Plus: An instant Korean classic.

COOK THIS NOW

Translucent, bouncy, and slightly chewy noodles are layered with julienned vegetables, then cooked in a sweet-and-salty marinade. Made in the Instant Pot, this version of the Korean classic takes less than 30 minutes.

READ MORE

What We're Talking About

Thermapen Made an Even Better Kitchen Thermometer

Fast, accurate, and durable, the Thermapen is an indispensable tool for our editors—and the brand that makes it just dropped an even better thermometer. Read More ►

INTRODUCING WELL EQUIPPED

Gear Reviews, Taste Tests, and the Best Deals Online

Straight to your inbox.

GET THE NEWSLETTER

A one-layer cake drenched in thick pecan-studded butterscotch sauce on a white serving plate.

The Best Cakes to Bake This Fall

Go beyond pie this fall with apple cakes, sticky toffee pudding, spiced bundt cakes, and more. Read More ►

Photo of cabbage steaks on a plate with a glass of white wine.

Punch Up Your Roasted Vegetables

Give your roasted vegetables a quick upgrade with these five easy tips. Read More ►

Trending Recipes

Blocks of firm tofu coated in a soy-mirin sauce, plated with bok choy and rice in a shallow bowl.

Spicy Braised Tofu

View Recipe ►

A two-layer carrot coconut cake with white coconut icing on a blue plate with a slice cut from it.

Classic Carrot-Coconut Cake

View Recipe ►

Blissed-Out Crispy Cheesy Broccoli Gratin

View Recipe ►

Korean fried chicken going from a colander into a pan of bubbling sauce.

Dakgangjeong (Korean Sweet, Crunchy Fried Chicken)

View Recipe ►

Pear and Walnut Upside-Down Cake

View Recipe ►

Cooked cauliflower with tahini-dipped serving spoon in blue and white bowl on splattered canvas surface.

Roasted Cauliflower With Sesame

View Recipe ►

Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED

This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book.

View our Privacy Policy | Unsubscribe