Everything You Need to Throw a Korean Barbecue

Your next dinner party No Images? Click here   An Introduction to Korean Barbecue Whether you're hitting the town with friends for a night out of Korean barbecue at a restaurant (ideally followed by classy private-room karaoke, where you can focus on butchering your favorite track without having to worry about strangers giving you judgmental side-eye), or hosting a feast in the comfort of your own home, every Korean-barbecue meal has certain components that should always be featured at the table. Here's a rundown →  The Essential Recipes Ssamjang (Korean Barbecue Dipping Sauce) Dwaeji Bulgogi (Korean-Style Spicy Grilled Pork) Grilled Beef Galbi (Korean-Style Marinated Short Ribs) Korean-Style Fire Chicken (Buldak) Now, for a drink... What Is "Traditional" Soju?: A Spirited Debate How do you get to the root of something when people can't agree on what it really is? Here goes nothing: we're here to demystify what the spirit is really supposed to taste like. Dine like an absolute pro An Introduction to the Korean Table: How to Eat Banchan, Ssam, and More An important element of any cuisine is the customs and etiquette that govern how meals are eaten. Don't let the impressive spread at a Korean meal intimidate you. Here's how to tackle banchan, ssam, and more.     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

"This Steak Is Breathtakingly Good"

Certified five-star carne asada No Images? Click here   The Best Carne Asada ⭐⭐⭐⭐⭐ "This steak is breathtakingly good. Probably the best marinated steak I’ve ever made." - Verified Serious Eater We can all agree on a few things here: Great carne asada should taste, first, of the beef. It should be buttery, rich, and juicy, with a nice charred, smoky flavor from the grill or broiler. It should also be tender enough that you can eat it in a taco or burrito, but substantial enough to be served as a steak and eaten with a knife and fork. Finally, the marinade should have a good balance of flavors, with no single ingredient overwhelming any other. This is that carne asada. Get the recipe →  More Top-Rated Beef Recipes Slow-Roasted Beef Tenderloin Grilled Skirt Steak Fajitas Grilled Beef Galbi (Korean-Style Marinated Short Ribs) Juicy and Tender Italian-American Meatballs in Red Sauce     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

How to Keep Brown Sugar Soft (and What to Do With It!)

A hack that works No Images? Click here   Keep Brown Sugar Soft in One Easy Step Forget marshmallows, bread, specialized terra-cotta disks, and all the other tricks that supposedly keep brown sugar from becoming a rock. A common piece of kitchen equipment, one that you likely already own, will do the job all by itself. Read more →  Put that brown sugar to use Glossy Fudge Brownies These chocolate brownies use both Dutch cocoa powder and dark chocolate, as well as brown butter, for a rich and complex flavor. Chewy Brown Sugar Cookies Chewy and warm, with a crackly brown sugar crust, these sugar cookies take less than 30 minutes, start to finish. Oatmeal Cookie Ice Cream It's everything you love about oatmeal cookies, in a scoop—just start with a brown sugar base infused with a plenty of aromatics. Homemade Brown Sugar-Cinnamon Pop-Tarts These Pop-Tarts boast everything you remember about the original's warm, spicy-sweet flavor. How to save hardened brown sugar Think you've reached the point of no return with your dried-out brown sugar? Think again. Stella comes to the rescue with a trick to bring your brick back from the brink. Read more →    Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe