Korean Food Made Easy - Caroline Hwang

Korean cuisine is one of the simplest, healthiest and friendliest in the world – its
dishes are perfect for sharing. It’s fun to cook Korean: with just a few easily sourced
ingredients you’ll be able to create your first banchan, the small but delicious side
dishes that are served at every meal, and the amazingly simple gut-affirming kimchi,
which works with just about any vegetable. Soon you’ll graduate to the ever-popular
Korean barbecue recipes, sushi, noodles, one-pot stews and dosirak – the perfect
packed lunch.
Koreans often start a meal with the joyful phrase ‘Please, eat well!’ because they
know that food is best eaten in good company and that good health begins with a
happy gut.
Contents
Korean Food
Banchan (Small Dishes)
Kimchi
Soups & Stews
Meat, Poultry & Seafood
Noodles & Rice
Dosirak (Lunchbox & Snacks)
Desserts & Drinks
Basics
Menu Planner
Index
Copyright
Korean Food
At the beginning of every meal, Koreans often serve it saying, ‘Please, eat well!’
Health is of the utmost importance to Koreans, and eating well goes hand in hand
with that as health begins at the gut. Eating is also a communal experience –
banchan, the small side dishes that are served at every meal – are meant to be
shared as are most of the mains that are served. The dishes are meant to be eaten
all together, with no serving utensils, just personal chopsticks and spoons dipping
into the communal pot. This is the moment in the day, if nothing else is said, where
something is shared with those you eat with.
To many people, Korean food seems complicated and probably very difficult, but it
is one of the easiest cuisines to cook. It is a cuisine that requires essential
ingredients to get started, but once the pantry and fridge has been filled, you
should be ready to go. korean food made easy is filled with recipes for all the
staple banchan you love TO EAT at your favourite Korean restaurant. This book also
has recipes for shop-bought treats likes melon ICE LOLLIES or mochi filled with red
bean, but without the MSG or additives you would normally find in them if you
bought them at the shop.
For some dishes, all it takes is a little marinading and grilling, such as the ever so
popular Korean barbecue dishes like Galbi (MARINATED SHORT RIBS). While others
become a one-pot meal, like Soondubu (soft tofu stew, or Kimchijigae (kimchi stew).
This book will guide you step-by-step through the seemingly complicated kimchi
process and show how easy it is to ferment just about any vegetable. You’ll find
quick and easy snacks – or what Koreans call dosirak (a packed lunch) – like
kimbap (RICE ROLLS WITH VEGETABLES, or Japchae (STIR-FRIED SWEET POTATO NOODLES)
that will be the envy of all your co-workers.
you’ll find yourself confident enough to have a little party to share your new
culinary discoveries after just cooking a few of these wonderful recipes – A party
where friends and family can commune at a table and share a story over a hot pot
of stew or fight over the last fried chicken wing. korean food made easy will leave
you feeling nourished and ending your meal saying what Koreans always say when
they’re done with a meal: ‘Thank you so much. I have eaten very well.’
TOP 12 STAR
Experiences of Korea
1. Jeju Island
See if you can catch a sight of haenyeo or ‘sea women’ – the infamous female divers
who dive to the bottom of the sea without equipment to catch abalone, conch and
octopus, and delight in eating live octopus right on the beach.
2. Namdaemun Market in Seoul

One of the busiest street markets in Korea, bustling with street food from
Ddukbukki to fried chicken. Find the best doenjang, gochujang and other Korean
ingredients here as well.
3. DMZ
The Demilitarized Zone at the border of North and South Korea.
4. Busan
Visit the colourful buildings in the Gamcheon Culture Village, otherwise known as
‘Korea’s Machu Picchu’.
5. Sokcho
Try soondae, Korea’s black pudding (blood sausage) in this beach village, heavily
populated with North Korean refugees.
6. Chungcheong-do
Enjoy a temple stay at Beopjusa Temple and sleep in renovated hanoks. See the
largest standing golden Buddha in Korea.
7. Jeollanam-do
Visit the plentiful and lush tea fields or the White Lotus Pond of Hoesan, which has
the largest white lotus habitat in Asia.
8. Wonju
Experience James Turrell’s ‘Colourful Night’ at Museum San, a beautiful museum
built within its natural setting by Tadao Ando.
9. Namsan in Seoul
Take a romantic hike up Namsan and place a ‘love lock’ on the North Seoul Tower.
10. Han River in Seoul

Ride bikes and then picnic by ordering fried chicken and beer to be delivered!
11. Gyeongsangnam-Do
View the beautiful cherry blossoms over the Romance Bridge during the Cherry
Blossom Festival.
12. Seoraksan
Spend a day in the clouds and visit the hot springs of these rocky mountains.
Fresh Ingredients
1. Garlic
Garlic is one of the ingredients in the holy trinity of Korean cooking. Buy ready
crushed/minced garlic from the supermarket or crush a couple of heads of garlic
ahead of time in a food processor – it will make cooking a whole lot easier.
2. Spring Onions
The second in the holy trinity is spring onions – a mellower, sweeter onion. It’s used
both raw and cooked and adds flavour to broths and stews as well as being used as a
garnish.
3. Ginger
Ginger is used sparingly in most Korean dishes but plays an essential role. It’s most
easily peeled using the back of a spoon and is generally used grated or very finely
chopped. A good rule of thumb is that a 2.5cm piece of ginger equals 1 tablespoon
of grated.
4. Onion
The onion has many flavour dimensions, differing from its raw state to cooked to
slow cooked. Slow cooking produces flavours of sweetness, highly favourable in
Korean cooking.
5. Fuji Apple or Asian Pear

Fuji apples and Asian pears are full of sweetness and crisper than other varietals.
They add sweetness to marinades and dishes where sugar would normally be used.
6. Red Peppers (Capsicum)

Red peppers help to add sweetness and water content without diluting flavour and
adding extra sugar.They don't have the heat of most peppers. Red peppers are used
most often for their colour and flavour.
7. Korean Radish or Daikon
The preferred radish in this book is the Korean radish – uniformly bulbous and
mainly white with a little pale green on top. It is less earthy but firmer and crunchier
than daikon radish. It may not be easily found, so daikon or any other radish is a
good substitute.
8. Chinese Cabbage
Chinese cabbages, the Asian varietal of cabbages, are oblong shaped. They have a
higher water content than other varieties of cabbage and are used in soups, kimchi
and ssams. When picking a cabbage, look for firm leaves, nothing too limp, and
thinner white ribs. Picking a good cabbage makes for a better kimchi.
9. Bean Sprouts
The two most popular bean sprouts are mung bean sprouts and soya bean sprouts,
the latter being most commonly used in this book. Soya bean sprouts have the
yellow bean still attached to the sprout and have much richer bean flavour than the
mung bean sprout.
10. Lotus Root

The lotus root is a symbolic flower in the Buddhist and Korean culture, of purity and
detachment. It doesn’t have a distinguishing flavour but is used for its texture,
which is similar to that of a water chestnut. It’s used peeled and blanched and can be
found like this in supermarkets.
other ingredients
Perilla Leaf
Perilla leaf is often compared to Japanese shiso but couldn’t be more different. It has
a nutty, grassy yet somewhat anise-y flavour. It may be hard to find, but if you
manage to procure it you’re in for a treat.
Salted, Fermented Shrimp

These tiny shrimp are often found in the refrigerated section at Asian shops. They
are the size of a rice kernel that has been salted and fermented.This is used in
conjunction with fish sauce to flavour and add salinity to many dishes. If you can’t
find this, fish sauce is a good substitute.
dduk (Rice Cakes)

Rice cakes comes in many forms, made from glutinous rice pounded down to a
chubby cylinder, flat and oblong, small and round, etc. It’s used as a snack itself, or
stir-fried in a sauce as a main, or a dessert. It’s sold in shops pre-packaged and
cooked, but must usually be soaked prior to being served.
Tofu
There are a variety of tofus out there varying from soft or silken/‘soon’ tofu, which
is the uncurdled tofu, to extra firm, which is best used for pan-frying. You can put
tofu in almost anything from salads to soups to desserts.
Liquids
1. Soy Sauce
In Korean cooking, there are two main types of soy sauce used: regular soy sauce
and soup soy sauce (see below right). Regular soy sauce is used for dipping sauces
and sometimes used for seasoning.
2. Rice Wine Vinegar

Rice wine vinegar (sometimes called rice vinegar) is made from fermented rice. It is
a subtle, sweet vinegar that is far less pungent than distilled or apple cider vinegar.
3. Fish Sauce
Fish sauce is a liquid extracted from the fermentation of sea salt. As mentioned
before, it is used in conjunction with fermented shrimp paste. Use it in moderation
as some sauces are high in sodium. It isn’t a substitute for salt but rather used
together in addition to a sweetener, creating layers of umami flavour.
4. Grapeseed Oil
This oil is generally interchangeable with vegetable oil due its milder flavour.
Similar to vegetable oil, it has a high smoke point as well but has the added benefit of
vitamin E.
5. Vegetable Oil
Vegetable oil is most often used in cooking due to its high smoke point and milder
flavour.
6. soup soy sauce

Soup soy sauce is a by-product of doenjang and is lighter but saltier in flavour; only
the smallest amount is used to season. You can use fish sauce as an alternative.
7. Sake
Sake is used in Asian cooking similar to the way wine is used. The alcohol is burnt
off in the cooking process. This ingredient also adds an umami and sweet flavour to
soups, sauces and proteins.
8. Mirin
Mirin is a rice wine and a by-product from making sake. It is high in sugar content
and low in alcohol, which is usually burnt off in cooking. It is used in small amounts
and usually with sugar or another sweetener.
9. Brown Rice Syrup

A lot of Korean cooking uses corn syrup but because corn syrup isn’t good for you,
it’s substituted with brown rice syrup in this book. The syrup adds a viscosity that
sugar and honey can’t. The syrup is 100% fructose free, which means it breaks
down slowly in the bloodstream and doesn’t cause a sugar crash like most other
sugars.
10. Toasted Sesame oil

This is the third ingredient in the trifecta of Korean cooking; it’s used more as a
finishing oil rather than a cooking oil. It can also be used in marinades but rarely is it
used in frying. Make sure that you purchase toasted as opposed to regular sesame
oil, as the flavours are dramatically different. It has a nutty flavour and a distinct
aroma.
Pantry/larder
1. Gochugaru (Korean dried red pepper flakes)

This coarsely ground red pepper has a smoky, sweet flavour and there is no
substitute. It is made from sundried red chillies and can get quite spicy if enough is
added.
2. Gochujang (Korean red pepper paste)

This is a thick, red chilli paste made from glutinous rice, red peppers, fermented
soya beans, and sometimes sweeteners. It is an essential item in the Korean pantry
and is always cooked. The soya beans add that special umami flavour to this complex
paste.
3. Doenang
People often confuse doenjang with miso, but its flavours and smells are far more
powerful. It is made out of soya beans and brine and takes months of being sun-
dried and fermented into bricks before they are fermented again and mashed into
paste.
4. Short-grain rice
Short-grain rice is also known as sushi rice, it is a starchier rice varietal and is soft
and sticky.
5. Dashima (also known as Kombu)

This dried seaweed is used to flavour stocks and adds umami. It is never eaten but
rather rehydrated, brought to a low simmer and removed.
6. Sweet Rice Flour or Glutinous Rice Flour

This flour is made from a longgrain rice and can thicken sauces. It is often used in
Asian desserts, particularly to make mochi or dduk (rice cakes). It is used as a
binding agent and helps fermentation in kimchi.
7. Rice Flour
Also known as rice powder, this is not the same as sweet rice flour. It, too, is used as
a thickener. In this book we mainly use it in the batter for fried chicken wings as it
makes them very light and crispy.
8. Adzuki beans (canned and dried)

This red bean is a very popular ingredient in desserts in most Asian cultures and is a
great source of protein and fibre. You can find these already prepared and pre-
sweetened in cans at the supermarket.
9. Miyeok (dried seaweed)

There are a variety of dried seaweed, many known from its Japanese name like hijiki,
wakame, kombu and more. Koreans call wakame miyeok and this type of dried
seaweed is different from that of nori sheets. Miyeok is rehydrated and used in both
soups, salads and banchan.
10. Gim (also known as Nori)

This is probably the most recognisable seaweed. It is now popular as a snack usually
brushed with toasted sesame oil and sprinkled with salt. It’s sold packaged in sheets
and used in rice rolls as well as a topping on soups and other dishes.
11. Toasted Sesame Seeds

These tiny little seeds pack a lot of flavour; a nutty, creamy flavour that is
undeniable. Toasting sesame seeds brings out their aroma and flavour. If you find
seeds that are raw, toast them in the oven or in a dry frying pan but watch carefully as
they burn easily.
12. Coarse Sea Salt

In fermentation, coarse sea salt is favoured over fine sea salt. You want coarse salt
crystals that resemble tiny pebbles. Sea salt inhibits bacterial growth during the
fermentation process while adding micronutrients to your fermented vegetables.
13. Dried Shiitake Mushrooms

Shiitake mushrooms pack a lot of umami flavour, in both their fresh and dried form.
They're used a lot to flavour broths and soups, but can also be used in a powder
form to add extra umami to many dishes.
14. Dried Radishes

Many vegetables, plants and herbs are found in the mountains in Korea. Those
plants and vegetables are usually foraged and dried for use in a variety of banchan
and soups and stews. An unusual one are radishes – they are cut into long strips and
hung to dry on a line in the sun. It produces a chewy consistency and an earthy
flavour.
Gaji Namu
S o y- m a r i n at e d A u b e r g i n e ( e g g p l a n t )
Like most Korean dishes, this plays on the sweet and soy
flavours of the palate. This is a great banchan – it is served warm
here but can be refrigerated as well.
serves: 4–6 as a side

preparation: 15 minutes
cooking: 15 minutes
fresh:
2 aubergines (eggplants), sliced
1 spring onion, sliced
1 teaspoon crushed garlic
spices:
½ teaspoon salt
½ teaspoon ground white pepper
pantry:
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon mirin
1 teaspoon granulated sugar
toasted sesame seeds, to garnish
Heat the vegetable oil in a saucepan over a medium-high heat and sauté the
aubergines until they begin to soften.
Add the remaining ingredients, except the toasted sesame seeds, and cook until the
aubergines are tender. Garnish with sesame seeds before serving.
Gamja Salad
K o r e a n P o tat o S a l a d
No ordinary potato salad – the use of apples, sweetcorn and

kewpie mayonnaise enhances the sweet creaminess of the dish.
This recipe is a staple banchan recipe.
serves: 4 as a side
cooking: 30 minutes
fresh:
2 medium or large Yukon Gold potatoes (about 275g), chopped into 2.5cm pieces
1 large egg, hard-boiled, peeled and roughly chopped
1 Fuji apple, chopped into medium dice
1 carrot, chopped into small dice
1 cooked corn on the cob (about 215g), kernels removed from the cob
spices:
salt and ground white pepper
pantry:
120ml kewpie mayonnaise (see below)
1 tablespoon granulated sugar
Boil the potatoes until tender. Drain and divide between two bowls. Take one half
and mash to a mashed potato consistency (some lumps are OK).
Combine all the remaining ingredients in a large bowl and mix well together. Add
sugar, salt and pepper to taste. This salad will keep in the fridge for 1 week.
Tip: Kewpie is a Japanese-style mayonnaise that is a smoother, creamier alternative

to regular mayonnaise and is made with rice vinegar. It is used in some Asian dishes
because it has a slightly sweet taste.
Jangjorim
S o y- b r a i s e d B e e f
My grandmother would make this for my brother and me – the

smell of sweetened soy braising throughout the house is a
cherished memory. Beef as a banchan dish is a luxury, so it was
only made on very rare occasions.
serves: 4 as a side
cooking: 2 hours
fresh:
½ onion
170g daikon radish
2 spring onions
6 garlic cloves, peeled
8cm piece of ginger
450g beef brisket, cut into 5cm pieces
2 Serrano chillies, sliced
spices:
4 whole black peppercorns
pantry:
60ml soy sauce
2 tablespoons soup soy sauce (or fish sauce)
3 tablespoons granulated sugar
3 tablespoons mirin
a 7cm-wide piece of dashima (also known as kombu)
Put 1 litre water in a large saucepan and add the onion, daikon, spring onion, garlic,
ginger and peppercorns and bring to the boil. Add the beef and boil for another 30
minutes, covered.
Strain the cooking liquid and pour 480ml of the stock back into the saucepan,
saving the remaining stock for another time. Add the remaining ingredients and
bring to the boil, covered.
Lower to a high simmer and leave the meat to braise for 1 hour. Leave the meat to
cool in the stock. Shred the meat once cool and then serve with the flavoured soy
stock.
KKWARIGOCHU JIM
SEASONED SHISHITO PEPPERS (CAPSICUMS)
Shishito peppers are the sweeter variety of a Japanese pepper –

once in a while you’ll get a spicy one but the sweet balances it
quite nicely.
serves: 4 as a side
cooking: 15 minutes
fresh:
225g shishito peppers (or padron peppers)
1 spring onion, finely chopped
1 garlic clove, crushed
spices:
1 teaspoon gochugaru (dried red pepper flakes)
pantry:
1 tablespoon sweet rice flour
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon toasted sesame seeds
Coat the shishito peppers with the rice flour and place them in a steamer. Steam for
about 5 minutes.
Once the peppers are tender, toss with the remaining ingredients in another bowl.
Serve immediately or store in the fridge for up to 2 weeks.
SUKJU MAUL MUCHIM
SESAME BEAN SPROUTS
You want the sprout to retain its crunchiness, so be mindful of

that when blanching. This side dish is a staple on every Korean
table and is used in many other Korean dishes.
serves: 4 as a side
cooking: 5 minutes
fresh:
485g mung bean sprouts
1½ teaspoons crushed garlic
pantry:
1–2 teaspoons toasted sesame seeds
2 tablespoons toasted sesame oil
1 teaspoon soy sauce
1 tablespoon vegetable oil
Bring a large saucepan of water to the boil. Blanch the bean sprouts for 30 seconds,
then drain and squeeze to remove any excess water.
Combine the remaining ingredients in a medium bowl, add the blanched sprouts
and mix to combine. Store in an airtight container in the fridge for up to a week or
serve immediately.
SIGUEMCHI NAMUL
SESAME SPINACH
This is a quick and simple banchan but can also be used to make
Bibimbap and Kimbap.
serves: 4 as a side
cooking: 5 minutes
fresh:
500g spinach
pantry:
1–2 teaspoons toasted sesame seeds
2 teaspoons soy sauce
Bring a large saucepan of water to the boil. Blanch the spinach for 30 seconds, then
drain and squeeze to remove any excess water.
Combine the remaining ingredients in a medium bowl, add the blanched spinach
and mix to combine. Store in an airtight container in the fridge for up to a week or
serve immediately.
MU NAMUL
STIR-FRIED & BRAISED RADISH
The earthy flavour of the radish presents itself well in this dish.
Braised lightly in soy sauce, it makes a very comforting side dish.
serves: 4 as a side
cooking: 15 minutes
fresh:
450g daikon radish, julienned
spices:
¼ teaspoon salt
pantry:
1 teaspoon toasted sesame oil
Heat the vegetable oil in a frying pan over medium heat. Add the radish and the
remaining ingredients, except for the spring onion and sesame oil. Stir and cook for
about 5 minutes until the radish becomes translucent.
Add 2 tablespoons water, cover and cook until the radish becomes nice and tender.
Add salt, if necessary.
Add the spring onion and sesame oil and serve. This salad can be refrigerated for up
to 2 weeks.
MUMALLAENGI MUCHIM
SEASONED DRIED RADISH
Dried radish can be found in the dry goods aisle at Asian grocery
stores. It has a chewy yet crunchy texture and is a must-have
accompaniment to Bossam.

preparation: 15–20 minutes
fresh:
½ Serrano chilli, finely chopped
3 spring onions, thinly sliced
2 teaspoons crushed garlic
spices:
40g gochugaru (dried red pepper flakes)
pantry:
90g dried radish
1 tablespoon grapeseed oil
120ml soy sauce
1 tablespoon fish sauce
2 tablespoons honey
2 tablespoons toasted sesame seeds, plus extra to garnish
Soak the radish for 30 minutes, strain then squeeze to remove any excess water.
Heat the oil in a frying pan over medium heat and sauté the radish for 2 minutes.
Add the remaining ingredients to the frying pan and stir-fry for 3–4 minutes,
coating the radish with the mixture. Garnish with sesame seeds.
UEONG/YEONGEUN JORIM
S O Y- B R A I S E D B U R D O C K & L O T U S R O O T
Earthy burdock root balances out the crunchy, watery lotus root
in this dish. Feel free to leave out one or the other if they are
difficult to find.
serves: 4 as a side
cooking: 15 minutes
fresh:
1 burdock root, julienned (about 225g)
1 lotus root, sliced 5mm–1cm thick
spices:
salt and ground black pepper
pantry:
2 tablespoons grapeseed oil
4 tablespoons soy sauce
3 tablespoons brown rice syrup
Heat the grapeseed oil in a sauté pan over medium-high heat and add the burdock
root and lotus root. Fry for about 3 minutes.
Combine the remaining ingredients in a small bowl, add 5 tablespoons water and
mix together.
Add the mixture to the sauté pan with the burdock root and lotus root and sauté to
combine. Season with salt and pepper if needed. Leave to cool completely before
serving. Can be stored for 2 weeks in the fridge.
OIMUCHIM
PICKLED CUCUMBERS
A delicious and simple small dish that works on its own but also
goes well with other dishes, such as Korean chicken wings.
serves: 4 as a side dish

standing: 30 minutes
fresh:
4 Lebanese (or English) cucumbers, cut into 1.5cm thick slices
2 garlic cloves, crushed
2 spring onions, finely chopped
spices:
2 tablespoons coarse salt
1 tablespoon gochugaru (dried red pepper flakes)
pantry:
2 tablespoons rice vinegar
1 tablespoon toasted sesame seeds
1 teaspoon mirin
Toss the sliced cucumbers with the salt and set aside for 30 minutes to let the
cucumbers sweat. Rinse the cucumbers and squeeze out any excess water.
Combine the remaining ingredients with the cucumbers and toss to combine. Serve
immediately or store in an airtight container in the fridge for up to 1 week.
Tip: Lebanese cucumbers are thin-skinned, firm and almost seedless. They have a
mild flavour and are quite petite, making them the perfect size to avoid any waste.
MUSANGCHAE
RADISH SALAD
This refreshing, crunchy radish dish is often eaten with

Bibimbap and Bossam in addition to being a staple at every meal.
serves: 4 as a side
fresh:
300g daikon radish, julienned
1 carrot, julienned
spices:
2 teaspoons fine sea salt plus ½ teaspoon salt
pantry:
3 tablespoons white distilled vinegar
Toss the radish with 2 teaspoons fine sea salt in a large bowl and leave to rest for 15
minutes. Rinse and squeeze out the excess water.
Add the remaining ingredients and mix to combine. This salad can be stored in the
fridge for up to 2 weeks.
MIYEOK MUCHIM
S E AW E E D S A L A D
This is the Korean version of a seaweed salad, with a bit more

vinegar used in this version than other seaweed salads to add a
little extra zing.
serves: 4 as a side
soaking: 10–15 minutes
cooking: 15 minutes
fresh:
35g miyeok (dried seaweed)
1 Persian (or English) cucumber, thinly julienned
50g daikon radish, thinly julienned
¼ small white onion, thinly sliced
spices:
1 teaspoon salt, plus extra to taste
pantry:
60ml white distilled vinegar
1½ tablespoons granulated sugar
Soak the miyeok in a bowl with just enough water to cover for 10–15 minutes.
Strain.
Whisk the vinegar and sugar together in a small bowl until the sugar has dissolved.
Add the garlic, salt and soy sauce and stir to combine.
Toss the remaining ingredients in the dressing and serve garnished with sesame
seeds.
JANGAJII
QUICK SOY PICKLES
The crunchiness of the chayote makes this dish – it’s a quick soy
vinegar pickle. You can also pour the pickling liquid over rice
for a perfectly tasty quick meal.
serves: 4 as a side
cooking: 15 minutes
fresh:
2 chayote (see tip), sliced in wedges
½ onion, chopped
1 jalepeño pepper, thinly sliced
pantry:
300ml rice vinegar
150ml soy sauce
150ml brown rice syrup
Combine the rice vinegar, soy sauce, rice syrup and 125ml water in a small
saucepan and bring to the boil until everything is fully combined.
Place the cut vegetables in a jar or container and pour the soy mixture over the
vegetables. Leave it to stand at room temperature overnight and then it will keep in
the fridge for up to 2 weeks.
Tip: Chayote is often referred to as a ‘vegetable pear’. It is a type of squash that can
be eaten cooked or raw. It can be substitued with Persian (or English) cucumbers if
it can’t be found.
MINDEULLE SALAD
DANDELION SALAD
It doesn’t get any better than a good chicory salad. Normally the
greens in this dish are blanched and coated with dressing, but a
little freshness and crunch makes everything feel a little
healthier. Whatever is leftover will become wilted and can be
enjoyed equally.
serves: 4 as a side
fresh:
1 bunch of dandelion greens (about 150g), trimmed and cleaned
spices:
ground black pepper
pantry:
Sesame Soy Dressing
Combine the Sesame Soy Dressing with the sugar in a small bowl and mix
thoroughly.
Toss the dressing with the dandelion greens and season with black pepper to taste.
Serve immediately or store in an airtight container in the fridge for up to 1 day.
GYERAN JJIM
STEAMED EGG
This savoury custardy egg dish is best served hot and steaming.
There’s nothing more comforting than the first scoop into the
custard.
serves: 4 as a side
cooking: 15 minutes
fresh:
3 eggs, beaten
1 spring onion, thinly sliced, to garnish
spices:
½ teaspoon salt
pantry:
½ teaspoon fish sauce
175ml water (or Anchovy Stock), boiling hot
Whisk together the eggs, salt and fish sauce. Place a heatproof dish into a medium-
sized saucepan. Pour the hot water (or stock) into the dish and slowly start adding
the egg mixture, whisking as it is being poured, until thoroughly combined.
Pour water into the saucepan until it comes three-quarters of the way up the egg
dish. Cover and leave the mixture to come to a simmer and steam for about 5
minutes until fully cooked through – the eggs should be slightly set but not too firm.
Garnish with spring onion and sesame seeds.
GAMJA JORIM
S O Y- B R A I S E D P O TAT O E S
A simple banchan with the simplest of vegetables.

cooking: 30 minutes
fresh:
½ onion, chopped
475g new or salad potatoes, halved
pantry:
1½ tablespoons brown rice syrup
2 teaspoons granulated sugar
Heat the oil in a wok or large frying pan, add the onion and potatoes and cook for 2–
3 minutes until the onion begins to soften.
Place the remaining ingredients, except the sesame seeds, in a bowl and mix
together. Pour the mixture over the potatoes and onion and stir to combine.
Cover the wok or frying pan and cook for 15–20 minutes, stirring occasionally.
Cook until the potatoes are tender. Garnish with sesame seeds.
DUBU SALAD
TOFU SALAD
A very refreshing and light salad that can be eaten on its own or
as a banchan.
serves: 4 as a side
cooking: 15 minutes
fresh:
3 tablespoons grated Korean radish (or daikon radish)
100g mixed greens
1 x 350g pack of silken tofu, sliced into 3cm rectangles
grated peel of 1 yuzu (or Meyer lemon)
2 spring onions, finely sliced, to garnish
pantry:
1 tablespoon mirin
3 tablespoons Sesame Soy Dressing
Combine the grated radish and mirin with the Sesame Soy Dressing. Toss the radish
mixture with mixed greens and set aside.
Place the radish and mixed greens mixture on a plate and top with the tofu. Scatter
the grated yuzu peel and spring onions over the top to finish.
OI-NAEUNG GUK
COLD CUCUMBER SOUP
A great accompaniment for the summer time, this ice-cold

garlicky and tangy side dish will definitely cool you down.
serves: 4 as a side
fresh:
½ teaspoon crushed garlic
2–3 Persian (or English) cucumbers, julienned
1 red bird’s eye chilli, deseeded and thinly sliced
spices:
pantry:
60ml rice wine vinegar
Combine the garlic, gochugaru, vinegar, sugar and soy sauce in a small bowl. Stir
well until the sugar has dissolved.
Add 500ml water along with cucumbers, chilli and 2–4 ice cubes. Serve
immediately, garnished with sesame seeds.
HOW TO MAKE
KIMCHI
makes: 7.5 litres
inactive time: 6 hours
fermentation: 1–2 days
Here you’ll see the simple and most reliable steps to making this fermented, spicy
goodness.
equipment: large bowl, knife, large plate, heavy weight, 7.5

litre jar, small saucepan, whisk
➊ S a lt y o u r v e g e ta b l e s
Regardless of whether you use cucumbers or Chinese cabbage, make sure
you prep your vegetables by salting them and letting them rest for at least
30 minutes and up to 6 hours (depending on the vegetable) to remove any
excess water content. Squeeze to remove any excess water and rinse.
➋ Make a r i c e f l o u r pa s t e
Create a paste by gently heating 100ml water with 25g rice flour in a
saucepan, whisk to combine and then remove from the heat and leave to
cool. Rice flour paste is used to help speed up the fermentation process and
serves to feed the beneficial lactic bacteria.
➌ add g o c h u g a r u & v e g t o pa s t e
Add gochugaru (dried red pepper flakes) to the paste. You can also add
various herbs, alliums or greens. You could even add different flavours to
your paste and kimchi by adding anything from oysters to pears.
➍ relishing i n l ay e r s
If using leafy vegetables like cabbage, make sure to layer any relish
mixture and paste in between each vegetable leaf. Otherwise coat the
vegetable really well with the relish and paste.
➎ Pa c k it in
Make sure to fold cabbage leaves and pack vegetables well into a non-
reactive container. Completely pack the vegetables into the jar and press
down firmly. If possible, weigh the vegetables down, although this isn’t
always necessary.
➏ Bubbles
Leave the kimchi out in a cool, dry place for 24–48 hours. You’ll start to
see the fermentation process in the bubbles that will begin to appear at the
top of kimchi. This kimchi will keep for 4–8 weeks in the fridge. Extra
fermented kimchi is perfect for using in stews and fried rice.
KKADUKI
CUBED RADISH KIMCHI
Try to find a firm, evenly shaped radish form making this. This
kimchi is often served with soups and stews. It takes a bit longer
to ferment and tastes even better the more tangy it gets.
makes: 1 litre
inactive time: 1 hour
fresh:
1 Korean radish or daikon (about 300g), cut into large dice
½ onion, chopped
½ apple or Asian pear, chopped
spices:
145g coarse salt
2 tablespoons gochugaru (dried red pepper flakes)
pantry:
1 quantity of Basic Kimchi Mix
Combine the salt and radish in a bowl and toss together. Set aside for 1 hour to draw
out the water from the radish. Rinse, drain and squeeze to remove any excess water.
Purée the onion and apple or pear in a blender or small food processor. Combine
the puréed onion and apple mixture with the Basic Kimchi Mix and the remaining
ingredients. Add this to the radish and mix together until thoroughly combined.
Transfer to a container and leave at room temperature for 1 day in a cool, dry place
so that fermentation can begin. Transfer the jar to the fridge and chill for at least 2
days before eating. This can be kept for up to a month in the fridge.
CHINESE CABBAGE KIMCHI
The steps may look overwhelming here but they are very do-
able. This is the basic kimchi that you’ll find at every Korean
meal. When buying Chinese cabbage, look for one with thinner
outer leaves.
makes: 7 litres
fresh:
½ head of Chinese cabbage (about 675g), cut into quarters lengthways
¼ of a small Korean radish or daikon (about 150g), julienned
15g watercress, roughly chopped, including stems
40g red mustard leaves, roughly chopped, including stems
6 spring onions, chopped into 2.5cm pieces
spices:
145g coarse salt
pantry:
1 quantity of Basic Kimchi Mix
Dissolve 6 tablespoons of the salt in 1.25 litres warm water. Take the quartered
cabbage and wet it in the water; squeeze out the excess water and reserve the salt
water.
In a large bowl, salt between each cabbage leaf with the remaining salt. Cover the
salted cabbage with the salt water and soak with a weighted object. Leave for 6
hours, rotating the cabbage every 2 hours.
In another medium bowl, combine the Basic Kimchi Mix with the rest of the
ingredients and mix well (gloved hands work best for this) to make a relish. Set aside
until the cabbage is ready.
Rinse the cabbage well (at least 3 times) and squeeze out any excess.
Spread the relish mixture in between each cabbage leaf and fold the leaves up
tightly. Place them in a large bowl.
Pack the folded leaves tightly into a 7-litre jar and leave it to sit at room temperature
for 1 day in a cool, dry place so that fermentation can begin. Transfer the jar to the
fridge and chill for at least 2 days, but this can be kept up to a month in the fridge.
STUFFED CUCUMBER KIMCHI
The cool cucumber balances the heat of the gochujang as well as

cooling you down. This is a kimchi you can eat fresh or
fermented – it’s a nice summer kimchi.
makes: 500ml
inactive time: 45 minutes
cooking: 10 minutes
fermentation: 12 hours
fresh:
8 pickling cucumbers, washed
45g garlic chives, chopped
4 spring onions, chopped
1 tablespoon crushed garlic
1 teaspoon grated ginger
spices:
pantry:
55g gochujang (red pepper paste)
3 tablespoons fish sauce
Cut the tips off each end of the cucumbers, stand the cucmbers on one end and then
cut an ‘X’ lengthways down the cucumber, stopping about 3cm from the bottom.
This is where you’ll be stuffing your kimchi mix.
Boil 1 litre water with the coarse salt until dissolved. Pour the boiled salt water over
the cucumbers in a large bowl and place a heavy weight on top to keep the
cucumbers submerged. Set aside for 45 minutes.
Mix together all the remaining ingredients in another bowl until it is well combined.
Rinse the cucumbers well and then stuff them with the kimchi mixture. Rub the
outside of the cucumber with the kimchi mixture as you stuff.
Place the coated and stuffed cucumbers in an airtight container and leave overnight
at room temperature.
DONGCHIMI
WAT E R K I M C H I
On hot summer days, the sweet and sour brine from this kimchi
is sipped with a spoon to help keep us cool. It is also an essential
part of Mul Naengmyun.
makes: 4 litres
fresh:
450g Korean white radish or daikon, cut into 5cm pieces
200g Chinese cabbage, cut into 5cm pieces
½ small Asian pear, quartered
3 garlic cloves, peeled and left whole
2cm piece of ginger, peeled
1 Serrano chilli, thinly sliced
1 spring onion, cut into 3cm pieces
100g daikon or radish greens
spices:
pantry:
2 teaspoons sweet rice flour
Combine the radish and cabbage with the salt and sugar in a bowl and leave for 4
hours. Drain, reserving any liquid.
Whisk the rice flour with 125ml water over a low heat until a thick paste is made.
Place the pear, garlic and ginger in a blender or small food processor and blend until
puréed.
Place the salted radish and cabbage in a large, airtight container along with the
remaining ingredients, flour paste and puréed mixture. Add 1.1 litres water and the
reserved salty liquid.
Leave it to sit at room temperature for 2 days in a cool, dry place. Taste and add
more salt, if necessary. This can be kept up to a month in the fridge.
S I X WAYS W I T H
KIMCHI
➊ Kohlrabi
CHOP and peel 2 heads of kohlrabi into 3cm pieces.
TOSS kohlrabi with 1 tablespoon coarse salt and 1 tablespoon granulated sugar;
leave to stand at room temperature for 45 minutes. Drain any liquid, rinse and
squeeze out excess water.
CHIFFONADE 2 mustard green leaves and mix with kohlrabi along with half a
quantity of Basic Kimchi Mix.
FERMENT for 2–3 days at room temperature. Store in the fridge in an airtight
container.
➋ Brussels Sprouts
SLICE 400g Brussels sprouts thinly on a mandoline and toss with ½ tablespoon
coarse salt. Leave to stand at room temperature for 45 minutes. Drain any liquid,
rinse and squeeze out excess water.
MIX 2 teaspoons crushed garlic, 2 chopped spring onions, 2 tablespoons
gochugaru (red pepper flakes), 2 tablespoons chilli garlic sauce (such as sambal
oelek), 2 tablespoons fish sauce and 2 teaspoons granulated sugar in a medium
bowl.
ADD the sliced sprouts to the mixture and mix until well coated.
SERVE right away – this dish doesn’t need to be fermented. Store in an airtight
container in the fridge.
➌ M u s ta r d Greens
TOSS 1 tablespoon fish sauce with 2 bunches of roughly chopped mustard greens
(about 300g). Leave to stand at room temperature for 30 minutes or until the
mustard leaves are fairly wilted.
COMBINE 50g parsley stems with ½ a quantity of Basic Kimchi Mix, about 60ml,
in a medium bowl. Mix well.
SERVE right away – this dish doesn’t need to be fermented. Store in an airtight
container in the fridge.
➍ Bok Choy
HALVE 6 heads of bok choy (about 250g) and salt with 1 teaspoon coarse salt.
Leave to stand at room temperature for 45 minutes. Drain any liquid, rinse and
squeeze out excess water.
MIX 3 tablespoons chopped garlic chives or regular chives with ½ a quantity of
Basic Kimchi Mix in a small bowl.
SPREAD the chive mixture in between each bok choy leaf and pack them tightly in
an airtight container.
FERMENT for 1 day and then store in the fridge.
➎ Cauliflower
SLICE 1 head of cauliflower (about 675g) into 2cm slices.
TOSS 2 tablespoons coarse salt with the cauliflower. Leave to stand at room
temperature for 45 minutes. Drain any liquid, rinse and squeeze out excess water.
MIX with 1 quantity of Basic Kimchi Mix and 2 spring onions cut into long pieces.
FERMENT for 1–2 days at room temperature, then store in the fridge in an airtight
container.
➏ Fennel
QUARTER and thinly slice 2 heads of fennel. Salt the fennel with 1 tablespoon
coarse salt. Drain any liquid, rinse and squeeze out excess water.
COMBINE 50g roughly chopped coriander with ½ a quantity of Basic Kimchi Mix.
FERMENT for 1 day and then store in the fridge in an airtight container.
QUICK KIMCHI
This kimchi should also be called emergency kimchi for those

days where you’re craving it but don’t have the time to wait for it
to ferment. Quick and easy, make it and eat right away.
makes: 700ml
fresh:
475g green cabbage (about ½ head), chopped into 5cm pieces
4 garlic cloves, crushed
4 spring onions, sliced into 2cm pieces
spices:
4 tablespoons coarse sea salt
pantry:
2 tablespoons chilli garlic sauce (such as sambal oelek)
2 tablespoons fish sauce
Salt the cabbage in a large bowl and set aside for 1 hour, turning the cabbage every
30 minutes, to draw out all the moisture. Rinse the cabbage and squeeze to remove
any excess water.
Combine the remaining ingredients in a small bowl and mix together. Add to the
cabbage and toss together, making sure all the cabbage is coated. Keep in an airtight
container in the fridge for up to 2 weeks.
BAEK KIMCHI
WHITE KIMCHI
A kimchi made without gochugaru (dried red pepper flakes)

provides the fermented taste but not the spice. It’s a beautiful
white kimchi mixed with a colourful relish.
makes: 4 litres
inactive time: 4–6 hours
fresh:
½ head of Chinese cabbage, cut into quarters lengthways (about 675g)
½ small onion, roughly chopped (about 100g)
3 garlic cloves, chopped
1 tablespoon chopped ginger
1½ tablespoons salted, fermented shrimp (or fish sauce)
¼ Korean radish, julienned (about 75g)
½ Asian pear, julienned
1 large carrot, julienned
1 red pepper, julienned
1 small Serrano chilli, sliced
spices:
145g coarse salt
1 teaspoon salt
pantry:
2 teaspoons soft brown sugar
1 tablespoon glutinous rice flour
Dissolve 6 tablespoons of the coarse salt in 1.25 litres of warm water. Wet the
quartered cabbage in the water, then squeeze out any excess water, reserving the
salt water.
In a large bowl, salt between each cabbage leaf with the remaining coarse salt. Cover
the salted cabbage with the salt water and soak with a weighted object. Leave for 4–
6 hours, rotating the cabbage every 2 hours.
Place the onion, garlic, ginger, shrimp, sugar and teaspoon of salt in a food
processor and purée until smooth. Mix the glutinous rice flour with 125ml water
until dissolved, and combine with the puréed mixture. Add the remaining
ingredients and leave to rest for 30 minutes. Rinse the cabbage well (at least 3
times) and squeeze out any excess.
In the large bowl, spread the relish mixture in between each cabbage leaf, as equally
as possible. Pack the kimchi tightly into a 4-litre jar. Leave it to sit at room
temperature for 1 day in a cool, dry place so that fermentation can begin. Transfer
the jar to the fridge and chill for at least 2 days. It can be kept up to a month in the
fridge.
BUCHU KIMCHI
GARLIC CHIVE KIMCHI
A delicate and easy Spring kimchi.
makes: 500ml
fermentation: 1 day
fresh:
120ml Anchovy Stock (optional, here) or water
½ small onion, puréed
300g garlic chives, halved
spices:
pantry:
2 teaspoons fish sauce
Combine all the ingredients, except the chives, in a small bowl.
Add the garlic chives and mix to combine.

Place in an airtight container and leave to ferment for 1 day in a cool, dry place at
room temperature.
KIMCHIJIGAE
KIMCHI STEW
There is a real extra depth to the stock here if you make this stew
with leftover kimchi, so that it is doubly fermented.
serves: 2 as main or 4 as a side dish

cooking: 45 minutes
fresh:
235g pork belly, cut into 1.5cm slices (about 250g)
½ small onion, sliced
400g chopped kimchi, plus 150ml kimchi juice
235g tofu, chopped into rectangles
25g enoki mushrooms, trimmed
spices:
pantry:
1 tablespoon mirin
1 teaspoon gochujang (red pepper paste)
1 tablespoon soy sauce (or more, to taste)
Combine the sliced pork belly with the mirin and the salt and pepper. Heat the oil in
a medium saucepan (or clay pot), add the coated pork and crisp slightly. Add the
sliced onion and kimchi and cook for 2–3 minutes.
Add the remaining ingredients, except the mushrooms and sesame oil. Add enough
water to cover and simmer for 30 minutes.
When ready to serve, top with the mushrooms and sesame oil and serve with rice, if
desired.
DOENJANGJIGAE
F E R M E N T E D S O YA B E A N PA S T E S T E W
One of the most popular dishes in Korean cuisine, this stew is

full of flavour and body.
serves: 4
cooking: 45 minutes
fresh:
½ onion, chopped
1 courgette (zucchini), sliced into half moons
100g chestnut mushrooms, sliced
960ml Anchovy Stock or Mushroom Stock, made with rice water (the water you wash rice in)
½ mild green chilli, deseeded and thinly sliced
235g firm tofu, cut into 3cm rectangles
spices:
pantry:
4 tablespoons doenjang
Heat the oil in a large saucepan and sauté the onion, courgette and mushrooms until
the onion becomes translucent.
Add the remaining ingredients, except the tofu, and bring to the boil. Simmer for
30 minutes until all the vegetables are cooked through and the flavours are
combined.
Add the tofu and simmer for another 5 minutes, or until the tofu is warmed through.
MIYEOK GUK
S E AW E E D S O U P
This soup is often served on birthdays and is made from

rehydrated seaweed. Seaweed is supposedly high in calcium and
iodine, which is also why it is given to pregnant and nursing
mothers.
serves: 4
cooking: 20 minutes
fresh:
1.4 litres Anchovy Stock
spices:
pantry:
30g miyeok (dried seaweed)
2 tablespoons soup soy sauce (or fish sauce)
Soak the dried miyeok in water for 30–40 minutes until fully rehydrated. Drain and
cut the miyeok into bite-sized pieces.
Stir-fry the miyeok with the sesame oil and garlic for 3–5 minutes.
Add the remaining ingredients and bring to the boil. Reduce the heat and leave to
simmer for 20 minutes. Add the salt or soy sauce to taste.
GAMJATANG
SPICY PORK NECK STEW
The Korean name for this dish directly translates to potato stew
but really it should be called pork neck stew. If you can find
perilla seed powder, it adds a slightly nutty flavour to the dish,
but if not you can substitute with white sesame paste.
serves: 4 as a side
cooking: 2½ hours
fresh:
1kg pork neck (with meat)
½ leek, sliced lengthways
1 onion, sliced
5cm piece of ginger, peeled
1½ tablespoons crushed garlic
4 Yukon Gold potatoes (about 750g), halved
2 green chillies, deseeded and sliced on the bias
8 Chinese cabbage leaves, cut into 3cm slices
a handful of chrysanthemum leaves (optional)
12 perilla leaves (optional), thinly shredded
spices:
10 black peppercorns
1½ teaspoons ground ginger
pantry:
2 tablespoons mirin
1 tablespoon white sesame paste (or perilla seed powder, if accessible)
Cover the pork with water in a large saucepan and bring to the boil for 5 minutes.
Strain and discard the water. Place the pork in a large saucepan with 1.6 litres water
along with the leek, onion, whole garlic cloves, piece of ginger and black
peppercorns. Bring to a simmer and leave to simmer for 1½ hours, covered, over a
low heat.
In a small bowl mix together the gochugaru, doenjang, crushed garlic, ground
ginger, mirin, fish sauce, 1 tablespoon water and the sesame paste and set aside.
This is the soup seasoning mixture.
Add the soup seasoning mix, potatoes, chillies and cabbage to the soup base.
Simmer for 30–45 minutes until the potatoes are cooked through. Just before
serving, add the remaining ingredients. Serve with rice, if you like.
MANDU DDUK GUK
KOREAN DUMPLING & RICE CAKE SOUP
Traditionally eaten on New Year’s Day, the white of the broth

and the rice cakes is to bring purity and cleanliness. It is now
eaten and served throughout the year. This soup mainly consists
of delicious chewy, glutinous rice cakes.
serves: 4
soaking: 20 minutes
cooking: 25 minutes
fresh:
2 eggs
1.4 litres Beef Stock
330g cooked beef brisket from beef stock, thinly sliced
525g dduk (rice cakes), soaked in water for at least 20 minutes
8 vegetable or pork dumplings
3 spring onions, thinly sliced, to garnish
spices:
1 teaspoon ground black pepper
pantry:
1–2 tablespoons soup soy sauce or 2–3 tablespoons soy sauce
2 pieces of roasted gim (seaweed)
Whisk the eggs in a small bowl and set aside.
Place the beef stock in a medium saucepan and bring to the boil. Add the rice cakes
and dumplings and simmer for 10–15 minutes until they are cooked through.
While the soup is on a low simmer, gently stir the stock and add the whisked eggs.
Remove from the heat and add the garlic, oil, soy sauce and black pepper. Taste and
adjust as needed.
To serve, divide the sliced beef evenly into 4 bowls and ladle the soup with
dumplings and rice cakes over the top. Gently crush the roasted seaweed into each
bowl and garnish with spring onions and sesame seeds.
SOONDUBU
SOFT TOFU SOUP
For people who don’t know much about Korean food, this is
probably the one they’ll recognise. It is made with soft,
uncurdled tofu in a bubbling spicy broth.
serves: 4
cooking: 30–45 minutes
fresh:
45g shiitake mushrooms, sliced
100g enoki mushrooms, trimmed
1 courgette (about 170g), sliced into half moons
475ml Anchovy Stock or Mushroom Stock
8 vegetable or pork dumplings (optional)
1 x 382g pack extra soft tofu
2 eggs
spices:
½ teaspoon salt
pantry:
1 tablespoon gochugaru (dried red pepper flakes), or more if you like it spicy
1 tablespoon soup soy sauce (or fish sauce)
Combine the garlic, gochugaru, salt and soup soy sauce in a small bowl and set
aside.
Heat the oil in a frying pan or clay pot (nabe), add the mushrooms and courgette and
cook for about 3–5 minutes until golden brown.
Add the combined paste and stir through. Add the stock, bring to the boil, then add
the dumplings, if using. Lower the heat to a simmer.
Add the tofu by the spoonful, cover and simmer for 15 minutes. Garnish with spring
onions and then crack the eggs into the soup while it is still hot so the residual heat
will cook them.
HAEMUL JEONGOL
S P I C Y S E A FO O D H O T P O T
This is the Korean version of a spicy bouillabase, a delicious

seafood stew. It is traditionally made at the table with live
seafood so that you get that extra freshness.
serves: 4
fresh:
400g white fish, such as black cod, monkfish or snapper
250g each of mussels, clams, squid/baby octopus and prawns, cleaned and de-bearded
½ onion, sliced
1 Chinese cabbage heart, chopped
130g Japanese baby turnips or daikon radish, chopped
1 carrot, sliced
1 litre Anchovy Stock or water
65g watercress
65g chrysanthemum leaves
spices:
ground black pepper
pantry:
1 teaspoon doenjang
Make the soup base by combining the gochugaru, soy sauce, doenjang, garlic and
ginger in a small bowl.
Place all the ingredients, except the watercress and chrysanthemum leaves, in a large
saucepan or clay pot, bring to the boil and then simmer for 20–30 minutes. Serve
the soup while still hot, with rice if desired.
SAMGYETANG
GINSENG WHOLE CHICKEN SOUP
A very earthy, herby chicken soup is rumoured to heal all

ailments – it will also cool you down in summer. A stuffed
chicken is poached and served with its poaching liquid. The
chicken itself is simple and good but doesn’t have very much
flavour on its own, which is why it’s served with a dipping sauce.
serves: 2–4
soaking: 1 hour
cooking time: 45–60 minutes
fresh:
2 cornish hens or small, young chickens, cleaned
4 whole chestnuts, peeled
2–3 litres water or chicken stock
2 ginseng roots (preferably fresh but dried is OK too)
3cm piece of ginger, peeled and left whole
2 spring onions, finely chopped, to garnish
spices:
pantry:
70g glutinous rice, soaked for 1 hour
4 jujubes (Chinese dates) or prunes (optional)
1 quantity of Dipping Sauce
Heat the oil in a small saucepan and sauté the crushed garlic, grated ginger and
soaked rice for 5 minutes. Add some salt and pepper, then leave the mixture until it
is cool enough to handle.
Divide the rice mixture in half and stuff it into the cavity of each chicken along with
the jujubes, if using, and the chestnuts.
Place the chicken in a medium saucepan and add the water or stock and the
remaining ingredients, except the spring onions. Cover and bring to the boil over a
medium-high heat, then reduce the heat to a simmer for 45–60 minutes or until the
fattest part of the chicken registers 74°C (165°F) on a thermometer. Skim off any
fat or scum that rises to the surface. Add some salt and pepper to the stock to taste.
Serve the chicken halved, or the meat shredded off the bone, in a bowl with some of
the stuffed rice mixture and the stock and garnish with spring onions. Bring the
Dipping Sauce and a mixture of salt and pepper in a small bowl to the table for
dipping.
YUKGAEJANG
SPICY BEEF SOUP
The spiciest of spicy beef soups, this dish is not for the faint of
heart.
serves: 4
soaking: 2 hours
cooking: 1–1¾ hours
fresh:
450g beef brisket
1 onion, sliced
40g daikon radish, roughly chopped
100g soy bean sprouts
150g oyster mushrooms, sliced
1 courgette or a type of summer squash (preferably Korean), sliced into half moons
2 bunches of spring onions, sliced into 5cm batons
2 eggs, beaten
spices:
1 teaspoon salt
pantry:
2 teaspoon doenjang
1 teaspoon gochujang (red pepper paste)
30g dried fiddlehead ferns, soaked for at least 2 hours (optional)
Place the brisket, onion, daikon and whole garlic cloves in a medium saucepan with
2 litres water. Cover and simmer for 1 hour, or until the meat is tender enough to
shred. Strain, reserving the stock, then remove the meat and shred.
Heat the oil in a saucepan over a high heat and add the gochugaru and stir.
Immediately remove the pan from the heat. Add the crushed garlic, doenjang,
gochujang and the salt and pepper and stir to combine.
Add the remaining ingredients, except the eggs, along with the reserved cooking
stock and the shredded brisket and bring to the boil. Slowly add the eggs to the
boiling soup. Serve immediately.
HAEJANGGUK
HANGOVER STEW
Traditionally made with beef blood and bone stock, this potent
soup is a brew to cure any hangover. It is full of nutrients to
restore you from the night before. This is a simplified version,
but has the nutrients of bone stock to help your recovery.
serves: 4
cooking: 45 minutes
fresh:
450g ox bones
175g Chinese cabbage
1½ tablespoons crushed garlic
1 Serrano chilli, chopped
125g extra fermented kimchi
1.4 litres Beef Stock
a handful of radish leaves (optional)
spices:
1–2 teaspoons gochugaru (dried red pepper flakes), depending on spice level
pantry:
Place all the ingredients, except the spring onions, in a medium saucepan. Cook for
about 30–45 minutes until the meat on the ox bones are cooked through.
Top the stew with the spring onion and serve while piping hot.
GALBIJJIM
BRAISED BEEF SHORT RIB STEW
This dish may take a while to cook, but mostly sits in the oven
while it slowly braises. It makes the most delectable and tender
short ribs.
serves: 4–6
soaking: 12 hours
cooking: 2–3 hours
fresh:
1 onion, quartered
½ Asian pear or Fuji apple, chopped
1.5kg short ribs
1 tablespoon sliced ginger
2 carrots, chopped
250g daikon radish, peeled and chopped
200g dduk (rice cakes), soaked for 12 hours
spices:
pantry:
120ml soy sauce
60ml sake
2 tablespoons mirin
2 tablespoons soft brown sugar
4 dried shiitake mushrooms
Preheat the oven to 160°C (325°F/gas 3).
Put half the onion and the pear or apple in a food processor and blend until puréed.
Put the puréed mixture in a small bowl and add the crushed garlic, grated ginger,
soy sauce, sake, mirin and sugar and stir until combined.
Season the short ribs with some salt and pepper. Heat the oil in a large casserole
dish over a high heat and when the casserole is very hot, sear the short ribs on all
sides, working in batches if necessary. Place all the meat back in the casserole and
add the remaining onion, garlic cloves, sliced ginger, shiitake mushrooms and the
other vegetables.
Add the puréed mixture and 240ml water to the casserole and bring to a simmer
over a medium-high heat, stirring occasionally. Cover the casserole and bake in the
oven for 2–3 hours until the meat is tender.
About 30 minutes before the meat is done, stir in the rice cakes and cook for the
remaining 30 minutes. Garnish with toasted sesame seeds and serve with rice, if
desired.
JOGAETANG
CLAM SOUP
You can add more or less jalapeños here to alter the heat of the
dish to your liking. This is a very clean-tasting soup, yet it is full
of that ‘sea’ flavour.
serves: 4
cooking: 10 minutes
fresh:
1.5kg clams, cleaned
1 litre Anchovy Stock or water
2 spring onions, cut into 5cm batons
1 jalapeño pepper, sliced
spices:
Place all the ingredients in a large saucepan set over a medium-high heat and cover.
Bring to the boil and cook until the clams open. Discard any clams that do not open.
Add salt and pepper to taste.
DOENJANG CHRYSANTHEMUM LEAF
SOUP
F E R M E N T E D S O YA B E A N C H R YS A N T H E M U M S O U P
Actually closer in taste to a miso soup, this is a quick version of

Doenjangjigae. The chrysanthemum leaves can be swapped for
any other type of greens that you prefer.
serves: 4
cooking: 30 minutes
fresh:
150g chrysanthemum leaves (or spinach)
1 litre Anchovy Stock made with rice water (here), or water
350g extra firm tofu, cut into bite-sized cubes
2 spring onions, sliced, to garnish
spices:
pantry:
1 teaspoon soup soy sauce (or fish sauce)
Blanch the chrysanthemum leaves in a pan of boiling water, then drain and squeeze
to remove any excess water. Set aside.
Heat the stock in a large saucepan and bring to a simmer. Push the doenjang
through a small sieve into the soup and stir through until completely dissolved.
Add the tofu, blanched leaves, garlic and soy sauce. Bring to a simmer and heat until
the tofu is heated through. Serve with spring onions and salt and pepper as needed.
BUDAEJJIGAE
ARMY BASE STEW
Packed with spam, hot dogs and American cheese, this is the
junk food of Korean stews. After the Korean war, food was
scarce and people made do with the food from U.S. military
bases. They usually created something close to this dish.
serves: 4
cooking: 45 minutes
fresh:
½ onion, thinly sliced
150g button mushrooms, sliced
500g kimchi (preferably more fermented), cut into bite-sized pieces
2 frankfurter sausages, sliced on the bias
170g spam, cut into 4cm pieces
170g firm tofu, cut into 3cm pieces
1 litre Anchovy Stock
2 slices of American cheese
2 spring onions, chopped, to garnish
spices:
ground black pepper
pantry:
1 tablespoon gochujang (red pepper paste)
1 x 120g packet of instant ramen noodles
Heat the oil in a large saucepan and sauté the onion and mushrooms until the onion
is translucent. Add the kimchi and cook down slightly.
Add the remaining ingredients, except the cheese, spring onions and noodles, and
cook over a medium heat for 25 minutes.
Bring to the boil again, then add the noodles and cheese. Reduce to a simmer for 10
minutes. Garnish with the spring onions and serve.
DAK KALGUKSU
CHICKEN NOODLE SOUP
Kalguksu literally translates to ‘knife noodles’. This dish is best

with handmade noodles made with fresh flour, but you could just
use ready-made noodles from the shops. Traditionally, this soup
is eaten during the summer. The idea is to fight fire with fire and
balance one’s Ki (or Qi) – the energy flow.
serves: 4
cooking: 1¼ hours
fresh:
½ whole chicken (about 500g), cut into 4 pieces
½ onion
1 courgette (zucchini), halved
3 spring onions – 1 left whole, and 2 thinly sliced
spices:
1 teaspoon salt
pantry:
4cm piece of dashima (also known as kombu)
1–2 tablespoons soup soy sauce (or fish sauce)
600g kalguksu noodles (or udon), cooked
1 teaspoon vegetable oil
Make a stock by placing the chicken, onion, half the courgette, the whole garlic
cloves and 1 spring onion in a large saucepan or stock pot with 1.5 litres water.
Bring to the boil over a medium heat, then cover and reduce to a simmer for 45
minutes. Strain and remove the chicken and garlic and leave to cool. Once it is cool
enough to handle, shred the meat off the bones and set aside.
Place the cooked garlic in a bowl and mash them together with half the salt and black
pepper, half the sesame oil and the crushed garlic. Mix in the shredded chicken,
then set aside.
Pour the stock back into the large pan and add the dashima, soup soy sauce and heat
to a simmer. Add the noodles and cook according to the packet instructions until
tender. Julienne the other half of the courgette and sauté it in a frying pan with the
vegetable oil and the remaining salt and pepper. Set aside.
Serve the noodles and stock with the courgette and shredded chicken. Garnish with
the remaining sliced spring onions. To make the stock a bit more spicy, add the
gochugaru mixed with the remaining sesame oil.
KIMCHI KONGNAMUL GUK
BEAN SPROUT SOUP WITH KIMCHI
A light and simple soup, often served to help ease a cold due to
the health benefits of bean sprouts, which are high in vitamin C
and iron.
serves: 4
cooking: 30 minutes
fresh:
200g fermented kimchi (preferably, extra fermented), plus juices, sliced
1.5 litres water or Anchovy Stock
spices:
1 teaspoon gochugaru (dried red pepper flakes), more if you like it spicy
pantry:
Place all the ingredients, except the bean sprouts and spring onion, in a small
saucepan and bring to the boil. Reduce to a simmer and add in the bean sprouts,
cover the pan and cook for another 5 minutes.
Add the spring onion and simmer for another 2–3 minutes. Serve with rice, if
desired.
SUJEBI
P O TAT O H A N D T O R N N O O D L E S O U P
A cousin to kalguksu, this dish is the Korean version of chicken

and dumplings. The hand-torn noodles are easy to make and
overall this is a great quick weeknight dinner.
serves: 4
cooking: 30 minutes
fresh:
1 litre Anchovy Stock
1 large Russet potato, peeled and cut into 3–4cm pieces
¼ onion, thinly sliced
spices:
½ teaspoon salt
¼ teaspoon ground black pepper
pantry:
150g plain flour
½ tablespoon vegetable oil
1 sheet of roasted gim (seaweed), sliced into strips, to garnish
Combine the flour, salt, pepper, vegetable oil with 50ml water in a large bowl and
mix to combine. Knead by hand for 10–15 minutes until the dough is smooth.
Cover the dough with clingfilm and set aside.
Heat the Anchovy Stock in a large saucepan with the potatoes, onion and crushed
garlic and bring to the boil. Reduce to a simmer and keep covered until the potatoes
are fully cooked through. Add the soup soy sauce and stir to combine.
Tear off a piece of dough, flatten it into thin pasta and drop into the simmering
soup. Repeat until all noodles are in the soup.Cover and leave to simmer for 2–3
minutes.
Serve garnished with the spring onions and roasted gim strips.
YUKHOE
K O R E A N S T E A K TA R TA R E
This is a great Korean twist on steak tartare, full of sesame oil

flavour. Make sure to freeze the meat for at least 15 minutes,
along with the serving plate – no one likes a lukewarm tartare.
This is delicious served with Lotus Root Crisps.
serves: 4 as a side
freezing: 15 minutes
fresh:
285g chateaubriand or tenderloin steak, finely chopped
½ Asian pear or Fuji apple, julienned
1 teaspoon grated yuzu zest (or Meyer lemon)
2 teaspoons yuzu juice (or Meyer lemon)
1 spring onion, thinly sliced on the bias
1 tablespoon very finely chopped onion, soaked in cold water for 10–15 minutes
2 quail egg yolks (or chicken egg yolks)
spices:
pantry:
pine nuts, to garnish
Line a baking sheet with baking paper. Spread the chopped tenderloin on the lined
baking sheet, so that the pieces are not touching. Place in the freezer for 15–20
minutes (along with the serving plate).
Meanwhile, combine the remaining ingredients, except the egg yolks and garnishes,
in a bowl and mix well. Add the frozen meat and toss together. Add salt and pepper
to taste.
Spoon the tartare onto a serving plate and create a well in the centre. Crack in the
egg yolks and garnish with sesame seeds and pine nuts to serve.
L.A. GALBI
M A R I N AT E D S H O R T R I B S
L.A. Galbi is made with the same marinade as traditional Galbi,

but the difference is in the way the short ribs are cut. Restaurants
in Los Angeles began to cut short ribs laterally for thinner cuts,
which allows for a faster marinating time. You can make this with
regular short ribs if you can’t find a butcher to cut them for you
this way, but make sure to marinate for longer.
serves: 4 as a side
marinating: 2 days
cooking: 30 minutes
fresh:
1.5kg short ribs, cross cut laterally (if you can’t find these, butterflied short ribs will do)
2 x 355ml cans of beer (or lemon-lime soft drink)
½ onion, chopped
1 Asian pear or Fuji apple, cored, peeled and chopped
1 tablespoon chopped ginger
spices:
1 tablespoon ground black pepper
pantry:
100g granulated sugar
175ml soy sauce
60ml toasted sesame oil
to serve:
red lettuce leaves
Spring Onion Salad
Dipping Paste
Put the short ribs in a large bowl and pour in the beer (or soft drink). Leave to soak
overnight.
Make the marinade by puréeing the onion, pear or apple, garlic and ginger in a food
processor. Combine the pepper, sugar, soy sauce and sesame oil with 240ml water.
Remove the ribs from the beer and rinse under running water before placing in a
clean large bowl. Pour over the soy mixture and leave to marinate for 6–12 hours.
Grill the marinated short ribs on a hot barbecue grill (or under a hot grill) for 4–5
minutes on each side. Serve with red lettuce, Spring Onion Salad, Dipping Paste
and cooked rice, if desired.
BULGOGI
KOREAN ENTRECôTE
You can find thinly sliced beef entrecôte, usually frozen, at most
Korean stores. But if this is too hard to track down, find a
butcher who will slice it as thinly as possible.
serves: 4
marinating: overnight
cooking: 15 minutes
fresh:
160g yellow onion, chopped
160g Asian pear or Fuji apple, chopped
680g thinly sliced beef entrecôte (cut about ½cm thick, if possible)
spices:
2 teaspoons ground black pepper
pantry:
120ml soy sauce
2 teaspoons grapeseed oil
to serve:
red lettuce leaves
Spring Onion Salad
variety of banchan dishes
Purée the garlic, onion and pear or apple in a food processor. Add the soy sauce,
sugar, sesame oil, black pepper and 80ml water. Pulse until combined.
Cover the entrecôte with the soy mixture and leave to marinate overnight.
Preheat a cast-iron frying pan over a medium heat. Add the grapeseed oil and when
hot, cook the marinated meat for about 5 minutes until fully cooked. Transfer to a
serving bowl and garnish with sesame seeds.
Serve with red lettuce leaves, Spring Onion Salad, a variety of banchan dishes and
cooked rice, if liked.
DAEJI GALBI
S P I C Y M A R I N AT E D P O R K
You think Americans love their barbecues? Well, Koreans love

their barbecued food even more and they like it sweet and spicy.
These ribs call out for a grill, but can be roasted in the oven as
well.
serves: 4 as a side
marinating: 6–12 hours
fresh:
1 large Fuji apple, chopped (about 160g)
440g onions, chopped
2 full racks of baby back ribs, separated
spices:
120ml gochugaru (dried red pepper flakes)
ground black pepper
pantry:
60ml soy sauce
60ml toasted sesame oil
spices:
Radish Salad
Spring Onion Salad
Purée the apple, garlic and onions in a food processor. Add the gochugaru, soy
sauce, sesame oil and brown sugar and pulse to combine.
Cover the ribs with the gochugaru mixture and leave to marinate for at least 6 hours,
but preferably overnight.
Heat the grill to high and cook the marinated ribs for 5-8 minutes on each side.
Season with black pepper to taste. Serve with Radish Salad, Spring Onion Salad and
cooked rice, if liked.
TIP: You can also roast these ribs if you prefer. Preheat the oven to 170°C
(325°F/gas 3) and roast them on a baking tray for 45 minutes, or until cooked
through.
TONGDAK
WHOLE ROASTED CHICKEN
Roasting a whole chicken in a clay pot keeps the meat moist and
tender and the skin crisp. If you don’t have a clay pot, a roasting
pan with a wire rack works perfectly well too.
serves: 4
cooking: 1 hour
fresh:
1 tablespoon grated ginger
1 whole chicken (about 1.4kg)
6 garlic cloves, peeled and slightly smashed
5cm piece of ginger, roughly chopped
2 spring onions, cut into 2.5cm slices
spices:
pantry:
60ml soy sauce
1 tablespoon mirin
to serve:
Quick Soy Pickles
Pickled Round Radish
First, make the glaze. Combine the crushed garlic and ginger with the soy sauce,
sesame oil, brown rice syrup and mirin in a bowl and set aside.
Rinse the chicken and pat dry with kitchen paper, inside and out. Season the cavity
of the chicken with salt and pepper and stuff with the garlic, ginger and spring
onions. Truss the legs together.
Rub the outside of the chicken with vegetable oil and season with some salt and
pepper. Place the chicken in a clay pot (or in a roasting pan) and roast for 30
minutes.
Baste the chicken with half the glaze and roast for another 10–20 minutes, or until
cooked through. Leave the chicken to rest for 10 minutes. Serve with the remaining
glaze as a dipping sauce and some Soy Pickles and Pickled Radish.
BO SSAM
C R I S P Y P O R K B E L LY
Traditionally, bo ssam is boiled pork wrapped (ssam) with red

lettuce leaves, pickled radishes, dipping sauce and oysters.
serves: 6
marinating: 4 hours–overnight
cooking: 45 minutes
fresh:
1.5kg boneless pork belly, rinsed in cold water
1 onion, quartered
1 Fuji apple, quartered
2 spring onions
25g ginger, peeled and roughly chopped
spices:
60g fine sea salt
1 teaspoon black peppercorns
60g coarse sea salt
pantry:
2½ tablespoons doenjang
2½ tablespoons soy sauce
120ml mirin
to serve:
Seasoned Dried Radish
Dipping Paste
12 raw oysters (the brinier the better!)
Rinse the pork belly under cold water and then prick the skin of the pork with
several holes.
Combine the onion, apple, spring onions, ginger, garlic, fine sea salt and black
peppercorns with 1.75 litres of water in a large saucepan, set over a high heat and
bring to the boil. Add the pork belly and reduce the heat to a simmer. Simmer for
20–30 minutes. Remove the meat and pat dry. Place the meat on a plate and
refrigerate for 4 hours (or overnight) to dry the skin out.
Preheat the oven to 200°C (400°F/gas 6). Remove the pork from the fridge and
discard any juices. Pat the meat dry again. Rub the skin with the coarse salt and place
the pork belly on a wire rack set over a roasting pan.
Place an ovenproof bowl filled with water on the lowest rack of the oven to create
steam and place the meat on the top rack. Roast for 30 minutes. Remove the pork
and preheat the grill to high. Grill the meat until the skin is nice and crispy.
Leave the pork to rest for 5–10 minutes, then slice to serve. Serve with the Dried
Radish, Dipping Paste and shucked oysters.
DAK BULGOGI
M A R I N AT E D C H I C K E N
Using the same marinade as Beef Bulgogi, this is made with

chicken and just as delicious. The leftovers make a great
sandwich too.
serves: 4
marinating: 6–12 hours
cooking: 30 minutes
fresh:
250g boneless, skinless chicken breast, cut into 6–7cm pieces
250g boneless, skinless chicken thighs, cut into 6–7cm pieces
1 tablespoon lemon juice
¼ small onion, puréed (about 60ml)
spices:
ground black pepper
pantry:
60ml soy sauce
50g soft brown sugar
1 tablespoon mirin
Make the marinade by combining all the ingredients, except the chicken, in a large
bowl and mix well.
Pour the marinade over the chicken and leave to marinate for 6–12 hours.
Preheat the grill to high and grill the marinated chicken for 15 minutes – you may
need to grill in batches.
TIP: You can also grill the chicken on a hot barbecue or fry in a frying pan.
ANDONG JJIMDAK
SWEET SOY BRAISED CHICKEN
Originating from the city of Andong in Seoul, this simmered and

steamed chicken dish is cooked with glass noodles and
vegetables. It’s a hearty chicken dish meant to be shared with a
group of people.
serves: 4
soaking: 15 minutes
cooking: 45 minutes
fresh:
1.25kg bone-in, skin-on chicken thighs
4 Yukon Gold potatoes, quartered
2 carrots, chopped into 3.5cm pieces
1 onion, chopped
2 spring onions, sliced thickly on the bias
spices:
ground black pepper
pantry:
2 teaspoons grapeseed oil
80ml soy sauce
2 tablespoons mirin
150g glass noodles, soaked in water for 15 minutes, then drained
sesame seeds, to garnish
Heat the grapeseed oil in a large casserole dish and sear the skin of the chicken
thighs. Add the gochugaru, soy sauce, brown sugar, mirin, sesame oil, garlic and
ginger and braise the chicken for 15 minutes.
Add the potatoes, carrots and onion and braise for another 15 minutes or until the
chicken and vegetables are cooked through. Add the glass noodles and spring
onions and simmer for 10 minutes, covered.
Season with black pepper to taste, garnish with the sesame seeds and serve with rice
and Water Kimchi, if you like.
OJINGOBOKKUM
SPICY SQUID STIR-FRY
This squid dish is stir-fried in a slightly spicy sauce and makes a

delicious accompaniment to any meal.
serves: 4 as a side
cooking: 10 minutes
fresh:
½ small onion, chopped (about 60g)
1 carrot, sliced on the bias
1 courgette (zucchini), halved and sliced
800g squid, sliced into rings and tentacles left whole
spices:
pantry:
2 tablespoons gochujang (red pepper paste)
2 teaspoons mirin
Combine the gochujang, soy sauce, sugar, mirin, garlic and ginger together in a
small bowl and set aside.
Heat the vegetable oil in a frying pan, add the vegetables, except the spring onions,
and stir-fry for about 5 minutes until tender. Remove and set aside. Add the squid to
the pan and cook for about 3 minutes until semi-opaque. Add the mixed sauce and
stir until combined and the squid is cooked through. Return the vegetables to the
pan and stir together.
Remove the pan from the heat and drizzle in the sesame oil. Mix to combine and
season with salt and pepper as needed.
GODEUNGEO-GUI
GRILLED MACKEREL
The mackerel in this dish is lightly cured in salt overnight and

then grilled. In Korea a whole fish is quite often served alongside
a meal of stews and soups.
serves: 4
salting: overnight
cooking: 15 minutes
fresh:
2 whole mackerel, butterflied and cleaned
spices:
1 tablespoon sea salt
pantry:
Sprinkle the mackerel with the salt, wrap in clingfilm and place in the fridge
overnight.
Preheat the grill to high.
Unwrap the fish and wipe off any extra moisture. Rub the oil on the fish and grill for
about 4–5 minutes on each side until cooked.
DAEGU JORIM
S O Y- B R A I S E D C O D
Braised fish of any kind is a dish you’ll often find in Korea. The
big chunks of daikon radish mixed in with the cod steaks give
this dish a sweet yet earthy flavour.
serves: 4
cooking: 20 minutes
fresh:
300g daikon radish, cut into 3cm slices
1 bunch of spring onions, sliced
1 small onion, sliced
240ml Anchovy Stock
700g black cod steaks
spices:
½ tablespoon gochugaru (dried red pepper flakes)
pantry:
80ml soy sauce
1 tablespoon toasted sesame seeds, ground
Combine the gochugaru, garlic, soy sauce, rice syrup, sugar, sesame oil, ground
seeds and fish sauce in a small bowl and set aside.
Heat the vegetable oil in a deep frying pan over a medium-high heat and fry the
daikon radish and spring onion and onion for about 5 minutes.
Add the Anchovy Stock and gochugaru mixture and cover the pan. Cook for about
10–15 minutes, or until the daikon is tender.
Add the black cod and baste with the sauce, cover again and cook for about 5–10
minutes until the fish is cooked through.
AGU JJIM
SPICY BRAISED MONKFISH
Monkfish is often compared to lobster meat – it has the same

kind meaty, white flesh. This quick spicy braise is served with
noodles and is one of the most popular dishes served in Korea.
serves: 4
cooking: 30 minutes
fresh:
700g monkfish, skinned and cut into 5cm chunks
1 small courgette (zucchini), sliced into half moons
100g soya bean sprouts
4 tablespoons chopped parsley
2 spring onions, chopped into 4cm batons
spices:
pantry:
2 tablespoons sake
1 teaspoon mirin
300g sweet potato noodles (see below)
Season the monkfish with salt and pepper. Combine the sake, garlic, ginger,
gochugaru, mirin, soy sauce and sesame oil in a small bowl.
Heat a medium, deep frying pan over a medium-high heat. Add 120ml water and the
gochugaru mixture.
Add the remaining ingredients to the pan and cover. Reduce to a simmer and cook
for 15–20 minutes until the fish is cooked through.
Tip: Sweet potato noodles can be found in most good Asian stores, but you can
substitute with vermicelli if they can’t be found.
BIBIMBAP
M I X E D R I C E W I T H V E G E TA B L E S
This dish is one of the most popular Korean dishes. It literally

translates to ‘mixed rice’ and is filled with a mix of veggies. Meat
can be added if you wish.
serves: 4
cooking: 15 minutes
fresh:
2 carrots, julienned
1 red pepper (capsicum), thinly sliced
1 courgette (zucchini) or a summer squash (preferably Korean), sliced into half moons 150g
Sesame Spinach
150g Sesame Bean Sprouts
4 fried eggs
spices:
pantry:
1½ tablespoons grapeseed oil
600g cooked sushi rice, divided 4 ways
Spicy Gochujang Dressing
Heat the grapeseed oil in a frying pan and sauté the carrots with some salt and
pepper for 1–2 minutes. Set aside. Repeat with the red pepper and courgette and
set aside after sautéing each item.
Divide the rice between 4 bowls and top with the sautéed vegetables, Sesame
Spinach, Sesame Bean Sprouts and a fried egg. Drizzle 1 teaspoon of the sesame oil
over each bowl.
Drizzle each bowl with the Spicy Gochujang Dressing to the individual’s spice level
and mix together all the ingredients in the bowl before serving.
CHICKEN PORRIDGE
WITH BRUSSELS SPROUTS KIMCHI
This is another great way to use up leftovers from other dishes,

such as Wang Mandoo and leftover rice. A bowl of warm
porridge topped with Brussels sprouts kimchi makes for a cosy
breakfast.
serves: 4
cooking: 20 minutes
fresh:
500ml–1 litre chicken stock (or water)
250g leftover minced chicken mixture from King-sized Dumplings
4 poached eggs
240g Brussels Sprouts Kimchi
2 spring onions, sliced, to garnish
spices:
pantry:
800g steamed rice, cooled (or leftover rice)
Place the cooked rice in a clay pot or medium saucepan along with 500ml of the
stock or water. Set over medium heat and bring to the boil. Reduce to a simmer and
cook for 20–30 minutes, or until it reaches a porridgelike consistency, stirring
occasionally. If the stock or water begins to evaporate, keep adding more.
Season with the soy sauce and sesame oil, adding more to taste if needed.
Heat the vegetable oil in a medium frying pan and cook the leftover minced chicken
mixture until fully cooked through.
Divide the porridge between 4 bowls and top with the minced chicken, a poached
egg and the Brussels Sprouts Kimchi. Garnish with spring onion and add more salt
and pepper if needed.
MUL NANGMYEUN
SUMMER NOODLE SOUP WITH BEEF
Chilled slushy broth is one of the best dishes to cool down with
during the summer. This dish is mixed with the sweet and tangy
dongchimi brine and a touch of horseradish from Korean
mustard to create a powerhouse of flavour.
serves: 4
preparation: 20 minutes, plus chilling
cooking: 15 minutes
fresh:
1 litre Beef Stock
225g flank steak, halved
1 Serrano chilli, thinly sliced
120ml Water Kimchi brine
½ Asian pear, peeled and julienned
75g Water Kimchi
3 Persian (or English) cucumbers, julienned
4 hard-boiled eggs, halved
spices:
1 teaspoon salt
pantry:
1½ tablespoons soy sauce
4 tablespoons distilled vinegar, plus more to serve
1½ tablespoons granulated sugar, plus more to serve
1kg cooked arrowroot noodles (500g dry weight)
Asian hot mustard paste, to serve
Place the Beef Stock in a medium saucepan with the flank steak, sliced chilli, soy
sauce and 3 tablespoons of the vinegar and bring to the boil. Reduce to a simmer,
cover and cook until the steak is cooked through. Skim off any scum that may
surface.
Remove the meat and leave on a chopping board to dry. Once cool enough to
handle, halve each piece of steak again, slice into thin slices and set aside.
Add the remaining vinegar, dongchimi brine, sugar and salt to the stock and stir.
Chill in the fridge until chilled or in the freezer to make an icy slush.
Divide the cooked noodles between 4 bowls and pour the chilled stock over each
bowl. Top with the beef, pear, Water Kimchi, cucumber and a hard-boiled egg.
Serve with extra vinegar and sugar as needed and some hot mustard.
HOW TO COOK
RICE
serves: 4–6
cooking: 20 minutes
The most commonly used rice used in Korean cooking is short-grain rice, also known as
sushi rice. It’s starchier and cooks softer and stickier than most other rices.
Equipment: large bowl, measuring cups, scales or rice cup

(if you have one), medium saucepan
➊ Place 540ml (or 3 rice cups) of short-grain rice in a large bowl and
cover with water. Use your hands to move the rice around in the water and
rinse the rice. Drain the water and repeat 2 more times.
➋ Place the rice in a saucepan with 600ml water and leave to soak for
20 minutes.
➌ bring
the saucepan to the boil, uncovered.
➍ Once it begins to boil, reduce the heat to a slight simmer and cover.
Cook for 20 minutes.
➎ keep lid on
Remove the pan from the heat and leave it to stand, covered, for 5 minutes.
➏ f lu f f
the rice with a fork and serve.
KIMCHI FRIED RICE
Who doesn’t like a good fried rice? It’s a great way to use up the
last of your rice that might be a little dried out and the last of
your kimchi that might have reached its last leg of fermentation.
serves: 4
cooking: 15 minutes
fresh:
½ onion, very finely chopped
250g kimchi, plus juices
4 fried eggs
spices:
1 teaspoon gochugaru (dried red pepper flakes), optional, depending on spice level preferred
ground black pepper
pantry:
100g spam or ham, diced
800g steamed rice, cooled (or leftover rice)
1–2 teaspoons soy sauce
gim (roasted seaweed) strips, to garnish
Heat the vegetable oil in a deep frying pan, add the onion and cook until
translucent. Add the crushed garlic and kimchi and cook for about 3–5 minutes.
Add the spam or ham and cook until browned, stirring.
Add the rice and kimchi juice and stir-fry for 3–5 minutes. Add the remaining
ingredients, except for the garnishes and fried eggs, and stir-fry again for another
3–5 minutes. Adjust the seasoning with soy sauce and sesame oil as needed.
Divide between 4 bowls and top with a fried egg and a garnish of seeds and gim.
KONGNAMUL BAP
BEAN SPROUT RICE IN RICE COOKER
This dish is often served to children because of the simplicity of

its flavours. If you have a rice cooker, all you have to do is toss
everything in and your meal is done! If not, it can easily be made
on the stove top as well.
serves: 4
fresh:
200g kimchi, thinly sliced
4 tablespoons kimchi juice
50g baby oyster mushrooms, sliced
175g soya bean sprouts, cleaned and trimmed
spices:
pantry:
½ teaspoon granulated sugar
300g sushi rice (uncooked), rinsed and drained
1 tablespoon olive oil
Make the sauce by combining the soy sauce, sesame oil, gochugaru, crushed garlic,
sesame seeds, sugar and chopped spring onions together in a bowl. Set aside.
Place all the remaining ingredients, except the sauce, in a rice cooker along with
600ml water and cook as you would for sushi rice. Alternatively, place all the
ingredients in a medium saucepan and bring to the boil, covered. Reduce to a
simmer and cook for about 20 minutes, then leave the pan covered for another 10
minutes to rest.
To serve, divide the cooked rice between 4 bowls and top with the sauce. Mix
together throughly before serving.
KONGGUKSU
S O YA M I L K N O O D L E S O U P
This summer noodle soup, served with a chilled nutty stock, is

quite an unusual dish for those who have never tried it. Don’t be
tempted to use shop-bought soya milk for this: the flavours are
not the same. Any remaining soya milk can be saved for up to a
week in the fridge.
serves: 4
soaking: overnight
cooking: 15 minutes
fresh:
1 Persian (or English) cucumber, julienned
8–10 cherry tomatoes, halved
a handful of micro-greens, to garnish
spices:
salt
pantry:
185g dried soya beans
4 tablespoons roasted cashews
4 teaspoons toasted sesame seeds
400g cooked somen noodles (uncooked weight 450g)
black sesame seeds and pine nuts, to garnish
Soak the soya beans in water overnight. Drain the beans and place them in a medium
saucepan. Cover with water, bring to the boil and cook for 20–30 minutes, or until
tender.
Drain and rinse the beans, then rub them between your hands to remove the skins.
Place the beans in a food processor or blender along with the cashews, sesame seeds
and 600ml water. Blend until completely puréed. Add another 240ml water to
adjust the thickness if needed. Taste and add salt if needed, then transfer to the
fridge to chill.
Divide the noodles between 4 bowls and then top with the chilled soya milk stock,
cucumbers, cherry tomatoes and micro-greens.
Garnish with black sesame seeds and pine nuts before serving.
JJOLMYEON
SPICY CHEWY NOODLES
Jjolmyeon noodles make this dish what it is – they are chewy

noodles made from wheat flour and starch. The noodles go well
with the crunchiness of fresh cabbage and cucumbers.
serves: 2
cooking: 15 minutes
fresh:
100g green cabbage, shredded
1 Persian cucumber, julienned
2 hard-boiled eggs
spices:
pantry:
200g jjolmyeon noodles (or udon if easier to find)
140ml distilled white vinegar
60ml Spicy Gochujang Dressing
Make the noodles according to the packet instructions but add 65ml of the vinegar
to the boiling water.
Make the sauce by combining the Spicy Gochujang Dressing with the gochugaru,
soy sauce, sugar, remaining vinegar and the crushed garlic.
Build the noodle bowl by dividing the noodles and vegetables equally into 2 bowls.
Add the sauce and mix the noodles with the sauce and toppings before eating.
OMURICE
OMELETTE RICE
This dish is an omelette on top of fried rice and it definitely

comes from an American influence in Korean food: a mix of fried
rice with tangy ketchup. A great dish, especially when kids are at
the table.
serves: 4
cooking: 30 minutes
fresh:
1 small onion, finely chopped
2 large carrots, finely diced
½ cougette (zucchini), finely diced
75g oyster mushrooms
6 eggs, beaten
spices:
pantry:
3 teaspoons vegetable oil
800g steamed rice, cooled
3 tablespoon tomato ketchup, plus more if needed
Drizzle the vegetable oil into a frying pan set over medium heat and sauté the onion,
carrots and courgette until they are tender. Add the garlic and mushrooms and cook
until nicely browned. Add the rice and ketchup and mix with the cooked vegetables
until combined. Remove from the heat and set aside.
Pour one-quarter of the beaten egg mixture into a non-stick frying pan and swirl to
cover the base of the pan. Season with salt and pepper.
When the top of the egg pancake is almost cooked, add one-quarter of the rice
mixture. Fold the sides of the egg pancake over so that the rice is enclosed. Transfer
to a plate and repeat with the remaining 3 servings. Serve with additional ketchup as
needed.
KIMCHI BIBIM GUKSU
SPICY COLD NOODLES WITH KIMCHI
When it’s hot, you don’t feel like cooking but you want
something refreshing and easy to make in about 15 minutes, this
is the dish for you. The rocket gives the noodles a nice pepper-y
kick.
serves: 4
preparation:10 minutes
cooking: 5 minutes
fresh:
200g kimchi, finely chopped
a handful of baby rocket leaves
4 hard-boiled eggs, halved
pantry:
2 tablespoons of Spicy Gochujang Dressing
2 teaspoons rice vinegar
1 tablespoon honey
600g cooked comen noodles (uncooked weight 200g)
gim (roased seaweed) strips and sesame seeds, to garnish
Combine the Spicy Gochujang Dressing with the rice vinegar, honey, sesame oil
and mix well. Set aside.
In a large bowl, add the kimchi, rocket, noodles and mixed sauce. Toss together
until everything is coated in the sauce.
Divide equally between 4 bowls and top with the hard-boiled egg, gim strips and
sesame seeds to garnish.
CUCUMBER SOBA NOODLE SALAD
WITH SOY CHILLI DRESSING
This noodle dish is not a traditional Korean dish, it plays off

many Korean noodle dishes. The sauce makes a nice spicy and
tangy dressing to this simple dish.
serves: 4
cooking: 15 minutes
fresh:
3 Persian cucumbers, sliced into matchsticks
1 head of red leaf lettuce, thinly shredded
2 spring onions, thinly sliced on the bias
400g extra firm tofu, cut into 3cm cubes
spices:
pantry:
1 tablespoon rice vinegar
1 tablespoon brown rice syrup
1½ teaspoons gochujang (red pepper paste)
1 teaspoon sesame seeds, plus extra to garnish
580g cooked soba noodles (225g dry weight)
Make a soy chilli dressing by combining the soy sauce, rice vinegar, brown rice
syrup, gochujang, crushed garlic, sesame oil and sesame seeds.
Heat the grapeseed oil in a frying pan over a medium heat and pan-fry the tofu cubes
along with the salt and pepper for 10–15 minutes until golden brown on both sides.
Combine all the remaining ingredients along with the dressing and tofu in a large
bowl. Garnish with sesame seeds and serve.
S I X WAYS W I T H
RICE BOWLS
➊ JAJANGMYUN FRIED RICE BOWL

HEAT 1 tablespoon vegetable oil in a medium frying pan and sauté 4 halved heads
of bok choy for about 3–5 minutes until cooked. Season with salt and pepper and
set aside.
FRY 330g cooked sushi rice in 2 tablespoons vegetable oil with 4 tablespoons black
bean sauce (from Black Bean Noodles, page 168). Stir until well combined.
DIVIDE the fried rice between 2 bowls and top with the bok choy.
➋ FRIED SOY EGG & SOY PICKLE RICE BOWL

HEAT 2 teaspoons vegetable oil in a nonstick pan and fry 2 eggs. Drizzle each egg
with 1 teaspoon soy sauce.
DIVIDE 330g cooked sushi rice between 2 bowls and top with 100g Quick Soy
Pickles.
DRIZZLE 1 tablespoon soy sauce, 2 teaspoons sesame oil and the pickle brine over
the bowls.
TOP each bowl with a fried egg and season with salt and pepper.
➌ SPICY SQUID & FENNEL KIMCHEE

HEAT 1 tablespoon vegetable oil in a medium frying pan over a medium heat and
add 100g dandelion greens. Cook until slightly wilted.
SEASON with salt and pepper to taste, and then set aside.
DIVIDE 330g cooked sushi rice between 2 bowls.
TOP with the wilted greens, 400g Ojingobokkum and 4 tablespoons Fennel
Kimchi.
➍ TOFU & KIMCHi

HEAT 2 tablespoons vegetable oil in a frying pan over a medium-high heat. Add
350g chopped and drained extra firm tofu. Fry until golden brown on each side. Set
aside.
ADD 225g pea shoots and cook until wilted. Add salt and pepper to taste and set
aside.
FRY 100g kimchi in 1 tablespoon vegetable oil in a frying pan for 5 minutes until
cooked down.
DIVIDE 330g cooked sushi rice rice between 2 bowls and top with the pea shoots,
kimchi and tofu. Drizzle with sesame oil and garnish with toasted sesame seeds.
➎ BULGOGI WITH KALE RICE BOWL

MASSAGE 250g chopped kale with 1 teaspoon lemon juice, 1 tablespoon olive oil
and some salt and pepper for 2–3 minutes.
DIVIDE 330g cooked sushi rice between 2 bowls.
TOP with the massaged kale, 300g cooked Bulgogi and 100g Radish Salad.
➏ S PA M & GIM
MIX 2 teaspoons soy sauce, 1 teaspoon brown sugar and 2 teaspoons toasted
sesame oil in a bowl and stir thoroughly. Set aside.
HEAT 1 teaspoon vegetable oil in a medium frying pan and add 100g chopped
spam. Cook until crispy. Add the mixed sauce and stir together.
DIVIDE 330g cooked sushi rice between 2 bowls and top with the spam and
garnish with sliced gim and some toasted sesame seeds.
HWE DUP BAP
SASHIMI RICE BOWL
Even before Poke became all the rage, Koreans were eating their
own version of a poke bowl. This dish is more like a sashimi
salad with a side of rice and makes for a great packed lunch.
serves: 4
fresh:
¼ small white onion, thinly sliced on a mandolin
1 spring onion, thinly sliced
1 carrot, julienned into long strips
1 small red leaf romaine lettuce, thinly shredded
2 Persian cucumbers, sliced into half moons
¼ head of small red cabbage, thinly sliced on mandoline
3 perillo leaves or shisho, thinly shredded (optional)
175g salmon, sashimi-grade, thinly sliced
175g tuna, sashimi-grade, thinly sliced
175g yellow tail, sashimi-grade, thinly sliced
pantry:
700g cooked rice
Spicy Gochujang Dressing
Soak the onion in a bowl of iced water for 5–10 minutes – this will lessen the
pungency of the onion.
Divide the cooked rice between 4 bowls. Top with the vegetables and sashimi.
Drizzle a teaspoon of sesame oil over each bowl and top with the sesame seeds.
Serve with the Spicy Gochujang Dressing and mix well.
JAJANGMYUN
BLACK BEAN NOODLES
This dish is a hybrid of Chinese-Korean and is the Korean take

on zhajiangmian. The black beans in this dish is a fermented
black soya bean. I give the option of removing the pork from this
dish to make it a vegetarian dish, but both ways you’ll find
yourself slurping away.
serves: 4
cooking: 20 minutes
fresh:
225g minced pork (optional)
½ small onion, chopped
120g daikon radish, diced
2 Yukon Goldpotatoes, diced (about 480g)
1 courgette (zucchini), diced
2 Persian or pickling cucumbers, julienned, to garnish
pantry:
3 tablespoons roasted black bean paste
2 tablespoons potato starch
445g cooked udon noodles (320g dry weight)
If you are using the pork, cook the pork in a frying pan, drain the fat away and set
aside.
Heat the vegetable oil in a wok or large frying pan, add the onion, daikon radish and
potatoes and cook until translucent. Add the courgette and cook for 2–3 minutes.
Return the pork to the pan, if using.
Add the black bean paste and sauté for 30 seconds. Mix with the vegetables in the
pan and add 480ml water. Cover and cook until the vegetables are tender and
cooked through.
Mix the potato starch with a tablespoon of water to make a paste. Add this to the
vegetables and black bean paste and stir until the sauce thickens. Drizzle in the
sesame oil and stir until combined.
Serve the sauce over the noodles and top with julienned cucumbers.
DDUKBUKKI
SPICY SAUTéED RICE CAKES
These sweet and spicy rice cakes are often eaten as a street food
in Korea. They are bought by kids after school, and then in the
evening by the late-night lingerers.
serves: 4–6
soaking: 4–6 hours
cooking: 20 minutes
fresh:
½ onion, thinly sliced
680g fresh dduk (rice cakes), soaked for 4–6 hours
240ml Anchovy Stock or water
150g green cabbage, thinly sliced
spices:
½–1 tablespoon gochugaru (dried red pepper flakes), depending on your spice level
pantry:
1–2 tablespoons gochujang (red pepper paste), depending on your spice level
1 tablespoon mirin
1–3cm piece of dashima (also known as kombu), soaked in water for 30 minutes
Heat the oil in a large cast-iron frying pan and sauté the onion until soft. Add the
soaked rice cakes and sauté for 1–2 minutes.
Make a sauce by mixing the gochujang, rice syrup, brown sugar, soy sauce, mirin,
garlic and gochugaru together in a bowl and set aside.
Add the stock or water to the frying pan and bring to a simmer. Add the sauce and
remaining vegetables and stir until combined.
Cook over a medium heat, stirring, for about 15 minutes until the sauce begins to
thicken or until rice cakes are cooked through.
DUBU-JORIM
SPICY BRAISED TOFU
This tofu is first pan-fried and then braised in a slightly spicy soy
mixture. Delicious in a lunchbox and also great as a banchan.
serves: 4
fresh:
1 x 397g pack of extra firm tofu, sliced and patted dry
spices:
pantry:
1½ tablespoons granulated sugar
1 tablespoon mirin
Heat the oil in a large frying pan over a medium heat and place the sliced tofu in one
layer. Cook for about 4–5 minutes until golden brown, then turn over and cook for
another 4–5 minutes on the other side. Repeat with the remaining tofu if cooking in
batches.
Mix the rest of the ingredients together in a small bowl. Pour this over the fried tofu
and leave to slightly braise for 2–3 minutes. Repeat with the remaining tofu if
cooking in batches.
GYERAN MARI
ROLLED OMELETTE
Any of the vegetables in this omelette can be changed – include

courgettes, gim, ham, mushrooms or whatever you prefer.
serves: 4 as a side
cooking: 15 minutes
fresh:
4 large eggs
3 tablespoons finely chopped spring onions
3 tablespoons finely chopped carrots
spices:
pantry:
1 teaspoon grapeseed oil
Whisk all the ingredients together, except the oil. Warm the oil in a non-stick frying
pan and pour one-quarter of the egg mixture in so that it covers the base of the pan
in a thin layer.
Once the base of the egg layer starts to firm, lift the edge and fold it over, rolling
into a log.
Add more oil to the pan if needed. Pour another thin layer of the egg mixture into
the pan, lifting the previous roll so that the egg flows underneath it.
Fold the roll over the new layer of egg and repeat until the mixture has been fully
used. Cut off the ends, divide into equal pieces and serve.
BINDAETTEOK
M U N G B E A N PA N C A K E S
These pancakes are similar to Jeon (here) but made fully of

mung beans that have been puréed. They are packed full of
protein and nutrients and make a great snack.
makes: 5 pancakes
soaking: 6 hours–overnight
cooking: 25 minutes
fresh:
2 spring onions, cut into 5cm slices
100g soys bean sprouts, rinsed
150g kimchee, thinly sliced
½ red pepper (capsicum), thinly sliced
½ jalepeño pepper, thinly sliced (optional)
1 large egg
spices:
1 teaspoon salt
pantry:
170g dried and peeled split mung beans, soaked overnight
½ tablespoon toasted sesame oil
Dipping Sauce
Place the soaked mung beans in a food processor or blender with 200ml water and
blend to a purée. Add more water if necessary.
Put the remaining ingredients, except the vegetable oil and Dipping Sauce, in a
large bowl and add the purée. Mix to combine.
Heat the oil in a non-stick frying pan over a medium heat. Ladle about 60ml (¼ cup)
of the mixture into the pan at a time. Cook until golden brown and the edges start to
cook and then flip and repeat. Repeat with the remaining batter. Serve the pancakes
warm with the Dipping Sauce.
WANG MANDOO
KING-SIZED DUMPLINGS
Similar to bao, these dumplings are called Wang Mandoo

because of how large they are. Minced chicken is used instead of
pork to keep these a little lighter and healthier.
makes: 8 mandoo
resting: 2½ hours
cooking: 20 minutes
fresh:
340g minced chicken
¼ head of Chinese cabbage, finely chopped (about 265g)
1½ tablespoons grated ginger
spices:
½ teaspoon fine sea salt
pantry:
½ tablespoon dried active yeast
260g plain flour
½ teaspoon baking powder
50ml soy sauce
1½ tablespoons toasted sesame oil
Dipping Sauce, to serve
Combine 120ml warm water with the yeast in a bowl and set aside for 15 minutes.
Combine the flour, sugar, baking powder and salt in a large bowl and mix
thoroughly. Add the yeast mixture and gently mix together until you have a shaggy
dough (you may need to add more water for the mixture to come together).
Place the mixture on a clean, floured surface and knead the dough until smooth.
Leave the dough to rest for 2 hours.
Make the stuffing mixture by combining the remaining ingredients in a large bowl
and refrigerate until ready to stuff the buns.
Divide the dough into 8 equal pieces and roll into balls. Roll each ball out with a
rolling pin to about 12cm diameter. Place 2 tablespoons of the stuffing mixture in
the centre of each dough circle, bring the sides together and pinch to enclose the
stuffing in the bun.
Place the buns in a steamer, making sure they are not touching, and steam for about
15 minutes until cooked through. Serve with the Dipping Sauce.
GYERAN BBANG
EGG BREAD
Egg bread is sold everywhere as a street food in Korea – it makes

for a quick yet filling snack.
makes: 6
cooking: 18 minutes
fresh:
240ml milk
10 eggs
2 tablespoons melted unsalted butter, plus extra for greasing
50g grated cheese (Gruyere or Cheddar are perfect)
spices:
1 teaspoon salt, plus extra to taste
ground black pepper
pantry:
190g plain flour
Whisk together the flour and salt in a small bowl. In another bowl, whisk the milk
and 4 of the eggs.
Slowly drizzle the melted butter into the wet mixture until fully incorporated, then
add dry to wet mixture and whisk until you have a smooth batter. Add the grated
cheese to the batter and mix through.
Butter the cups of a muffin tin and fill each cup halfway with the batter. Crack an egg
on top of each one and sprinkle with some salt and pepper. Bake for 18 minutes.
Serve immediately.
DAKGANGJEONG
KOREAN CHICKEN WINGS
Korean fried chicken has become popular for its extra crispy
quality due to the double frying. I double fry here as well, but the
batter is made with rice flour and soda water, which makes for a
crispy wing like you’ve never had before. Make sure you’ve got
extra napkins around for the sticky soy glaze.
serves: 6–8
fresh:
650g chicken wings
spices:
1 teaspoon salt
1 teaspoon ground white pepper
pantry:
60ml soy sauce
1 tablespoon soft brown sugar
1 tablespoon sesame oil
250g rice flour
220ml soda water
vegetable oil, for frying
Combine the soy sauce, brown sugar, syrup, sesame oil, garlic and ginger in a small
saucepan. Heat the mixture over medium heat and leave to simmer for 15–20
minutes until thickened. Set aside.
Sprinkle the chicken wings with the salt and pepper.
Divide the rice flour between 2 bowls. Pour the soda water into one bowl and mix
well together. Dip the wings into the wet batter and then dip in the dry mixture.
Place the coated wings on a baking sheet until all the wings are battered.
Heat the oil in a deep frying pan or saucepan to 175°C (347°F). Fry the wings in
batches for about 5 minutes and then drain on a wire rack until all the wings are
fried.
Fry the wings again for another 5–10 minutes until golden.
Toss the fried wings in the sauce and serve.

HOBAK BUCHIM
C O U R G E T T E PA N C A K E S
These pancakes are a great addition to a lunch or a snack. Unlike

regular Jeon, these have a higher ratio of veggie to batter.
makes: 5 x 4cm pancakes

fresh:
1 courgette (zucchini), sliced into matchsticks or grated (about 225g)
¼ onion, thinly sliced
spices:
1 teaspoon salt, plus more to taste
ground black pepper
pantry:
½ quantity of Jeon batter mix (see here)
Dipping Sauce
Toss the courgette with salt and set aside for 15 minutes. Squeeze to remove any
excess moisture.
Mix the courgette with the Jeon batter mix and add some salt and pepper.
Heat the oil in a frying pan and ladle the batter into the pan into 4cm round
pancakes. Cook until golden brown, then flip and repeat. Serve with the Dipping
Sauce.
JAPCHAE
STIR-FRIED GLASS NOODLES
Japchae is usually served at celebrations and large gatherings,

but has also often been served as a snack or in a packed lunch
because it can be eaten at room temperature. These glass
noodles are full of vegetables and flavour.
serves: 2 as a main or 4 as a side

cooking: 15 minutes
fresh:
75g carrots, julienned
65g onions, sliced
45g shiitake mushrooms, sliced
75g red pepper (capsicum), deseeded and sliced
100g spinach, roughly chopped
pantry:
1 tablespoon honey
1 tablespoon soft brown sugar
340g cooked potato noodles (165g dried weight)
Combine the soy sauce, honey, brown sugar and 1 tablespoon of the sesame oil
together in a small bowl and set aside.
Heat the vegetable oil in a large frying pan. Add the carrots and onions and cook for
about 4–5 minutes until tender, then set aside.
Add the mushrooms and red pepper and cook for 3-4 minutes. Add the spinach and
garlic and cook until it begins to wilt, then set aside.
Add the potato noodles and stir-fry for a minute. Pour the sauce over the noodles
and add the cooked vegetables back to the pan. Toss until combined, then serve
immediately, garnished with sesame seeds.
KIMBAP
M A K I R O L L S W I T H V E G E TA B L E S
Often this is a dish that families or large groups of people pack

to take on picnics or hikes. It doesn’t need refrigeration or
warming up, so makes the ideal meal on-the-go.
serves: 4
cooking: 15 minutes
fresh:
2 eggs, beaten
55g carrots, julienned
225g Sesame Spinach
4 strips of yellow pickled radish (or radish salad)
spices:
pantry:
4 whole gim (seaweed) sheets
600g cooked sushi rice (120g dried weight)
Heat 1 tablespoon of the grapeseed oil in a non-stick frying pan and pour in enough
beaten egg to cover the base of the pan in a thin layer. Leave the egg to cook in one
layer until almost fully cooked, then flip. Repeat with any remaining egg mixture.
Cut the thin egg omelette into 2cm strips and set aside.
Add the remaining oil to the pan, add the carrots and sauté for about 2–3 minutes
until tender. Add salt and pepper to taste.
Lay out the gim on a bamboo mat and place about 150g of the rice on top of each
sheet. Spread the rice over the bottom two-thirds of the sheet, leaving a 4cm at the
top. Brush the rice with sesame oil.
Top the rice with sautéed carrots, egg strips, Sesame Spinach and radish next to
each other as closely as possible. Gently roll the mat from the end closest to you –
rolling as you pull the edge of the mat back. Keep rolling until you have a full roll
and then gently squeeze the roll to firm.
Use a sharp knife to slice the roll into discs. You’ll need to wipe your knife down
every couple of slices due to the sticky rice.
DUBU GIMCHI
SOFT TOFU WITH FRIED KIMCHI
For this tofu dish, make sure you use the correct tofu. There are
a variety out there, from extra firm and firm, to soft/silken tofu.
Here you’ll be using soft/silken (uncurdled) tofu.
serves: 4–6
cooking: 10 minutes
fresh:
½ teaspoon crushed garlic
125g sliced kimchi
450g silken tofu, cut into 2cm thick rectangles
spices:
pantry:
1½ teaspoons vegetable oil
½ teaspoon toasted sesame seeds, to garnish
Heat the vegetable oil in a cast-iron frying pan and cook the garlic for about 15
seconds until fragrant. Add the sliced kimchi and stir-fry for 3–5 minutes until
cooked through.
Add the sesame oil and spring onion and stir to combine.
Divide the tofu between 4–6 plates and top with the stir-fried kimchi. Garnish with
sesame seeds and some salt and pepper to taste.
S I X WAYS W I T H
JEON (PANCAKES)
each recipe makes: 2 large pancakes

➊ Mixed S e a fo o d J e o n
SAUTÉ 170g each of chopped calamari and peeled, chopped prawns in 1 teaspoon
vegetable oil in a frying pan with salt and pepper to taste.
MAKE a batter by mixing together 240ml ice-cold club soda, 1 teaspoon salt, 140g
plain flour, 2 tablespoons each of cornflour and rice flour, 1 teaspoon baking
powder and salt and pepper. Add cooked seafood and 60g chopped chives.
HEAT 1 teaspoon vegetable oil in a frying pan and a ladle of batter. Cook until
golden brown on each side. Repeat.
SERVE with Dipping Sauce.
➋ Kimchi Jeon
MAKE a batter by mixing together 240ml ice-cold club soda or sparkling water, 1
teaspoon salt, 140g plain flour, 2 tablespoons cornflour, 2 tablespoons rice flour, 1
teaspoon baking powder and some salt and pepper. Add 150g kimchi and its juices.
HEAT 1 teaspoon vegetable oil in a frying pan and add a ladle of kimchi batter.
COOK until golden brown and the edges are cooked, then turn over and cook until
golden brown. Repeat with another teaspoon of oil and the remaining batter.
➌ CHIVES Jeon
powder and salt and pepper. Add 175g chopped garlic chives.
HEAT 1 teaspoon vegetable oil in a frying pan and a ladle of batter. Cook until
➍ SPRING ONION Jeon

MAKE a batter by mixing together 240ml ice-cold club soda or sparkling water, 1
teaspoon salt, 140g plain flour, 2 tablespoons cornflour, 2 tablespoons rice flour, 1
teaspoon baking powder and some salt and pepper.
ADD 6 spring onions that have been cut in half lengthways.
HEAT 1 teaspoon vegetable oil in a frying pan. Add a ladle of spring onion batter to
the hot pan.
COOK until golden brown and the edges are cooked, then turn over and cook again
until golden brown. Repeat.
➎ Mixed V e g e ta b l e J e o n
SAUTÉ 1 chopped kale leaf and a handful of chopped spinach with ½ teaspoon
crushed garlic and salt and pepper in 1 tablespoon vegetable oil in a frying pan.
powder and salt and pepper. Add the cooked vegetables.
HEAT 1 teaspoon vegetable oil in a pan and add a ladle of the batter. Cook until
➏ Pork & S h i i ta k e M u s h r o o m J e o n
MAKE batter by mixing together 240ml ice-cold club soda, 1 teaspoon salt, 140g
powder and salt and pepper. Add 100g cooked minced pork and 2 sliced and
cooked shiitake mushrooms.
HEAT 1 teaspoon vegetable oil in a pan and add a ladle of the batter. Cook until
TUNA KIMCHI JOOMOKBAP
TUNA KIMCHI TRIANGLE MAKI
Popular in both Japan and Korea, these are easy on-the-go

snacks. You can fill these with anything really, but here, the
combination of tuna and kimchi is very tasty.
makes: 6
fresh:
100g kimchi, chopped
spices:
pantry:
1 x 140g can of tuna in spring water
1.2kg cooked sushi rice (240g dried weight)
6 pieces of gim (seaweed), cut into 5 x 7.5cm strips
Heat the oil in a small frying pan, add the kimchi and gochugaru and stirfry for 3
minutes. Add the tuna and stir to combine. Set aside and leave to cool, then season
with salt and pepper.
Keep a bowl of water on your work surface – it’ll keep the rice from sticking to your
hands. Flatten 140g cooked sushi rice (about ½ cup) in your hands. Scoop 1
tablespoon of the tuna kimchi mixture into the middle of the rice and fold the rice
over the stuffing and pack into a ball. Shape into a flattened triangle and set aside
until all are formed. Salt the outside of each rice ball.
Wrap the rice ball with gim.

YEONGEON CHIPS
LOTUS ROOT CRISPS
Not only are these a great alternative to the potato crisp but they
are much healthier and beautiful to look at as well.
serves: 2
fresh:
1 poached lotus root, peeled
spices:
togarashi (see below), for sprinkling
pantry:
250ml vegetable oil, for frying
Slice the lotus root on a mandoline into paper-thin slices and place them between
sheets of kitchen paper to dry out.
Heat the oil in a wok or deep frying pan and bring to 175°C (347°F).
Fry the lotus root in batches for about 3–5 minutes, stirring and flipping as you
cook. Repeat until all the lotus has been fried. Add salt, pepper and add togarashi to
taste.
Tip: Togarashi is a Japanese seven-spice blend made up of sesame seeds, nori bits
and spices. If this can’t be found, you can top with cayenne pepper and toasted
sesame seeds.
SIKHYE
SWEET FERMENTED RICE DRINK
Dessert in Korea doesn’t often come in the form of cake and

usually has an additional health benefit, like this one. This
sweetened fermented rice drink is meant to help in digestion
after a heavy meal. Adjust the sugar level to your preference.
serves: 6–8
standing: 2 hours
cooking: 4 hours
pantry:
165g coarse malted barley powder
200g cooked rice (see tip below)
35g pine nuts
4 jujubes (Chinese dates), sliced (optional)
Put the barley powder and 700ml water in a bowl and stir well. Leave to stand for 2
hours so that the powder and water separates and the powder settles to the bottom
of the bowl.
Pour the liquid, leaving the powder at the bottom of the bowl, into a rice cooker.
Feel free to use a double-lined muslin cloth to drain the liquid through if that’s
easier. Add 50g of the sugar and the cooked rice and stir. Set the rice cooker to
‘warm’ for 4 hours. Check to see if a few grains of rice have floated to the top of the
liquid, this will let you know that the rice has fermented.
Strain the rice and rinse, pouring the barley water into a small saucepan. Set the rice
aside.
Bring the barley water to the boil and add the remaining sugar. Skim off any foam
that surfaces. Boil for 15 minutes, then transfer the barley water to chill in the
fridge.
Serve the barley water with a tablespoon of rice and decorate with pine nuts and
sliced jujubes, if liked.
Tip: Make sure the cooked rice is on the drier side, so cook it with less water than
normal.
HOTTEOK
B R O W N S U G A R PA N C A K E S
Often bought from street stalls or carts in Korea, these make for
a warming winter dessert. They are a simple treat but oozing
with brown sugar syrup goodness.
serves: 4
standing: 1 hour
cooking: 10 minutes
fresh:
150ml milk, heated to lukewarm
spices:
½ teaspoon salt
pantry:
3g dried active yeast
125g plain flour, plus extra for dusting
33g sweet rice flour
1 tablespoon toasted walnuts, roughly chopped
Mix the yeast, 2 teaspoons of the granulated sugar and the milk together in a small
bowl and leave it to stand for 10 minutes. In another bowl, mix the flours and salt
together. Add this to the yeast mixture and mix to a dough. Cover and leave to stand
for 1 hour.
Mix the brown sugar and walnuts together.
Turn the dough out onto a floured surface and divide into 4 pieces. Shape each
piece into 10cm rounds.
Place 1 tablespoon of the sugary walnuts in the centre. Bring the edges up and over
to enclose the filling and seal edges. Reshape into a flat disc.
Heat the oil in a cast-iron pan over a medium heat. Cook the pancakes for about 5–8
minutes until golden brown on each side.
BINGSU
S W E E T R E D B E A N & F R U I T W I T H S H AV E D I C E
Shaved ice desserts are very popular in Asia, either simply

dressed with red bean or fruit or topped with fruity pebbles and
ice cream. However you want to dress your shaved ice is really
up to you, but this is my favourite. If you don’t have a shaved ice
machine, blend some ice cubes in a food processor or blender.
serves: 2
fresh:
4 cups full of shaved ice
155g strawberries, quartered or halved depending on size
1 small peach, stoned and diced
2 tablespoons ready-made mini mochi balls (or make your own, see here)
pantry:
30ml sweetened condensed milk
100g canned sweetened red bean paste
2 tablespoons roasted soya bean powder (optional)
2 scoops vanilla ice cream (optional)
Divide the shaved ice evenly into 2 bowls. Drizzle 15ml of the condensed milk over
each bowl and top each bowl with 4 tablespoons of red bean paste.
Top with the fruit and mochi balls and dust with soya bean powder, if using. Finish
with a scoop of vanilla ice cream, if using.
SU JEONG GWA
PERSIMMON CINNAMON PUNCH
Persimmons are a favoured fruit in Korea, and are enjoyed both

fresh and dried. They’re also used to create this great autumn or
winter punch, which is flavoured with spices and ginger.
serves: 4–6
cooking time: 1 hour
fresh:
30g thinly sliced ginger
spices:
6 cinnamon sticks
pantry:
4 dried persimmons, stems removed
pine nuts, to garnish
Place 1.5 litres water in a large saucepan, add the ginger and cinnamon and bring to
the boil. Cover and simmer for 1 hour.
Remove the ginger and cinnamon. Add the sugar and stir until fully dissolved.
Strain into a large bowl. Add the dried persimmons and leave to cool.
Once the punch reaches room temperature, transfer to the fridge for at least 2
hours. Serve decorated with pine nut garnish and whole persimmons from the
punch.
DANPATJUK
SWEET RED BEAN SOUP
Red bean is an unusual dessert for most, but it’s often used in
desserts in Asia. Red bean is usually sweetened and can be made
at home, which takes a while, or bought pre-made. Here I give
instructions on how to make this red bean soup from scratch,
but feel free to use pre-made red bean.
serves: 4–6
cooking: 2¼ hours
fresh:
1 tablespoon butter
spices:
1 teaspoon salt
pantry:
200g red adzuki beans
4 tablespoons light brown sugar, plus 2 teaspoons
90g glutinous rice flour
Rinse the adzuki beans and place them in a medium saucepan with 2 litres water.
Bring to the boil over a medium-high heat and then reduce to a medium simmer.
Cook the beans for about 1–2 hours until they are tender and almost falling apart.
When the beans are fully cooked through, add the brown sugar and ½ teaspoon of
the salt. Add more sugar, if liked. You should have a small amount of water left to
create a bean soup.
To make the mochi balls. Combine the rice flour, remaining sugar, remaining salt
and 60ml hot water in a small bowl and mix well. Knead for 10 minutes until the
dough is soft and pillowy, then wrap in clingfilm and set aside for 15 minutes. Once
rested, pinch off a 2cm piece of mochi and roll into a ball, then repeat until all the
dough has been used.
Heat the butter in a small pan over a medium heat. Place the mochi balls in the pan,
making sure they don’t touch. Cover, reduce the heat to low and cook for about 2–3
minutes until they are nice and toasty. Turn the mochi and repeat, so that several
sides get toasty.
To serve, ladle the bean soup into bowls and top with fried mochi balls. Serve while
warm.
YUJACHA
YUZU MARMALADE
Traditionally, this is made with yuzu or lemon. Depending on

what you can find and what’s in season, any variety of citrus or
mixture of citrus fruits would be great. I make this using a variety
of citrus for a bright blend. Serve this marmalade on toast or, as
used in Korea, for tea (see tip below).
makes: 475ml
standing: 1 day
cooking: 45 minutes
fresh:
1 yuzu, rind scrubbed clean
2 cara cara oranges, rind scrubbed clean
2 tangelos, rind scrubbed clean
pantry:
50ml honey
Peel the citrus fruits, being careful to not peel any pith. Place the peels in a bowl.
Remove the pith from the fruit, halve and cut into 2cm slices.
In a 475ml jar, layer the peel, fruit slices, 1 tablespoon sugar, a drizzle of honey,
and repeat until the jar is full. Place in a dry, cool place for 1 day.
Tip the contents of the jar into a small saucepan and heat over a medium-low heat
until it becomes a gel consistency.
Return to a clean jar and keep in the fridge for up to 1 week (or use a sterilised jar to
last for longer).
Tip: To make yuzu marmalade tea, simply mix 1–2 tablespoons of this marmalade
with 350ml boiling water and stir to combine.
CHAAPSAL
G LU T I N O U S R I C E D O U G H N U T S
I don’t know anyone who dislikes fried goodies. But fried mochi
might be the be all and end all for me. Crispy on the outside and
chewy on the inside, filled with sweetened red bean goodness –
it’s like heaven in a ball.
makes: 12 mini doughnuts

chilling: 1 hour
cooking: 30 minutes
fresh:
20g unsalted butter, melted
spices:
½ teaspoon salt
½ teaspoon ground cinnamon
pantry:
130g plain flour
½ teaspoon baking powder
100g granulated sugar, for coating
Sift both flours with the baking powder and salt into a large bowl. Add the melted
butter and 220ml hot water. Mix well and knead together into a large ball for about
5 minutes. Chill in the fridge, covered, for 1 hour.
Mix the red bean paste with the cinnamon and set aside.
Divide the dough into 12 mini balls and cover with a clean tea towel to make sure
the dough doesn’t dry out. Press the rolled balls into a flat circle and fill with ¼
teaspoon of the red bean paste. Bring the sides up and over to enclose the filling and
pinch the edges to shape the doughnut into a ball.
Heat the vegetable oil in a deep frying pan to 175°C (347°F). Deep-fry the
doughnuts for 5–8 minutes, turning frequently, until golden brown. Toss the fried
doughnuts in the sugar until evenly coated.
MELONA
KOREAN MELON ICE LOLLIES
There’s a melon ice lolly that is sold in shops in Korea, but it is

usually full of chemicals and artificial flavours. Here’s a version
of the lolly without the additives, but with the same delicious
flavour.
makes: 10 ice lollies

freezing: 8–12 hours
fresh:
100ml double cream
815g honeydew melon (about ¾ of a melon), chopped
pantry:
100ml condensed milk
Heat the cream with the sugar in a saucepan until the sugar has dissolved.
Put the honeydew in a food processor or blender and blend to a purée. Strain the
purée through a sieve.
Place the strained honeydew back in the food processor or blender along with the
remaining ingredients and pulse until fully combined.
Pour the mixture into ice lolly moulds and freeze until fully frozen.
MOCHA CHIFFON ROLL CAKE
Whether or not this cake is considered Korean, it’s served at

almost every Korean bakery. Light and fluffy and with a hint of
coffee, it’s hard to stop at just one slice.
serves: 4–6
chilling: 4 hours
fresh:
6 eggs, yolks and whites separated
75ml milk
150ml double cream
spices:
½ teaspoon salt
pantry:
120g cake flour
1 teaspoon cocoa powder
100g granulated sugar, plus 2 tablespoons
2 teaspoons instant coffee powder
50ml vegetable oil
Preheat the oven to 180°C (350°F/gas 4). Line a 23 x 30cm Swiss roll tin with
baking paper.
Sift the flour, cocoa powder and salt and set aside. Beat the egg whites until the soft
peak stage and add 50g of the sugar in 2 batches.
Beat the egg yolks and remaining sugar in a separate bowl for about 15 minutes
until pale and thick. Add the yolk batter to the whites and beat until combined.
Dissolve 1 teaspoon of the instant coffee powder with the milk and then add the
vegetable oil. Add this to the egg mixture and beat on low until fully combined. Fold
in the sifted flour in 2 batches until fully incorporated.
Pour the batter into the lined tin and make sure the batter is level. Bake for 15–20
minutes until fully cooked. Remove from the oven and leave to cool.
Make the whipped cream by beating the cream and remaining coffee powder and the
2 tablespoons sugar. Whip until stiff peaks form.
When the cake is completely cool, lift it out of the tin and onto a sheet of clingfilm
on the work surface. Spread the whipped cream onto the cake, leaving one-quarter
of the cake empty. Roll the cake, using the clingfilm to help as you roll. Wrap
completely in the clingfilm to keep the roll tight and transfer to the fridge for 4
hours. Remove from the fridge and cut off the ends to neaten before serving.
GOGUMA MATTANG
C A R A M E L I S E D S W E E T P O TAT O E S
Sweet potatoes are a favourite snack/dessert in Korea, with

many street vendors selling freshly roasted potatoes in the
winter. These candied sweet potatoes are quite addictive. Try
and find the white-fleshed Asian sweet potatoes if you can, but
regular sweet potatoes or yams are fine if not.
serves: 4
cooking: 20 minutes
fresh:
355g Asian sweet potatoes (about 2), chopped into 3–4cm pieces
spices:
¼ teaspoon salt
pantry:
2 teaspoons brown rice syrup
black and white sesame seeds, to decorate
Heat the oil for frying in a wok or a large saucepan until it reaches 175°C (347°F).
Fry the potatoes in 2 batches for about 6–8 minutes until cooked through. Flip the
potatoes occasionally so that one side doesn’t burn. Rest the fried potatoes on
kitchen paper.
Once all the potatoes are fried, begin making the caramel by placing the sugar, rice
syrup and salt in a non-stick pan. When the sugar begins to melt, add the fried
potatoes immediately. Keep the potatoes moving for about 3–5 minutes while the
caramel colour begins to deepen.
Place the caramelised potatoes on a baking sheet lined with baking parchment,
separating each piece of potato so they don’t stick. Decorate with black and white
sesame seeds and serve once cooled.
HOW TO COOK
RED BEAN MOCHI BALLS

makes: 10 balls
cooking: 15 minutes
These tasty balls are chewy on the outside and filled with delicious adzuki red bean paste.
Once you’ve made the mochi, you can fill them in a variety of ways, such as a halved
strawberries or sweetened sesame paste.
Pantry: 100g sweet rice flour; 50g granulated sugar; 120g

potato starch, plus extra for dusting; 150g canned sweetened
red bean paste
➊ combine
➋ IF you have a microwave, place the bowl in the microwave for 2
minutes and stir with a rubber spatula. Repeat 1–2 times until the mixture
is thick.
Or
place the heatproof bowl in a steamer, cover with a heatproof plate and
cover the steamer.
steam for 10–15 minutes, stirring 1–2 times until the mixture is thick.
➌ pour the potato starch onto a clean surface in an even layer. Pour the
mixture, while warm, on top of the starch and dust with additional potato
starch. Divide into 4 equal pieces.
➍ flatten each piece and roll out with a rolling pin. Cut into 5cm circles
with a starch dusted cutter.
➎ place 1 tablespoon of red bean paste in the centre of each circle.
pull the edges up and over to enclose the red bean paste.
roll the balls gently in your hands dusted with starch to shape into a ball.
The balls can be stored, covered, in the fridge for up to a day.

INJEOLMI
R O A S T E D S O YA B E A N P O W D E R R I C E C A K E S
Korean desserts aren’t known to be overly sweet and this is one

of those cases – this is more of a nutty and subtly sweet rice cake.
serves: 4
cooking: 15 minutes
pantry:
110g roasted soya bean powder, plus extra for dusting
Combine the rice flour, sugar and 150ml cold water together in a heatproof bowl
and stir until well combined. If you have a microwave, place the bowl in the
microwave for 2 minutes and stir with a rubber spatula. Repeat 1–2 times until the
mixture is thick. Alternatively, place the heatproof bowl in a steamer, cover with a
heatproof plate and cover the steamer. Steam for 10–15 minutes, stirring 1–2 times
until the mixture is thick and starts to hold its shape.
Pour the mixture into a mortar and pound with a pestle or the end of a rolling pin
(that has been dampened with water) – you’ll hear air bubbles popping and the
mixture will pull like mozzarella cheese. Keep pounding, wetting the dough as you
pound, for 10–15 minutes.
Pour half of the soya bean powder into a rimmed baking tray. Pour the mixture on
top of the soya bean powder and dust with the remaining soya bean powder. Cover
the tray and leave to cool.
Divide into 12 equal pieces and toss each piece in soya bean powder until fully
covered. Keep the rice cakes covered with clingfilm to stop them drying out.
RED BEAN ICE LOLLIES
There’s a popular ice lolly called B.B. Big in Korea – a red bean-
based ice lolly. Here is a similar, yet tangy, version of that lolly.
makes: 4 ice lollies

freezing: 6–12 hours
fresh:
100ml double cream
100ml plain yogurt
spices:
½ teaspoon salt
pantry:
Heat the cream and brown sugar in a small saucepan over a low heat until the sugar
has dissolved. Pour the mixture into a food processor or blender along with the
yogurt and salt and purée until combined.
Add the red bean paste and pulse 1–2 times until combined but not puréed.
Pour the mixture into ice lolly moulds and freeze for about 6–12 hours until fully
frozen.
SUMMER WATERMELON FIZZ
Nothing is better than watermelon during a hot, sweltering

summer. This is a group-friendly version of this ‘dessert’ – no
individual plates or bowls are required, just bring your own
spoon.
serves: 4–8
fresh:
½ watermelon
1 x 330ml can of ginger ale or lemon-lime soda
5g mint leaves, thinly shredded
ice cubes
Use a melon baller to scoop several balls out of the watermelon half until it is almost
empty.
Put the balls back in the watermelon shell and add the soda and mint leaves. Add as
many ice cubes as will fit to keep the mixture ice cold and then dig in.
MYEOLCHI YUKSU
ANCHOVY STOCK
If there is any stock you need in this book, this is the one. It
packs a lot of umami flavour. You can substitute this stock for
Beef Stock, if needed.
makes: 3 litres
cooking: 1 hour
fresh:
100g daikon radish
6 spring onions
pantry:
36g iriko (dried baby sardines/anchovies)
3 (8 x 10cm) pieces of dashima (also known as kombu)
Place all the ingredients along with 3.5 litres water in a medium saucepan and bring
to the boil. Lower the heat to a simmer and cook, covered, for about 1 hour.
Strain. Use immediately or this stock will keep for 1 week in the fridge.
SOGOGI YUKSU
BEEF STOCK
The process for this beef stock doesn’t take as long as others –
the aim is really just to get the flavour of beef into the stock. Save
the beef brisket as it gets used in many dishes in this book.
makes: 3 litres
cooking: 1 hour
fresh:
330g beef brisket
½ onion
30g daikon radish
3 spring onions, cut in half
Place all the ingredients along with 3.5 litres water in a medium saucepan and bring
to the boil. Reduce the heat to a simmer and cook, covered, for about 1 hour.
Reserve the beef for another use and strain. Use immediately or this stock will keep
for 1 week in the fridge.
BUSEOT YUKSU
MUSHROOM STOCK
A vegetarian option for any of the recipes calling for anchovy

stock or water – it’ll add more flavour than using just plain water.
makes: 3 litres
soaking: overnight
cooking time: 1 hour
fresh:
70g daikon radish
pantry:
4 dried shiitake mushrooms, soaked overnight
1 (8 x 10cm) piece of dashima (also known as kombu)
Place all the ingredients, along with 3.5 litres water in a medium saucepan and bring
to the boil. Reduce the heat to a simmer and cook, covered, for 1 hour.
Strain. Use immediately or this stock will keep for 1 week in the fridge.
BASIC KIMCHI MIX
Use this base mixture to make kimchi out of just about anything.
You’ll get a fuller, redder colour in your final kimchi if you leave
the mixture in the fridge for an hour after it’s combined.
makes: 300ml
fresh:
1 small red pepper (capsicum), de-stemmed and puréed with ribs and seeds
½ Fuji apple or Asian pear, peeled and puréed
1 tablespoon salted, fermented shrimp (or fish sauce)
2 tablespoons crushed garlic
1½ tablespoons grated ginger
spices:
pantry:
Bring 100ml water to a simmer in a saucepan and slowly whisk in the flour. Remove
the pan from the heat and leave to cool.
Add the remaining ingredients and mix well until combined
Use straight away or, if you have time, place in the fridge for an hour or longer. This
will keep for 2 weeks in the fridge.
SSAMJANG
D I P P I N G PA S T E
Use this paste to add deeper flavour to barbecue meats or

whenever you are serving ssam (lettuce wraps). It is also
sometimes used as a dip for red lettuce and nothing else.
makes: 240ml
fresh:
1 spring onion, thinly sliced
60g onion, grated
spices:
ground black pepper
pantry:
2 tablespoons deonjang
2 teaspoons gochujang (red pepper paste)
1 teaspoon honey
Combine all the ingredients in a small bowl and mix well. Refrigerate for up to a
week.
PA MUCHIM
SPRING ONION SALAD
This spring onion salad goes with many barbecue meats. It

offsets the fat of the meat while adding a refreshing and tangy
crunch.
serves: 4
fresh:
2 bunches of spring onions
spices:
ground black pepper
pantry:
Soy Sesame Dressing
Use the tip of a knife to shred each spring onion into slivers. Place the slivers in cold
water until ready to use.
Drain the spring onion and toss with the dressing and black pepper.
CHOGANJANG
DIPPING SAUCE
This soy dipping sauce is mainly used as a condiment for Jeon

(here) or any dumpling.
makes: 120ml
spices:
½ teaspoon gochugaru (dried red pepper flakes)
pantry:
½ teaspoon toasted sesame seeds
½ teaspoon toasted sesame oil
Combine all the ingredients in a small bowl. This dressing can be kept for up to 2
weeks in the fridge.
SOY SESAME DRESSING
This dressing works great as a salad dressing as well as a

dressing for several dishes in this book.
makes: 150ml
fresh:
60ml lemon juice
spices:
1 teaspoon gochugaru (dried red pepper flakes, optional)
pantry:
60ml soy sauce
2½ tablespoons toasted sesame oil
½ teaspoon toasted sesame seeds
Place all the ingredients in a jar and shake until emulsified.
This dressing can be stored in the fridge for up to 2 weeks.

SSAM MU
P I C K L E D R O U N D R A D I S H FO R S S A M
These pickled radishes go well with any Korean barbecue or Bo

Ssam, but can be eaten as a banchan as well.
makes: 20 slices
cooking: 5 minutes
fresh:
1 small beetroot, rinsed and halved (for colour)
375g Korean daikon radish (or regular daikon radish), thinly sliced laterally
spices:
200g salt
pantry:
240ml distilled white vinegar
Heat 120ml water with the salt, sugar, vinegar and chopped beetroot in a small
saucepan until the sugar has dissolved.
Pour the vinegar mixture over the sliced daikon. Store in the fridge for up to 2–3
weeks.
CHO GOCHUJANG
sPICY GOCHUJANG DRESSING
You can use this dressing for any noodle or rice dish to add a
little sweet and spicy flavour.
makes: 60ml
pantry:
4 tablespoons gochujang (red pepper paste)
1 tablespoon granualted sugar
¼ teaspoon toasted sesame seeds
1 teaspoon brown rice syrup
Combine all the ingredients in a small jar and stir until thoroughly combined. This
will keep for up to 2 weeks in the fridge.
MENU PLANNER
Korean meals are usually composed of a variety of banchan, a stew and a protein
dish. It usually doesn’t matter what goes with what because almost all dishes go
together.
Be prepared in making kimchi and know your fermentation time is an essential at

every Korean meal. The best suggestion is make a handful of banchan and one type
of kimchi a couple days in advance, take a day over the weekend and have a little
cooking party. This way, you’ll have a week’s (or even two!) worth of dinners already
prepped. Make sure to build your Korean pantry and always have spring onions,
garlic and ginger on hand.
This handy planner gives you a variety of meals for all occasions, like what kind of
meal to prep if its too hot to cook? What dishes are best for packed lunches or
picnics? What are both adult and kid friendly? This planner has just a few
suggestions to get your meal plans going.
W E E K N I G H T D I N N E R : Quick Kimchi, Soft Tofu Soup, Grilled Mackerel, Rice, Stir-fried

Glass Noodles, Caramelised Sweet Potatoes
V E G E T A R I A N F R I E N D L Y : Seasoned Shishito Peppers, Steamed Egg, Tofu Salad,
Cucumber Soba Noodle Salad with Soy Chilli Dressing, Brown Sugar Pancakes
H I K I N G P I C N I C : Korean Potato Salad, Dandelion Salad, Maki Rolls with Vegetables, Stir-
fried Glass Noodles, Spring Onion Pancakes
K I D S : Soy-braised Beef, White Kimchi, Korean Dumpling & Rice Cake Soup, Bean Sprout
Rice, Korean Melon Ice Lollies
N O - C O O K S U M M E R D I N N E R : Pickled Cucumbers, Korean Steak Tartare, Sashimi Rice
Bowl, Tuna Kimchi Maki Triangles, Summer Watermelon Fizz
B E E R & D R I N K I N G S N A C K S : Radish Salad, Quick Soy Pickles, Kimchi Bok Choy,

Spicy Sautéed Rice Cakes, Omelette Rice, Korean Chicken Wings
S I M P L E & I M P R E S S I V E D I N N E R P A R T Y : Seasoned Dried Radish, Chinese

Cabbage Kimchi, Fermented Soya Bean Chrysanthemum Leaf Soup, Crispy Pork Belly, Sweet Red
Bean & Fruit
index
The page numbers in this index refer to the page numbers of the printed book
and are reproduced here for reference only. Please use the search facility of
your device to find the relevant entry.
A
adzuki beans 17
Sweet Red Bean Soup 210
apple
Cubed Radish Kimchi 60
Anchovy Stock 234
Army Base Stew 104
Basic Kimchi Mix 240
Bean Sprout Soup with Kimchi 108
Clam Soup 100
Fermented Soya Bean Chrysanthemum Soup 102
Fermented Soya Bean Paste Stew 80
Garlic Chive Kimchi 74
Potato Hand Torn Noodle Soup 110
Seaweed Soup 82
Soft Tofu Soup 88
Soy-braised Cod 134
Spicy Sautéed Rice Cakes 172
Spicy Seafood Hot Pot 90
Asian pear 13
Braised Beef Short Rib Stew 98
Korean Entrecote 118
Korean Steak Tartare 114
Marinated Short Ribs 116
Summer Noodle Soup with Beef 144
Water Kimchi 66
White Kimchi 72
B
Bok Choy Kimchi 68
Cauliflower Kimchi 68
Chinese Cabbage Kimchi 62
Fennel Kimchi 68
Kohlrabi Kimchi 68
Mustard Greens Kimchi 68
beef
Beef Stock 236
Korean Dumpling & Rice Cake Soup 86
Soy-braised Beef 26
Spicy Beef Soup 94
Beef Stock 236
Hangover Stew 96
black bean paste
Black Bean Noodles 168
brown rice syrup 15
Caramelised Sweet Potatoes 220
Korean Chicken Wings 184
Quick Soy Pickles 44
Soy-braised Burdock & Lotus Root 36
Soy-braised Cod 134
Soy-braised Potatoes 49
Spicy Gochujang Dressing 250
Whole Roasted Chicken 122
Brussels sprouts
Brussels Sprouts Kimchi 68
Chicken Porridge with Brussels Sprouts Kimchi 142
C
cabbage
Quick Kimchi 70
Sashimi Rice Bowl 166
Spicy Chewy Noodles 154
carrot
Korean Potato Salad 24
Maki Rolls with Vegetables 190
Mixed Rice with Vegetables 140
Omelette Rice 156
Radish Salad 40
Rolled Omelette 176
Spicy Squid Stir-fry 130
Stir-fried Glass Noodles 188
Sweet Soy Braised Chicken 128
White Kimchi 72
cauliflower
Cauliflower Kimchi 68
chicken
Chicken Noodle Soup 106
Ginseng Whole Chicken Soup 92
King-sized Dumplings 180
Marinated Chicken 126
chicken stock
chilli
Cold Cucumber Soup 52
Spicy Pork Neck Stew 84
chilli garlic sauce
Quick Kimchi 70
Chinese cabbage 13
Hangover Stew 96
Water Kimchi 66
White Kimchi 72
chrysanthemum leaves
cinnamon
Persimmon Cinnamon Punch 208
courgette
Courgette Pancakes 186
Omelette Rice 156
Soft Tofu Soup 88
Spicy Braised Monkfish 136
cream
Korean Melon Ice Lollies 216
Mocha Chiffon Roll Cake 218
Red Bean Ice Lollies 228
cucumber
Cucumber Soba Noodle Salad 162
Pickled Cucumbers 38
Seaweed Salad 42
Soya Milk Noodle Soup 152
Stuffed Cucumber Kimchi 64
D
daikon radish 13
Anchovy Stock 234
Beef Stock 236
Mushroom Stock 238
Pickled Round Radish 248
Radish Salad 40
Seaweed Salad 42
Soy-braised Beef 26
Soy-braised Cod 134
Spicy Beef Soup 94
Stir-fried & Braised Radish 34
Tofu Salad 50
dandelion greens
Dandelion Salad 46
dashima 17
Anchovy Stock 234
Mushroom Stock 238
Soy-braised Beef 26
deonjang 17
Crispy Pork Belly 124
Dipping Paste 242
Hangover Stew 96
Spicy Beef Soup 94
Dipping Sauce 246
Courgette Pancakes 186
Mung Bean Pancakes 178
dumplings, vegetable or pork
Soft Tofu Soup 88
E
egg
Egg Bread 182
Kimchee Fried Rice 148
Rolled Omelette 176
Soft Tofu Soup 88
Spicy Beef Soup 94
Spicy Cold Noodles with Kimchee 160
Steamed Egg 48
F
fennel
Fennel Kimchi 68
fish
Grilled Mackerel 132
Soy-braised Cod 134
fish sauce 14
Quick Kimchi 70
Seasoned Dried Radish 34
Soy-braised Cod 134
Spicy Pork Bone Stew 84
Steamed Egg 48
flour
Brown Sugar Pancakes 204
Chives Jeon 164
Egg Bread 182
Glutinous Rice Doughnuts 214
Kimchi Jeon 194
Mixed Seafood Jeon 194
Mixed Vegetable Jeon 194
Pork & Shiitake Mushroom Jeon 194
Spring Onion Jeon 194
Fuji apple 13
Spicy Marinated Pork 120
G
garlic 13
garlic chives
Bok Choy Kimchi 68
Chives Jeon 194
gim 17
Kimchi Fried Rice 148
Spam & Gin 164
Tuna Kimchi Triangle Maki 196
ginger 13
ginseng roots
gochugaru 17
Army Base Stew 104
Bean Sprout Rice in Rice Cooker 150
Dipping Sauce 246
Hangover Stew 96
Kimchi Stew 78
Quick Kimchi 70
Seasoned Shishito Peppers 28
Soy-braised Cod 134
Soy Sesame Dressing 247
Spicy Beef Soup 94
Spicy Braised Tofu 174
gochujang 17
Army Base Stew 104
Dipping Paste 242
Kimchi Stew 78
Soft Tofu Soup 88
Spicy Beef Soup 94
grapeseed oil 14
Army Base Stew 104 Cucumber Soba Noodle Salad 162
Kimchi Stew 78
Rolled Omelette 176
Hi&J
honey
Dipping Paste 242
Spicy Cold Noodles with Kimchi 160
Yuzu Marmalade 212
jalapeño
Clam Soup 100
jujubes
Sweet Fermented Rice Drink 202
K
kewpie mayonnaise
kimchi 54–75
Army Base Stew 104
Hangover Stew 96
how to make 58
Kimchi Jeon 194
Kimchi Stew 78
Soft Tofu with Fried Kimchi 192
L
lemon
Soy Sesame Dressing 247
lotus root 13
Lotus Root Crisps 198
M
melon
Summer Watermelon Fizz 230
milk
Egg Bread 182
milk, condensed
Sweet Red Bean & Fruit 206
mirin 15
Kimchee Stew 78
Soy-braised Beef 26
Soy-marinated Aubergine 22
Tofu Salad 50
miyeok 17
Seaweed Salad 42
Seaweed Soup 82
mochi balls
how to make 222
mung beans
mung bean sprouts
Sesame Bean Sprouts 30
mushrooms
Army Base Stew 104
Kimchi Stew 78
Mushroom Stock 238
Omelette Rice 156
Soft Tofu Soup 88
Spicy Beef Soup 94
mustard greens
N
noodles
Army Base Stew 104
Cucumber Soba Noodle Salad with Soy Chilli Dressing 162
O
ox bones
Hangover Stew 96
oysters
P
parsley
peach
perilla leaves 13
persimmon
Persimmon Cinnamon Punch 208
pork
Kimchi Stew 78
potatoes
R
radish, korean
Water Kimchi 66
White Kimchi 72
radish, dried 17
red bean paste
red mustard leaves
Chinese Cabbage Kimchee 62
red pepper
White Kimchi 72
rice cakes 13
rice 17
Bulgogi with Kale Rice Bowl 164
Fried Soy Egg & Soy Pickle Rice Bowl 164
how to cook 146
Jajangmyun Fried Rice Bowl 164
Omelette Rice 156
Spam & Gim 164
Spicy Squid & Fennel Kimchi 164
Sweet Fermented Rice Drink 202
Tofu & Kimchi 164
rice flour 17
Roasted Soya Bean Powder Rice Cakes 224
Sweet Red Bean Soup 210
Water Kimchi 66
White Kimchi 72
rice wine vinegar 14
Dipping Sauce 246
S
sake 15
seafood
Clam Soup 100
Mixed Seafood Jeon 194
Serrano chilli
Hangover Stew 96
Soy-braised Beef 26
Water Kimchi 66
White Kimchi 72
sesame oil, toasted 15
sesame seeds 17
shishito peppers
shrimp, fermented 13
White Kimchi 72
soup soy sauce 15
Army Base Stew 104
Hangover Stew 96
Mushroom Stock 238
Seaweed Soup 82
Soft Tofu Soup 88
Soy-braised Beef 26
soy sauce 14
soya beans
soya bean powder
Roasted Soya Bean Powder Rice Cakes 224
soya bean sprouts
Spicy Beef Soup 94
spam
Army Base Stew 104
Spam & Gim 164
spinach
Sesame Spinach 32
spring onion 13
Spring Onion Jeon 194
Spring Onion Salad 244
squash
Spicy Beef Soup 94
strawberries
sweet peppers 13
sweet potato
Caramelised Sweet Potatoes 220
T
tofu 13
Army Base Stew 104
Kimchi Stew 78
Soft Tofu with Fried Kimchi 192
Soft Tofu Soup 88
Tofu & Kimchi 164
Tofu Salad 50
tuna
V
vegetable oil 14
vinegar, white distilled
Pickled Round Radish 248
Radish Salad 40
Seaweed Salad 42
Summer Noodle Soup 144
W
watercress
Chinese Cabbage Kimchee 62
white sesame paste
Y
yeast
yogurt
yuzu
Tofu Salad 50
Yuzu Marmalade 212
Acknowledgements
My immense gratitude to Catie Ziller for pushing for this book and making it
happen, and the Quinn/Ziller family for opening up their home.It is always a joy for
me to spend time with your family.
Thanks to Lisa Linder for the beautiful photos and for always chasing that perfect
light. Aya Nishimura: thank you for sourcing, making and saving all the beautiful
props. Also for your great eye in styling. Jennifer Barguiarena: thanks for letting us
borrow your props for an extended period and for always being so accommodating.
Thank you, Abi Waters, for editing and making sure everything translated properly.
Alice Chadwick: your design and illustrations have brought this book to life and I
am grateful. Kaitlyn Kissel: for your immense help and assistance during this shoot.
And I couldn’t have done any of this without the support of my friends and family. A
thank you to my parents for showing me all the best ingredients to cook and for
always feeding me the best Korean food. Thanks to my husband Joel for always
putting up with me and the smell of kimchi emanating from our fridge.
Published in 2018 by Murdoch Books, an imprint of Allen & Unwin
First published in 2018 by Marabout
Murdoch Books Australia Murdoch Books UK

83 Alexander Street, Ormond House, 26–27 Boswell Street,
Crows Nest NSW 2065 London WC1N 3JZ
Phone: +61 (0)2 8425 0100 Phone: +44 (0) 20 8785 5995
murdochbooks.com.au murdochbooks.co.uk
info@murdochbooks.com.au info@murdochbooks.co.uk
For corporate orders and custom publishing contact our business development team at
salesenquiries@murdochbooks.com.au
Publisher: Corinne Roberts

Author: Caroline Hwang
Photographer: Lisa Linder
Design & Illustration: Alice Chadwick
Text copyright Caroline Hwang

The moral rights of the author have been asserted
Design copyright Marabout 2018
Photography copyright Lisa Linder
English text translation copyright Murdoch Books 2018
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or
transmitted in any form or by any means, electronic, mechanical, photocopying, recording or
otherwise, without the prior written permission of the publisher.
ISBN 978 1 76052 338 1 Australia

ISBN 978 1 76063 447 6 UK
ISBN 978 1 76063 623 4 Ebook
A cataloguing-in-publication entry is available from the catalogue of the National Library of

Australia at nla.gov.au
A catalogue record for this book is available from the British Library
Caroline K. Hwang was raised in Los Angeles, California, in the heart of
Koreatown. Her love for Korean home cooking came directly from her
grandmother, who lived with her family and fed Caroline and her brother while her
parents were out at work. Her grandmother’s cooking was simple but always
nourishing and comforting, teaching Caroline that simplicity and good ingredients
were the basis for good cooking.
After graduating from Art Center College of Design where she studied illustration,
she moved to Brooklyn, New York. Her love and passion for cooking and food
eventually won out over her illustration career. After years of working as a prep cook
and line cook, in addition to running an underground supper club, she began
assisting food stylists and eventually started styling on her own. She’s worked for
Food & Wine Magazine, Goop, Starbucks, among others. She’s written a handful of
other books under Marabout, as well as writing a cocktail column, and is the current
food editor of Tidal Magazine.
She’s moved back to Los Angeles, where memories of her childhood and the ever
expanding Koreatown serve as inspiration for her cooking and styling.

Korean Food Made Easy - Caroline Hwang

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Korean cuisine is one of the simplest, healthiest and friendliest in the world – its

2. Namdaemun Market in Seoul

10. Han River in Seoul

5. Fuji Apple or Asian Pear

6. Red Peppers (Capsicum)

10. Lotus Root

Salted, Fermented Shrimp

dduk (Rice Cakes)

2. Rice Wine Vinegar

6. soup soy sauce

9. Brown Rice Syrup

10. Toasted Sesame oil

1. Gochugaru (Korean dried red pepper flakes)

2. Gochujang (Korean red pepper paste)

5. Dashima (also known as Kombu)

6. Sweet Rice Flour or Glutinous Rice Flour

8. Adzuki beans (canned and dried)

9. Miyeok (dried seaweed)

10. Gim (also known as Nori)

11. Toasted Sesame Seeds

12. Coarse Sea Salt

13. Dried Shiitake Mushrooms

14. Dried Radishes

serves: 4–6 as a side

No ordinary potato salad – the use of apples, sweetcorn and

Tip: Kewpie is a Japanese-style mayonnaise that is a smoother, creamier alternative

My grandmother would make this for my brother and me – the

Shishito peppers are the sweeter variety of a Japanese pepper –

You want the sprout to retain its crunchiness, so be mindful of

serves: 4–6 as a side

serves: 4 as a side dish

This refreshing, crunchy radish dish is often eaten with

This is the Korean version of a seaweed salad, with a bit more

A simple banchan with the simplest of vegetables.

serves: 4–6 as a side

A great accompaniment for the summer time, this ice-cold

equipment: large bowl, knife, large plate, heavy weight, 7.5

The cool cucumber balances the heat of the gochujang as well as

This kimchi should also be called emergency kimchi for those

A kimchi made without gochugaru (dried red pepper flakes)

A delicate and easy Spring kimchi.

Combine all the ingredients, except the chives, in a small bowl.

Add the garlic chives and mix to combine.

serves: 2 as main or 4 as a side dish

One of the most popular dishes in Korean cuisine, this stew is

This soup is often served on birthdays and is made from

Traditionally eaten on New Year’s Day, the white of the broth

Whisk the eggs in a small bowl and set aside.

This is the Korean version of a spicy bouillabase, a delicious

A very earthy, herby chicken soup is rumoured to heal all

Preheat the oven to 160°C (325°F/gas 3).

Actually closer in taste to a miso soup, this is a quick version of

Kalguksu literally translates to ‘knife noodles’. This dish is best

A cousin to kalguksu, this dish is the Korean version of chicken

This is a great Korean twist on steak tartare, full of sesame oil

L.A. Galbi is made with the same marinade as traditional Galbi,

You think Americans love their barbecues? Well, Koreans love

Preheat the oven to 235°C (475°F/gas 9).

Traditionally, bo ssam is boiled pork wrapped (ssam) with red

Using the same marinade as Beef Bulgogi, this is made with

Originating from the city of Andong in Seoul, this simmered and

This squid dish is stir-fried in a slightly spicy sauce and makes a

The mackerel in this dish is lightly cured in salt overnight and

Preheat the grill to high.