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.”