Deliciously Affordable and Simple: Three Flavour-Packed Korean Recipes by Billy Law

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Kimchi Fried Rice, Soy-Braised Chicken Wings, and Sticky Rice Dumplings

Kimchi Fried Rice (Kimchi Bokkeum Bap)
A staple for budget-conscious students, kimchi fried rice is a quick and delightful dish that allows you to utilise leftovers. Best prepared with day-old short-grain rice, you’ll achieve a perfect stir-fry without the sogginess of freshly cooked rice.

Ingredients (Serves 2):

• 2 tbsp vegetable oil
• 2 garlic cloves, crushed
• 1 cup (150g) cabbage kimchi, roughly chopped
• 500g cooked short-grain rice
• ¼ cup (60ml) kimchi juice
• 2 tbsp gochujang (chilli paste)
• 2 tsp sesame oil
• Salt and pepper, to taste
• 1 spring onion, thinly sliced
• 2 sunny-side-up eggs

Method:

1. Heat oil in a large frying pan over medium-high heat. Stir-fry garlic for one minute.
2. Add kimchi and stir-fry for an additional minute.
3. Incorporate the rice, breaking up clumps with a wooden spoon.
4. Mix in kimchi juice and gochujang; stir-fry for 3-4 minutes until well combined. Adjust heat if necessary.
5. Stir in sesame oil, season to taste, and mix in half the spring onion. Serve with a fried egg on top and garnish with the remaining onion.

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Soy-Braised Chicken Wings (Dak Nalgi Jorim)
A family favourite, these soy-braised chicken wings are ideal for lunchboxes and can be made in larger batches to enjoy leftovers for the next day.

Ingredients (Serves 2):

• 500g chicken wings
• 100ml soy sauce
• 1 tbsp mirin
• ¼ cup (55g) caster sugar
• 5 garlic cloves, crushed
• 1 tbsp cornflour mixed with 2 tbsp water
• Toasted sesame seeds and 1 spring onion, for garnish

Method:

1. Cut chicken wings into three parts. In a saucepan, combine wings, water, soy sauce, mirin, sugar, and garlic. Bring to a boil.
2. Reduce heat to low, cover slightly, and simmer for about an hour until tender.
3. Thicken sauce with the cornflour mixture and serve garnished with sesame seeds and spring onion alongside steamed rice.

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Sticky Rice Dumplings (Chapssaltteok)
These sweet, chewy dumplings are reminiscent of Japanese mochi and are typically stuffed with sweet red bean paste. They make a charming gift and are a great addition to tea time.

Ingredients (Makes 8):

• 200g tinned sweet red beans
• 1 cup (175g) glutinous rice flour
• ¼ cup (55g) caster sugar
• A pinch of salt
• Cornflour for dusting

Method:

1. Blend red beans into a paste and form into 8 balls.
2. Mix rice flour, sugar, and salt in a bowl. Gradually add water, cooking in the microwave until the dough is thick and elastic.
3. Roll out the dough and cut into circles. Encase the red bean balls, sealing well to form dumplings.
4. Store in an airtight container at room temperature, consuming within two days.

These simple yet hearty recipes illustrate how easy it is to create comforting, delicious meals at home. Enjoy these dishes as a satisfying part of your culinary repertoire.