Korean cooking leans on gochujang, sesame oil and well-fermented kimchi. Most of these come together in one pan and taste better for being cooked hot and fast.
All 4 recipes
Tteokbokki
Chewy rice cakes in a glossy sweet-and-spicy sauce, sold on every street corner in Seoul. Dangerously easy to make at home once you have gochujang in the cupboard.
Bibimbap
Rice under a wheel of separately seasoned vegetables, mixed violently together at the table with gochujang. The arranging matters right up until the moment you destroy it.
Dakgalbi
Chuncheon-style spicy stir-fried chicken with cabbage, sweet potato and rice cakes, all cooked together on one hot plate and shared straight from the pan.
Japchae
Korean sweet potato glass noodles tossed with beef and vegetables in sesame and soy. Served warm or at room temperature, and a fixture at every Korean celebration table.