kimchi recipe | Food Network

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Bowl of Shame

Video | 01:26

The Bowl of Shame is a giant bowl full of your favorite comfort foods all served up at Seattle's Bok A Bok Fried Chicken and Biscuits.

Camping-Style Budae Jjigae

Video | 01:17

This hearty, spicy stew is a quintessential camping food in Korea. Its varied ingredients can be held in coolers or at room temp for extended periods of time, making them easy to bring along.

Korean Pork Shoulder

Video | 03:35

Bobby makes lettuce wraps of grilled pork shoulder and quick kimchi.

Korean Pork Shoulder

Video | 03:37

Bobby makes lettuce wraps of grilled pork shoulder and quick kimchi.

Korean Pork Belly Bowl

Video | 03:00

Guy Fieri declares that this meal piled high with pork belly, kimchi and pickled vegetables is like have five different dishes at once.

Michael's Pulled Pork Sandwiches

Video | 03:46

Michael Symon creates a sweet, spicy and sticky sauce for these smoky sandwiches piled high with pork!

Korean Spicy Pork Bulgogi Burger

Video | 01:00

In Henderson, Nevada, Chef Michael Symon destroys a tangy kimchi-topped meat mountain of a burger that is loaded with pork bulgogi, two beef patties and a sunny side egg.

“Everyone has a story and a recipe,” says Edward Lee.Lee’s begins in his Korean grandmother’s windowless kitchen in Brooklyn, where he grew up on rice bowls and kimchi. But his palate longed for adventure: he’d sneak over to newsstands and “peek into issues of Gourmet like they were Playboy, lusting after lamb roasts and tartes Tatin,” he confesses in his cookbook, Smoke & Pickles (2013). “I’d whisper the recipes aloud.” For Lee, that allure and magic would never dim. By his thirteenth birthday, he writes, “I knew I would spend the rest of my life chasing the seduction of food.” These days, he’s living an entirely different chapter, in Louisville, Kentucky—and his story has become one of smoke and pickles. “Some say umami is the fifth flavor,” he says. “I say smoke is the sixth.” From the Korean BBQ of his childhood to the rampant BBQ culture of the South, “smoke is the intersection that connects my two worlds.” Whether that smoke comes from bourbon, bacon, or smoked spices, it pairs brilliantly with the briny punch of pickles, Korean as well as Southern. Best known for his appearances on Top Chef and Mind of a Chef, as well as his James Beard Award nominations, Lee now serves up eclectic, elegant dishes at his three restaurants, all of which draw upon the kaleidoscopic facets of his unique story. “What I cook is who I am,” Lee writes, and that’s certainly true of the Panna recipes he’s shared with us: they take us back to his Korean-Brooklyn childhood, the years he sweated his way up through the kitchens of New York, and into the future of Southern fine dining.Edward's Restaurants:610 Magnolia (Louisville, KY) MilkWood (Louisville, KY) Succotash (National Harbor, MD)Edward's Book:Smoke & Pickles (2013)

Solal: Korean New Year

Episode | From: Cooking Live

Tune in as we examine the food and traditions of the Land of the Morning Calm. Recipes: Rice Cake Soup with Dumplings (Duk Kook); Clam and Scallion Pancakes (Jogae Pa Jon); Water Kimchi (Mul Kimchi); Persimmon Punch (Soo Jeung Ga) Guest: Julie Song