orean food has been having a ‘moment’ for a while. Ingredients that were nigh on impossible to get hold of a few years ago are now available in many supermarkets (look in the world foods aisle) and they’re worth stocking up on to take your cooking to another dimension of sweet, salty, tangy and, above all, spicy. I’ve had gochujang – the bright red chilli paste – in my cupboard for a while, along with gochugaru (chilli flakes), doenjang (fermented soy bean paste) and ready-made kimchi. But once you’ve got your staples, what to do with has the answers.
