Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. While there's no one ...

We're cooking Korean, making barbecue beef with rice, and using it in a once-royal dish of stir fried noodles.

About this recipe: What are Korean noodles? Korean glass noodles, or dangmyeon, are made from sweet potato starch, giving them a unique chewy texture that soaks up sauces well. Unlike other noodles, ...

New York Times food writer Eric Kim calls japchae “peak party food.” No surprise, then, that the sweet potato noodles are often found on the table at Korean Lunar New Year celebrations. In this recipe ...

Tahmina Martelly shows us a recipe that is perfect to take your next picnic or prepare on the grill! To see more recipes from Tahmina go here. 4 – 6 ounces eye of round beef, cut into ¼ inch wide and ...

1. In a medium bowl, mix mushrooms, 1 cup white onion, meat, pepper, ground sesame seed, 2 tablespoons soy sauce and 2 teaspoons sesame oil. Set aside to marinate at room temperature for 20 minutes. 2 ...

Six government organizations, including the Korean Food Promotion Institute, formerly known as the Korean Food Foundation, and the Ministry of Culture, Sports and Tourism, introduced their “10 Korean ...

MEATY. BRAWNY. BLAZING HOT. That’s Korean food to those whose experience of it extends only to barbecue (if that far). But visit one of Hooni Kim’s Manhattan restaurants, and you’ll find a far wider ...

With their soft, tender texture and knack for absorbing and delivering bursts of flavor, noodles are one of the most satisfying and crave-worthy dishes around — and perfect for the long days under ...