Brooklyn chef Sohui Kim says this Korean soup is both celebratory (it’s often called birthday soup) and restorative—she frequently makes it to ward off colds. The soft, supple texture of the seaweed and tender beef make it incredibly soothing and comforting, not to mention very tasty. Slideshow: More Seaweed Recipes
This bread pudding can be prepared up to a day in advance and then baked the day you serve it. You can sub in any good quality bread for this recipe.
Traditional Korean cooking meets French technique in the elegant take on kalbi jim from chef Sohui Kim of The Good Fork in Brooklyn. Kim braises the short ribs slowly in red wine, instead of boiling them, for extra-tender meat and a rich, flavorful sauce. Slideshow: More Short Ribs Recipes
This complex, spicy Korean stew from Sohui Kim of The Good Fork in Brooklyn gets a luscious, creamy texture from silken tofu and the runny yolks of poached eggs. Do not feel limited by the seafood: Use whatever is fresh and looks best, like clams, lump crabmeat or even cubes of firm white fish. Slideshow: More Tofu Recipes