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Showing items 1 to 3 of 3

Showing items 1 to 3 of 3

Bulgogi
Bulgogi
A star rating of 4.5 out of 5.7 ratings

Marinate thinly sliced beef in a traditional Korean marinade, then pan-fry for a delicate balance of sweet and savoury flavours

Korean BBQ wings
Korean BBQ wings
A star rating of 4.8 out of 5.11 ratings

Hot, sweet and sticky, these Korean chicken wings make a great choice for a dinner party starter

Korean fried chicken burgers
Korean fried chicken burgers
A star rating of 4.9 out of 5.64 ratings

Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce

Nutrition: per serving (2)

  • kcal136
  • fat7g
  • saturates1g
  • carbs14g
  • sugars7g
  • fibre2g
  • protein4g
  • salt2.1g
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Method

  • step 1

    In a small bowl, whisk together all the ingredients and serve. Will keep, covered, in the fridge for up to 3 days.

RECIPE TIPS
DOENJANG

A Korean essential, this pungent fermented soybean paste is similar to a strong miso paste, but darker, coarser and stronger in flavour. 

GOCHUGARU

Chilli powder or flakes made from Korean chillies, which have their own unique flavour. This condiment will become your chilli of choice to sprinkle on anything that needs
some heat.

MIRIN

Known as mirin in Japan, this sweet cooking wine has a small alcohol content and is used to give food a hint of sweetness. 

Recipe from Good Food magazine, June 2015

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Comments, questions and tips (3)

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Overall rating

A star rating of 0 out of 5.0 ratings

bettykippling

question

You have gochujang listed in ingredients, but you have gochugaru in the tips section. Which one is used please?

Minoo avatar

Minoo

This sauce is so good I swear it might even be addictive! I sadly couldn't find doenjang or any other soy bean paste, so I had to make it without. Was still totally awesome. We had it with jap chae noodles and a range of Korean sides.

rhombus96

Best with bbq, my hubby has made even ssamjang dip with some tuna. Yum

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