Owners of Soul Dining,Illa Kim and Daero Lee,take us around sprawling new KMALL09 and share their go-to Korean pantry ingredients and top cooking tips.
Pureed kiwifruit contains a natural enzyme that helps to tenderise the chicken wings,while also giving them a sweet,sticky glaze.
The addition of the spicy Korean fermented veg takes these dishes straight to flavour Funkytown.
More of a stew than a soup,this is one of the most popular dishes in Korea and it’s ready in just a few minutes.
I will always be a cheerleader for green salads. They're great for balancing dishes,acting as a palate cleanser and an extra serve of vegetables. Mix up the dressings and they're also very versatile.
This is a dish that I often crave,especially late at night and sometimes even for breakfast. Ramyeon are the Korean equivalent of Japanese instant ramen noodles. They come in an array of flavours,but I'm just interested in the noodles. Some decent stock,with a good spiking of fermented soybean paste and Korean chilli flakes and paste,is a good base. To this I just add some crunchy beansprouts,a soft egg,kimchi,stir-fried beef,spring onion,sesame and crispy shallots.
This is my version of a Korean classic. Succulent fried chicken with crunchy golden batter coated in sticky,sweet and salty chilli sauce. Delicious. This is perfect for entertaining;just remember to buy extra serviettes! Gochujang sauce adds a sweet and salty dimension and a creeping chilli warmth to the chicken but if you're a chilli fiend and want some front-palate heat,sprinkle over some chopped bullet chilli just before serving. You'll need a deep fryer or a large,wide-based pot for this recipe.
The humble sausage roll gets a Korean twist,with gochujang chilli paste and kimchi ketchup making things much more interesting.
I love this beautiful,simple braise and use it to dress rice (I prefer to use the stickier sushi variant with this recipe). If you want to amp up the heat,just sprinkle a little shichimi togarashi over the top when serving.
I love to cook,but on some days,those busy,not-enough-hours-in-it kind of days,I am happy to use every possible shortcut available. Case in point here:barbecue chook and a packet of slaw. Make the sauce,add a bucketload of coriander to the slaw for that sweet heat,and you transform some very bog-standard supermarket ingredients into a speedy,tasty and entirely respectable dinner. I've added a few optional extras to this recipe but you don't need any of them.