From gochugaru to sesame oil, these are the ingredients behind the bold flavors of your favorite Korean dishes. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer ...

This is a variation on a vegetarian bibimbap recipe, but the addition of thinly sliced bulgogi beef is also widely served. There are regional versions of bibimbap that include everything from raw ...

She explained, "[Bibimbap] may be thought of as a simple ... Chef Gentile instructed, "Bulgogi Beef (marinated beef) is classic, but tofu, chicken, or seafood work -- make it your own." ...

Others have sampled bulgogi (28%), a marinated and grilled beef, or bibimbap (34%), a dish consisting of mixed rice with meat and veg. And with one in three claiming to be “fascinated” by Korean ...

Jin Doshirak in Louisville serves a variety of Korean and Japanese dishes, including everything from miso soup and ramen to bulgogi and kimchi.

Protein: Common protein choices include thinly sliced beef (bulgogi), tofu, or a fried egg. Sauce: The sauce is a crucial element in Bibimbap. Gochujang, a Korean red chili paste, is mixed with ...

It’s never quite taken off, which is strange as the three classic Bs of Korean cuisine — bulgogi, bibimbap and barbecue — are as approachable as they are appealing. Bulgogi is thin strips of ...

Gochugaru is a Korean chili powder made from sun-dried red chile peppers. Crimson red with a smoky and fruity edge, it’s an extremely versatile spice and is also an integral part of kimchi ...

Across the U.S., Korean restaurants are the hottest ticket in town. As the bold, spicy, sweet, smoky, and umami-rich flavors of fan-favorite dishes like jjigae, bibimbap, bulgogi, and japchae sweep ...