Featured recipe

Bata

Soft sticky rice

Long-grain palaw gets the glory at weddings, but on ordinary days in Herat and Kabul it is often bata that comes to the table: short-grain rice cooked until the grains burst and cling together in a glossy, gently salted mass. Its job is to sit beside something saucy, typically a qorma or sabzi, the dark, garlicky spinach, and to soak up every bit of it; children often eat it with just a spoonful of yogurt. It needs no spices at all. Rice that is drained or rinsed until the water runs clear will never go properly sticky, so rinse it once and cook it in a measured amount of water. Chef's tip: finish it under a lid wrapped in a tea towel on the lowest heat, which catches the drips of steam and keeps the top soft instead of wet.

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Cuscuz nordestinoSteamed flaked corn cake

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90 min

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Vegetable pattiesSpiced vegetable pastry pockets

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90 min

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50 min

Jamaican Breads & Parathas

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BeijinhoCoconut condensed milk sweets

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90 min

Brazilian Rice & Grains

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Tutu de feijãoBean purée with toasted manioc meal

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30 min

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150 min

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BibimbapRice bowl with seasoned vegetables

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45 min

Korean Rice & Grains

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DorayakiHoney pancakes with sweet bean filling

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40 min

Japanese Desserts

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BindaetteokMung bean pancakes

Bindaetteok (빈대떡) are thick, crunchy pancakes made from soaked and ground mung beans mixed with kimchi, bean sprouts and spring onions, then fried in plenty of oil. They are the signature dish of Gwangjang market in Seoul, where stalls grind the beans in stone mills and fry the pancakes in front of you. Market versions often include pork; this one keeps the classic vegetables and is naturally gluten free and rich in protein. The outside turns deep golden and crisp while the inside stays soft. Serve hot with a soy and onion dip. Chef's tip: grind the beans coarse, not silky, and fry in more oil than feels right. The slight grit is what makes Gwangjang-style bindaetteok so crunchy outside and fluffy inside.

45 min

Korean Snacks & Starters

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Vegetable onigiriRice balls with vegetables

Onigiri (おにぎり) are Japan's everyday lunchbox and picnic food, sold in every convenience store from Tokyo to Kyushu. Warm rice is pressed around a salty or savoury filling and wrapped in a strip of crisp nori. This recipe gives three vegetarian fillings: sour umeboshi (pickled plum), sweet-salty simmered kombu, and a soy-glazed mushroom and carrot mix. Children love helping to shape them, and they keep well for a packed lunch. Chef's tip: use freshly cooked, still-warm rice and salt your hands, not the rice. The grains stick together only while warm, and the salt on the outside seasons every bite the way a Japanese mother would.

30 min

Japanese Snacks & Starters

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TteokbokkiRice cakes in spicy sauce

Tteokbokki (떡볶이) is Korea's best-loved street snack: chewy cylinders of rice cake simmered in a thick, glossy, sweet and spicy red sauce. It became a classic in Seoul, where it is sold from street stalls and snack bars in every neighbourhood. Street versions use anchovy stock and fish cakes; this vegan version uses a quick kelp and shiitake stock with cabbage and spring onions, and has all the same punch. Eat it hot, while the rice cakes are soft and stretchy. Chef's tip: keep stirring and scrape the bottom; the rice cakes release starch that thickens the sauce but also catches. The sauce is right when it clings to the spoon in a glossy coat.

25 min

Korean Snacks & Starters

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50 min

Korean Rice & Grains

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Yaki udonStir-fried udon noodles

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20 min

Japanese Pasta & Noodles

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Takikomi gohanRice cooked with mushrooms and carrot

Takikomi gohan (炊き込みご飯) is mixed rice cooked in one pot with seasonal vegetables and a savoury broth, made in homes across Japan, especially in autumn when mushrooms and chestnuts are in season. Every grain soaks up the soy, mirin and mushroom flavour, and the bottom forms a prized toasty crust (okoge). This vegetarian version uses a kombu and shiitake dashi. Serve it with miso soup and pickles, or pack it into onigiri the next day. Chef's tip: never stir once the vegetables are on top, and don't lift the lid while it cooks. The heavy vegetables would sink and the rice cook unevenly; leaving it alone also gives you the toasty okoge crust at the bottom.

50 min

Japanese Rice & Grains

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Doenjang jjigae (된장찌개) is the stew Korean families all over the country eat most often: a bubbling pot of fermented soybean paste broth with tofu, potato, courgette, mushrooms and chilli, served with rice and banchan. Doenjang is deeper and funkier than Japanese miso, and it gives the broth a rich, earthy savouriness. It is usually made with anchovy stock; here a quick kelp and shiitake stock does the same job, so the stew is vegan. Serve it in the pot it was cooked in, still bubbling. Chef's tip: add the doenjang early and let it simmer. Its earthy depth comes out with a few minutes of bubbling, and it is better a little thick and salty than thin, as it is eaten with plenty of rice.

25 min

Korean Soups

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Tofu bulgogiTofu in bulgogi marinade

Tofu bulgogi (두부불고기) takes the famous sweet and savoury bulgogi marinade, usually made for thin slices of beef, and uses it on golden pan-fried tofu instead. It is a popular meat-free dish in homes and temple-style restaurants across Korea. Grated pear sweetens the soy and garlic sauce and makes it glossy, and the tofu is fried first so it holds its shape and soaks up the glaze. Serve with rice, lettuce leaves for wrapping and kimchi. Chef's tip: dry the tofu well and leave it alone in the pan until it releases by itself. A good golden crust is what lets it soak up the glaze without falling apart.

30 min

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TamagoyakiRolled omelette

Tamagoyaki (卵焼き) is a rolled omelette made in layers, found in breakfast trays and bento boxes all over Japan. Thin sheets of seasoned egg are cooked one at a time and rolled up around each other, giving soft, springy slices with pretty spiral lines. This is the gently sweet home style; a little soy keeps it savoury. A square tamagoyaki pan helps, but a small round frying pan works too. Chef's tip: keep the heat moderate and the pan well oiled between layers. If the egg browns, the heat is too high; a good tamagoyaki is evenly yellow with just a few golden patches.

15 min

Japanese Breakfast & Brunch

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HotteokFilled sweet fried pancakes

Hotteok (호떡) are chewy, yeasted pancakes filled with brown sugar and cinnamon that melt into a hot syrup as they fry. They are a winter street snack all over Korea, but Busan is known for ssiat hotteok (씨앗호떡), where the fried pancake is slit open and stuffed with a handful of toasted sunflower and pumpkin seeds. Glutinous rice flour in the dough makes it soft and stretchy. Be careful with the first bite, as the filling is very hot. This dough uses milk, so it is vegetarian; use water instead for a dairy-free version. Chef's tip: rest the dough until it has properly doubled and is full of bubbles, and keep your hands oiled. A sticky, well-risen dough gives the chewy, stretchy texture.

60 min

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Kongnamul muchimSeasoned soybean sprouts

Kongnamul muchim (콩나물무침) is one of the simplest and most common banchan, the small side dishes served with every Korean meal across the country. Soybean sprouts are steamed in a little salted water until tender but still crunchy, then tossed with garlic, sesame oil and spring onion. The nutty, clean flavour goes with almost anything. For a spicy version, add a teaspoon of chilli flakes when you season it. Chef's tip: decide at the start whether the lid is on or off, and don't change your mind while they cook. Lifting it halfway is what gives sprouts a raw, beany smell.

15 min

Korean Sides

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KimchijeonKimchi pancakes

Kimchijeon (김치전) is a thin, crisp pancake made by stirring chopped sour kimchi and its juice into a simple flour batter. Cooks all over Korea make it to use up kimchi that has fermented a little too far, and it is a favourite rainy-day snack with a glass of makgeolli. The kimchi juice colours the batter red and seasons it, so you need little else. This version is egg-free; a spoonful of starch in the batter makes the edges extra crunchy. Use vegetarian kimchi made without fish sauce or shrimp. Chef's tip: be generous with oil and keep the pancake thin. The crisp, almost lacy edge is the best part, and a thick pancake steams instead of frying.

20 min

Korean Snacks & Starters

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GyeranppangSweet egg bread

Gyeranppang (계란빵), or egg bread, is a winter street snack from Seoul: a small, sweet and fluffy bun with a whole egg baked right on top. Vendors bake them in special oval moulds, but a muffin tin works well at home. The soft, slightly sweet batter and the savoury egg are a lovely mix, making it a popular breakfast on the go. Bake until the white is just set if you like the yolk soft, or a few minutes longer for a firm yolk. Chef's tip: fill the moulds only a third full, so the egg sits in the batter as it rises rather than sliding off the side.

30 min

Korean Breakfast & Brunch

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