Until recently Korean food was something of a mystery to the western world but it’s now on everyone’s list of ‘must eats’. The Korean chilli flake (gochugaru) appears in many of the dishes - they have a lovely, sweet and slightly smoky flavour with just a touch of heat.
To begin, we’ve got kimchi pancakes (buchimgae) served with two of Korea’s favourite dipping sauces - the first (known as ssamjang) is tangy and spicy and the second (known as choganjang) is sweet, salty and gingery. For the main event we’ve got a comforting chicken stew served with sticky rice and a quick version of kimchi, the ubiquitous fermented cabbage dish.
Buchimgae Blend: chives, white SESAME, white pepper
Kimchi Spices: Korean chilli, onion, garlic, chives, coriander
Ssamjang Spices: Korean chilli, garlic, ginger
Choganjang Spices: white SESAME, Korean chilli, ginger
Sesame Seeds: white SESAME, black SESAME
Chicken Marinade: ginger, garlic, black pepper, yellow MUSTARD
Paste Spices: Korean chilli, red bell pepper
Allergens listed in CAPITALS