My new favourite thing. This recipe makes two halves per person, so you could double up – they’re very moreish. Kimchi is now available in large supermarkets; gochujang (a red-chilli paste) can be ...

This sticky gochujang tofu bowl is high in plant protein and packed full of gut-friendly, wholesome ingredients like kimchi, ...

“Taking much inspiration from a Korean kimchi jjigae (stew), these eggs are packed with flavour and are extremely convenient,” says cook Ed Smith. “Sliced tteok (thin, pleasingly chewy and bouncy ...

This spicy bowl of goodness comes together in minutes. It uses store cupboard ingredients, packs in over three portions of vegetables and is one of those recipes that will get you out of trouble if ...

A vegan version of the Korean stew kimchi jjigae made here with tofu, kimchi and gochujang, a fermented condiment made from red chillies. Each serving (excluding rice and toppings) provides 231 kcal, ...

I would like to be emailed about offers, event and updates from Evening Standard. Read our privacy notice. Korean food has been popular in London for decades, but more recently it has “hit the ...