These expert tips will help you achieve the perfect balance of flavours.
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14 May 2013 - 3:42 PM  UPDATED 6 Sep 2013 - 9:31 AM

Side dishes

Koreans use a shallow spoon for rice and soup and a set of silver or stainless steel chopsticks for serving from the shared dishes. Side dishes vary in number depending on the occasion, but at least three to five would be a minimum at home, with many more for special guests or in restaurants.

Meat slices

To achieve the fine slices of meat required in many Korean dishes, the meat is sliced whilst frozen.

Create colourful meals

Korean food traditionally focuses on five colours: white, yellow, red, black and green. This is most obvious in a bowl of bibimbap.

Cooking vegetables

Cook your vegetables as little as possible. Steam or briefly blanch the vegetables then marinate them in sesame oil, garlic, soy sauce and black pepper. Sesame oil is potent, so use it sparingly.