VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Food Category
- Appetiser (2)
- Barbecue (2)
- Beverage (1)
- Cake (1)
- Cooks and their Books (1)
- Dessert (1)
- Luke's Lunar New Year Bitesize (3)
- Meat (23)
- Modern Asian: The Eastern and Oriental Cookbook (1)
- Noodle and dumpling (4)
- Rice (3)
- Salad (1)
- Sauce and dressing (1)
- Seafood (6)
- Side dish (7)
- Soup (3)
- Stir-fry (3)
- Vegetarian (2)
- World Cup Chef's (1)
Key Ingredient
- Anchovy (1)
- Bean Sprout (1)
- Bean sprouts (2)
- Beef (17)
- Cabbage (4)
- Calamari (1)
- Capsicum (2)
- Carrot (5)
- Cherry tomatoes (1)
- Chestnuts (1)
- Chicken (1)
- Chilli (8)
- Coriander (1)
- Cucumber (1)
- Daikon (1)
- Date (1)
- Egg (8)
- Fish (1)
- Fish sauce (1)
- Flour (5)
- Garlic (9)
- Ginger (4)
- Kiwifruit (1)
- Leek (1)
- Malt (1)
- Milk (1)
- Mung Bean (2)
- Mushrooms (6)
- Mustard (1)
- Noodles (3)
- Onion (5)
- Oysters (2)
- Pear (2)
- Pine Nuts (1)
- Pork (4)
- Pork shoulder (1)
- Potato (2)
- Prawns (3)
- Radish (5)
- Raspberry (1)
- Rice (5)
- Sake (1)
- Salmon (1)
- Sesame Oil (2)
- Sesame Seeds (2)
- Shallots (4)
- Shiitake (2)
- Sour cream (1)
- Soy sauce (13)
- Spatchcock (2)
- Spinach (1)
- Spring onion (10)
- Squid (1)
- Sugar (2)
- Tofu (1)
- Tortillas (1)
- Vinegar (2)
- Walnut (1)
- Watercress (1)
- Yeast (1)
- Zucchini (3)
Special Consideration
TV Show
- Asian sweets (1)
- Cooks and their Books (1)
- Destination Flavour (1)
- Feast Magazine (10)
- Food Lovers' Guide to Australia (1)
- Food Safari (3)
- Issue 6 (7)
- Issue 7 (1)
- June – In Season (1)
- Kitchen Conversations (23)
- Korean Radio (23)
- Luke's Lunar New Year Bitesize (3)
- Modern Asian: The Eastern and Oriental Cookbook (1)
- World Cup Chef's (1)
Korean recipes and Korean food
About Korean Food
Korean food is some of the healthiest on earth, with an emphasis on vegetables, meats cooked simply and without much oil and a near obsession with the fermented vegetable kimchi.
Much of the food that exists today and the customs surrounding it have come from royal cuisine and the complex customs of the ancient court. The food is a study in balance with consideration given to temperature, spiciness, colour and texture along with careful presentation. 
More
Featured Businesses
For further information about the businesses featured in the Korean epidode of Food Safari, click here.
Key Ingredients
Korean Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Korean Utensils
Find out which special utensils you’ll need on hand during cooking.
More
Latest Recipes
Korean Restaurants
Displaying 10 of 89 Korean Restaurants.
| Restaurant | Suburb | |
| 1. | Arirang | Perth |
| 2. | Mapo Korean Restaurant | Adelaide |
| 3. | 7 & 7 | Carnegie |
| 4. | Mukunghwa | Glebe |
| 5. | Se Joung | Campsie |
| 6. | Great River Korean Barbecue | Adelaide |
| 7. | Seoul Restaurant | Melbourne |
| 8. | Korea Palace | Melbourne |
| 9. | Kimchi Grandma | Carnegie |
| 10. | JJ Jackson | Brisbane |
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
What rice for what dish
Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.
Glossary
Arugula
A bitterish, aromatic salad green with a peppery mustard flavour. Also known as rocket.
