If you’re looking to explore the depths of Korean cuisine, this Korean Beef Stew, or Galbi-Jjim, is a must-try. With tender beef short ribs, a medley of vegetables, and a deeply flavourful sauce, this dish is slow-cooked to perfection. The combination of savoury and sweet flavours, enhanced by traditional ingredients like nashi pear and soy sauce, makes this stew a comforting and hearty meal that’s perfect for sharing. Whether you’re new to Korean cooking or a seasoned pro, this recipe is sure to become a favourite.

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Korean jajangmyeon, or noodles in black bean sauce, is a popular dish around the world due to its immensely satisfying and savoury flavours. In Korea itself, it’s embedded into the culture so much that it’s developed an iconic status – not only is it a street food staple, but it’s also devoured on special occasions and portrayed in films and K-pop songs as the ultimate comfort food that brings people together. My opinion? Utterly unctuous and delicious. Protect jajangmyeon at all costs.

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When made right, beef noodle stir-fries can be a thing of beauty. And, with just a few simple ingredient swaps and the right cooking techniques, you can enjoy a different take on the dish come dinnertime. These one-pan Korean beef japchae noodles are the perfect example of when a couple of select switches take a beef stir-fry to a whole new level.

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Cooking oil disposal for the win

What to do with used cooking oil, including recycling and reusing.

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If you’ve been following my recipes for a while, you’ll know I have a special place in my heart for deep-frying. Fried chicken, crispy prawn cutlets, wontons, fishcakes… you can’t beat it. With that in mind, one of the most popular questions that gets asked on my various social channels is, ‘Can I reuse my oil after deep frying?’ And also, when you’re done with it, what’s the best way to get rid of cooking oil? Read on as I tackle these hot topics in turn.

What to do with used cooking oil

Deep-frying: totally love it as a cooking method, but what about all that oil? Here’s how to reuse – and safely dispose – it.

Cleaning your cooking oil

First off, decide whether the oil you’ve just used is good to go again. And you’ve got to use a bit of common sense with this. For one thing, I always think about the flavour or the smell of the oil I’ve just used. So if I’ve been deep-frying something that’s particularly fragrant, maybe fish or something that’s coated with a strong marinade, I probably wouldn’t re-use it. But if I’ve been lightly frying some coated chicken or something vegetarian or tempura, then I’ll probably use the oil again.

Start off with just a large bowl or a pot, that I place a strainer on top of. Next, line the strainer with some kitchen paper – it will slow down how much of that oil gets drained through. The idea is that we want to remove all of the little bits and pieces in the oil, because that residue is what’s going to turn your oil rancid.

Now you want to do this pretty soon after you’ve been cooking, as you don’t want those bits and pieces to sit in the oil for too long. So wait until the oil is cooled down enough so it’s just warm and not dangerous. Then, using a ladle, scoop off the oil from the top that’s pretty clean – the particles from your frying should have settled on to the bottom of the pan. Once you get to the part of the oil where a lot of the particles are, stop.

Storing your oil

It’s a helpful idea to check the colour of your oil that’s drained through – it can be a good deciding factor whether you should keep it or not. Again, use your common sense. If it’s quite a light colour, you could probably use it a couple more times for similar recipes. But, if it looks very dark or it has a rancid or strong smell, then it’s time to throw that in the bin.

Now you’ve got your clean oil, pour it into a container, then put a label on it so you know what it is, as well as the current date. The best place to keep your reserved oil is in the fridge. I generally try to use it up within a couple of weeks.

Recycling oil

There comes a time when you need to chuck your cooking oil. But you should always be mindful of how you dispose of it.

First off, check online for any local facilities that recycle oil cooking oil. It’s becoming increasingly popular and accessible, so is a great first place to start. Cooking oils can actually be filtered and recycled into lots of other useful products, plus ensures it doesn’t lead to plumbing or environmental problems. In Australia, recyclingnearyou.com.au is a fantastic resource when it comes to responsibly getting rid of all manner of items from your household, while over in the US, the government suggests checking earth911.com. 

To recycle old or used cooking oil, collect it in a sealable, non-breakable container and drop it off at a recycler that accepts oil. You can keep saving it in one large container to make the process more efficient!

Disposing of oil

If you don’t have recycling options near you, you could try calling your local fire department to see if used oil is accepted. If you’re out of luck, don’t throw used oil down the drain or toilet as it will cause all kinds of issues. Instead, seal your cooking oil container and dispose of it in the garbage.

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What IS gochujang and why I'm obsessed with it

Gochujang is the little red box of funky awesomeness I can’t get enough of.

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Confession time: I’m a little bit addicted to gochujang. Hands down, it’s one of my most-loved – and most-used – pantry essentials. But what exactly is it? If you’re not familiar with it, gochujang is a Korean condiment, and is a thick paste made from red chillies (well, actually a type of dried chilli flakes called gochugaru), glutinous rice, salt and fermented soybeans, and has a gorgeous, bold crimson colour. Oh, and it’s deeply, deeply delicious.

What does gochujang taste like?

It’s a bit spicy, a bit funky, salty and all kinds of savoury. Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years (all good things to those who wait and all that). That process sees the starches in the rice convert to sugars, resulting in all kinds of boom-boom-pow-knock-your-socks-off addictive awesomeness. Then there’s the chilli component, which gives the paste its spiciness, but HOLD UP. There’s more. I’m talking a slight smoky flavour and a touch of uptown funk and a whole dose of umami sparkle. It’s… a lot to describe, I know. But I’m telling you this: gochujang is the SHIZ. 

Oh hey, next-level barbecue fare, aka Korean-style Chargrilled Chicken.

Is gochujang spicy?

Not necessarily, so don’t let that get in your way. Heat levels can vary between brands, so you may want to check the packaging to see if there’s any indication of spiciness. Otherwise you might like to try out a couple of brands to find out your preference. Don’t forget as well that a little goes a long way – start with a small amount to begin. You can always add more in… but you can’t take it out once it’s in a dish. 

Also known as army base stew or budae jjigae, this is Korean Army Stew.

What dishes should I use gochujang in?

As gochujang is very concentrated, it’s typically used to add depth to dishes in collaboration with other ingredients, rather than as a standalone condiment. But hey, you do you, boo. No judgement here! Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup. 

 

 

Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews. It’s also surprisingly versatile in fusion and more European-inspired dishes – it adds a wonderful smoky intensity to my Quick(ish) Asian Ragu, for example. 

My Asian-spiked version of spag bol uses some untraditional ingredients, and is all the better for it.

Anything to avoid?

Experiment – it’s half the fun of cooking (the other half is eating, obviously!). The more you get familiar with gochujang paste, the more you’ll understand its unique taste profile and what it’s all about.

 

 

For me, it’s always within reach and I love injecting its heady mix of flavours into dishes that are a little unexpected. Because, IMHO, everything tastes better when it’s Asian. Case in point: Asian garlic bread. Cheesy baked potatoes. Pot pies. 

Where can I buy gochujang?

Gochujang is readily available in Asian grocers, although you can also typically find it in many major supermarkets in the Asian aisle. It’s relatively inexpensive and, since you only tend to use it in fairly small quantities, it should last you quite a long time.

How do you store gochujang?

Once opened, keep your little red pot of wonder in the fridge. As it contains fermented ingredients (a bit like kimchi, in that sense), it typically has a long shelflife, but do check the packaging for a use-by date and be sure to finish it before then. If there tends to be a long time between uses, you might like to tightly wrap it in some clingfilm to help prevent it drying out. If you can’t find a date on the box, try and use the paste within three months of opening, provided it is kept refrigerated.

My favourite gochujang recipes

Creamy Gochujang Chicken & Bacon Pot Pies

Easy Bibimbap Bowl

10-Minute Creamy Korean Gnocchi

Sticky Korean Ginger Beer Ribs

Korean Fried Chicken Bao

Spicy Asian Shakshuka

Creamy Gochujang Chicken & Bacon Pot Pies

Easy Bibimbap Bowl

Cheesy Gochujang Hasselback Potatoes

Sticky Korean Ginger Beer Ribs

Korean Fried Chicken Bao

Spicy Asian Shakshuka

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Mayak Eggs (Korean Marinated Eggs)

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Place a pot over water over high heat and bring to the boil. Gently place the eggs in the water. Stir the eggs every so often in the first few minutes to try to ‘centre’ the egg yolk. Gently boil the eggs for 6 minutes. Drain and rinse under cold tap water to cool them down.

Meanwhile, mix together the marinade ingredients in a large bowl.

Carefully peel the eggs and place them in the marinade. Refrigerate for at least 4 hours or overnight. To serve, remove the eggs from the marinade. Slice in half and place on top of your steamed rice. Drizzle over plenty of the leftover marinade. Top with extra spring onion and serve.

What does mayak mean in Korean?

Don’t be alarmed… but mayak in Korean means ‘illicit’ when referring to drugs, which is why they’re sometimes called ‘drug eggs’. While there are no illegal substances involved in the making of this Korean recipe, we’re thinking the name comes from the fact they’re so darn addictive.

How to peel soft boiled eggs?

The best way to peel a soft boiled egg is to lightly bash the shell with the back of a spoon until the shell is cracked all over. Hitting the egg shell with a spoon gives you more control than tapping it on the kitchen counter, and reduces the risk of any egg yolk escaping! Once your soft boiled eggs are cracked all over, start peeling at the rounder end where there is likely to be an air bubble – there’ll be a gap between the egg white and the shell. If there’s no air bubble at that end, start from the pointy end of the egg.

How to eat mayak eggs?

We like to eat mayak eggs with steamed rice and some of that epic marinade drizzled over as a banchan (Korean side dish) or even as a meal on their own. They also make a great substitute as ramen eggs.

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Korean-style Onion Rings

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Mix all of the ingredients for the spicy sprinkle together in a small bowl. Set aside for later.

For the BBQ mayo, mix the ingredients together and set aside until ready to serve.

To start the batter, whisk together the cold plain flour, baking powder, gochugaru and curry powder in a large bowl. Place some paper towel over a baking rack set over a baking tray.

Heat enough vegetable oil to deep fry in a large, deep frying pan or wok over high heat.

While the oil is coming to temperature, toss together the onion rings and cornflour in a large bowl.

Once the oil is hot (a wooden chopstick should start to bubble when dipped into the hot oil), whisk the cold beer and soda water into the flour batter mixture. Place the cornflour in a shallow tray or bowl.

In batches, coat the onion rings in the cornflour. Shake off the excess and then dip the onion rings into the batter before gently placing into the hot oil. Cook for 3-4 minutes or until each piece is golden and crisp. Drain on the paper towel, then repeat with remaining onions. Scatter over your spicy sprinkle and serve.

What is gochugaru?

Gochugaru are Korean red pepper chilli flakes that are between a flake and a powder. Gochu means chilli pepper and garu means powder. Gochugaru is often used in Korean cuisine to add colour, heat and flavour to a dish. Find it online or from an Asian grocery store.

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Dawn P

2024-01-16

Most amazing onion rings

A super simple recipe that makes thr most delicious onion rings! On the menu again tonight!

Anonymous

2022-11-23

Excellent easy recipes of most loved food

Great recipes easy to follow and so economical

and delicious home cooked meal!!

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