Kimchi, a flavorful and fermented Korean ... fine sea salt 12 green onions 5 tbsp Gochugaru (Korean red chili pepper powder) 8 cloves garlic, finely grated One (5 cm or 2-inch) knob fresh ginger ...

Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Fold the kimchi and spring onion ...

This simple take on a hot kimchi comes from chef Jean-Georges Vongerichten, who sees a lot of similarities between the traditional Korean ferment and the choucroute (French fermented cabbage ...

From gochujang to kimchi, more and more Korean ingredients ... comes from gochugaru (Korean red pepper flakes) which is balanced with fermented soybean powder (meju garu) and sweet rice syrup ...

Gochujang (Korean red pepper paste) and sweet potato noodles are sold in the Korean section of supermarkets, where you can also buy the kimchi and banchan (side dishes) to serve with the dish.

Korean ingredients that were once a relatively rare sight in the UK – think toasted sesame seeds, soybean paste and of course kimchi ... baking powder and pepper and mix until the flour ...