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Saeu jeon (shrimp pancakes)Prawn pancakes

Saeu jeon are a celebratory addition to the jeon platter for Seollal and Chuseok in homes all over Korea; prawns, with their bent backs, have long stood for a wish to live until you are old and stooped. Butterflied and pressed flat, each prawn turns into a neat golden fan with a pink tail, sweet and tender inside a soft egg coat. Children love them, and they disappear faster than anything else on the table. Serve with a soy-vinegar dip, japchae and rice. Chef's tip: make a few shallow cuts across the inner belly before flattening; it stops the prawns curling up in the pan.

25 min

Korean Fish

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Dasik (Korean pressed tea cakes)

Dasik are small pressed tea cakes stamped with patterns of flowers, characters for long life and good fortune, made across Korea for Chuseok, weddings and the tables set for ancestral rites. Powders of roasted grain, black sesame or yellow pine pollen are kneaded with honey and pressed into carved wooden moulds, so a single plate shows contrasting colours. They are dense and melt slowly, tasting of toasted nuts and honey, and they are always served with tea: green tea, or a tea of jujube or citron. This version makes two colours, roasted soybean and black sesame. They are naturally egg-free: honey binds the powders and lets them hold the fine pattern of the mould. Chef's tip: add the honey a teaspoon at a time; the common mistake is too much, which makes a sticky dough that blurs the pattern and won't leave the mould.

35 min

Korean Desserts

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Omija hwachae (five-flavour berry punch)

Across Korea, Dano marks the start of the hot season, and a bowl of hwachae is the old way to cool down. Omija means 'five flavours': the dried schisandra berries are sour, sweet, salty, bitter and pungent at once, and steeping them gives a ruby-pink drink that is tart and bright, said to refresh the body against summer fatigue. Honey is the traditional sweetener; sugar syrup keeps this version vegan and entirely alcohol-free. Float thin pear flowers and a few pine nuts on top and serve it beside tteok or yakgwa. Chef's tip: steep the berries in cold water only, because hot water pulls out their bitterness and the colour turns murky.

30 min

Korean Drinks

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Kkaennip jeon (stuffed perilla leaf pancakes)

For Chuseok and Seollal, Korean kitchens turn out tray after tray of jeon for the ancestral table, and kkaennip jeon are a fragrant favourite: whole perilla leaves are folded like a half-moon around minced pork, tofu and vegetables, then fried in egg. Perilla tastes of mint, anise and basil all at once, and its scent cuts through the richness of the holiday spread. Each little parcel is soft and juicy inside, with a thin, golden shell. Serve them with a soy-vinegar dip, rice and soup, or tuck them into a lunchbox the day after. Chef's tip: lay the leaves shiny side down so the matt, rougher side holds the flour and filling.

40 min

Korean Snacks & Starters

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Karpfen blauCarp poached in vinegar stock

In Franconia and Bavaria, Christmas Eve supper is often carp, and the old way is 'blau': the fish is poached in a sharp vinegar stock that turns its natural skin slime a striking slate blue. It is served with melted butter, freshly grated horseradish and boiled potatoes, and many families keep a carp scale in their wallet for good luck in the year ahead. Buy carp already killed and gutted by the fishmonger, and ask for it unscaled and handled as little as possible, or the blue colour won't appear. Chef's tip: never rinse or wipe the carp skin, because the slime is what turns blue.

60 min

German Fish

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Yeot-gangjeong (nut and sesame bars in rice syrup)

Yeot-gangjeong is a traditional Korean hangwa made all over the country, especially in the weeks before Seollal and Chuseok, when trays of these bars are given as gifts and set out for visitors. Toasted nuts, sesame seeds and puffed rice are folded into hot rice syrup, pressed flat and cut into bars that are crunchy, nutty and only gently sweet, with a faint malty flavour from the syrup. Serve them with green tea or sikhye, the sweet rice drink, or pack them for a lunchbox. They are naturally egg-free: rice syrup, heated until it bubbles, acts as the glue and sets firm as it cools. Chef's tip: cut the slab while it is still warm. The common mistake is waiting until it is cold, when the bars shatter instead of slicing cleanly.

25 min

Korean Desserts

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Gotgam-ssam (walnut-stuffed dried persimmon rounds)

Sangju in North Gyeongsang is Korea's dried-persimmon capital, and in Andong and across the region gotgam-ssam is a sweet for Seollal and Chuseok tables and for welcoming guests in winter. Soft dried persimmons are opened out flat, rolled tightly around a row of walnut halves and sliced, so each round shows a pattern like a flower. They are chewy and honeyed from the fruit, with crunchy, slightly bitter walnuts in the middle. Serve them with sujeonggwa, the cinnamon-ginger punch, or with a cup of roasted barley tea. It is naturally egg-free: the sticky dried fruit is its own glue, and a short chill firms the roll so it slices neatly. Chef's tip: wrap the roll tightly in cling film and chill it before slicing; the common mistake is slicing it straight away, which squashes the rounds and lets the walnuts fall out.

19 min

Korean Desserts

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Surichwi-tteok (Dano wheel rice cakes)

Dano, on the fifth day of the fifth lunar month, was once called surit-nal, and the green surichwi-tteok of Gangwon and the rest of Korea carries that name: the cakes are pounded with surichwi (Korean mountain aster) and pressed with a cartwheel stamp, since 'suri' was read as 'wheel', a wish for the year to roll on smoothly and for good health as summer heat sets in. The leaves give a grassy, faintly bitter scent and a deep green fleck, and the steamed rice is pounded until it turns chewy and bouncy. If you can't find surichwi, mugwort (ssuk) powder or dried mugwort works well; the flavour is a little more herbal and the cakes are just as traditional in spirit. Serve at room temperature with cold omija hwachae or barley tea. Chef's tip: pound the rice while it is still steaming hot; once it cools it tightens and will never go smooth.

120 min

Korean Desserts

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Pyogo jeon (stuffed shiitake pancakes)

No Seollal or Chuseok table in Korea is complete without a platter of jeon, and pyogo jeon are among the prettiest: shiitake caps packed with a filling of minced pork and tofu, then fried in a thin egg coat so the dark mushroom edge frames a golden centre. Mushrooms were prized offerings on the ancestral (charye) table, and stuffed jeon show the care put into the holiday meal. They are juicy and savoury, with the shiitake giving an earthy, meaty bite. Serve warm or at room temperature with a soy and vinegar dip, alongside other jeon and a bowl of tteokguk; the last step gives an all-tofu vegetarian filling. Chef's tip: dust the gills with flour before stuffing; it acts as glue and stops the filling popping out in the pan.

40 min

Korean Snacks & Starters

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Torantang (taro soup)

Torantang is the soup of Chuseok all over Korea: taro is dug up just as the harvest moon festival arrives, and its name, 'egg of the earth', makes it a natural thanks for the year's crops. Elders also say it settles the stomach after days of rich jeon and rice cakes. The broth is clean and gently beefy with a sea-sweet depth from kelp, and the taro turns silky and creamy, almost like a soft potato. Serve it piping hot with rice, kimchi and the holiday jeon. Chef's tip: wear gloves when peeling taro, which makes bare skin itch, and parboil it before it goes into the soup so the broth stays clear.

75 min

Korean Soups

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SpringerleAnise biscuits

Springerle are among the oldest Christmas biscuits of Swabia and Baden in south-west Germany, made in Advent with carved wooden moulds and boards handed down in families, which print scenes of angels, animals and flowers onto the dough. The dough is only eggs, sugar and flour with aniseed underneath. The pressed biscuits are left to dry overnight, so that in the oven the picture stays sharp on top while a little 'foot' rises underneath. They are hard when fresh and soften in a tin after a week. Chef's tip: dust the mould with flour and tap out the excess every time, or the dough sticks and the picture blurs.

80 min

German Baking

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Hwayangjeok (colourful skewers)

Hwayangjeok, made across Korea for Chuseok and Seollal, means something like 'flower-bright skewers': strips of seasoned beef, shiitake, carrot, yellow pickled radish, cucumber and egg are cooked separately and threaded side by side, so each skewer shows the five traditional colours (obangsaek) that stand for balance and good fortune on the ancestral table. Every bite mixes savoury, sweet soy beef with crunchy, tangy radish and soft egg. They are served at room temperature as part of the holiday spread, with rice, soup and other jeon. Chef's tip: cut every ingredient to the same length and thickness before you start; that is what makes the stripes look sharp.

60 min

Korean Meat

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Gochu jeon (stuffed chilli pancakes)

Gochu jeon bring a flash of green to the jeon platter that Korean families fry together, often for hours, before Seollal and Chuseok, when jeon are laid out for the ancestors and then shared by everyone. Long, mild green chillies are split and filled with a pork and tofu stuffing, so each boat is half crisp, sweet-grassy pepper and half juicy, savoury filling, with only a little warmth. They hold well, which is why they are made ahead for the holiday. Serve with a vinegar and soy dip, steamed rice and kimchi. Chef's tip: choose straight, mild chillies (Korean green chillies, Anaheim or long Turkish peppers); curly hot ones are hard to fill and too fierce for a platter.

40 min

Korean Snacks & Starters

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Marzipankartoffeln (German marzipan potatoes)

In Germany the run-up to Christmas is when these appear, piled in paper bags at the markets and in bowls on the Advent table; Lübeck, the city most famous for marzipan, makes them by the tonne. They are simply small balls of marzipan dusted in cocoa until they look like freshly dug new potatoes, sometimes with a few pricked 'eyes'. The inside is soft, sweet and fragrant with almond and a hint of rosewater; the cocoa coat is bitter and dry, which keeps the sweetness in check. Serve them with coffee, tuck them into a cookie tin or wrap them as small gifts. Shop marzipan sometimes contains egg white, so this one is made from scratch: a sugar syrup cooked to the soft-ball stage binds the ground almonds into a smooth, pliable paste, doing the job egg white does in some commercial pastes, and the result is naturally egg-free. Chef's tip: the common mistake is kneading the warm paste too long, which squeezes oil out of the almonds and makes it greasy; knead only until it comes together, then let it cool.

30 min

German Desserts

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Tmar mehchi (Moroccan almond-stuffed dates)

Tmar mehchi is the stuffed date of Fez and Marrakech, piled high on silver trays at weddings, engagements and Eid, and offered to guests with mint tea. Soft dates are filled with a homemade almond paste perfumed with orange-blossom water, often tinted pale green or pink to match the celebration, then scored with a knife so the filling shows. They are soft, rich and caramel-sweet, with a floral, nutty middle. The paste here is mixed from ground almonds and icing sugar, so there is no shop marzipan, which can contain egg white. It is naturally egg-free: the dates' sticky flesh and a few spoonfuls of orange-blossom water bind the almond filling. Chef's tip: add the orange-blossom water a little at a time and stop when the paste is firm like play dough. The common mistake is a wet paste, which oozes out and makes the dates slippery.

30 min

Moroccan Desserts

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Gul jeon (oyster pancakes)

Oysters are at their sweetest in midwinter, just as Seollal arrives, and the farms around Tongyeong on Korea's south coast supply most of the country, so gul jeon are a treasured New Year treat. They are a quick, small luxury on a jeon platter that is otherwise mostly vegetables and pork, a taste of the sea brought to the family table for the new year. Each oyster is wrapped in a thin, tender egg coat, so the outside is golden and soft while the inside is briny, sweet and juicy. Use shucked fresh oysters from a tub or the fishmonger, and serve them hot with a soy-vinegar dip, a squeeze of lemon and steamed rice. Chef's tip: pat the oysters really dry, or the flour turns gluey and the oil spits.

20 min

Korean Fish

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HirsebreiMillet porridge

Hirsebrei is one of the oldest dishes in German cooking, the millet porridge of fairy tales, and it is still made in homes across the country as a warm breakfast or a sweet supper for children on cold evenings. Golden millet is rinsed, then simmered in milk until creamy and soft, and served with stewed apple, berries and a dusting of cinnamon. A bowl gives about 12 g of protein from the milk and millet; stir in a spoon of quark or top with chopped almonds if you want more. The usual mistake is skipping the rinse: unrinsed millet tastes bitter and soapy, so rinse it in hot water until the water runs clear. Chef's tip: toast the rinsed millet in the dry pan for a minute before adding milk; it brings out a lovely nutty flavour.

30 min

German Breakfast & Brunch

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Grüner BohnensalatGreen bean salad

In German kitchens from Swabia to Westphalia, green bean salad comes out in high summer when beans are cheap and plentiful, as a side to fried eggs, potato salad or grilled food, and it travels well to picnics. The beans are cooked until just tender, then dressed warm with vinegar, oil, onion and Bohnenkraut (summer savory), the peppery herb Germans always pair with beans. Many cooks add bacon; this version is vegan. A portion gives about 3 g of protein, so it is a side; add a handful of white beans to make it more filling. The most common mistake is undercooking the beans so they squeak: German bean salad is meant to be tender, not crisp, so cook until a bean bends without snapping. Chef's tip: dress the beans while they are still warm and let them sit for 30 minutes; they absorb the vinegar and taste far better than freshly dressed.

20 min

German Salads

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Chilcano de pescadoClear fish broth

In the fishermen's terminals of Chorrillos and Callao, chilcano is what you drink on a Sunday morning after a long night: a clear, gingery broth made from the heads and bones left over from cleaning fish for ceviche, with chunks of fish, red onion, chilli and a squeeze of lime in the bowl. It is light and warming, around 160 kcal a bowl, and still gives about 24 g of protein from the fish fillet and the broth. The common mistake is squeezing the lime into the pot while it boils, which turns it bitter; add it to each bowl at the table. Don't boil the bones for more than 30 minutes either, or the broth turns cloudy and harsh. Chef's tip: ask the fishmonger for heads and frames from mild white fish like sea bass or cod, and leave out oily fish such as mackerel, which makes the broth strong and fishy.

55 min

Peruvian Soups

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Miyeok oi naenggukChilled seaweed and cucumber soup

On the hottest days of a Korean summer, from Seoul apartments to farmhouses in Jeolla, this icy cold soup comes to the table with rice and spicy side dishes to cool everyone down. Soft wakame and crunchy cucumber float in a clear, tangy broth of vinegar, a little sugar and soup soy sauce, often with ice cubes bobbing on top. It is very light, with about 2 g of protein per portion, so serve it beside tofu or egg dishes. The common mistake is leaving the dried wakame to soak too long: it swells hugely and turns mushy. Ten minutes is enough. Chef's tip: season the broth slightly stronger than tastes right, because the ice you add at the end will dilute it.

15 min

Korean Soups

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Pa muchimSpring onion salad

Pa muchim is the tangle of sharp, spicy spring onion that arrives with barbecue in restaurants all over Korea, from Seoul to Busan, and it is just as good at home beside grilled tofu, mushrooms or a rice bowl. Spring onion is shredded into long, thin threads, rinsed in cold water to tame its bite, then dressed at the last moment with chilli flakes, vinegar, soy, sugar and sesame. It is a light, vegan side with about 2 g of protein per portion. The common mistake is dressing it too early: after 10 minutes the onion wilts and weeps. Chef's tip: soak the shredded onion in iced water for 10 minutes before dressing; it curls, crisps and loses its harsh raw heat.

10 min

Korean Sides

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Mumallaengi muchimDried radish strip salad

Mumallaengi are strips of Korean radish dried in the autumn sun, and dressed this way they become a chewy, sweet-spicy banchan that families across Korea keep in the fridge all winter for lunchboxes and weeknight rice. The strips are soaked briefly, squeezed and massaged with chilli flakes, garlic, soy and syrup, often with dried chilli leaves. Many cooks add fish sauce; this version uses soy alone, so it is vegan. It is a side with about 2 g of protein per portion. The common mistake is soaking the radish too long: it loses its crunch and sweetness and turns watery. Chef's tip: make it a day ahead; after a night in the fridge the strips soak up the dressing and turn glossy red.

25 min

Korean Sides

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Hutzelbrot (Swabian dried-pear Christmas loaf)

In Swabia and Franconia, Hutzelbrot is baked in early December and sliced through Advent and Christmas, traditionally on St Thomas's Day, 21 December. Hutzeln are dried pears, and they are the heart of the loaf: soaked overnight and simmered, then mixed with figs, prunes, raisins, hazelnuts, walnuts and candied peel, bound with only enough spiced yeast dough to hold everything together. The result is dark, moist and dense, closer to fruit than to bread, fragrant with cinnamon, aniseed and cloves. Slice it thin and eat it plain, spread with butter or a nut butter, with coffee or a hot fruit tea. The loaf is naturally egg-free: the yeast dough, made with the sweet pear soaking water, is the glue, and the sticky fruit holds it moist for weeks. Chef's tip: wrap the cooled loaves tightly and leave them for 3–4 days before slicing; the common mistake is cutting it on day one, when it crumbles and the flavours have not settled.

900 min

German Baking

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Aguadito de polloCoriander chicken rice soup

Aguadito is the soup Lima serves in the small hours: at the end of a wedding, after New Year's Eve and at weekend family lunches, it is ladled out thick and steaming to revive everyone. Rice simmers in chicken broth coloured deep green with blended coriander and warmed with yellow ají amarillo, along with peas, carrot, pepper, sweetcorn and potato. A portion gives about 24 g of protein, from the chicken with a little from the rice and peas, for around 480 kcal. The common mistake is adding the coriander purée too early: cooked for long it turns khaki and loses its fresh taste, so stir it in for the last 10 minutes. The chicken must reach 74 °C at the bone. Chef's tip: blend a handful of spinach with the coriander; it keeps the colour vivid green without changing the flavour.

75 min

Peruvian Soups

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