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Bulgogi, Korean marinated grilled beef wrapped in a lettuce leaf. This is the ultimate fast food: wholesome and no-carb and no-salt! And a fusion version: instead of loading the grilled meat into lettuce leaves, pack them into pitas, top with lettuce and sauce and you can have an Asian/Middle Eastern experience.
Fermented red cabbage with chillies and ginger, Europe’s answer to kimchi. Red cabbage sauerkraut is made exactly like the white but it’s vibrant and a bit more crunchy.
Gochujang chicken, spicy and sweet Korean stir fry with gochujang, fermented chilli paste based sauce. Gochujang is your next go-to store cupboard ingredient!
Basic kimchi made with Chinese leaf cabbage and garlic, ginger and carrots. Kimchi is delicious with fried rice, adding a kick and a hit of sourness to the grain. You can also make kimchi pancakes, kimchijeon, which must be a lot like Japanese okonomiyaki. I haven’t tried the former, have the latter so can happily vouch for deliciousness.
Korean BBQ-style oven baked meatballs with sweet and salty glaze, super easy and mega tasty. With old fashioned Ritz crackers to bulk out the beef mix!
Korean cheese buldak, chicken chunks in a spicy sauce covered with a layer of cheese melted under the grill, is just as tasty as it sounds.
Korean corn cheese, konchijeu, is a popular anju: a snack served with an alcoholic beverage. But it’s far too delicious to be only ever a drinking accompaniment!
Spicy prawns cooked with garlic, lemon and sriracha. Serve in individual cast iron dishes if you have them - it looks pretty. Serve with some crusty freshly baked, a green salad and your lunch or supper is sorted.
Wedge salad, traditionally a classic steakhouse side, here with spicy gochujang dressing. Beguiling Korean red chilli flavours over plain old iceberg lettuce chunks.