THE MENU

• Haejangguk - Hangover Stew
• Samgyeopsal - Grilled Pork Belly Lettuce Wraps
• Japchae - Sweet Potato Noodle & Vegetable Stir-Fry
• Bulgogi - Beef Simmered In Sweet Soy 
• Banchan - Small Vegetable Accompaniments

Ingredients

Haejangguk - Hangover Stew

• 1L water
• 2 dried shiitake mushrooms
• 3x3cm kombu
• 200g beef chuck, largely diced
• 1 spring onion cut into 4cm batons
• 2 leaves wombok (Chinese cabbage), cut in large chunks
• 80g daikon, peeled & sliced into half-moons
• 20g bean sprouts, rinsed

Seasoning Paste

• 1 TBL vegetable oil, for frying
• 1 clove garlic, minced
• 40 g doenjang (Korean soybean paste)
• 1 TBL gochugaru (Korean red pepper flakes)
• 1 TBL mirin
• 1 TBL sesame oil

For Serving (Optional)

• soy sauce
• mirin or sugar
• thinly sliced spring onion
• steamed short grain rice 

Substitute Options

• dried shiitake mushrooms - dried porcini mushrooms, mushroom powder
• kombu - can be omitted
• beef chuck - any stewing beef cut
• wombok - green or white cabbage
• daikon - waxy potatoes, carrot or other root vegetable
• bean sprouts - soy bean shoots, enoki mushrooms
• doenjang - miso
• gochugaru - chilli flakes or chilli powder to taste
• mirin - a little brown or raw sugar 
• short grain rice - jasmine rice
• soy sauce - tamari

Samgyeopsal - Grilled Pork Belly Lettuce Wraps

• 300g pork belly, cut into 2cm strips
• cos or iceberg lettuce for serving

Korean Barbecue Sauce (Ssamjang)

• 1 garlic clove, minced
• 2 spring onions, minced
• 40g doenjang (Korean soy bean paste)
• 50 gochujang (Korean chilli bean paste) 
• 2 tsp honey
• 2 TBL sesame oil
• 2 TBL sesame seeds

Optional Fillings & Garnishes

• perilla leaves
• betel leaves 
• sliced spring onions
• steamed short grain rice
• kimchi
• cucumber slices
• shredded carrot
• sesame seeds

Substitute Options

• Pork belly - any other protein suited for grilling eg beef, fish, chicken or tofu
• cos lettuce - iceberg, romaine, butter lettuce
• doenjang - miso
• gochujang - combination hot sauce and miso
• honey - agave, brown sugar
• short grain rice - jasmine rice
• perilla & betel leaves are not essential, lettuce can just be used for wrapping 
• kimchi - other forms of pickled or fermented cabbage eg sauerkraut

Japchae - Sweet Potato Noodle & Vegetable Stir-Fry

• 180g dangmyeon (sweet potato glass noodles)
• 1-2 TBL vegetable oil
• 2 tsp sesame oil
• 1/2 brown onion, sliced
• 1/2 carrot, julienned
• 2 dried shiitake mushrooms, rehydrated & sliced
• 1/2 capsicum, julienned
• 2 tsp sugar
• 2 TBL soy sauce
• 1 TBL toasted sesame seeds, plus extra for garnish
• 1/4 bunch enoki mushrooms, base removed & cut in half
• small bunch garlic chives, cut into 3cm batons
• 40g bean sprouts, rinsed

Substitute Options

• dangmyeon (sweet potato glass noodles) - vermicelli or bean thread glass noodles
• shiitake mushrooms - any other mushrooms
• enoki mushrooms - any other mushrooms
• garlic chives - regular chives, sliced spring onions
• all other vegetables are interchangeable with what's in season and available
• soy sauce - tamari

Bulgogi - Beef Simmered In Sweet Soy 

• 250-350g Scotch fillet steak
• 50g dangmyeon (Korean sweet potato noodles)
• 4 baby king oyster mushrooms, sliced in half lengthways 
• ½ brown onion, sliced thinly
• small handful enoki mushrooms, halved
• 1 spring onion, cut into 4cm batons 
• toasted sesame seeds for garnish 
• 50ml soju or cooking sake
• 50ml mirin
• 50ml soy sauce
• 2 tsp sugar

Substitute Options

• Scotch fillet - sirloin, thinly sliced Korean beef ribs
• dangmyeon (sweet potato glass noodles) - vermicelli or bean thread glass noodles
• king oyster & enoki mushrooms - any other mushrooms
• mirin - a little brown or raw sugar 
• soy sauce - tamari
• soju or sake - shaoxing wine, dry sherry, mijiu

Banchan - Small Vegetable Accompaniments

Konnamul Muchin - Seasoned Bean Sprouts

• 1 tsp vegetable oil
• 1 tsp sesame oil
• 1 spring onion, minced
• ½ clove garlic, minced
• 200g soy or mung bean sprouts 
• ¼ tsp salt
• pinch black pepper (optional)
• 1 tsp sesame seeds, plus extra for garnish

Substitute Options

• soy or mung bean sprouts are interchangeable with other shredded vegetables appropriate for cooking 

Mu Saengchae - Spicy Radish Salad

• 300g daikon radish, peeled and julienned
• 1 spring onion, minced
• 1 clove garlic, minced
• 1/2 tsp ginger, minced
• 1/2 tsp salt
• 1 tsp fish sauce
• 1 tsp gochugaru (Korean chilli flakes)
• 1/2 tsp raw sugar
• 1/2 tsp toasted sesame seeds

Substitute Options

• daikon - regular radishes, carrot, shredded cabbage, 
• fish sauce - soy sauce, vegan fish sauce
• gochugaru - chilli flakes or chilli powder to taste
• raw sugar - white sugar, caster sugar

Gamja Jorim - Braised Potatoes 

• 2 medium waxy potatoes, diced
• 300-400ml water
• 1 TBL soy sauce
• 1 tsp raw sugar
• ½ tsp sesame oil
• 2 tsp honey
• 1 tsp rice wine vinegar (optional)
• ½ tsp sesame seeds

Substitute Options

• potatoes - sweet potatoes
• honey - agave, brown sugar
• rice vinegar - white vinegar or omit
• raw sugar - white sugar, caster sugar
• soy sauce - tamari

Siguemchi Namul - Spinach Dressed in Soybean Paste

• 400g Korean or English spinach, washed thoroughly
• 1 tsp vegetable oil
• 1 tsp sesame oil
• 1 spring onion, sliced
• 1 garlic clove, minced
• 2 tsp doenjang (Korean soybean paste)
• 1/2 tsp raw sugar
• 2 tsp soy sauce
• sesame seeds for garnish

Substitute Options

• spinach - other green veg eg bok choy, green beans, broccolini, Chinese broccoli
• doenjang - miso
• raw sugar - white sugar, caster sugar
• soy sauce - tamari

Haejangguk - Hangover Stew

This hearty Korean stew, fortified with long-simmered beef and vegetables, is chock-full of nutritious ingredients that are said to revive even the roughest of hangovers. If you have trouble finding some of the ingredients, you can substitute Korean red pepper flakes (gochugaru) with half the amount of chilli flakes, and the doenjang with red miso.

Serves - 2

Active time - 45 minutes

Total time - 3 hours

Ingredients

Stew

• 1L water
• 2 dried shiitake mushrooms
• 3x3cm kombu
• 200g beef chuck, largely diced
• 1 spring onion cut into 4cm batons
• 2 leaves wombok (Chinese cabbage), cut in large chunks
• 80g daikon, peeled & sliced into half-moons
• 20g bean sprouts, rinsed

Seasoning Paste

• 1 TBL vegetable oil, for frying
• 1 clove garlic, minced
• 40 g doenjang (Korean soybean paste)
• 1 TBL gochugaru (Korean red pepper flakes)
• 1 TBL mirin
• 1 TBL sesame oil

For Serving (Optional)

• soy sauce
• mirin or sugar
• thinly sliced spring onion
• steamed short grain rice 

Method

1. To a small-medium sized saucepan add the water, shiitake mushrooms, kombu, spring onion and beef.
2. Place pot on the stove and bring the liquid to a simmer. Gently stew for 45 minutes, constantly skimming any foam or scum that rises to the surface.
3. To prepare the seasoning paste, mix all of the paste ingredients together (except for the vegetable oil) in a bowl and set aside. 
4. After 45 minutes of simmering, discard the kombu from the broth. Continue to cook for a further 2 hours, or until the beef is meltingly tender. Add water as necessary to keep the ingredients submerged.
5. After 2 hours, discard the spring onion and shiitake mushrooms and turn off the heat. 
6. Place a new pot over medium-low heat and pour in the vegetable oil. Add the seasoning paste and sauté for 1-2 minutes, until it becomes fragrant and the oil changes to a bright red colour.
7. Ladle the cooked beef and any remaining liquid into the new pot of sizzling paste, being careful as it may bubble and spit.  
8. Return the liquid to a simmer and add the daikon and wombok. Gently cook for 5 minutes or until the daikon begins to soften.
9. Just before serving, stir through the bean sprouts which will wilt them slightly.
10. Taste and adjust the seasoning if necessary. Use soy sauce for saltiness and mirin or sugar for sweetness.
11. Garnish with thinly sliced spring onions and serve with steamed rice if using. 

Samgyeopsal - Grilled Pork Belly Lettuce Wraps

This is a great dish to serve at a dinner party as it's such a fun and interactive way to serve a meal! In this version we use grilled pork belly, but you can substitute any number of condiments or proteins into this format. Try serving it with grilled squid, chicken, steak or fish. Gochujang can be substituted with equal parts hot sauce & miso and doenjang can be replaced with miso.

Serves - 2

Total time - 40 minutes

Active time - 40 minutes

Ingredients

• 300g pork belly, cut into 2cm strips
• cos or iceberg lettuce for serving

Korean Barbecue Sauce (Ssamjang)

• 1 garlic clove, minced
• 2 spring onions, minced
• 40g doenjang (Korean soy bean paste)
• 50 gochujang (Korean chilli bean paste) 
• 2 tsp honey
• 2 TBL sesame oil
• 2 TBL sesame seeds

Optional Fillings & Garnishes

• perilla leaves
• betel leaves 
• sliced spring onions
• steamed short grain rice
• kimchi
• cucumber slices
• shredded carrot
• sesame seeds

Method

1. To make the ssamjang, combine all the barbecue sauce ingredients together in a bowl and set aside.
2. Heat a grill or cast iron pan to medium-high and sear the pork belly for 2-3 minutes on each side or until a golden crust forms. Remove and arrange in a bowl or plate.
3. On a large table lay out all of your chosen garnishes, fillings, lettuce and pork in accessible bowls or plates.
4. To make a wrap, take a piece of lettuce or herb and fill it with a little rice, a slice of pork and top with a spoon of ssamjang. Have fun and mix and match whatever garnishes or fillings you have prepared.

Japchae - Sweet Potato Noodle Stir-Fry

Originally designed for the royal Korean court, this dish boasts a variety of colours and textures. This recipe is really flexible with choice of vegetables, however the concept is to cut everything into even strips. If you cannot find garlic chives, substitute thinly sliced spring onion or regular chives.

Serves - 3-4 

Total time - 30 minutes

Active time - 30 minutes

Ingredients

• 180g dangmyeon (sweet potato glass noodles)
• 1-2 TBL vegetable oil
• 2 tsp sesame oil
• 1/2 brown onion, sliced
• 1/2 carrot, julienned
• 2 dried shiitake mushrooms, rehydrated & sliced
• 1/2 capsicum, julienned
• 2 tsp sugar
• 2 TBL soy sauce
• 1 TBL toasted sesame seeds, plus extra for garnish
• 1/4 bunch enoki mushrooms, base removed & cut in half
• small bunch garlic chives, cut into 3cm batons
• 40g bean sprouts, rinsed

Method

1. Cook the noodles for 10-15 minutes in a large pot of boiling water, stirring occasionally to prevent clumping together. Remove the noodles from the pot and rinse in cold water, they should be soft but not mushy. Drain well and set aside. 
2. Heat a large frypan over medium heat and pour in the sesame and vegetable oil. When the oil is hot, add the sliced onion and stir-fry for 1-2 minutes or until it begins to soften.
3. Add the carrot and shiitake mushrooms and fry for 1 minute, followed by the capsicum for another 30 seconds. Stir continuously. 
4. Add the cooked noodles to the pan and combine with the vegetables.
5. Mix in the sugar, soy sauce, sesame seeds and stir-fry until all the liquid has evaporated. 
6. Finally, add in the chives, enoki mushrooms and bean sprouts. Turn off the stove and toss together, allowing the residual heat to wilt the vegetables. 
7. Serve and garnish with a pinch of toasted sesame seeds.

Bulgogi - Beef Simmered In Sweet Soy

The famous 'bulgogi' (beef & sweetened soy) can be grilled, simmered or pan-fried. In this version we use scotch fillet and place it in the freezer for 45 minutes, which makes it easy to slice into thin and tender pieces.

Serves - 2

Total time - 1 hour

Active time - 20 minutes

Ingredients

• 250-350g Scotch fillet steak
• 50g dangmyeon (Korean sweet potato noodles)
• 4 baby king oyster mushrooms, sliced in half lengthways 
• ½ brown onion, sliced thinly
• small handful enoki mushrooms, halved
• 1 spring onion, cut into 4cm batons 
• toasted sesame seeds for garnish 

Sauce

• 50ml soju or cooking sake
• 50ml mirin
• 50ml soy sauce
• 2 tsp sugar

Method 

1. Using a sharp knife, slice the beef in half horizontally so you end up with two thinner pieces of steak. Place the steaks on a small tray or plate lined with baking paper and freeze for 45 minutes to harden a little.
2. Cook the noodles for 10-15 minutes in a large pot of boiling water, stirring occasionally to prevent clumping together. Remove the noodles from the pot and rinse in cold water, they should be soft but not mushy. Drain well and set aside. 
3. Place the two half-frozen steaks on a chopping board and slice thinly using a very sharp knife. 
4. Heat a large heavy-bottomed pan over medium heat and add in the sauce ingredients.
5. Add in the baby king oyster mushrooms and bring to a simmer.
6. Add the onion and stir over a medium heat until it begins to soften.
7. Combine the beef into the mixture and simmer for 5 minutes or until the sauce reduces by half.
8. Stir in the enoki mushrooms and spring onion and cook for a further 2 minutes.
9. To serve, divide the cooked sweet potato noodles into bowls and layer the beef, vegetables and sauce over the top.
10. Garnish with toasted sesame seeds.

Banchan - Small Vegetable Accompaniments

Konnamul Muchin - Seasoned Bean Sprouts

Banchan is a collective word for numerous accompaniments that are an inseparable part of almost any Korean meal. This simple side dish of wilted bean sprouts is dressed in flavours of nutty sesame.

Serves - 2

Total time - 15 minutes

Active time - 15 minutes

Ingredients

• 1 tsp vegetable oil
• 1 tsp sesame oil
• 1 spring onion, minced
• ½ clove garlic, minced
• 200g soy or mung bean sprouts 
• ¼ tsp salt
• pinch black pepper (optional)
• 1 tsp sesame seeds, plus extra for garnish 

Method

1. Place a heavy-bottomed frypan over medium heat and pour in the vegetable and sesame and oil. Add the spring onions and fry for a minute, stirring occasionally.
2. Add the garlic and continue to sauté until it becomes fragrant.  
3. Mix in the bean sprouts, salt and pepper and cook for a further 2 minutes or until they have softened.
4. Stir through the sesame seeds and turn off the heat.
5. Place the sprouts in a small bowl and garnish with an extra pinch of sesame seeds. Serve alongside your Korean feast!

Mu Saengchae - Spicy Radish Salad

Mu Saengchae is a kind of quick kimchi made from daikon radish and Korean chilli flakes. Feel free to substitute whatever chilli you can get a hold of.

Serves - 2

Total time - 15 minutes

Active time - 15 minutes

Ingredients

• 300g daikon radish, peeled and julienned
• 1 spring onion, minced
• 1 clove garlic, minced
• 1/2 tsp ginger, minced
• 1/2 tsp salt
• 1 tsp fish sauce
• 1 tsp gochugaru (Korean chilli flakes)
• 1/2 tsp raw sugar
• 1/2 tsp toasted sesame seeds

Method 

1. Combine all ingredients together in a bowl and mix well.
2. Serve as part of a shared Korean meal. 

Gamja Jorim - Braised Potatoes 

These deliciously sweet potatoes are braised with a touch of honey. They are amazing served hot or cold and make great leftovers.

Serves - 2

Total time - 15 minutes

Active time - 15 minutes

Ingredients

• 2 medium waxy potatoes, diced
• 300-400ml water
• 1 TBL soy sauce
• 1 tsp raw sugar
• ½ tsp sesame oil
• 2 tsp honey
• 1 tsp rice wine vinegar (optional)
• ½ tsp sesame seeds

Method

1. Place a saucepan over medium heat.
2. Add in the water, soy sauce, sugar, sesame oil, honey and vinegar (if using). Bring to a simmer and stir to dissolve the sugar and honey.
3. Add in the potatoes and cover with a cartouche (fitted baking paper) or a lid that's slightly ajar.
4. Cook for 7-10 minutes or until the potatoes have softened and the liquid has evaporated. The idea is the liquid should completely evaporate by the end of the cooking time.
5.  Serve and garnish with sesame seeds.

Siguemchi Namul - Spinach Dressed in Soybean Paste

This dish is composed of freshly blanched, vibrant spinach mixed with a rich, salty sauce.

Serves - 2

Total time - 15 minutes

Active time - 15 minutes

Ingredients

• 400g Korean or English spinach, washed thoroughly
• 1 tsp vegetable oil
• 1 tsp sesame oil
• 1 spring onion, sliced
• 1 garlic clove, minced
• 2 tsp doenjang (Korean soybean paste)
• 1/2 tsp raw sugar
• 2 tsp soy sauce
• sesame seeds for garnish

Method

1. Bring a large pot of water to the boil and prepare an ice bath. You will also need a tray lined with a clean tea towel.
2. Blanch the spinach in batches. To do this, hold the bunches by the leaves and gently lower the stems into the boiling water. Hold them there for 10-20 seconds before dropping the bunch into the water. Cook the spinach for a further 20 seconds, before removing into the prepared ice bath. 
3. Once the spinach is cool, gently squeeze out any excess water and lay it across the tea towel lined tray. Roll up the towel and carefully wring out any remaining water.
4. Unravel the towel and cut the spinach into 2-3cm batons, discarding the roots. Set aside in a bowl. 
5. To make the seasoning sauce, heat a saucepan over medium low heat and add in the vegetable and sesame oil. Once the oil is hot, add the spring onions and fry for 30 seconds.
6. Add the garlic, followed by the soybean paste and sugar, stirring constantly. 
7. Finally add in the soy sauce, combine the mixture and turn off the heat. 
8. Pour the sauce over the spinach and mix well. Serve and garnish with a pinch of sesame seeds.