RECIPES - Korean

Azuki beans, cellophane noodles and kimchi or fermented vegetables are popular ingredients in shopping lists all over Australia and the world. Innovative and uniqueness have made Korean dishes immensely sought after outside its native country. As exotic as food can get, Korean cuisine is also an enormous study in food presentation and dining etiquette, composed and carried through to present day, over thousands of years of several religious, political and historical influences.
Baek Kimchi (White Kimchi)

Baek Kimchi (White Kimchi)

Unlike regular kimchi, White Kimchi (Baek Kimchi) isn't spicy - great for those who can't handle the heat. Try this refreshing Korean side dish. Recipe by Asian Inspirations.

Korean Kabocha Hobakjuk (Pumpkin Porridge)

Korean Kabocha Hobakjuk (Pumpkin Porridge)

Kabocha Hobakjuk is a Korean porridge made with Japanese pumpkin and glutinous rice dumplings. Try this Korean twist on the classic pumpkin soup. Recipe by Asian Inspirations.

Jeyuk Bokkeum (Korean Spicy Pork BBQ)

Jeyuk Bokkeum (Korean Spicy Pork BBQ)

Jeyuk Bokkeum is one of the highlights of a traditional Korean BBQ. This dish is absolutely brimming with such delicious and complex flavours, yet it’s so easy to prepare and cook. Marinate overnight for a stronger taste and pop it onto the grill when you are ready!

Gyeran Jjim (Korean Steamed Egg)

Gyeran Jjim (Korean Steamed Egg)

Gyeran Jjim (Korean Steamed Egg) is a popular side dish to accompany spicy Korean meals. Have a go at steaming eggs for a soft, silkier texture. Recipe by Asian Inspirations.

Gaji Bokkeum (Korean Stir-Fried Eggplants)

Gaji Bokkeum (Korean Stir-Fried Eggplants)

Korean tables are always full of vegetable banchan (Korean side dishes). Here’s a quick and easy side dish made with stir fried Asian eggplants which you can prepare and serve for several meals as it keeps for up to a couple weeks in the refrigerator.

Gaji Namul (Steamed Eggplant Side Dish)

Gaji Namul (Steamed Eggplant Side Dish)

Gaji namul is a simple yet delicious, everyday banchan (Korean side dish), which is traditionally eaten with other side dishes and rice. The eggplants are lightly steamed so you can really enjoy the taste without an overly mushy texture.

Yangnyeom Chicken (Spicy Korean Fried Chicken)

Yangnyeom Chicken (Spicy Korean Fried Chicken)

Yangnyeom chicken is a double deep-fried chicken smothered in a sticky, spicy and sweet red sauce. It’s one of many variations of Korean fried chicken and definitely the most famous and addictive one.

Jajangmyeon (Korean Noodles In Black Bean Sauce)

Jajangmyeon (Korean Noodles In Black Bean Sauce)

Jajangmyeon is a Korean Chinese noodle dish topped with a thick dark sauce made of Korean black bean paste (chunjang), diced pork and vegetables. To balance out the bitterness and saltiness of the black bean paste, it’s important to add a little bit of sugar to the dish when cooking.

Kimchi Mandu (Steamed Korean Kimchi Dumplings)

Kimchi Mandu (Steamed Korean Kimchi Dumplings)

As is the case in many cultures, it’s a tradition for Koreans to gather around the table to make mandu in preparation of the Lunar New Year’s feast. Loaded with bright and crunchy kimchi, tofu, pork or beef, and sesame oil, these dumplings are worth every minute spent filling and folding. Also, Kimchi mandu is another great way to use up some of your ageing Kimchi.

Yang Jang Pi (Korean Noodles With Vegetables And Seafood)

Yang Jang Pi (Korean Noodles With Vegetables And Seafood)

Yang Jang Pi is a popular Korean appetizer dish, influenced by the Chinese. It is a great dish for groups of 3-4 or more, where fresh seafood and vegetables are thinly sliced and neatly placed around a large plate with noodles and sautéed seafood, beef or pork placed at the center. Seafood that are usually used in this dish are shrimps or prawns, squids, and artificial crab meat or seafood stick. Vegetables can vary, however the usual assortments used to create the colourful dish are carrots, mushrooms, cucumbers and capsicum. When the dish is served, the hot mustard sauce is poured over before the dish is mixed and tossed using chopsticks by the diners.

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