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A popular Korean grilled meat dish, this tender Korean BBQ Beef is full of flavour that only takes minutes to cook. Serve it as a main dish, use it to make bibimbap, lettuce cups, wraps or even tacos.

One of the most exciting elements of Korean cuisine is the seemingly endless variety of side-dishes, or ‘Banchan’ that are included with each meal. If you sit down for a Korean meal, chances are your table will soon be laden with small, sharing dishes such as pickles, ferments, fried pancakes, steamed vegetables, condiments and more. Banchan act as snacks within the main meal, providing complimentary and contrasting flavours and textures. Traditionally, bowls of banchan are bottomless, so if dining at a Korean establishment, expect to be topped up once a bowl is emptied – you will not be going hungry!  Though they can be quite elaborate, you can easily make simple banchan at home. Try using our Korean Gochugaru Blend to make Spicy Cucumber Salad, Korean Potato Pancake and Homemade Kimchi. Feeling creative? Try making your own signature banchan using the glaze from our Korean Fried Chicken with Gochugaru Glaze to dress vegetables, fried tofu or lotus root chips.   If you have sesame oil, garlic, sesame seeds and soy sauce at hand, you can extend your banchan repertoire even further.  Kongnamul  (bean sprouts) offer a quick and satisfying crunch – season the bean sprouts with soy sauce, sesame oil, minced garlic and sliced spring onion. For some greens, steam broccoli together with some medium-firm tofu, crumble the tofu over the broccoli and dress with soy sauce, minced garlic and sesame oil before finishing with sliced spring onion.   Banchan offer the perfect opportunity to extend your cooking repertoire into new territory by playing with texture, flavour and new exciting ingredients. 

An iconic, tender and crispy Korean chicken dish made with our special Korean Gochugaru glaze.

An incredibly simple steak recipe that delivers complex flavour with a touch of heat.

Literally translating to ‘fire meat’, bulgogi is a Korean BBQ dish where thinly shaved, marinated slices of sirloin, ribeye or other prime cuts of beef are grilled over a scorching hot barbecue or stovetop griddle. Although traditionally a beef dish, bulgogi recipes can be adapted to pork, chicken, or even sturdy vegetables such as jackfruit or king mushrooms.  Many Korean restaurants allow you to cook bulgogi yourself at the table, and the theatre of a sizzling hot plate makes this dish exciting both in restaurant and home settings. At home, the delicious leftover possibilities make bulgogi a great option for a family meal. Try it for yourself with this simple recipe, using our aromatic Korean Gochugaru Blend.  Bulgogi is a staple of another popular Korean dish, the bibimbap. A well-balanced family meal, bibimbap is a rice bowl that incorporates bulgogi, vegetables, gochujang dressing and is usually topped with a fried egg with runny egg yolk. You can find our recipe for bibimbap here. Engage the whole family by substituting in family favourite ingredients and allowing each member to build their perfect bowl. Set out ingredients in their own dishes, buffet-style, and plate up starting with a scoop of steaming rice, add warm bulgogi and go from there! Topping off with kimchi or other pickled or fermented flavour bombs is highly encouraged!    Korean cuisine is known for integrating different cultures into dishes, and you will find that unexpected ingredients like mozzarella and mayonnaise are at home in the cannon of ‘classic’ modern Korean dishes. In the spirit of such fusion, we encourage you to experiment with your leftover bulgogi. Try a Tex-Mex spin on Korean flavours by stuffing taco shells with bulgogi and topping with fresh vegetables like julienned carrot and shredded lettuce. Optional taco extras include a spoonful of gochujang sauce and a squeeze of Japanese mayonnaise to finish. Or for a light, quick and easy snack, fill a lettuce cup with leftover bulgogi and top it with kimchi – perfect for a flavour-packed grab and go.      Whether you want to experiment with elaborate combinations of banchan (Korean side-dishes) or keep it simple and let the flavour of the bulgogi shine, we are sure you will keep finding new and delicious uses for your bulgogi leftovers. 

I’ve been lucky enough to explore South Korea a small handful of times over a number of years and I’m starting to think of Seoul as my soul sister. I really like Korean culture, feeding off the energy there and am constantly surprised (and entertained) by the language barriers that exist when a non-Korean speaking Australian and a Korean-English speaking Korean walk into a karaoke bar. All language barriers aside, I love almost every meal I’ve had in Korea.   A Korean meal is normally served with lots of little side plates featuring mostly plant-based foods, and on this basis alone I often find myself eating 6 or 7 different vegetables in one meal. Kimchi is definitely the star of these sides and is served with nearly everything. So far, I’ve seen this funky-smelling cabbage appear in stew, fried rice, water, cold soup and pancakes.     One of my favourite Korean dishes is hot stone Bibimbap traditionally made with pork and Gochujang (I love this red pepper paste, it’s fermented, salty and super spicy). Another loved K-meal is Bulgogi, traditionally made with pork. Tempura king prawns, fish pancake and grilled squid all feature heavily in the street food scene, along with Buldak (spicy, sweet fried chicken, a delicious and sticky mess covered in sesame seeds), and Hotteok – Korea’s answer to the doughnut, filled with an assortment of seeds, nuts and a warm honey drizzle. Must be eaten hot!  I can’t write about Seoul food and not mention Korean BBQ! There seems to be a deep love of do-it-yourself dining as these restaurants are everywhere in South Korea. A large grill or hot-pot sits in the middle of your dining table and with the flick of a burner switch you’re cooking your meal. Popular meat choices for this style of dining are black pork from nearby Jeju Island, Australian beef or my favourite option of all – chicken marinated in red pepper paste.   When approaching Korean cooking at home – a kitchen stocked with basic Korean ingredients goes a long way, and experimentation is key. As a starting point, make room in your pantry for the absolute essentials; Gochugaru, Gochujang, toasted Sesame Oil, Rice Wine Vinegar, Korean Soy Sauce, Garlic, and Spring Onions. Things like Ginger, Roasted Seaweed, Sesame Seeds and Tofu all feature quite heavily too – and if you’ve always got short-grain rice on hand then you’re already one step ahead. If you’re a bit sensitive to chilli, then go easy on the Gochugaru, and use Doenjang instead of Gochujang; it’s milder and naturally sweeter.  There are plenty of simple Korean dishes that are easy to cook at home. Oi Muchim (spicy cucumber salad), Gamjajeon (potato pancake), Bibimbap, Kimchi Fried Rice, and Pan-fried Gochujang Tofu (kind of like a spicy, sticky version of Salt and Pepper Tofu). And if you’re feeling adventurous, why don’t you give Homemade Kimchi a go? You’ll be serving it with every meal in no time!

If you have ever enjoyed Korean food, it’s likely that you’ve tasted gochugaru chilli before. An absolute staple of the Korean kitchen, it provides an extra kick to kimchi, bulgogi (Korean BBQ) marinade, classic stews and side dishes like fried pancakes and pickles.    The gochu (red chillies) in gochugaru are traditionally sun-dried before being pulped and milled into varying grades – from flakes to a fine powder, which all have their own purpose depending on the dish. Gochugaru can also range in levels of heat, from mild to hot. Gewürzhaus Gochugaru Blend offers medium heat and is ground to a course powder, perfect for use in a variety of dishes to achieve a pleasant chilli kick that coats the mouth without making you sweat.  Gochugaru chilli differs from other chillies in its unique flavour. It is more complex than other red pepper flakes and powders. With a slight pungency and smoky sweetness, gochugaru chilli is a fantastic option for use in any cuisine that calls for cayenne pepper or red chilli powder. You will find that it lends an extra flavour boost those other options cannot achieve.  If you’re wondering whether gochugaru has anything to do with that other Korean staple, gochujang, you’d be right. Finely milled gochugaru chilli powder is a key ingredient in gochujang – a thick and sticky, sweet and salty Korean chilli paste that is used heavily in Korean cuisine. As well as gochugaru chilli, gochujang incorporates glutinous rice, fermented soybeans and salt and is usually mild on the heat scale.     Have you been wanting to try your hand at making Korean food at home but don’t know where to start? Ease your way in with our Korean Gochugaru Blend, an aromatic combination of gochugaru chilli, garlic, mustard seed, sesame seed and ginger. You can find recipes for Korean Fried Chicken with Gochugaru Glaze, Korean BBQ Beef, Kimchi and more here.      

Widely touted by nutritionists as one of the most effective foods to maintain gut health and improve the immune system, kimchi is a traditional Korean side dish that is fast becoming a staple in households globally.         In Korean cuisine, kimchi is most commonly served as a side dish (banchan), but is also a popular addition to dumplings, fried rice, stew, bulgogi (Korean BBQ) and bibimbap (Korean rice bowl). Over the past few decades, Western cuisine has taken hold in Korea, and Korean cuisine is also winning fans in the West. This cross-fusion has resulted in the creative use of kimchi in modern Korean dishes such as cheesy corn or inside the humble toastie here in Australia.    Similar to sauerkraut in its preparation, this slightly spicy mix of fermented vegetables is easy to make at home. Once you’ve made your kimchi, feel free to add it our Korean Potato Pancake or Bibimbap.    Including kimchi in your diet is surprisingly easy, and your body will thank you for the nourishment. Try sandwiching some chopped kimchi between two tortillas with cheese for a Korean twist on a quesadilla; dice it up and use as a garnish for avocado on toast with eggs; use it to boost sweet potato or corn fritters; include as a condiment for a poke bowl; or just mix straight into your rice. Also, remember not to discard the brine once the kimchi is all gone, as it is just as valuable – add it to your weekend bloody Mary, stir into sour cream for a zingy dip or incorporate it into a salad dressing.   

Kimchi is a traditional Korean side dish, and a staple in many households. It’s commonly served as a side dish (Banchan), but is also a popular addition to dumplings, fried rice, soup, stew, Bulgogi and Bibimbap.