Bulgogi Steak

Ingredients (1 Serving)

• 150g steak (rump, rib-eye, sirloin etc.)
• 1 tsp. butter
• 1 tsp. oil

Ingredients for bulgogi sauce

• 2 tbsp. shoyu Japanese soy sauce
• 1 tbsp. toasted sesame oil
• 1 tbsp. white sesame seeds
• 1 tbsp. onion, very finely sliced
• 1 tsp. sugar
• 1 clove garlic, grated

Method

1. Toast the white sesame seeds in a dry frying pan for 15 seconds.
2. Mix all the ingredients for the bulgogi sauce together with the toasted sesame seeds and marinade the steak for 20 minutes.
3. Heat a frying pan and add the butter and oil, then cook the steak adding all the sauce as well for 3 minutes each side.
4. Delicious served with rice/potatoes, green vegetables and Korean kimchi pickle if you can get hold of some. You can also use a bottle of ready made bulgogi sauce if you're in a rush!

Sambhar Pumpkin Omelette

Ingredients (1 Servings)

• A teacupful diced pumpkin
• 50g Halloumi cheese, diced
• 1/4 onion, finely sliced
• A small handful spinach
• 2 tsp. sambhar powder
• 1/2 tsp. soy sauce
• A pinch salt
• 2 eggs, lightly beaten
• 2 tbsp. ghee
• 1 tsp. chopped fresh herbs such as Thai basil, African basil, coriander, parsley (optional)

Ingredients for yoghurt sauce

• 6 tbsp. yoghurt
• 2 tbsp. chutney (your choice)
• 1/2 tsp. cumin powder

Method

1. Firstly, mix all the ingredients for the yoghurt sauce. Set aside.
2. Heat a frying pan (around 18cm) and add 1 tbsp.of the ghee. Then cook the pumpkin, onion and spinach gently together with the sambhar powder, soy sauce and salt until the pumpkin is cooked through.
3. Put the pumpkin mixture into a bowl. Add the diced Halloumi and egg. Mix lightly.
4. Clean the frying pan and heat the remaining ghee. When hot, add the egg mixture and cook on a medium heat for 5-6 minutes.
5. Turn the omelette over and cook for a further 2 minutes.
6. Place the herbs (if using) on top and serve with the yoghurt sauce.

Miso Roast Pork Belly

Ingredients (3-4 Servings)

• 1kg pork belly
• 4 tbsp. miso paste
• 2 tbsp. mirin
• Lemon juice from 1/2 lemon
• 4 tbsp. water
• 200ml white wine
• Salt

Method

1. Mix the miso, mirin, lemon juice and water in a bowl.
2. Line a roasting dish with kitchen foil, then baking parchment. Pour the miso marinade into the baking tray and lower the pork belly skin side up, then set aside for half a day. Do not let the pork skin touch the marinade.
3. Pre-heat the oven to 220°C.
4. Salt the pork skin generously and put the tray in the oven.
5. Roast for 30 minutes then lower heat to 150°C and cook for a further 2 hours.
6. Take the meat out of the oven and leave it, covered, in a warm place.
7. Discard as much of the fat in the roasting tray as possible. Then add the white wine to the remaining liquid in the baking tray to make gravy. Bring to the boil and simmer for 10-15 minutes. Add salt to taste.

Miso is fermented soy bean paste which gives a lovely rich flavour to dishes. It is one of the key ingredients in Japanese cooking.