Global Recipes Straight
From Your Pantry

Crisp-bottomed Korean dumplings filled with pork, kimchi, tofu and glass noodles, served with a soy and vinegar dipping sauce. Ready in 40 minutes.

Bite-sized potatoes braised in soy sauce, garlic and rice syrup until sticky and glossy. The banchan everyone asks for more of, in 25 minutes.

Juicy chicken thighs pan-seared and glazed in a sticky gochujang, soy and honey sauce, served over rice. Sweet heat in 25 minutes.

A homemade take on viral Korean fire noodles: chewy ramen in a sticky, fiery gochujang, gochugaru and soy sauce. Ready in 15 minutes.

A fiery red Korean-Chinese noodle soup loaded with seafood, pork and vegetables, built on gochugaru, soy and oyster sauce. Ready in 30 minutes.

Sweet, sticky Korean short rib patties, grilled until lacquered and charred at the edges.

Tender beef torn into strands and braised in soy, sugar and mirin with soft-boiled eggs.

Thin wheat noodles in a chilled, nutty soy bean broth with cucumber, tomato and sesame.

Hand-cut wheat noodles simmered with chicken and courgette in an anchovy stock that thickens as they cook.

Beef short ribs simmered slowly with daikon into a clear, clean broth, served with rice and black pepper.

Street-style chicken thigh skewers threaded with spring onion and brushed with a sweet gochujang glaze.

Salmon fillets glazed in sweet, spicy gochujang and served over rice with cucumber and quick-pickled carrot.

Barely poached squid tossed with cucumber, onion and pear in a sweet, sharp gochujang dressing.

Tinned tuna warmed in a spicy gochujang sauce over rice with cucumber, carrot and a fried egg.

A soft rolled omelette packed with finely diced carrot, capsicum and spring onion, sliced into pinwheels.

Warm sliced tofu ringed around pork and kimchi stir-fried until sweet and deeply savoury.

Crunchy double-fried cauliflower tossed in sticky yangnyeom sauce - Korean fried chicken without the chicken.

Silky wakame soup with beef, sesame and soup soy sauce - the birthday soup eaten in every Korean home.

A crisp, lacy pancake of sour kimchi and rice flour batter, fried golden and cut into wedges.

Icy somyeon noodles tossed in tangy cho gochujang with cucumber, kimchi and a jammy egg.

Chicken thighs marinated in sweet soy bulgogi sauce with pear and plum syrup, seared until caramelised.

Steamed rice cooked with soy bean sprouts, stirred through a sharp sesame and soy dressing.

Gochujang and gochugaru braised chicken with potato and carrot, slow cooked and served over rice.

Chicken and potato braised in a sweet soy broth with glass noodles and dried chilli.

A bubbling, fiery seafood stew loaded with prawns, mussels and squid in a gochujang-spiked broth — the ultimate warm-you-up Korean dinner.

A silky, delicately savoury Korean steamed egg custard that puffs up light and fluffy straight from the stove.

A gooey, bubbling skillet of sweet corn and melted mozzarella, the ultimate Korean bar-food side dish.

A light, clean-tasting Korean soybean sprout soup, simple, soothing and ready in under half an hour.

A fiery, hearty Korean shredded beef soup loaded with fernbrake, bean sprouts and leek in a deep red chilli broth.

Melt-in-the-mouth boiled pork belly sliced thin and wrapped in lettuce with tangy radish salad and salty ssamjang.

A deeply savoury, spicy pork bone soup slow-simmered with potato and perilla leaf until the meat falls off the bone.

A hearty, rustic Korean soybean paste stew bubbling with tofu, vegetables and a deeply savoury umami broth.

Extra-crunchy double-fried chicken tossed in a sticky, sweet-spicy gochujang glaze, Korean fried chicken at its finest.

Silky wheat noodles smothered in a rich, savoury-sweet black bean and pork sauce, the ultimate Korean-Chinese comfort bowl.

Golden pan-fried Korean street-food pancakes with a molten brown sugar, cinnamon and crushed nut filling inside a soft chewy dough.

A whole small chicken stuffed with glutinous rice, garlic and jujubes, gently simmered with ginseng into a nourishing milky broth.

Tender squid stir-fried fast over high heat with vegetables in a fiery sweet gochujang sauce, served over steamed rice.

Chewy buckwheat noodles served in an icy tangy beef broth with cucumber, nashi pear, boiled egg and a splash of vinegar and mustard.

Korean braised beef short ribs slow-cooked until falling apart in a glossy sweet soy sauce with carrots, radish and shiitake mushrooms.

A hearty, spicy Korean hotpot loaded with spam, sausages, kimchi, tofu, instant noodles and melted cheese in a rich gochujang broth.

Thick slices of pork belly grilled until golden and crisp, wrapped in lettuce with ssamjang, garlic and all the classic Korean BBQ trimmings.

A bubbling Korean soft tofu stew with silky tofu, pork and prawns in a fiery gochugaru broth, finished with a cracked egg.

Chicken, rice cakes, cabbage and sweet potato stir-fried in a fiery gochujang sauce. Chuncheon's famous dish.

Crispy-edged spring onion pancake studded with prawns and squid, served with a soy-vinegar dipping sauce.

Seaweed rice rolls filled with vegetables, egg and ham, sliced into colourful rounds. Korea's favourite picnic food.

Cross-cut beef short ribs in a sweet soy-garlic marinade, grilled until caramelised and smoky.

Bubbling stew of aged kimchi, pork belly and tofu in a rich, spicy broth. Korea's most-loved comfort dish.

Chewy sweet potato glass noodles stir-fried with vegetables, mushrooms and sesame in a sweet soy dressing.

Rice topped with seasoned vegetables, beef and a fried egg, ready to mix with gochujang sauce. Korea's iconic bowl.

Thinly sliced beef in a sweet soy, pear and sesame marinade, seared hot and served with rice and lettuce cups.

Crispy pan-fried rice topped with eggs cooked in a rich gochujang-butter sauce. Spicy, rich, and dangerously easy.

Instant noodles upgraded with kimchi, gochujang and serious flavour.

Fiery, savoury pork stir-fried in a gochujang marinade with serious attitude.

Fried rice packed with kimchi, gochujang, and crispy edges — fast, bold, and deeply savoury.

Golden tofu simmered in a soy, garlic and gochugaru glaze.

Korean chewy rice cakes simmered in a spicy gochujang-based sauce.

Crispy Korean-style fried chicken tossed in a sticky soy garlic glaze.