Pan fried Korean dumplings (Gun Mandu) with Danmuji (yellow radish) with some beetroot, salad and green tea

Pan fried Korean dumplingsThere are three different types of dumplings in Korea. We call them all “Mandu”. So steamed Manddu is called “Jin Mandu”. Pan fried Mandu is called “Gun Mandu”. There is also a special Mandu that is added to soup called “Mul Mandu”.

Mandu came to Korea from China around 1000 years ago. In olden times we Koreans had to be friendly to the neighbouring Chinese empire and its people. Therefore Mandu was introduced to please our Chinese visitors and for a long time Mandu was served to the Royal family in Korea.

For this reason these traditional recipes were retained in Korean cuisine and from those times have moved from being a Royal dish to being on normal people’s dinner tables and nowadays it has become mainly a street snack.

Bibimbap ( Vegetarian)

Bibimbap is rice mixed with some vegetables (leek, onions, mushrooms, carrots, and courgettes) with Korean chilli pepper paste.

You can buy this chilli pepper paste from a Korean supermarket and it is around £3-5 for a small container and you can use this for many years.

Korean chilli pepper paste is the most popular Korean condiment. It is made from glutinous rice powder mixed with fermented soybeans and red peppers.

Yang Nyum Tong Dak (Fried chicken in Spicy sauce)

Yang  Nyum Tong Dak Big

What can I say about this food? I personally didn’t like any fried or spicy food at all before I married. My marriage has changed even my eating habits.

This is one of the most characteristic home-delivered food in Korea, you can order from the afternoon until early morning 3-4 am and they will delivery beer too if we ask.

I think Korean fried chicken is similar to any other recipe. However I find that the batter flour that I buy from my local Korean supermarket is much crispier.

Spicy sauce is a very different matter. I have made this sauce 3 times since I have started this everyday dinner blog and I have written down the recipe so I hope that I can share and enjoy this most popular dish with a glass of beer.


(Rice rolled in laver (dried seaweed))

Gim in Korean means “laver” (dried seaweed) and “Bap” means “steamed rice”.GimBap is Korea’s most famous snack. This resembles the Japanese style of “sushi” sometimes called California Roll but the taste is very different.

First of all, the Korean steamed rice is seasoned with sesame oil and some salt whereas Japanese steamed rice is seasoned with some rice vinegar, mirin (mild sweet sauce), sugar and salt.

Secondly, Korean GimBap fillings include seasoned vegetables, fried eggs whereas the Japanese fillings are mainly fish.

Lastly, Korean GimBap is not dipped in soy sauce with wasabi whereas the Japanese roll commonly is.

Spaghetti Pasta with Korean Chilli sauce

Spaghetti Pasta Big
Here I tried Italian spaghetti instead of Korean noodles and it works very well, and was very tasty.Traditionally, there are many, many types of noodles in Korea.For example, “Dangmyeon” is made from sweet potato starch and is used in a special dish is called “Japchae”.“Memil guksu” is made from buckwheat and it is similar to Japanese soba noodles.

“Naengmyeon” (cold buckwheat noodles) can be eaten either mixed with spices and some vegetables (bibim naengmyeon) or in a cold soup of variety of pickled swedes and vegetables in the pickling liquid.

For my dish, I had to use instant noodles Rameon or Jiolmyeon (similar to bibim naengmyeon but the noodles are more chewy they should be).