Chicken Bulgogi: use a meat mallet to pound skinless boneless chicken thighs to an even thickness of about 1 cm, then marinate them in a mixture of
soy sauce, Korean chili paste (gochujang), finely chopped onion, ginger and garlic, sugar, rice wine, sesame oil and sesame seeds. Drain from the
marinade and brown quickly in a frying pan over high heat until nicely charred on the outside. Finish cooking in a 180°C oven for about 10 minutes.
Slice into thin strips and serve with the remains of the marinade, first thinned with some water then boiled rapidly to reduce, as a dipping sauce.

Kongnamool – Korean bean sprouts: Fry some chopped garlic and ginger for a couple of minutes, then add bean sprouts and stir-fry until starting to soften.
Add soy sauce and some gochujang (Korean chili paste), stir to coat everything thoroughly, then add chopped spring onions and serve.

Oi Muchim – cucumber salad: Deseed and thinly slice cucumber, sprinkle with salt and let drain for 20 minutes or so. Mix together some rice wine vinegar,
sugar, red pepper flakes, sesame oil and sesame seeds and add to the cucumber, together with chopped chives. Let flavours develop in the refrigerator for
an hour before serving.

We also served some rice with these dishes, to complete the meal.