This fresh kimchi — delicious when served warm — comes together quickly but still packs a punch of sour, spicy flavor. This simple take on a hot kimchi comes from chef Jean-Georges Vongerichten, who ...

PHILADELPHIA (WPVI) -- Time now for The Dish and today we're making the traditional Korean side dish: kimchi. It's a fermented vegetable dish that can take days to make, but the chef/owner of ...

Excerpted from “Dinner in an Instant” by Melissa Clark. Korean Chile-Braised Brisket and Kimchi Coleslaw 4 to 5 pounds beef brisket, cut into 3 or 4 pieces 1 tablespoon dried red chile flakes, ...

Rub the beef with the chile flakes, paprika, salt and pepper. Cover and refrigerate for 1 hour and up to 24 hours. Set the electric pressure cooker to sauté (or use a large skillet). Add a tablespoon ...