Susan Kim

This is the make-ahead salad of our dreams, with ribbons of creamy tofu skin, crunchy summer vegetables, and a finger-licking-good hot mustard and honey dressing.

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

This Korean grilled pork belly is a party waiting to happen, so set it out with the grilled kimchi and kitchen shears and let guests assemble lettuce wraps themselves.

Buldak, which translates to “fire chicken” in Korean, is a chargrilled dish identified by its bright red sauce—sweet, savory, and spicy thanks to the one-two punch of gochugaru and gochujang. You’ll often find buldak featuring boneless chicken pieces; here the buldak-inspired mixture is used as a marinade and glaze for chicken drumsticks, which are cooked low and slow on a grill until sticky and just lightly blistered in spots. If you’d rather sub in a different chicken part (like chicken thighs.…

Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment that chef Susan Kim likes to tuck into a Korean doshirak or add to breakfast sandwiches and tacos.

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!