Condiment

Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

There's no substitute for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household's are the same. Tweak it to your liking.

Where a chutney and mustard sauce overlap. Choose a very ripe– even bruised–peach for easy peeling.