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    Recipes — korean

    Sticky Korean Chicken

    Sticky Korean Chicken recipe owes it delicious taste to a flavorful marinade bursting with sweet, sour and savory notes. For best results, marinate at least 2 hours or overnight.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 6


    For the Marinade:

        •    1/2 cup honey
        •    4 cloves garlic
        •    1/4 cup soy sauce
        •    1 tbsp vegetable oil
        •    1/2-1 tsp red chilli flakes
        •    1 tbsp grated fresh ginger

    For the Korean Chicken:

        •    4 green onions
        •    3 lbs chicken legs
        •    1 tbsp sesame seeds


    1. In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.

    2. Then add chicken pieces, making sure chicken is fully submerged in the marinade. Cover with a lid or plastic wrap and let it marinate in the refrigerator for at least two hours or overnight.
    3. Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.
    4. Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered. (Internal temperature 180F/82C) Baste with the marinade half way through the cooking for deeper flavour.
    5. Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/sticky-korean-chicken/

    How to Make Octopus (Tako) Poke With Kimchi

    Octopus is tough in more ways than one. Sure, it's literally tough and requires some technique to make it palatable, but it's also tough in that it has no problem standing up to strongly flavored ingredients. Like kimchi. Octopus is great with kimchi.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4-6


        •    Kosher salt
        •    Steamed rice (if eating as a meal)
        •    1 tsp (5ml) honey, more or less to taste
        •    Kochukaru (Korean chili flakes), to taste
        •    4 tsps (20ml) soy sauce, more or less to taste
        •    2 tsps (10ml) toasted sesame oil, more or less to taste
        •    1 scallion, white and light green parts only, thinly sliced
        •    12 ounces (340g) boiled octopus, cut into 1/2-inch cubes
        •    3 ounces (85g) sweet onion, such as Maui or Vidalia, cut into 1/4-inch dice
        •    4 ounces (115g) kimchi, roughly chopped, plus 1 tablespoon (15ml) juice from the jar

    Combine octopus, onion, scallion, kimchi and its juice, soy sauce, sesame oil, and honey in a bowl and toss to combine. Season to taste with chili flakes and salt. Let stand 5 minutes at room temperature, then serve on its own or on top of steamed rice.

    This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2016/06/octopus-poke-kimchi-hawaiian-recipe.html

    Australian Lamb Albondigas

    Meatballs are a great way to introduce lamb into more casual, shareable formats; it’s familiar, but endlessly variable with flavors and cuisines, from Spanish to Korean.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4-5


        •    1 tbsp kosher salt
        •    2 tbsps heavy cream
        •    1 pound ground lamb
        •    ½ cup manchego, shredded
        •    1 tbsp fresh parsley, chopped
        •    2 tbsps fresh thyme, chopped
        •    1 tbsp fresh rosemary, chopped
        •    1 tsp fresh cracked black pepper
        •    ¼ cup piquillo peppers, small dice

    For the Chickpea Puree:

        •    1 tsp kosher salt
        •    1 tbsp lemon zest
        •    1 tbsp lemon juice
        •    ¼ cup extra virgin olive oil
        •    1 tbsp fresh mint, chopped
        •    1 tbsp fresh cilantro, chopped
        •    1/2 tsp fresh cracked black pepper
        •    3 cups unsalted canned chickpeas, pre-cooked

    For the Yogurt/Quince Vinaigrette:

        •    ¼ cup yogurt
        •    2 tbsps quince
        •    ¼ cup sherry vinegar
        •    2 tsps smoked paprika

    Plate Garnish:

        •    Celery leaves as needed
        •    Fresh cilantro as needed


    1. Preheat oven to 350F. In a small bowl combine all ingredients and mix well. Form into 1.5 ounce meatballs and place onto a baking sheet with parchment paper. Place in oven for 12-15 minutes, or until cooked through. Reserve until ready to use.

    2. For the Chickpea Puree: In a food processor, add chickpeas, olive oil, lemon zest, lemon juice, salt and black pepper. Process until smooth. Next, add fresh herbs and process until incorporated. Reserve until ready to use.

    3. For the Yogurt/Quince Vinaigrette: In a food processor, combine all ingredients and mix until smooth. Reserve until ready to use.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/lamb/australian-lamb-albondigas/#

    Beef Meatball and Soba Noodle Soup

    Meatballs are a great way to introduce lamb into more casual, shareable formats; it’s familiar, but endlessly variable with flavors and cuisines, from Spanish to Korean.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1 litre water
        •    1 tbsp sugar
        •    1 litre beef stock
        •    2 tbsps fish sauce
        •    2 tbsps vegetable oil
        •    500g lean beef mince
        •    3 cloves garlic, peeled
        •    3/4 cup fresh breadcrumbs
        •    1 packet (270g) soba noodles
        •    1 thumb-sized piece of ginger, sliced
        •    1 thumb-sized piece of ginger, peeled
        •    1 stalk of lemongrass, bruised with back of knife
        •    200g sugar snap peas or snow peas, trimmed & halved
        •    4 spring onions, white parts roughly chopped, green parts sliced and set aside
        •    lemon wedges, to serve
        •    toasted sesame seeds, to serve


    1. In a medium saucepan combine stock, water, sugar, lemongrass & sliced ginger. Place on medium heat and simmer.

    2. Meanwhile combine the white parts of the spring onions, remaining ginger, and garlic in a food processor. Pulse till finely chopped. Add breadcrumbs, fish sauce and beef. Pulse until the mixture comes together (don’t over mix!).

    3. Form heaped-tablespoons of the mixture into meatballs by firmly rolling them between your palms. This mixture is very easy to roll and should yield about 20 or so meatballs.

    4. Add oil into a large pot over high heat, add meatballs and leave to brown on one side for 3 minutes. Carefully flip meatballs over and brown for another 2-3 minutes.

    5. Add simmering stock to the pot with the meatballs through a sieve (to catch the ginger and lemongrass, which you can discard). Turn the heat down and let the meatballs simmer gently for 5 minutes.

    6. Add the soba noodles and cook for 3 minutes. Add sugar snap/snow peas, cook for another minute.

    7. Serve soup in large bowls, with generous squeeze of lemon juice and some sesame seeds sprinkled on top.

    TIPS: To bruise the lemongrass, simply bash it with the back of a heavy knife on your cutting board all along the stalk. If you cannot find lemongrass, you may replace it with a few strips of lime peel instead.

    This great family recipe is thanks to Australian Beef Recipes at https://www.australianbeef.com.au/recipes/beef-meatball-and-soba-noodle-soup/#

    Korean-Style Lamb Mini Roasts with Pear Salad

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    2 lamb mini roasts (about 250g each)
        •    4 cm piece ginger, finely grated
        •    ¼ cup roughly chopped coriander
        •    2 tbsps sesame seeds, toasted
        •    2 tsps sesame oil
        •    1 tbsp salt reduce tamari or soy sauce
        •    1 tbsp mirin
        •    1 small green pear, coarsely grated
        •    Chargrilled pumpkin, to serve

    Green Pear Salad:

        •    3 baby red radishes, thinly sliced
        •    1 green pear, thinly sliced
        •    1 red onion, thinly sliced
        •    1 cup shredded wombok
        •    ½ cup mint & coriander leaves
        •    75g (½ cup) roasted cashews, roughly chopped
        •    1-2 limes, halved, plus extra wedges, to serve
        •    Extra Sesame oil, to serve


    1. Preheat oven to 200°C (180° fan-forced). Place ginger, coriander root, sesame seeds, sesame oil, tamari, mirin and pear in a small food processor; process until chopped and combined. Coat the lamb mini roasts with the Bulgogi marinade; season to taste. Place on a wire rack over an oven tray; roast for 25 to 30 minutes for medium or until cooked to your liking. Alternatively, if time permits, coat lamb and marinate for 3-4 hours or overnight.

    2. Meanwhile, place radishes, pear, onion, wombok, herbs and cashews in a large bowl, squeeze over lime juice and drizzle with extra sesame oil; season to taste and toss to combine.

    3. Remove lamb mini roasts from oven, cover loosely with foil and stand for 10 minutes before carving, to serve.

    4. Divide salad among plates and top with sliced Lamb Bulgogi. Serve with extra lime wedges and roasted sweet potato.


    1. Bulgogi, which translates to ‘fire meat’ … is a Korean dish that usually consists of grilled marinated beef. In this recipe we add our own little modern twist to the traditional Korean marinade and turn it into a paste and use lamb mini roasts instead of beef; a nice cultural change to a Sunday roast.

    2. The pear in the Bulgogi marinade will tenderise your lamb the longer you leave it marinade for.

    3. If time permits, marinade you lamb for 3-4 hours or overnight.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/korean-style-lamb-mini-roasts-with-green-pear-salad/#