Rinse the rice well. Put into a saucepan with 900ml cold water and some salt. Cover, bring to the boil, and then simmer until the water is absorbed about ten to twelve minutes. Then remove the pan ...

Faced with shortages and rising prices for domestic rice, many Japanese are doing what was once unthinkable — buying a foreign variety. By John Yoon and Hisako Ueno John Yoon reported from a ...

And that's why my go-to way to prepare eggs is the Korean way: boil them and soy-marinate them ... soy-marinated eggs on a bed of steamy white rice, eat as a banchan or eat one as a snack.

Bring a pan of water to the boil and add the rice cakes to the water ... It is a fabulous chilli paste, use it for other of my Korean recipes or slather it over a freshly cooked steak or on ...

The most difficult part of this dish is peeling the hard-boiled quail’s eggs ... for this dish - not just the rice cakes, but also zucchini (the Korean type is smoother and more tender ...

This Korean dish of oyster, seaweed and rice soup is something I make when I’m dining alone, because I’m the only one in my household that likes oysters. It’s delicious, and takes only about ...

(You can buy already made one from Korean grocery shop). Set aside. Return the broth to a boil and stir in soy sauce, salt and pepper to taste. Add the rice cake slices and boil until soft ...