3 easy Korean recipes that will become your go-to meals
Korean cuisine has taken the culinary world by storm, offering a delightful blend of flavours, textures and aromas. Whether you are a seasoned cook or a beginner, bringing the taste of Korea into your home is easier than you might think.
These easy Korean recipes will keep you coming back for more.
Korean BBQ beef-style tacos with a quick pickled salad
Ingredients
Fry’s thick-cut chunky strips (defrosted)
1 tbs sesame oil
1 tbs gochujang (Korean chilli paste)
8 soft tacos, to serve
For the quick pickled salad
50g radishes
50g carrots
100ml white wine or apple cider vinegar
Method
Heat the braai.
In a large mixing bowl, add the thick-cut chunky strips, sesame oil, and gochujang and combine so the strips are thoroughly covered. Leave them to marinade while the grill heats up.
Once ready, place a cast iron pan on top of the grill (or use a grill plate if you have one), and pour the strips and marinade mixture on to fry – you want it to absorb as much of the gochujang sauce as possible. Turn regularly to stop the strips from burning.
While that’s happening, thinly slice the radishes and carrots (or use a mandolin), and pour them into a jar with the vinegar to make a quick pickle.
When the strips are ready, heat the tacos on the grill for 10 seconds each so they are toasted. Then assemble with the tacos, strips, wilted spinach, pickled salad, spring onions, and chilli flakes.
This recipe is courtesy of The Fry Family Food Co.
Crispy Korean beef with summer greens, kimchi and rice
Serves: 2
Ingredients
100g brown basmati rice
Salt, to taste
25g ginger
1 garlic clove
2 spring onions
Oil, for frying
250g beef mince
200g summer greens
2 tbs tamari
½ tbs mirin
1 fresh chilli
2 tbs kimchi
½ tbs sesame seeds
1 lime
Method
Boil water in the kettle. Rinse the rice in a sieve under cold running water. Place in a saucepan with a pinch of salt. Cover well with boiling water and simmer for 25 minutes until tender.
Meanwhile, peel and finely grate enough of the ginger to get approximately one tablespoon. Peel and finely chop one garlic clove. Trim and finely slice two spring onions. De-seed and finely slice the chilli.
Heat one tablespoon of oil in a frying pan. Fry the beef for 10 minutes on medium heat, turning often, until well coloured. While the beef browns, strip the summer green leaves away from their tough central stalks.
Discard the stalks and finely shred the leaves. Wash them well but don’t dry them.
Add the garlic and ginger to the beef. Fry for two minutes. Add the tamari, mirin, spring onions, and as much chilli as you fancy. Fry for a further two minutes. Taste and adjust the seasoning. Leave to rest.
Put another saucepan on the heat. Add the greens and cook for four to five minutes, until wilted and tender.
Add a dash more water if needed. When cooked, stir in the kimchi. Taste and adjust the seasoning with more salt if needed.
Drain the rice and serve with the beef and greens. Garnish with the sesame seeds and a wedge of lime.
Recipe courtesy of Riverford.
Delicious Korean-style chicken
Serves: 4
Ingredients
2 x 350g packs of essential chicken mini breast fillets
Salt, for seasoning
30g fresh root ginger, finely grated
3 cloves garlic, crushed
1 tbs light brown soft sugar
1 small ripe pear, coarsely grated
3 tbs dark soy sauce
1 tbs toasted sesame oil
1 tsp hot chilli powder
Method
Place the chicken in a single layer between sheets of cling film.
Gently bash with a rolling pin until under 1cm thick. Season and mix with the remaining ingredients. Set aside for five minutes.
Heat a heavy, non-stick frying pan until smoking hot.
Add the chicken, wiping off the excess marinade, and cook in batches, turning for four to five minutes until charred, piping hot and the chicken is cooked through with no pink meat.
Remove from the heat.
Add the marinade to the pan with 50ml water, bubble until thickened, and pour over the chicken. Serve with rice and steamed greens.