Kimchi on steak might sound surprising, but we’re here to find out if it truly elevates beef. With Chef Brian in the kitchen, ...

The Chinese-American version also often uses beef steak strips. In comparison, this recipe uses ground beef for convenience. No more slicing and velveting the meat involved. I also used gochujang, a ...

Craving delicious Korean beef stew at home this week? Before you make it, chef Ji Hye Kim, owner of Miss Kim in Ann Arbor, Michigan has some expert tips for you. Following Kim's great tips ...

The best yukhoe (Korean "raw meat") I've had was at LaYeon, the three-Michelin-star restaurant at the Shilla hotel in Seoul. It was made with hanwoo beef (from a Korean native breed of cattle ...

If you have the time, by all means make your own beef broth, but if you don’t, that’s OK. Korean markets sell all types of packaged beef broth: granules (which I find one-dimensional ...

As much as a good steak comes down to the way it's cooked the right marinade can also go a long way to improving your ...

Moo-Lah by Born & Bred from Seoul marries its expertise in Korean Hanwoo beef with traditional Hong Kong flavours, now open ...

A hot griddle or frying pan can also be used. Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten.

Ashok Selvam is the editor of Eater Chicago and a native Chicagoan armed with more than two decades of award-winning ...

A fun way to cook is with a traditional Korean barbecue, cooked over hot coals. Here, however, for convenience, an electric grill is perfect. Place in the centre of the table and everyone can ...