Anchovy stock is essential in Korean cooking. Making it takes very little work and time. The result is light in body, full of savory flavour and not all that fishy.
It has chicken, cheese, bbq sauce, bacon and jalapeno...and yes, it's as good as you are dreaming it is.
Based on a Korean dish, this celebrates tomatoes in their abundance.
Korean savory pancakes made with garlic chives.
Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad.
Traditionally, this Korean dish is made with acorn jelly, but tofu is just as delicious.
Duk Mandu Guk, a warming Korean soup with rice cakes and dumplings. It has a little bit of everything - a lightly seasoned broth, chewy rice cakes and filling dumplings. It is particularly popular during New Year celebrations.
Galbitang is a clear soup made with beef short ribs. It’s a hearty, nourishing soup with a delicate flavour. Boil the ribs with Korean radish (mu), onion, garlic and ginger until fork tender.
Because Gochujang paste is hard to get outside Korea, here is a good substitute.
Simple, refreshingly clear, and briny soup made with oysters.
Jangjorim is a soy-braised beef dish. It’s a slightly sweet, salty side dish that goes well with any Korean meal.
Flavourful and exquisite, Japchae is made of sweet potato noodles, julienne vegetables and sliced beef tossed in a Korean soy sauce mix.
Chewy noodles and greasy black sauce are a match made in noodle heaven. In fact, though Chinese in origin, this dish is the most popular takeout item in Korea and as loved among Koreans as kimchi.
It is simple to make at home. Traditionally should be served sliced then rolled in lettuce leaves, white rice, lightly browned garlic slices and gochujang (Korean red pepper paste).
A Korean staple soup made with kimchi and soybean sprouts. It's also a popular remedy for hangovers.