Snacks

3 recipes

Gimbap

Rice cooks, dresses with sesame oil and salt while still warm. Fillings prep separately: carrots julienne and stir-fry briefly with salt; spinach blanches, drains, dresses with garlic, salt and sesame oil; egg cooks as a thin omelette, slices into strips; pickled yellow radish (danmuji) cuts into long strips; protein (ham, beef bulgogi, tuna mayo, fishcake) preps to size. Each gim sheet (toasted seaweed) lays on a bamboo mat; rice spreads thin over two-thirds of the sheet; fillings line in the centre; the mat rolls everything tightly. Cut into 12 slices per roll. Brushed with sesame oil; sprinkled with sesame seeds.

1 hour 25 minutes Serves4

Hotteok

A wet yeasted dough, combining plain flour, sweet rice flour, yeast, milk and a little oil, rises for 1 hour. Filling: dark muscovado, cinnamon, chopped peanuts. Dough divides into 8 oily balls; each flattens in the palm, fills with a heaped tablespoon of sugar mix, pinches shut. Pan-fries seam-side-down in oil; presses flat with a heavy spatula; flips; cooks the other side. Eats hot.

1 hour 55 minutes Serves8

Kimchijeon (Kimchi Pancake)

Well-fermented sour kimchi is chopped fine; the juice is reserved. A batter of plain flour, an egg, water and kimchi juice is mixed thin (consistency of pancake batter). Kimchi and chopped spring onion are stirred in. Half the batter is poured into a hot oiled pan, spread thin, fried for 4 minutes; flipped with a confident wrist or a wide spatula; fried another 3 minutes. Cut into wedges; eaten with soy-vinegar dip.

25 minutes Serves4