Korean cooking expert Heather Jeong shakes things up in the kitchen, sharing 12 ways to use simple Korean ingredients in fresh ways. Stock up on Korean bulgogi marinade, kalbi marinade and Korean red chilli paste, then get creative with these tempting recipe ideas.
For a vegetarian take on bulgogi, pour the bulgogi marinade over sliced firm tofu, then stir-fry with vegetables. Add Korean chilli paste (gochujang) for a spicy kick.
Pour bulgogi marinade over firm white fish fillets, such as bream, ling or cod. Add some sliced daikon or potato slices, chopped spring onions and chilli powder, then cook over medium heat for about 10 minutes or until the fish is cooked through.
Vegetarians will also love this speedy stir-fry. Mix the bulgogi marinade with 2 cups of assorted mushrooms (shiitake, button or oyster). Stir-fry briefly over high heat, add plenty of freshly cracked pepper and serve with steamed rice or crunchy baguette.
Marinate rump or sirloin steaks with bulgogi marinade for at least 30 minutes and then barbecue until cooked to your liking. Rest the steak for a few minutes before slicing and serving with salad or steamed rice and Korean chilli paste.
Place 1kg beef short ribs in a large saucepan with 1 packet of kalbi marinade and 10 cups of water. Bring to a boil and then simmer for 1 1/2 hours. Add large chunks of potatoes, carrots and onions, then cook for a further 30 minutes until the ribs and vegetables are tender. Once it cools slightly, skim off any fat that has risen to the surface.
Marinate chicken thigh fillets or breast fillets with kalbi marinade for at least 1 hour. Grill over high heat or barbecue until cooked through, then slice and serve with a green salad, rice or noodles.
Pour the kalbi marinade over roughly chopped potatoes, carrots, onions and mushrooms. Cook over medium heat until the potatoes have softened. This makes a great vegetarian alternative to beef kalbi.
For your next dinner party, marinate duck breasts in kalbi marinade for at least 1 hour. Grill or pan-fry until the duck breast, skin-side down, to render the fat, then turn and cook until the duck is pink in the middle. Rest the duck, then slice and serve with noodles tossed in soy sauce and sesame oil.
Marinate chicken thigh fillets in Korean red chilli paste for at least 30 minutes. Barbecue or pan-fry until cooked through, then slice and serve with rice and salad.
For a winter warmer, mix Korean red chilli sauce with mirin and chopped garlic in a saucepan. Add hard or soft tofu and simmer gently for about 10 minutes.
Add Korean chilli sauce to sliced squid or calamari, along with mirin, sesame oil and sugar. Saute the squid with sliced onions and carrot quickly over high heat, then serve with rice or noodles.
Add Korean chilli sauce to pork belly and marinate for at least 30 minutes. Cook over a barbecue, grill or pan until the pork is cooked. Slice and serve with chopped lettuce, coriander and Spanish red onions, then scoop into tortillas or taco shells.
For more on Korean cuisine, discover Heather Jeong’s top five Korean recipes to try at home.
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