South Korea's restaurants are fine-tuning traditional dishes and adding the taste of culinary success to the trophy chest of Korean cultural power.

An age-old technique transforms vegetables and spices into a popular condiment with a zesty, funky taste. The key? Nurturing the right community of microbes. Here's how the magic happens.

This recipe for kimchi is from Eric Kim's debut cookbook, Korean American: Food That Tastes Like Home. He wrote it, and perfected it, with his mother, Jean.

In her memoir, Crying In H Mart, released earlier this year, author and musician Michelle Zauner explores how cooking helped her understand her identity as a Korean American after her mother's death.