A grilled cheese sandwich recipe gets a flavour-packed twist with the addition of kimchi, the Korean fermented vegetable preparation known for its tangy, spicy and savoury notes. Kimchi brings a lively contrast that cuts through the richness of cheese and the result is a golden, crunchy sandwich with a gooey centre and a balance of creamy, spicy and tangy flavours. The secret to a good kimchi grilled cheese is balancing moisture, texture and spice. Chopped kimchi adds a punch of flavour, but draining it well helps prevent the bread from becoming soggy. A combination of mozzarella and cheddar works particularly well in giving a stretchy, melted texture. You can add a little gochujang for extra heat or spring onions for a fresh finish. This sandwich is a convenient option for a quick breakfast, an evening snack or a fuss-free lunch when you want something more exciting than an everyday grilled cheese sandwich recipe. It requires only a handful of ingredients and cooks in a pan, so you do not need a sandwich press or any specialised equipment. Serve it straight off the pan while the cheese is still melted and the bread is crisp.

Korean food recipes have become globally popular due to their scrumptious taste, especially Korean Fried Chicken, which has a crunchy texture and addictive flavours. However, some cauliflower recipes perfectly replicate the meaty texture of the classic chicken version. Tempting Korean fried cauliflower is an amazing vegetarian alternative that is sure to put a beaming smile on your guests' faces. In this recipe, crunchy, golden cauliflower florets are tossed in a sweet, spicy gochujang glaze, resulting in a crispy, sticky appetiser packed with bold flavour. This is an indulgent treat, perfect for those nights when you want to earn brownie points by making something special at home instead of ordering takeout.

Kimchi bibim guksu is Korea's answer to a hot day and an empty stomach, featuring cold wheat noodles tossed in a spicy, tangy sauce made almost entirely from fermented kimchi. The name translates loosely to ‘mixed noodles’, and mixing is really the whole idea of bibim guksu, so this is a cold ramen recipe. You boil noodles, chop kimchi, mix a few pantry staples, and eat within fifteen minutes. It's the kind of dish Koreans turn to on repeat, especially once a batch of kimchi has fermented long enough to reach the perfect amount of sourness. The OG bibim guksu uses thin wheat noodles, but this recipe simplifies things by using a pack of YiPPee! Magic Masala Noodles. The substitute noodles are slightly springier and curlier, with the fermented kimchi, its brine, and the gochujang-based sauce adding all the flavour. This also simplifies the cooking method back to something very close to the classic version. The noodle cake goes into boiling water and cooks quite quickly, generally in two to three minutes, so it needs watching closely to avoid overcooking into mush. Once done, a full rinse under cold running water is a must to strip the surface starch that instant noodles are often coated with. Cold ramen only works if the noodles are properly separated and chilled before they hit the sauce.