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 is a chargrilled dish identified by its bright red sauce—sweet, savory, and spicy thanks to the one-two punch of gochugaru and gochujang.

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!