"Belly pork is my favourite thing to eat at Korean barbecue: the meat is served as rashers and finished with salt and sesame oil," says Sears. "The fatty, sweet pork with nutty sesame oil and the smoky flavours of the barbecue is immensely satisfying. Korean cuisine also does surf and turf pretty well, and clams and pork go very nicely together." Namul essentially means marinated vegetable; the marinade here will make more than you need, but it lasts well in the fridge and goes with most green vegetables. Ssämjang is a mix of Korean miso and gochujang and can be served with everything. It keeps well in the fridge, too.
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