Chef and restaurateur Danny Lee is visiting the TODAY kitchen to share two of his favorite Korean holiday dishes. He shows us how to prepare tender braised short ribs (aka galbi-jjim) and easy, cheesy ...

Trim excess fat off the short ribs. Rinse them and leave to rest in cold water for about 3 hours to draw out blood. Drain the short ribs. In a large pot, bring 4 cups of water to a boil. Add ribs, ...

Meltingly tender beef and vegetables such as daikon radish, shiitake mushrooms, carrots and potatoes, are coated in a thick, salty-sweet, nutty sauce. The sealed environment of the pressure cooker ...

DAEGU ― It’s hearty, meaty and spicy. And that’s all from a Korean’s point of view. The “it” is the dish of spicy braised “galbi-jjim” literally soaked in spicy red peppers and tons of garlic. Located ...

This K-Town Korean joint specializes in tofu, and it serves a particularly silken version cut into slices or mixed into stews, where it sops up flavor from pork, vegetables, and spicy orange broth.

This warming braised beef dish was originally considered an upper class dish in Korea, but is now a fixture of family celebrations, such as the upcoming Daeboreum. The holiday, which marks the first ...