stems. The stems are long, narrow, green,

I’ve been making gaji-namul for so long that I can’t remember where I got the recipe. The steamed eggplant is soft, sweet, salty, a little

Because it is so easy and good, this is probably the number-one Korean side dish. It’s served every day on Korean tables, as well as