Korean bibimbap with gochujang and sesame oil
Rice bowl topped with sautéed veg, marinated beef, a runny fried egg, and a slick of gochujang mixed tableside. The Seoul lunchbox classic.
Korean bulgogi beef with soy-pear marinade
Thinly sliced ribeye marinated in soy, pear, garlic, and sesame, seared hot and fast. Served with rice, lettuce wraps, and ssamjang.
Korean galbi marinated beef short ribs grilled hot
Flanken-cut short ribs marinated in soy, sugar, garlic, and pear, seared over high heat until charred at the edges. The Korean BBQ centrepiece.
Korean japchae with sweet potato noodles and beef
Glassy sweet-potato noodles tossed with seared beef, spinach, mushroom, carrot, and a soy-sesame dressing. The Korean banquet classic.
Korean kimchi fried rice with spam and fried egg
Day-old rice tossed with aged kimchi, spam cubes, and gochujang, finished with a runny fried egg. The Korean after-school comfort dish.
Korean kimchi jjigae stew with pork belly and tofu
Bubbling kimchi stew with aged napa kimchi, pork belly, and silken tofu in a deep red broth. The Korean comfort-food classic.
Korean BBQ pork belly with ssamjang and lettuce wraps
Sizzling slices of marinated pork belly seared at the table or in a hot pan, served with lettuce, garlic, and ssamjang for wrapping.
Korean double-fried fried chicken with gochujang glaze
Double-fried chicken wings in a sticky-sweet gochujang-honey glaze, garnished with sesame and scallion. The Korean fried-chicken-shop classic.
Korean ramyeon with cheese, egg, and kimchi
Instant ramyeon upgraded with stock, gochugaru, soft egg, melting cheese, and kimchi. The Korean study-snack classic.
Spicy Korean tteokbokki rice cakes in gochujang sauce
Chewy cylindrical rice cakes simmered in a glossy gochujang sauce with fish cake and scallions. The Korean street-food classic.
Frequently asked questions
Common questions about making Korean fakeaway at home.
What is Korean fakeaway food?
Korean BBQ, bibimbap, kimchi fried rice, bulgogi, tteokbokki (spicy rice cakes), Korean fried chicken, japchae (glass noodles), ramen. Built on gochujang, gochugaru, sesame oil, soy and garlic.
What is gochujang and what can I substitute?
Gochujang is a Korean fermented chilli paste, sweet, savoury, spicy and deeply umami. Substitutes are limited but a 50/50 mix of miso + sriracha + a touch of honey is the closest emergency replacement.
How do you make Korean fried chicken so crispy?
Double-fry, once at 160C to cook through (about 6 minutes), then again at 190C for 2-3 minutes to crisp the coating. The starch coating (potato or cornflour) needs to be very thin and the oil very hot. Toss in gochujang glaze after the second fry.
Is Korean food healthy?
Mostly yes, lots of vegetables, fermented foods, rice, grilled meats. Watch the sugar in sauces (gochujang, BBQ marinades) and the batter on fried chicken. Bibimbap, grilled meats and soup-based dishes are the healthiest options.