Recipes: Viewing Korean Recipes Articles

1. Slice thin rounds from your radish. Stack the rounds then slice into thick match sticks. Add sugar, water and vinegar and mix to combine. Set aside for 30mins. After this time, your radish would have released a lot of liquid. Strain away this liquid and press through a clean tea towel to remove any excess moisture.
2. Add 1T gochu garu and mix with a gloved hand to coat all the radish pieces.
3. In another bowl, mix together 1T sugar, 1T fish sauce, minced garlic and remaining gochu garu.
4. Add spring onions, garlic chives and prepared radish. Mix everything well together and serve.

1. Melt 2/3 of the butter in a large skillet and add in garlic. Season with salt. Cook until garlic starts to soften but hasn’t taken on colour.
2. Meanwhile, cook pasta/noodles until slightly before al dente. Reserve 1 cup of the cooking water.
3. Add gochujang, honey and vinegar to the garlic in the skillet. Stir through and bring to a simmer over med-high heat. Keep stirring the mix and continue to reduce the sauce until thickens (test by using your finger to draw a line through the sauce over the back of a spoon. The sauce is ready when the line drawn will hold and not fill back in).
4. Add the noodles, along with some of the reserved cooking water to loosen. Toss through to coat, adding more water if necessary.
5. Add remaining butter and toss through. Garnish with spring onions.

Serve and enjoy immediately.

1. Prepare the watermelon by cutting away all the green outer skin. Next up, cut away the watermelon flesh and save for another use. It’s ok if you leave a fine layer of flesh on the rind. Cut the rind into 1½ cm square chunks. Place prepared rind into a bowl and add salt. Mix to coat and leave for 1 hour, giving them a toss at the half way mark.
2. After this time, your rinds will have released a lot of liquid. Drain the juice and rinse the rinds a couple of times with cold, running water. Squeeze out all the excess water. Add rinds to a mixing bowl, along with the rest of the ingredients. With gloved hands, mix until everything is well combined. You can gently massage the rinds with the seasonings to ensure that they are well coated.

Serve this kimchi immediately, or store in a sterilised glass jar in the fridge to enjoy the next day when the rinds have had a chance to develop more flavour. This kimchi is best eaten within a couple of days.

1. Preheat grill to very hot (maximum heat).
2. Add corn, onion, mayo, sugar, and salt into a bowl and mix to combine.
3. Melt butter in a small 8” cast iron skillet (or any stove to oven safe vessel) on the stove. Add corn mix and stir to heat through or until it starts to bubble. Turn off heat. Add half of the mozzarella and stir through. Sprinkle the rest of the mozzarella on top of corn mix.
4. Place skillet under a hot grill to cook until the cheese has melted.
5. Serve immediately.

1. Soak noodles in warm water for 30 mins.

2. Cut chicken into smaller pieces, leaving in the bone.

3. Cut potatoes into large chunks and soak in water until needed.

4. Cut carrot into large even pieces. Cut onion into large chunks. Slice mushrooms in half.

5. Put chicken pieces in a large pot. Add in water and braising liquid and bring to the boil, then allow to boil for 10 mins whilst removing all surface scum.

6. Reduce the heat and simmer for another 10 mins.

7. Add the potatoes (drained), carrots, mushrooms, onion, dried chillies, garlic and ginger. Cover and cook for 15 mins.

8. Drain noodles and add into the pot. Cook for 3 mins.

9. Add in sesame oil and spring onions and stir through. Turn off the heat and garnish with sesame seeds.

Have a big mixing bowl ready.

You will make each component of your jap chae separately and then transfer it into the mixing bowl. 

A. Marinate the beef and mushrooms:

Into a small bowl, add:

• marinated beef bulgogi
• mushrooms

Mix together until well combined, then cover and refrigerate. 

B. Make the egg garnish:

1. Beat the egg yolks with a pinch of salt.

2. Add 1 tsp oil to a heated non-stick pan.

3. Turn off the heat and pour the egg mixture into the pan.

4. Tilt your pan so that the egg spreads thinly. Let the egg cook using the residual heat in the pan.

5. Flip over the egg and let it sit in the pan for another minute.

6. Once cool, slice the egg into very thin strips and set aside.

C. Prepare the Spinach:

1. Bring a large pot of water to the boil.

2. Add spinach and blanch for 30-60 seconds.

3. Remove spinach into a colander and rinse in cold water to stop it from further cooking.

4. Squeeze the spinach with your hands to remove any excess water.

5. Cut the spinach into smaller pieces, then place in a corner of your large mixing bowl

6. Season your pile of spinach with:

• 2 tsp soy sauce
• 2 tsp sesame oil

D. Prepare the noodles:

1. Bring a large pot of water to the boil, add the noodles, and cook for 7 minutes (make sure to stir the noodles so thye don't stick together)  

2. Strain noodles and cut with scissors so that the strands are not too long.

3. Place noodles in a pile in the mixing bowl next to the spinach.

4. Add to your noodles and mix:

• 4 tsp sesame oil
• 2 tsp soy sauce
• 2 tsp sugar

E. Prepare the vegetables

1. Heat up a skillet over med-high heat with 2 tsp of oil 

2. Add onions and a pinch of salt. Stir fry for about 2 mins until the onion looks translucent and transfer into the mixing bowl 

3. Reheat the same skillet and add oil.

4. Add carrots and capsicum and stir fry for 1 minute (or too your liking. Some people prefer softer vegetables) 

5. Transfer mix to the mixing bowl.

F. Cook the beef and mushrooms

1. Reheat the skillet and add oil.

2. Add the beef and mushroom mix and stir fry for a few minutes until the beef is cooked through.

3. Transfer mix to the mixing bowl.

G. Final assembly of the dish

Now that all you have prepared and placed all the different components of this dish into your mixing bowl, add the final seasoning and mix:

• 2 garlic cloves, minced
• 2T soy sauce
• 2T sugar
• 1 tsp ground black pepper
• 2 tsp sesame oil

Garnish your jap chae with the egg strips and toasted sesame seeds.

This dish is best served at room temperature.

Make the Filling

1. Bring a medium pot of water to the boil.

2. Add the sweet potato noodles to the boiling water and cook for 7 mins. Drain and rinse through with cold tap water.

3. Using scissors, cut up noodles into manageable lengths.

4. In a medium sized mixing bowl, add the prepared noodles and all the other filling ingredients and mix through with a gloved hand.

5. Fill each dumpling wrapper with a small amount of filling. Fold the round wrapper in half to form a half moon shape. Press in the edges to seal (the more experienced you are, the more you can fill your wrapper to make a more plump dumpling).

6. Smear a small amount of water around the edges of half of the wrapper to help seal the dumpling.

7. Place dumplings on in steamer baskets lined with parchment paper. Make sure you space them apart and that they are not touching each other.

8. Steam for 8-15 minutes (depending on much you fill each dumpling).

Pan fried method

1. Heat some oil in a small pan over medium arrange 

2. Arrange 8 dumplings until the bottom turns light brown, about 2 to 3 minutes. 

3. Add 50 ml water to the pan and turn the heat to high. 

4. Cover the pan with its lid and let it steam. 

5. Turn the heat back to medium as soon as the water has completely evaporated. 

Make the Dipping Sauce

Combine all ingredients in a small mixing bowl and stir to dissolve the sugar.

Add spring onions, sesame seeds to chilli to taste.

Serve steamed/pan fried dumplings with dipping sauce.

1. Add sugar, vinegar, water and salt to a pot and heat. When the sugar has dissolved, turn off the heat and let it cool completely.
2. Add cubes of radish and sliced garlic into a clean, sterilised jar. Pour in pickling liquid to fill to the top. Screw on the lid.
3. Leave at room temperature for a couple of hours then refrigerate overnight before serving.