This dish uses long, thin wheat noodles served cold and tossed with a spicy sauce and served with hard-boiled eggs and sliced cucumbers.
Gimbap is the Korean take on a sushi roll. They’re not meant to be fancy, more something you would take to a picnic or eat as a quick snack.
Did you know that eating spicy food will make you perspire, which will help cool your body down? This dish is surprisingly refreshing on a hot day.
There’s very little you need to do with this dish, simply serve the fresh salad and raw sashimi on a bed of steamed rice and call it done.
This soup is associated with birth in Korean culture; it’s usually eaten on birthdays and is traditionally made for new mums to replenish the body.
I call this the minestrone of Korea. Sujebi is a comforting and wholesome soup, filled with potatoes and hand-torn dumplings, that’s perfect for cold weather.
Doenjang jjigae is a deliciously funky Korean stew made with fermented soybean paste that never fails to please - regarded as the ultimate in comfort food.
In Korea, this hearty dish is typically served on traditional holidays and special occasions, especially during Chuseok (the mid-autumn harvest festival).
This is a dish loved by all. It’s especially popular with Korean children and it’s a great addition to a school lunchbox.
This soy-braised beef dish is sweet, salty and garlicky with a hint of spicy kick from the green chillies. It is one of the most beloved banchan (Korean side...
There are few things in this world more inviting than hot pot filled with seafood and silken tofu, bubbling away in a red-hot spicy soup.
The pork ribs in this recipe add a fantastic depth of flavour to the basic kimchi stew. The longer you simmer the stew, the more tender those ribs will get.
When perfectly cooked, the eggs should be as delicate as soft curd with a silky smooth texture that melts in the mouth.
After your batch of kimchi has been sitting in the refrigerator for months and has started to taste sour, it has reached its prime stage – it’s now perfect to use...