The Korean food craze continues. Comforting and cult-worthy, its flavours and dishes are influencing cooks the world over, from traditional classics to global mash-ups. We explore the most influential elements to inspire your menu development this autumn.
Kimchi
Leading the way for Korean food is this fermented favourite, traditionally made with cabbage, gochugaru (chilli flakes) or gochujang (chilli paste), garlic, ginger, salted shrimp and anchovy sauce. It features in a range of dishes, such as dumplings (mandu) and kimchi fried rice, as well as a side to accompany main courses.
K-BBQ
This Korean BBQ feast is becoming more mainstream and chefs are taking inspiration from some of its mainstays like bulgogi (thinly sliced meat in a salty-sweet marinade) and galbi (short ribs), one example being to use bulgogi to flavour tofu or aubergine for a veggie twist.
Comfort Food
Korean versions of crispy fried chicken (AKA ‘KFC’) and deep-fried cheesy coated corn dogs are massively on trend, but hot on their heels are the likes of kimchi-jjigae (a bold kimchi stew with other ingredients such as pork) and army stew (American influenced stew with hot dogs and spam).
SSAM
Wraps in various forms are popular across most cuisines and this Korean version which uses leafy vegetables to create bite-sized wraps of meat and other condiments are understandably popular and versatile.
Rice Cakes
Tteok-bokki are rice cakes traditionally simmered in spicy sauce which have gained popularity and used in mash-ups across a whole host of global cuisines, as a substitute for pasta, gnocchi and more.
