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Korean-style turkey with ssamjang

Material (about 13 components):

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1. 500g fresh turkey breast fillet, cut into strips

2. 1/4 cup (65g) grated palm sugar or firmly packed brown sugar

3. 1/2 cup (125ml) light soy sauce

4. 4 garlic cloves, finely chopped

5. 100ml mirin (sweet Japanese rice wine)

6. 2 tbs sesame oil

7. 1 tbs toasted sesame seeds

8. 1/2 bunch spring onions, thinly sliced on an angle, plus extra to garnish

9. 1 1/2 tbs sunflower oil

10. 1 carrot, halved lengthways, thinly sliced

11. 2 butter lettuces, leaves separated

12. 1/4 cup (70g) ssamjang

13. Kimchi and mint leaves, to serve

Korean pancake with sweet and sour tamari

Material (about 12 components):

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1. ½ cup (70g) gluten-free flour (substitute plain flour)

2. ¼ tsp bicarbonate of soda

3. 1 tbs olive oil

4. 1 carrot, thinly sliced (we used a mandoline)

5. 1 bunch asparagus, thinly sliced (we used a mandoline), or an extra carrot

6. ½ leek, thinly sliced into ribbons

7. Baby coriander leaves, spring onion thinly sliced lengthways and toasted black or white sesame seeds, to serve

8. ¼ cup (60ml) tamari soy sauce

9. Juice of ½ lime

10. ½ tbs seasame oil

11. 1 tsp maple syrup

12. 1 small garlic clove, crushed

Korean beef lettuce wraps

Material (about 13 components):

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1. 500g sirloin or rump steak, trimmed

2. 1 onion, very thinly sliced

3. 3 garlic cloves, crushed

4. 1/2 cup (125ml) soy sauce

5. 1 tsp sesame oil

6. 1 tbs peanut oil

7. 2cm piece ginger, grated

8. 2 tbs brown sugar

9. 1 butter lettuce, leaves separated and chilled

10. Steamed rice and coriander sprigs, to serve

11. 3 spring onions, sliced on the diagonal

12. 1 long red chilli, sliced into thin rings

13. Sweet chilli sauce, to serve (optional)

Korean chimaek

Material (about 15 components):

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1. 1 3/4 cups (430ml) buttermilk, plus extra 1/2 cup (125ml)

2. 2 1/2 tsp sesame oil

3. 3 garlic cloves, crushed

4. 3cm piece (15g) ginger, finely grated

5. 8 (280g each) chicken thigh fillets, cut into 6cm pieces

6. 2 cups (300g) plain flour

7. 1/2 cup (70g) cornflour

8. 4 eggs

9. Vegetable oil, to deep-fry

10. 1/3 cup (80ml) Korean Bulldog barbecue sauce or regular barbecue sauce

11. Toasted sesame seeds, to serve

12. 2 tbs each onion powder, garlic powder & sea salt

13. 1 tbs Korean chilli powder (not flakes) or 2 tsp regular ground chilli powder

14. 3 tsp ground ginger

15. 2 tsp white pepper

Korean fish stir-fry

Material (about 13 components):

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1. 600g ling fillets, cut into 3cm pieces

2. 180g rice stick noodles

3. 2 teaspoons sunflower or rice bran oil

4. 4 spring onions, finely chopped

5. 2 green capsicums, thinly sliced

6. 1 red capsicum, thinly sliced

7. 2 cups watercress sprigs

8. 2 garlic cloves, crushed

9. 1/2 teaspoon chilli powder

10. 2 tablespoons soy sauce

11. 1 tablespoon Chinese rice wine (shaohsing)

12. 2 teaspoons sesame seeds, toasted

13. 2 teaspoons sesame oil

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Korean beef lettuce cups

Material (about 11 components):

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1. 600g piece beef sirloin steak, fat trimmed

2. 1 onion, grated

3. 5 garlic cloves, finely chopped

4. 1/2 cup (125ml) soy sauce

5. 1 teaspoon sesame oil

6. 2 teaspoons grated ginger

7. 2 tablespoons brown sugar

8. 1 butter lettuce, leaves separated

9. 1 cup cooked basmati rice

10. 3 spring onions, thinly sliced

11. 1 long red chilli, seeds removed, thinly sliced