We take a trip to South Korea to learn their sweet and spicy version of KFC (Korean Fried Chicken) and much more. Back in the kitchen, Christopher Kimball and Milk Street Cook Bianca Borges prepare dakgangjeong—two-bite pieces of crisp, well-seasoned chicken coated with a sticky, umami-rich glaze. Next, Milk Street Cook Wes Martin makes Beef Bulgogi with rich meatiness and an ultratender texture. To finish, Milk Street Cook Rosemary Gill assembles Kimchi Fried Rice, a perfectly spicy and umami-packed marriage of rice and fermented cabbage.