Kimchi fritters
Fermented and spiced, kimchi is a classic Korean ingredient. And trust us when we say, it's perfection in fritter form.
Fried tteokbokki (Korean rice cakes)
Chef Daero Lee elevates the simple Korean rice cake for a clever (and flavourful) take on the quintessential Korean snack.
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Korean fried doughnuts (Hotteok)
Earthy flavours cut through buttery dough for the perfect, lightly fried dessert. Top with caramelised apple and thyme for best results.
Chae
Patience. You'll need it to land one of six seats at chef Jung Eun Chae's Cockatoo home, where the seasonal, medicinal, ferment-heavy Korean menu unfolds.
Best Korean recipes to try at home
Korean cuisine is having its moment under the Australian sun right now thanks to popular dishes such as bibimbap, bo ssam and mandu. Get a taste with our collection of Korean recipes.
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Stir-fried sweet potato noodles with tofu
Easy, quick, and vegetarian — this is the ultimate weeknight meal.
Sáng by Mabasa
At Sáng, spicy, sweet and fermented flavours are combined with truckloads of texture and a refined touch, expanding the definition of Korean dining in Australia.
Korean fried chicken with chilli sauce and daikon kimchi
Fried twice, it's extra nice.
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David Chang’s guide to making kimchi
Only the best cabbage will do when making Korea's greatest culinary export.
Introducing Moon Mart, Eun Hee An’s small-batch range of kimchi and condiments
“It’s not like you have to be Asian to make Asian stuff,” says the ex-Moon Park chef. “What matters is before you decide to make things for people you need to put time, effort and ambition in.”
What is black garlic?
A look at the Korean health product popping up in menus across Australia.
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Watch: how to make jjapaguri with Sáng by Mabasa
Kenny Yong Soo Son shows how it's done.
Restaurant Shik’s bo ssäm
The Korean dish of braised pork, oysters, jangs and kimchi is as interactive as it is delicious.
The best food collaborations in recent times
When leading Australian chefs and brand favourites team up, good things happen.
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What are Korean jangs?
These fermented sauces form the essential flavour of Korean cuisine. Know your gochujang from your ganjang with our handy explainer (with some recipes, too).
Anatomy of a dish: bibimbap
It's all about the mix with this colourful Korean classic.
Sáng by Mabasa, Sydney review
Handmade, hand-crafted and following the principle of "taste of hand", Sáng by Mabasa has an assured touch, and expands the definition of Korean dining in Sydney.
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Restaurant Shik, Melbourne review
Restaurant Shik - Peter Jo's first permanent restaurant - fills a gap in Melbourne for smart, switched-on Korean.
Kimchi Pete opens a contemporary Korean restaurant, Shik, in Melbourne
Peter Jo's first permanent restaurant melds Korean technique with Australian convention and adds a killer wine cellar into the mix.
Artisanal Korean ingredients at Table 181
A Korean fine food purveyor has your toasted rock laver needs sorted, and more.
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Kimchi noodle pancakes
What could be better than Korean japchae noodles and kimchi fried into a delicious pancake?
Moon Park takes over Luxembourg Bistro, Melbourne
Sydney's long lost Moon Park is popping up down south for a Korean-Mexican collaboration.
Six fast noodle recipes
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
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Korean stir-fried noodles (japchae)
There's plenty of vegetables and Shaoxing-flavour in this quick Korean noodle dish.
Yama Kitchen & Bar’s Bibimbap
“My first encounter with bibimbap was at a small Korean café in the Adelaide Central Market,” says Ryan. “I was hooked from then on. It’s a dish that can be personalised and modified depending on your likes and dislikes. A version I had in Seoul, where the beef and the egg were both served raw, is a favourite.”
Moon Park to close this year
One of Sydney's most beloved restaurants will cease service in a few months. Here's why.
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A Korean pop-up at Bar Clarine
The man behind the wine list at Belle’s Hot Chicken serves traditional Korean cuisine on Gertrude Street.
Gingers opens in Brisbane
A quirky take on a retro Korean diner/bar that's as noisy as a fleet of incoming choppers.
Sydney’s best Korean fried chicken
Korean fried chicken rules the roost right now. Here, according to Krisna Pradipta, is where you'll find Sydney's best.
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Potato and mussel pancakes with sesame dipping sauce
Alice Storey recipe for potato and mussel pancakes with sesame dipping sauce.
Roast Korean pork lettuce cups with ssämjang
Pete Evans recipe for roast Korean pork lettuce cups with ssämjang.
Bulgogi pork tacos with nashi slaw
Australian Gourmet Traveller recipe for bulgogi pork tacos with nashi slaw.
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Korean-style grilled chicken
Australian Gourmet Traveller recipe for Korean-style grilled chicken.
Korean grilled beef sandwich with pajori
Australian Gourmet Traveller recipe for Korean grilled beef sandwich with pajori.
Dan Hong’s Korean fried chicken burger
Australian Gourmet Traveller recipe for Korean fried chicken burger by Dan Hong.
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Pork belly and kimchi stew with cauliflower “rice”
Australian Gourmet Traveller recipe for pork belly and kimchi stew with cauliflower “rice” by Pete Evans.
Shaved milk ice with poached pear and ginger jelly (patbingsu)
Australian Gourmet Traveller Korean recipe for shaved milk ice with poached pear and ginger jelly (patbingsu) from Moon Park, Sydney.
Korean miso soup with oyster cream (doenjang guk)
Australian Gourmet Traveller recipe for Korean miso soup with oyster cream (doenjang guk) from Moon Park, Sydney.
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Moon Park’s cucumber kimchi (oi kimchi)
Australian Gourmet Traveller recipe for cucumber kimchi (oi kimchi) by Moon Park, Sydney
Moon Park’s hobak jeon (zucchini and mussels pancake)
Australian Gourmet Traveller Korean recipe for zucchini pancake (hobak jeon) by Moon Park in Sydney.
Pork belly with clams, cavolo nero namul and corn (samgyeopsal)
Australian Gourmet Traveller recipe for pork belly with clams, cavolo nero namul and corn (samgyeopsal) by Moon Park, Sydney.
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Marinated beef cabbage wraps (bulgogi ssäm)
Australian Gourmet Traveller recipe for marinated beef cabbage wraps (bulgogi ssäm) by Moon Park, Sydney.
Kimchi mandu in broth
Australian Gourmet Traveller Korean recipe for kimchi mandu in broth.
Moon Park’s bibimbap
Australian Gourmet Traveller recipe for bibimbap from Moon Park, Sydney.
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What is soju?
Everything you've ever wanted to know about Korean spirit soju.
Moon Park and Danjee, Sydney restaurant review
Judging by the decidedly different offerings at Moon Park and Danjee, Korean cuisine in Australia is having a moment, writes Pat Nourse.
Butcher’s steak with fermented radishes and Korean hot sauce
Australian Gourmet Traveller recipe for butcher’s steak with fermented radishes and Korean hot sauce.
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Bo ssäm
Australian Gourmet Traveller recipe for bo ssäm.
Kimchi jun with crisp egg and chilli
Australian Gourmet Traveller recipe for kimchi jun with crisp egg and chilli.
Japchae
Australian Gourmet Traveller recipe for japchae, Korean sweet potato noodles.
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Korean buckwheat noodles with beef and nashi
Made from buckwheat and potato flour, naeng myun noodles are chewier and paler than the Japanese buckwheat noodles.
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Dang myun with raw tuna and kimchi daikon
Australian Gourmet Traveller Korean noodle recipe for dang myun noodles with raw tuna and kimchi daikon
Korean bulgogi
Australian Gourmet Traveller fast recipe for Korean bulgogi