New to Korean food? Learn all about what goes into our delicious and authentic Korean cooking here!
No Korean meal is complete without banchan! Banchan are little side dishes served along with rice that can be topped up as needed. But don't underestimate these little guys - they're packed full of flavour and might even steal the show!
The word bulgogi literally translates to "fire meat". (Amazing, we know.) Thin slices of beef or pork marinated and grilled to perfection. Perfect with rice and a bit of kimchi, or even grab some lettuce and make yourself a ssam for a little bite of heaven. *chef's kiss*
A perfect blend of sweet, savoury an spicy, gochujang is a red chili paste that's often used in Korean cooking. You'll find this in bibimbap, tteokbokki (spicy rice cakes), and lots of soups. Move aside sriracha, gochujang has arrived.
Purple Rice 흑미밥
Ever wonder what gives our rice that lovely purple colour? Well, this is actually a blend of black wild rice, white short-grain rice, yellow millets and brown wild rice. Simply, tasty and nutritious, this works particularly well with any meat or stew dishes.
7 Japanese spices blended together for a perfect combination of flavours. We add this to our roast potatoes to add a little kick to our spuds.
Colourful, healthy and super delicious, bibimbap is one of the most versatile dishes you can get your hands on. A bowl of rice topped with various veggies and meats, you can customise to your heart's content. "Bap" means "rice" and "bibim" is "to mix" so make sure you give this a good stir and get all those lovely flavours mixed together before you tuck in!
Doenjang is paste made from fermented soybeans and brine. That might sound a bit scary, but doenjang is a key ingredient for giving Korean cooking its rich, earthy flavour. Savoury and salty, it packs a punch and is the key to making favourites like doenjang jiggae and ssamjang.
Galbi just means "ribs" so whenever you see a dish with this word you can expect nice big chunks of tender meat.
Jjigae is a staple for every Korean meal. It's often translated to "stew" but this doesn't always do it justice. Expect a rich thick broth with lots of vegetables, meats, fish or tofu..
A big pot of jjigae is often served at the table and shared (especially with Korean bbq) but you can also get smaller individual bowls too.
Tteok/Rice Cakes 떡
Tteok are Korean rice cakes - soft, chewy bites that are so, so versatile. You can find these in desserts as well as savoury dishes. It's tradition to share tteok during many holidays in Korea. For example, songpyeon are eaten at Chuseok (Korean Thanksgiving) and tteokguk is eaten during Seollal (Korean New Year).