Korean pork and kimchi dumplings (mandu)
Korean dumplings, or mandu, may be boiled, steamed, pan-fried or deep fried just like jiaozi, its Chinese ancestor, and gyoza, its Japanese sibling. When cooked and served in broth, it's called mandu-guk.
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Pork bulgogi rice bowl
Pork seasoned with soy sauce, ginger, shallot, garlic, mirin, sugar and gochujang is pan fried and served with blanched broccoli over rice.
Pomelo and lemongrass salad
Fresh pomelo, thinly sliced lemongrass, Thai basil, mint, cilantro and chunks of crispy fried fish are tossed with a dressing made with palm sugar, lime juice, fish sauce, cilantro stems and chilies.
Pineapple chicken with ginger and chili
Chicken wingettes marinated in salt, chili flakes and grated ginger are lightly browned then cooked slowly in coconut water with chunks of fresh pineapple .
Korean braised beef short ribs (galbi-jjim)
Slow cooked in a sweet-savory broth with spices and vegetables, Korean braised beef short ribs is traditionally served on Seollal (New Year’s Day).