Recipes

• Spicy Garlic Cucumbers

• Sweet Daikon Threads

  To julienne daikon, stack thin slices of peeled radish, then cut into thin sticks.

• Sesame Spinach

  Use local bunched young spinach with tender stems for the best flavour and texture. Just trim off the roots.

• Korean Barbecue Sauce

  This is the base for most Korean barbecue dishes, as well as a dipping and seasoning sauce. It is rich and viscous and adds...
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  Korean Beef Short Ribs (Kalbi)

  Koreans prize short ribs more than any other cut of beef, usually serving them on special occasions because they are...

• Barbecued Chicken

  Koreans eat far less chicken than we do, but in Canadian Korean grill restaurants, chicken is a popular choice. Chicken...

• Grilled Quails

  Quail might not be available in your local supermarket, but you can buy it from specialty butchers and Chinese stores. Don’t...

• Korean Steak Barbecue

  Koreans usually eat steak in this manner, wrapped up in lettuce or perilla (Korean shiso) leaves with raw garlic, hot sauce,...

• Miso Grilled Scallops or Fish

  If you are grilling fish, fillets or steaks are fine, but you can also skewer cubed fish to make kabobs. Black cod,...

• Miso Barbecued Lamb or Pork

  This rich marinade is best for lamb, mutton or pork. If you don’t have Korean soybean paste, use all white, or half white...

• Korean Steak Tartare

  An example of a nongrilled dish that uses the Korean Barbecue Sauce, Korean Steak Tartare (introduced to both the West and...