Sogoji oibokkeum is a savory Korean stir-fry featuring tender beef and crisp cucumbers, seasoned with soy sauce, garlic, and sesame oil for a quick, flavorful side or main dish.

Consumed as a side dish, kimchi has been part of Korean food culture for thousands of years. It is made by fermenting vegetables and other seasonings—such as garlic, ginger and red chili powder ...

Fermenting foods can extend their shelf life. But can eating fermented foods do the same for people? It's a question investigators have been digging into for years, with interest growing over the past ...

The Korean Way to Make Corn 10x Better originally appeared on Parade.