EditorialFriends dig into a bowl of ingredients to make kimchi at host Irene Yoo’s apartment in Williamsburg, Brooklyn in New York on Jan. 14, 2023. (Mary Inhea Kang/The New York Times)
EditorialKi Soon Do, a prestigious Grand Master of Jang, Korea’s traditional fermented sauces, with her jars in Changpyeong, South Korea, Sept. 30, 2019. (Chang W. Lee/The New York Times)
EditorialLauryn Chun, the founder of Mother-in-Law’s Kimchi, holds a kimchi dish in Orange, Calif. on Aug. 16, 2022. (Tanveer Badal/The New York Times)
EditorialIngredients for Melanie Hye Jin Meyer?s quick-cooking kimchi carbonara, a fixture Tiny Chef, her Korean street food inspired pop-up restaurant in St. Louis, July 12, 2022. (Neeta Satam/The New York Times)
EditorialA vented jar of tongbaechu kimchi in New York, May 25, 2022. Food styled by Sue Li. Props styled by Sophia Pappas. (Bobbi Lin/The New York Times)
EditorialA bowl of kimchi bibim guksu, which adds kimchi to the the traditional Korean cold noodle dish of bibim guksu, in New York, Aug. 3, 2020. Food Stylist: Rebecca Jurkevich. (Johnny Miller/The New York Times)
EditorialA late dinner of gyudon (sliced beef), gyoza (pork dumplings), kimchi and seaweed salad from a 7-Eleven, in Tokyo on July 31, 2021. (Andrew Keh/The New York Times)