K-food _ Korean home cooking and street food ( PDFDrive )

My Mum’s Miracle Cure

For as long as I can remember, this has been my family’s go-to
recipe for whenever anyone comes down with a cold. Its fresh,
citrussy taste is quite strong – I used to hate it as a kid, though I’ve
grown to like it as I’ve gotten older. I swear it’ll get rid of a cold
within 24 hours.

2 pears, halved
2 large oranges, quartered
1 lemon, quartered
1 lime, halved
100g (3½oz) fresh root ginger, roughly chopped
1 litre (1¾ pints) water
clear runny honey, to serve

1_ Put all the ingredients in a large saucepan over a high heat. Bring to the boil, reduce to a
simmer and leave to cook, uncovered, for 25 minutes until reduced by about half.

2_ Remove from the heat and leave to cool slightly, then ladle the liquid into mugs. Stir in a
teaspoon or so of honey to sweeten. Drink up.

TIP: You can adapt this recipe to your own taste – my mum’s recipe
is an adaptation of my grandmother’s, and mine is an adaptation of
my mum’s. The key ingredients are whole, large oranges for vitamin
C and pears to soothe a sore throat; the rest is up to you.

Ba-na-na Oo-You

BANANA MILK

Whenever we visited my grandparents in Busan we’d take them a
bag of their favourite treats, which would almost always include
little bottles of banana milk. Bananas used to be really expensive in
Korea, so when banana milk was introduced into the country it
quickly became a big hit with both young and old. While I never
really drink it in England, as I’m not a huge fan of its artificial
sweetness, I still always pick up a bottle when I’m in Korea as it
brings back such childhood memories. This recipe is for the
ultimate banana milk – an American-style, thick ice cream shake
with lots of banana flavour. Perfectly ice cold, sweet but not sickly,
it’s just really, really great.

1 ripe banana
5 ice cubes
1 tablespoon malted drink powder (such as Ovaltine) ½ tablespoon soft brown sugar
2 tablespoons vanilla ice cream
150ml (¼ pint) semi-skimmed milk

1_ Peel and roughly chop the banana. Wrap the banana pieces in clingfilm and freeze for 1–2
hours, or until needed.

2_ Put the frozen banana pieces in a blender with all the other ingredients. Blend together until
smooth, then pour into a tall glass. Serve with a thick straw.

Busan BBQ

Since starting Busan BBQ in August 2012, it’s been a bit of an adventure.
We probably would have planned things a little differently if we had had
more time, but we really wanted to get up and running for that summer.

Though it all started with a Bulgogi Burger, we felt like we needed to
add a few other items to our menu before we started trading. We
originally spent quite a lot of time working on the Bulgogi Burger recipe,
but the ideas for the Pork Belly Bun and Korean Fried Chicken came
pretty easily. Gareth was insistent that we include Korean Fried Chicken
on the menu as it’s one of his favourite things to eat, and we decided that
three options would be good to start with in order to offer variety without
stretching ourselves too thinly. Though we’ve tweaked our recipes a little
since we started, these three are still the regulars on our menu.

We traded at our first market in North Finchley at (the now closed) North
London Artisan Market. It was an early start as our trailer was kept a two-
hour drive from our house (which was also a three-hour drive to North
Finchley) and we had to be at the market for 8.30am. It was a grey, rainy
day and we were both tired from the long drive and early start. We’d
thought we had enough time to get ourselves sorted when we arrived, but
on that first day we still had all our kitchen equipment in its original boxes
so we didn’t know where anything was and we also hadn’t prepared any
marinades, sauces or burgers, with the intention of doing it all when we
arrived. Looking back, I’m not quite sure why we thought that was even
possible. Our power kept flickering on and off and we were so behind and
running around like headless chickens. Fortunately, we were lucky

running around like headless chickens. Fortunately, we were lucky
enough to trade at that first market with Nisha and Nishma from Grill My
Cheese and Emily from Rupert Street who gave us so much help and
advice on the day and we’ve stayed good friends with them since. From
that first experience, we certainly learnt that being prepped for a market
is really important.

We’d hoped to join the guys at Street Feast ever since we started trading.
Street Feast are the biggest night (though they now include lunch)
markets in London, with a strong emphasis on the best traders, food and
vibes. We were lucky because Adam from Street Feast visited us one
day and tried our Bulgogi Burger. We were so nervous but a couple of
days later he invited us to trade at the opening weekend of Street Feast
that summer. To this day, that first day at Street Feast was probably the
biggest highlight of our time trading. It was busy on completely another
level, despite the fact that the weather was awful. People still queued and
were amazingly patient, all having a great time huddled under umbrellas.
We’ve traded at Street Feast ever since. Street Feast makes sure all their
traders are always thinking about developing their food and making
progress. They’ve definitely pushed us to be at our best and to challenge
ourselves and we’re thankful for that.
Apart from markets, we’ve also held a number of pop ups in restaurants
and bars such as a month at Gordon Ramsay’s Bread Street Kitchen for
a Korean themed bar. Pop ups give us the opportunity to be more
creative with our dishes and experiment, as we’re usually in a full size
kitchen.
There’s nothing like working in street food though – you have the chance
to really interact with the customer. You get to watch as they take away
their burger or fried chicken and take that first bite; when they close their
eyes and start nodding, you know you’ve done something right. And the
best part is when we see people recommending us to their friends. The
fact that someone’s enjoyed our food so much, they want their friends to
love it as much as they do feels amazing. Seeing someone point at our
trailer and hear them saying, ‘You have to try the burger from those guys,
it’s so good,’ makes the long hours and hard work definitely feel like it’s
completely worth it.

completely worth it.

Suppliers

Seoul Plaza stores
www.koreafoods.co.uk
36 High Street
New Malden KT3 4HE
Tel: 020 8949 4329
91–93 Mill Road
Cambridge CB1 2AW
Tel: 01223 303 610
136 Golders Green Road
London NW11 8HB
Tel: 020 8731 7999
336 Wimborne Road
Winton
Bournemouth BH9 2HH
Tel: 01202 527 177
The Brook
536 Bristol Road
Birmingham B29 6BD
Tel: 0121 472 2331
Reading University Students’ Union
University of Reading, Whiteknights
Reading RG6 6UQ
Tel: 0118 986 1025
Unit 13/14
Cannon Park Shopping Centre
Coventry CV4 7EH
Tel: 02476 693 862
Asia Market
www.asiamarket.ie
Merrywell Business Park
Ballymount Road Lower, Ballymount
Dublin 12 D12 W327
Tel: +353 1 409 7072
Asia Supermarket Belfast
www.asiabelfast.com
189 Ormeau Road
Belfast BT7 1SQ
Tel: 028 90 326396
BHL Oriental Food Store

www.bhloriental.co.uk
1–4 King William Street
Exeter EX4 6PD
Tel: 01392 759 391
Hang Won Hong
www.hangwonhong.com
Connaught Building, 58–60 George Street
Manchester M1 4HF
Tel: 0161 228 6182
HiYoU Supermarket
www.hiyou.eu
108 Newgate Street
Newcastle upon Tyne NE1 5RQ
Tel: 0191 232 2311
Korea Foods Mart
www.koreafoods.co.uk
Unit 5 Wyvern Industrial Estate
Beverley Way, New Malden KT3 4PH
Tel: 020 8949 2238
Matthews Foods Ltd
www.matthewsfoods.co.uk
Unit 1, Barrat Trading Estate
230–260 Garscube Road
Glasgow G4 9RR
Tel: 0141 332 1688
136–138 Causewayend
Aberdeen AB25 3TN
Tel: 01224 636 060
Oriental Mart (UK) Ltd
www.orientalmart.co.uk
6–8 Heathcoat Street
Nottingham NG1 3AA
Tel: 0115 950 6615
Oriental Supermarket Birmingham Ltd
100 Holloway Head
Birmingham B1 1NB
Tel: 0121 666 6131
SK Mart
www.skmart.co.uk
17 Goldhurst Terrace
London NW6 3HX
Tel: 020 7625 6800
Speciality Cooking Supplies Ltd
www.souschef.co.uk
Tel: 0800 270 7591
Online Only
Tai Fat Supermarket
5 Melton St

5 Melton St
Leicester LE1 3NB
Tel: 0116 262 9656
Tai Sun Oriental
www.taisun-group.co.uk
17–19, Matilda Street
Sheffield S1 4QB
Tel: 01114 278 6068
Wai Yee Hong
www.waiyeehong.com
Eastgate Oriental City
Eastgate Road, Eastville
Bristol BS5 6XX
Tel: 0117 952 4240
Sing Kee Foods
www.singkeefoods.co.uk
SingKee Building
30–36 Cross Stamford Street
Leeds LS7 1BA
Tel: 0113 2468 838
35–39 North Parade
Bradford BD1 3JH
Tel: 01274 304 288

Index

ajummas 1, 2
alcohol 1, 2

drinking games
drinking rules
food with (anju)
hangover cures
hweshik (company dinners)
mixing drinks
anchovies 1, 2
jo-gae guk
myulchi bokkeum
see also myeulchi gumchil (anchovy stock)
anju (food with drinks)
menus
anshim (tenderloin of beef)
apples
apple and chilli smash
baechu kimchi
bibim guksu
army base stew (budae jjigae)
Asian pears
mul naengmyeon
yukhoe
aubergines
dangmyeon bokkeum
ga-ji bokkeum
avocados
California rolls
ba-na-na oo-you (banana milk)
bacon
gamja (potato) salad
kimchi mac ’n’ cheese
baechu kimchi (cabbage kimchi) 1, 2, 3, 4, 5, 6
chorizo and kimchi hash
corn on the cob with kimchi butter
Da-Hae’s ramyun
dubu kimchi
gamjatang
K-fries

kalguksu
kimchi bokkeumbap
kimchi jjigae
kimchi mac ’n’ cheese
kimchi salsa
kimchi wang mandu
baesuk Martini
bakeries
banana milk 1, 2
banchan
BBQ
Korean BBQ at home
bean sprouts
haemul bol jjim
Kongnamul munchim 1, 2
beef
bulgogi burgers 1, 2, 3
bulgogi Philly cheesesteak
bulgogi sauce for
cuts of
japchae
K-fries
LA galbi 1, 2
miyuk guk
mul naengmyeon
soondubu jjigae
yukhoe 1, 2
beer (mekju)
bekseju
bibim guksu (summer noodle salad) 1, 2
bibimbap
bingsu (summer snow) 1, 2
birthday seaweed soup (miyuk guk)
blueberry mandu 1, 2
bok choy and radish kimchi
bokbunja (Korean berry wine) 1, 2
bokkeum (stir fried dishes)
bokkeumbap
bread
bulgogi burgers 1, 2, 3
bulgogi Philly cheesesteak
jeyuk bokkeum 1, 2
prawn po’ boy with yuja mayo
ramyun chicken buns
buckwheat noodles (naengmyeon)
budae jjigae (army base stew)
bulgogi

burgers 1, 2, 3
o-ri bulgogi
Philly cheesesteak
sauce 1, 2, 3, 4
cabbage see baechu kimchi (cabbage kimchi)
California rolls
carrots
bibim guksu
dak bokkeum tang
dolsot bibimbap
mooli slaw
pickled mooli parcels
sogogi gori jjim
chadolbaegi (beef brisket)
cheese
bingsu
budae jjigae
bulgogi philly cheesesteak
Gareth’s ramyun
gochu twiguim
K-fries
kimchi mac ’n’ cheese
really great cheese sauce
spoon pizza
Yuja cheesecake
chicken
dak bokkeum tang
dak yukgaejang
dak yuksu
Gareth’s ramyun
garlicky gizzards
kalguksu 1, 2
Korean fried chicken 1, 2
mae-un jjim dak
ramyun chicken buns
sam gye tang
sticky ginger roast chicken
chilled noodle soup (mul naengmyeon)
chilli dipping sauce (cho gochujang) 1, 2
chilli paste see gochujang (Korean red chilli paste)
chilli powder see gochugaru (Korean red chilli powder)
chillies
apple and chilli smash
Da-Hae’s ramyun
dangmyeon bokkeum
doenjang
dongchimi

ga-ji bokkeum
Gareth’s ramyun
gochu twiguim
gochujang ketchup
K-fries
kimchi brine
mehwah jam 1, 2, 3
myulchi bokkeum
sogogi gori jjim
soondubu jjigae
Chinese cabbage
geotjeori
gogi mandu
see also baechu kimchi (cabbage kimchi)
chips
gamja hotdog
K-fries
cho ganjang (soy vinegar dipping sauce) 1, 2, 3, 4
gogi mandu
haemul pajeon 1, 2
jeon family fritters
kimchi wang mandu
miyuk cho muchim
cho gochujang (chilli dipping sauce) 1, 2
chorizo and kimchi hash
clams
jo-gae guk
soondubu jjigae
clear clam soup (jo-gae guk)
coconut bindaetteok (crispy mung bean pancakes)
cod
cod jeon
haemul bol jjim
coriander
zingy green sauce
courgettes
courgette jeon
doenjang
dolsot bibimbap
kalguksu 1, 2
mae-un-tang
crab
Korean chilli crab
Da-Hae’s ramyun
dak bokkeum tang (spicy braised chicken) 1, 2
dak yukgaejang (spicy chicken and leek soup)
dak yuksu (rich brown chicken stock)

dak yukgaejang
damnyeon (cellophane/glass noodles)
dangmyeon bokkeum (spicy stir-fried noodles)
dashima (kombu/kelp) 1, 2

jo-gae guk
dates

jujube (dried red dates) 1, 2
deungshim (rib eye beef)
dipping sauces

cho gochujang 1, 2
coconut bindaetteok
ssamjang 1, 2
see also cho ganjang (soy vinegar dipping sauce)
doenjang (Korean soybean paste) 1, 2
doenjang jjigae 1, 2
ga-ji bokkeum
gamjatang
Judy Joo’s ramyun
twice-cooked crispy pork belly
dolsot bibimbap (Korean mixed rice)
dongchimi (refreshing water kimchi)
donkasu (crispy pork escalope)
dried anchovies see anchovies
drinks see alcohol
dubu kimchi (stir fried pork and kimchi with tofu) 1, 2
duck
o-ri bulgogi (spicy sharing duck with fried rice)
dumplings see mandu
eggs
bibim guksu
chorizo and kimchi hash
Da-Hae’s ramyun
gochu twiguim
gyeran ijim
gyeran guk
Joe McPherson’s ramyun
kimchi bokkeumbap
Lizzie Mabbott’s ramyun
mul naengmyeon
soondubu jjigae
yuja curd
energy drinks
fermented shrimp see saeujeot (fermented shrimp)
fish market fish stew (mae-un-tang)
fish sauce 1, 2
baechu kimchi
bok choy and radish kimchi

corn on the cob with kimchi butter
geotjeori
kimchi brine
mae-un-tang 1, 2
mango kimchi
tomato kimchi
fluffy steamed egg (gyeran ijim)
fritters (jeon) 1, 2
ga-ji bokkeum (stir fried chilli aubergine)
galbi sal (beef rib meat)
galbi (short ribs)
LA galbi 1, 2
galmegisal (pork skirt meat)
gamja hotdog (chips on a stick)
gamja (potato) salad
gamjatang (hangover stew)
ganjang (soy sauce) 1, 2
Gareth’s ramyun
garlic 1, 2
bulgogi sauce
dak yukgaejang
gamjatang
garlicky gizzards
kimchi brine
Korean BBQ
mae-un-tang 1, 2
maneul janggagi 1, 2
sam gye tang
sogogi gori jjim
soondubu jjigae
geotjeori (quick kimchi salad)
gim (nori) seaweed 1, 2
California rolls
dangmyeon bokkeum
kalguksu 1, 2
o-ri bulgogi
ginger 1, 2
gamjatang
Korean chilli crab
sam gye tang
sogogi gori jjim
sticky ginger roast chicken
ginseng
sam gye tang
go galbi (grilled mackerel)
go-jin-gam-rae
gochu twiguim (cheesy Spam stuffed chillies)

gochugaru (Korean red chilli powder) 1, 2
baechu kimchi
bibim guksu
bulgogi Philly cheesesteak
chorizo and kimchi hash
corn on the cob with kimchi butter
dak bokkeum tang
dak yukgaejang
dangmyeon bokkeum
doenjang jjigae
dubu kimchi
gamjatang
geotjeori
gochujang ketchup
godeungeo jorim 1, 2
haemul bol jjim
Joe’s sauce
kimchi mac ’n’ cheese
kimchi salsa
Korean chilli crab
Korean sweet chilli sauce 1, 2
krakdugi
lotus root nachos
mae-un-tang 1, 2
mango kimchi
miyuk guk
ojingeo bokkeum
pa-jeori
prawn po’boy with yuja mayo
sogogi gori jjim
soondubu jjigae
tomato kimchi
vegetables pickled in

gochujang (Korean red chilli paste) 1, 2
bibim guksu
dak bokkeum tang
dangmyeon bokkeum
doenjang jjigae
dolsot bibimbap
gamjatang
gochujang ketchup 1, 2
gochujang meatloaf
haemul bol jjim
Judy Joo’s ramyun
Korean sweet chilli sauce 1, 2
mae-un-tang 1, 2
ojingeo bokkeum

and rice
sticky ginger roast chicken
sticky, spicy pork ribs
supermarket gochujang
godeungeo jorim (mackerel stew) 1, 2
gogi mandu (pork dumplings) 1, 2
grown-up Yakult
gyeran ijim (fluffy steamed egg)
gyeran guk (Korean egg drop soup)
haemul bol jjim (spicy seafood stew)
haemul pajeon (crispy seafood pancake) 1, 2
hangjeongsal (front neck of pork)
hangover stew (gamjatang)
honey
pomegranate-glazed lamb kebabs 1, 2
sticky ginger roast chicken
yukhoe
hongcho Collins
hot dogs
budae jjigae
gamja hotdog
hotteok (caramel filled pancakes) 1, 2
hweshik (company dinners)
ice cream
banana milk 1, 2
bingsu
janchi guksu
japchae (stir-fried ‘royal’ noodles)
Je Sah
jeon (family fritters) 1, 2
jeyuk bokkeum (sweet and spicy pork belly buns) 1, 2
jjigae
budae jjigae
doenjang jjigae
kimchi jjigae
soondubu jjigae
jjims
haemul bol jjim
mae-un jjim dak 1, 2
jo-gae guk (clear clam soup)
Joe McPherson’s ramyun
Joe’s sauce
jorim 1, 2
godeungeo jorim 1, 2
Judy Joo’s ramyun
jujube (dried red dates)
sam gye tang

juk
K-fries
kalguksu (knife cut noodles) 1, 2
kimchi 1, 2, 3

bok choy and radish kimchi
cabbage 1, 2, 3
corn on the cob with kimchi butter
dongchimi
dubu kimchi 1, 2
geotjeori
kimchi salsa 1, 2
Kimjang process
krakdugi
mango kimchi 1, 2
tomato kimchi
see also baechu kimchi (cabbage kimchi)
kimchi Bloody Mary
kimchi bokkeumbap (fried rice)
kimchi brine 1, 2, 3
kimchi jjigae
kimchi mac ’n’ cheese
kiwifruit
sogogi gori jjim (braised oxtail stew)
knife cut noodles (kalguksu) 1, 2
kombu (seaweed) 1, 2
kongnamul munchim (seasoned bean sprouts) 1, 2
Korean chilli crab
Korean egg drop soup (gyeran guk)
Korean mixed rice
Korean rice cake discs
Korean steak tartare (Yukhoe) 1, 2
Korean sweet chilli sauce 1, 2
Korean fried chicken 1, 2
ramyun chicken buns
Korean fried chicken 1, 2
krakdugi (crunchy swede kimchi)
LA galbi (Korean style short ribs) 1, 2
lamb
pomegranate-glazed lamb kebabs 1, 2
leeks
dak yukgaejang
lemons
miracle cure for colds
yuja curd
lettuce
bibim guksu
pickled mooli parcels
limes

limes
zingy green sauce

Lizzie Mabbott’s ramyun
lotus root nachos 1, 2
macaroni

kimchi mac ’n’ cheese
mackerel

go galbi
godeungeo jorim 1, 2
mae-un jjim dak (soy braised chicken) 1, 2
mae-un-tang (fish market fish stew) 1, 2
maesilju
makgeolli (rice wine/beer) 1, 2
mandu
filling step by step
gogi mandu
kimchi wang mandu
mandu skins 1, 2
blueberry mandu
maneul janggagi (soy pickled garlic) 1, 2
mangoes
bingsu
mango kimchi 1, 2
mayonnaise
California rolls
Joe’s sauce
prawn po’boy with yuja mayo
ssamjang mayo 1, 2, 3, 4
mehwah jam 1, 2, 3
mekju (beer)
miracle cure for colds
miyuk (wakame) 1, 2
miyuk cho muchim
miyuk guk
miyuk munchim
mooli 1, 2
dak yuksu
godeungeo jorim
mae-un-tang
mooli slaw
myeulchi gumchil 1, 2
pickle brine for
pickled mooli parcels
muchim
Kongnamul munchim
miyuk munchim
sigeumchi muchim 1, 2

mul naengmyeon
mung beans

coconut bindaetteok
mushrooms

dangmyeon bokkeum
dolsot bibimbap
gamjatang
gogi mandu
japchae
soondubu jjigae
mussels
haemul bol jjim
mustard pickled onions 1, 2, 3
myeulchi gumchil (anchovy stock) 1, 2, 3
baechu kimchi
budae jjigae
haemul bol jjim
mae-un-tang 1, 2
soondubu jjigae
myulchi bokkeum (candied anchovies)
nachos, lotus root 1, 2
namel (vegetable dishes)
naengmyeon noodles
noodles 1, 2
bibim guksu
budae jjigae
dangmyeon bokkeum
japchae
kalguksu 1, 2
kimchi wang mandu
mul naengmyeon
step by step noodle making
see also ramyun instant noodles
nori see gim (nori) seaweed
nuruk
nurungji
o-ri bulgogi (spicy sharing duck with fried rice)
O-Sip-Se-Ju
ogyeopsal (pork belly)
ojingeo bokkeum (stir-fried spicy squid)
onions
gochujang ketchup
kimchi salsa
mustard pickled onions 1, 2, 3
oranges
miracle cure for colds
oxtail

sogogi gori jjim
pa-jeori (spring onion salad)
pajeon (pancakes) 1, 2, 3, 4
pancakes

coconut bindaetteok
haemul pajeon 1, 2
hotteok 1, 2
panko breadcrumbs
peanuts
soborro cake
pears
baesuk Martini
miracle cure for colds
see also Asian pears
perilla seed powder
pickles
maneul janggagi 1, 2
mustard pickled onions 1, 2, 3
pickled mooli parcels
simple pickle brine 1, 2
pizza, spoon
pomegranate-glazed lamb kebabs 1, 2
pork
budae jjigae
cuts of
Da-Hae’s ramyun
doenjang
donkasu
dubu kimchi
gamjatang
gochujang meatloaf
gogi mandu
jeyuk bokkeum 1, 2
kimchi bokkeumbap
kimchi jjigae
kimchi wang mandu
pork meatball jeon
sticky, spicy pork ribs
twice-cooked crispy pork belly
potatoes
chorizo and kimchi hash
dak bokkeum tang
gamja hotdog
gamja (potato) salad
gamjatang
prawns
haemul bol jjim

prawn po’ boy with yuja mayo
radishes

bok choy and radish kimchi
ramyun instant noodles 1, 2, 3

ramyun chicken buns
red peppers

California rolls
japchae
pickled mooli parcels
red snapper
mae-un-tang 1, 2
rice 1, 2, 3
California rolls
cooking the Korean way
dolsot bibimbap
geotjeori
haemul bol jjim
juk
kimchi bokkeumbap
Korean chilli crab
Korean rice cake discs
nurungji
sam gye tang
rice cakes 1, 2
rice flour
roasted sesame seeds see sesame seeds
root ginger
baechu kimchi
miracle cure for colds
saeujeot (fermented shrimp) 1, 2
baechu kimchi
gyeran ijim
salted caramel filled pancakes (hottoek) 1, 2
sam gye tang (chicken and ginseng soup)
samgyeopsal (pork belly)
sansachun
sauces
bulgogi sauce 1, 2, 3, 4
gochujang ketchup
Joe’s sauce
Korean sweet chilli sauce 1, 2
mehwah jam 1, 2, 3
really great cheese sauce
ssamjang mayo 1, 2
zingy green sauce
seafood
haemul bol jjim

haemul pajeon 1, 2
seafood sticks

California rolls
seasoned bean sprouts (Kongnamul munchim)
seasoned spinach (sigeumchi muchim)
seaweed

dashima (kombu/kelp) 1, 2, 3
miyuk cho muchim
miyuk munchim
o-ri bulgogi
see also gim (nori) seaweed
sesame oil 1, 2
sesame seeds 1, 2
dolsot bibimbap
dubu kimchi
ga-ji bokkeum
japchae
kalguksu
kimchi bokkeumbap
kongnamul munchim
Korean chilli crab
miyuk munchim
mul naengmyeon
ojingeo bokkeum
sigeumchi muchim
yukhoe
short ribs (galbi)
shrimp see saeujeot (fermented shrimp)
sigeumchi muchim (seasoned spinach) 1, 2
simple pickle brine 1, 2
So-baek-san-mek
soborro cake 1, 2
sogogi gori jjim (braised oxtail stew)
soju (rice/grain spirit) 1, 2, 3
soju mule
somek
somyun noodles
soondubu jjigae (spicy silken tofu stew)
soy seasoning sauce (yangnyum jang) 1, 2, 3, 4
soy vinegar dipping sauce see cho ganjang (soy vinegar dipping sauce)
soy braised chicken (mae-un jjim dak) 1, 2
soy pickled garlic (maneul jangajji) 1, 2
soybean paste see doenjang (Korean soybean paste)
Spam
budae jjigae
gochu twiguim
Lizzie Mabbott’s ramyun

spring onion and spam jeon skewers
spicy braised chicken (dak bokkeum tang)
spicy chicken and leek soup (dak yukgaejang)
spicy seafood stew (haemul bol jjim)
spicy stir-fried noodles (dangmyeon bokkeum)
spinach

sigeumchi muchim 1, 2
spoon pizza
spring onions 1, 2

gamja (potato) salad
gyeran ijim
haemul pajeon 1, 2
mae-un-tang
pa-jeori
spring onion and spam jeon skewers
zingy green sauce
squid
ojingeo bokkeum
ssam (Korean bbq wrap)
ssamjang (Korean bbq dipping sauce) 1, 2
ssamjang mayo 1, 2, 3, 4
sticky ginger roast chicken
stir-fried ‘royal’ noodles (japchae)
stir-fried spicy squid (ojingeo bokkeum)
stocks see dak yuksu (rich brown chicken stock); myeulchi gumchil (anchovy stock)
sugar syrup
supermarket gochujang
swede
krakdugi
sweet rice flour 1, 2
sweet and spicy pork belly buns (jeyuk bokkeum) 1, 2
tangs
dak bokkeum tang
mae-un-tang 1, 2
sam gye tang
tofu
doenjang jjigae
dubu kimchi
gogi mandu
kimchi jjigae
kimchi wang mandu
pork meatball jeon
soondubu jjigae
tomatoes
chorizo and kimchi hash
gochujang ketchup
kimchi salsa

tomato kimchi
tortilla wraps

spoon pizza
tteok (rice cakes)
twice-cooked crispy pork belly
vodka

apple and chilli smash
baesuk Martini
kimchi Bloody Mary
wakame see miyuk (wakame)
wasabi
California rolls
Yakult, grown-up
yangnyum jang (soy seasoning sauce) 1, 2
go galbi
kalguksu
yoghurt
mooli slaw
yuja/yuzu (citrus fruit)
prawn po’boy with yuja mayo
Yuja cheesecake 1, 2
yuja curd 1, 2
yukhoe (Korean steak tartare) 1, 2
zingy green sauce 1, 2

Acknowledgements

We have a lot of people to thank for helping us with both Busan BBQ and
for this book, so please forgive us if we’ve left any names out – and be
prepared for a long list!
Firstly, thank you to Cindy for giving us a chance at our first trading
opportunity at North London Artisan Market and really believing in our
food! Similarly, thanks to The Cheesers – Nisha and Nishma from Grill
My Cheese – you made our first day trading all the easier by filling it with
lots of laughs among the chaos.
Richard, Riv, Dave, Cecile, Alex, Abbie, Moses and Gareth (the other
one), thank you for helping us out in those times that we’ve needed an
extra pair of hands... and to Jack for being our most enthusiastic and
dedicated customer.
Shaun Searley, Allan Pickett, Neil Rankin – your advice and expertise
over the past couple of years has really helped improve and develop our
recipes as well as filling our heads with lots of ideas.
Adam, JD and the team at Street Feast/London Union – being part of
Street Feast has pushed us to be a better business and to constantly
evolve in the competitive world of street food. We’re so thankful for the
opportunities you’ve given us and look forward to growing with you and
London Union.
Andre from Bluebird, Damon, Dan at Korea Foods and the boys from the
Quality Chop – thanks for keeping us stocked with supplies. You’re the
best suppliers we could ask for.
Mrs. Kim at Korea Foods, thank you for taking me under your wing. I’m
not sure you’ve ever realised how much wisdom and knowledge you
imparted to me – your enthusiasm for cooking delicious Korean meals is
really inspiring.
The look for Busan BBQ would have been very different without the help
from the creative geniuses at Colt – particularly Alex and John. Thank

from the creative geniuses at Colt – particularly Alex and John. Thank
you for helping us shape our vague ideas into a strong brand identity.
To everyone that’s eaten from us – your support means that we’re able to
work in a job we love.
Anna at Johnson & Alcock – thank you for getting in touch and
encouraging us to write this book. I don’t think we would have dreamed
that it’d be possible, but you’ve been so supportive and helpful in making
this into a reality.
Denise, Yasia, Pauline and the team at Octopus – we’re so proud that
this book has turned out the way we’d hoped. Actually – even better than
we could have hoped, so thank you for your never ending patience and
for really listening to us.
Thanks to David and Victoria for creating such beautiful pictures and for
Annie and Lola for making our food look so delicious. We hope the kimchi
fried rice has become a favourite weekday dinner!
And to the final thank you…to Umma and Dad – for your never ending
support, advice, love, wisdom and everything else – none of this would
have been possible without you.

To Noah
An Hachette UK Company
www.hachette.co.uk
First published in Great Britain in 2016 by Mitchell Beazley,
a division of
Octopus Publishing Group Ltd
Carmelite House
50 Victoria Embankment
London EC4Y 0DZ
www.octopusbooks.co.uk
Text copyright © Da-Hae and Gareth West 2016
Design and layout copyright © Octopus Publishing Group Ltd 2016
All rights reserved. No part of this work may be reproduced or utilized in any form or by any
means, electronic or mechanical, including photocopying, recording or by any information storage
and retrieval system, without the prior written permission of the publisher.
eISBN 978-1-78472-109-1
Group publishing director: Denise Bates
Editor: Pauline Bache
Art director: Yasia Williams
Food photograher: David Munns
Location photographer in Korea: Ben Weller
Home economist: Annie Rigg
Props stylist: Victoria Allen

Designed by Grade Design
Assistant production manager: Caroline Alberti
Standard level spoon measurements are used in all recipes.
1 tablespoon = one 15 ml spoon
1 teaspoon = one 5 ml spoon
Both imperial and metric measurements have been given in all recipes. Use one set of
measurements only and not a mixture of both.
Eggs should be medium unless otherwise stated. The Department of Health advises that eggs
should not be consumed raw. This book contains dishes made with raw or lightly cooked eggs. It
is prudent for more vulnerable people such as pregnant and nursing mothers, invalids, the elderly,
babies and young children to avoid uncooked or lightly cooked dishes made with eggs. Once
prepared these dishes should be kept refrigerated and used promptly.
Milk should be full fat unless otherwise stated.
Fresh herbs should be used unless otherwise stated. If unavailable use dried herbs as an
alternative but halve the quantities stated.
Ovens should be preheated to the specific temperature – if using a fan-assisted oven, follow
manufacturer’s instructions for adjusting the time and the temperature.
Pepper should be freshly ground black pepper unless otherwise stated.
This book includes dishes made with nuts and nut derivatives. It is advisable for customers with
known allergic reactions to nuts and nut derivatives and those who may be potentially vulnerable
to these allergies, such as pregnant and nursing mothers, invalids, the elderly, babies and
children, to avoid dishes made with nuts and nut oils. It is also prudent to check the labels of pre-
prepared ingredients for the possible inclusion of nut derivatives.
Vegetarians should look for the ‘V’ symbol on a cheese to ensure it is made with vegetarian
rennet. There are vegetarian forms of Parmesan, feta, Cheddar, Cheshire, Red Leicester,
dolcelatte and many goats’ cheeses, among others.