Here’s how to make your favorite Korean food at home – and it’s easier than you think!

Do you know your bibimbap from your gochujang?

Don’t panic, because Seji Hong’s new cookbook Easy KoreanIt’s the fastest way to recreate all your favorites at home.

She shows us how to make a delicious kimchi fried rice dish in just 15 minutes – with a surprise retro ingredient!

These are perfect recipes for a Friday night makeover, and once you have the ingredients in your cupboard, you can make them again and again.

So pop Love Island in the box and invite the girls over for a cheeky Korean hot dog with the recipe below.

Or if you need a little TLC, Seji’s Chicken Noodle Soup is the perfect dish for you – it’s a bowl of food for the soul.

4

Kimchi Fried Rice With Spam

It suits: two
Setup time: 5 minutes
Cooking time: 10 minutes
Cals: 471
Saturated fat: 6g

Ingredients:
2 tablespoons vegetable oil, plus extra for the eggs
1 chive, plus extra for garnish, thinly sliced
80g Spam, cut into small cubes
150g chopped kimchi
1 tablespoon of sugar
1/2 tablespoon soy sauce
1/2 tablespoon fish sauce
Steamed rice, at room temperature
Sesame oil, for drizzling
2 eggs

Method:
1 Place the olive oil in a non-stick frying pan over medium-high heat and fry the chives and Spam for 2 minutes.
two Add the kimchi, sugar, soy sauce and fish sauce to the pan and fry for another 2 minutes. If the spices start to stick, add a little water.
3 Then add room temperature rice and fry over high heat for 3 minutes.
4 Drizzle the ingredients with sesame oil and mix well before removing the pan from the heat.
5 Heat a little more oil in a small pan and fry the eggs. Add them to the rice mixture and top with the extra chives. Serve hot in the pan – eat with a spoon.

4

Nourishing chicken noodle soup for the soul

It suits: two
Setup time: 15 minutes
Cooking time: 40 minutes
Cals: 348
Saturated fat: 3g

Ingredients:
2L of water
200g skinless chicken thigh fillet
2 onions coarsely chopped
6 peeled garlic cloves
2 teaspoons of salt
200g fresh pasta or fresh tagliatelle
1/2 small zucchini, cut into sticks
Chives, sliced, for garnish
To season the chicken:
1 tablespoon soy sauce
1 teaspoon ground black pepper
40g thick gochugaru (Korean pepper flakes)

Method:
1 Bring measured water to a boil in a large pot. Add the chicken breast, onion, garlic and salt. Cook for 20-25 minutes.
two Once cooked, remove the chicken, onion and garlic from the broth with a slotted spoon. Let the chicken breast cool and shred it. Mash the cooked garlic. Discard the cooked onion.
3 Combine the shredded chicken and garlic puree in a bowl with the seasoning ingredients. Mix everything.
4 Return the pan of chicken broth to medium-high heat and bring to a boil. Add the pasta and zucchini. Check the seasoning and add salt and pepper to taste.
5 After 5-7 minutes, when the pasta is cooked, remove the pan from the heat.
6 Divide the noodles between 2 bowls. Top each bowl with the seasoned chicken and sprinkle with sliced ​​spring onions. Serve very hot.

4

Korean hot dog

It suits: 4
Setup time: 5 minutes
Cooking time: 10 minutes
Cals: 760
Saturated fat: 10g

Ingredients:
4 giant hot dog sausages
120g panko breadcrumbs
Vegetable oil
White granulated sugar
Gochujang ketchup, for serving

For mass:
250g plain flour
100ml of milk
1 egg
2 tablespoons of sugar
1 teaspoon of salt
1 teaspoon of baking powder

Method:
1 Skewer each sausage lengthwise with a wooden skewer, so that there is about 10 cm of the skewer sticking out.
two Combine dough ingredients in a large bowl. Mix well and leave at room temperature for 1 hour to allow the dough to rise. The consistency of the mixture should be somewhere between that of dough and dough, closer to the texture of dough – thick and sticky.
3 Once the dough has risen, evenly cover the skewered sausages with dough. To make it easier, place the batter in a long glass to make coating easier and dip the sausage into the glass. The dough should stick to the skewers without running easily.
4 Spread the panko breadcrumbs on a tray lined with parchment paper and gently roll the dough-coated skewers, shaping them around the sausage as you go.
5 Heat the vegetable oil in a deep pan (leave enough to cover the hot dogs) to 175°C or until a cube of bread falls into the hot oil and browns in 30 seconds. Carefully place the hot dogs into the hot oil and fry for about 5-6 minutes until golden brown and crispy.
6 Using tongs, remove the hot dogs from the pan and let them drain on a wire rack. Sprinkle white sugar over the hot dogs and drizzle with gochujang ketchup.