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Kimchi hot dogs

Hot dogs made their way to Korea via American rations handed out during the Korean War, but they have had a lasting impact. Kimchi, with its acidity and spice, contrasts with the smoky sausages here to make the best hot dog ever. I also like to add a gochujang yogurt for extra flavour. You could sub out the yogurt for soured cream or mayonnaise, if liked.

Soy sesame salad (Ganjang dressing salad)

This is our go-to salad at home. I’m confident that I could toss any leaves/vegetables in this tasty dressing and my kids would still love it, but this is our usual combination.

Sweet soy potatoes (Gamja jorim)

These potatoes are a popular side dish in Korea. They are so easy and delicious they’re sure to be a favourite in your house, too. You don’t have to cut the potatoes - leave them whole if you’re in a hurry (just increase the cooking time until you can pierce them with a fork). I like to cut them so that the sweet soy sauce can really cling to them and the edges brown nicely in the pan, making them extra tasty.

Korean soy marinated steak (Bulgogi steak)

Bulgogi is usually beef cut into wafer-thin slices and marinated in a sweet soy sauce. It’s super-quick to make and one of the go-to recipes for many Korean households. In Korea, it’s easy to get the ready-sliced bulgogi beef in any supermarket, but it’s trickier elsewhere. This is my super-quick alternative - the sweet, salty soy flavours of the bulgogi sauce are dressed over a steak that can be cooked to your preference so it is succulent. Serve simply over rice, either with salad or in lettuce wraps with your choice of side dishes, as a great midweek meal.

Kimchi and bacon fried rice (Bacon kimchi bokkeumbap)

When you need something tasty and satisfying, but only have 10 minutes, I don’t think there’s much better than kimchi fried rice. The bacon here gives a lovely smoky flavour that works really well with the kimchi. Topped with a fried egg, it’s even better.

Addictive seaweed rolls (Goma kimbap)

Traditionally, these were often called mayak kimbap with ‘mayak’ translating as ‘drugs’ due to their addictive nature, particularly when eaten with the tangy, nutty, sesame mustard sauce. However, they’re also called goma kimbap with ‘goma’ translating as ‘toddler’, which sounds much nicer and is also perfectly fitting as they are mini and particularly great for little hands. They are easy and fun to make and are a great alternative to a sandwich for a picnic.

Soy marinated eggs (Gyeran jjangajji)

These eggs are sometimes also called mayak gyeran or ‘drug eggs’ as they’re so moreish. They are such a great side dish to have handy in the fridge. You can keep them chilled for 3-4 days, and each day they will get a little darker and saltier as they absorb the marinade. I love them served simply over a bowl of freshly steamed rice with a spoonful of the soy sauce marinade, a splash of sesame oil and a sprinkle of sesame seeds on top for a quick lunch. They also make a great addition to a bowl of noodles or salad. The recipe below is for eggs with a jammy yolk (my favourite), but add an extra minute or two to the boiling time if you like your centres more set.

Quick cut kimchi (Mak kimchi)

Cabbage kimchi is usually made in one of two ways. For poggi (whole cabbage kimchi), the cabbage is cut in half or quarters, then brined and each leaf stuffed and coated with the spicy kimchi paste. Making mak (cut cabbage) kimchi is quicker. There’s less brining time and it also means that you have ready-cut kimchi to hand when you need it as an ingredient for Kimchi and Bacon Fried Rice (see recipe opposite), or a million other things you can cook with kimchi.

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Sea bass with fennel, lentils and lemon

A light fish supper that can be cooked in one roasting tin