These fermented sauces form the essential flavour of Korean cuisine. Know your gochujang from your ganjang with our handy explainer (with some recipes, too).
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.
“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.”
