★shades of black & white.

Korea is best known for its beef dishes but chicken plays an equal prominent role in everyday cuisine, particularly in rural areas.

The simple marinade used in this dish leave the meat deliciously tender, as it is infused with the flavor of fresh garlic, ginger and sesame.

Dish: Dakjim Gui (Sesame Ginger Grilled Chicken)

What You'll Need:

1) 14 chicken legs/wings

Marinade

1) 1 spring onion (chopped)

2) 4 clove garlic (minced)

3) 1/3 cup (90ml) soy sauce*

4) 4 tbsp rice wine

5) 4 tsp fresh ginger juice (squeezed from grated fresh ginger root)

6) 1.5 - 2 tbsp sesame oil

7) 1.5 - 2 tbsp sesame seeds

8) 1 - 1.5 tbsp sugar

*Don't have to use exactly 90ml. Do a rough estimation.

1. Using a sharp knife, make 4 - 5 shallow incisions in the sides of each chicken leg/wing. Set aside.

2. Prepare the marinade by mixing the ingredients in a bowl until the sugar is dissolved.

3. Pour the marinade over the chicken, and rub the marinade into all sides of the chicken until well coated.

4. Cover and marinate for at least 3 - 4 hours or overnight in the refrigerator.

5. Preheat a pan grill or broiler over medium heat until hot. Grill the marinated chicken in batches, basting with the marinade, until crispy and cooked, 5 - 10 minutes on each side.

6. Serve immediately.

Serves 6 - 8

Preparation time: 15 mins + 4 hours to marinate

Cooking time: 20 mins per batch

Dish: Salad Guksu (Noodle Salad)

This cold, spicy noodle dish is light and refreshing, and really easy to prepare. The green and orange colors of the vegetables make it a visually appealing dish!

What You'll Need:

1) 2 bundles Soba noodles

2) 2 - 3 leaves cabbage/lettuce (cut into thin 5cm lengths)

3) 1/2 medium cucumber (or zucchini which I used) (cut into thin 5cm lengths)

4) 1/2 carrot (peeled and cut into thin 5cm lengths)

5) 6 - 10 cherry tomatoes (each cut into half)

6) 2 - 4 crabsticks (shredded)

Sauce

1) 2 - 2.5 tbsp light soy sauce

2) 2 - 2.5 tbsp vinegar

3) 1/2 lemon (squeeze for juice)

4) 2 - 2.5 tbsp sugar

5) 1/2 tbsp oyster sauce

6) 1 tbsp crushed garlic

7) 1.5 tsp wasabi

8) 1/2 - 1 tbsp chili powder

9) 1/2 - 1 tbsp sesame oil

1. Combine ingredients for sauce and blend well. Refrigerate to chill.

2. Blanch noodles in boiling water, then wash under cold running water. Drain well.

3. Mix noodles with chilled sauce, then toss with some vegetables and crabsticks.

4. Garnish with remaining vegetables and crabsticks and serve.

Serves 6 - 8

The following 3 dishes has been cooked before but for those interested, here are the recipes again(:

Dish: Our all time favourite, Dukbokki (spicy rice cake)

These Korean rice cakes have a firm, chewy texture and take on the flavor of the dish readily. They are available in the frozen section of Korean supermarkets (or local supermarkets).

What You'll Need:

1) Salt

2) 1 Packet of Hot Sauce (1 packet for 1/2kg rice cake)

3) Sugar

4) Sesame Oil

5) Soya Sauce

6) 1/2kg Korean rice cake

7) Fish cake and Chikuwa (sliced)

8) 1 - 2 Carrot(s) (sliced)

9) 5 leaves Cabbage (cut 4 by 4cm length & width)

STEP 1: Pour 2 cups of hot water

STEP 2: 1 tsp of soya sauce

STEP 3: 1 tsp of sesame oil

STEP 4: 1/2 tsp of salt

STEP 5: 1/2 tsp of sugar

STEP 6: Pour the Hot Sauce in (you can get it at local/Korean supermarkets)

STEP 7: Stir before adding the rice cake (1/2kg)

STEP 8: Wait for it to simmer by covering it

STEP 9: Add about 1/2 tbsp of copped garlic

STEP 10: Add chili powder for that extra AHEM!

STEP 11: When the rice cake softens, add the sliced carrots, fish cake and chikuwa

STEP 12: Add the cabbage last for it to be crunchy when serve

STEP 13: Stir it and mix it well. And ready to serve.

Serve 6 - 8

Dish: Japchae (Mixed Veg. with Beef & Vermicelli)

This light and savory noodle dish is often served as an accompaniment to more substantial fare in Korean restaurants. But, as it's packed with tender beef and fresh vegetables, Japchae can serve as a well-balanced meal in it own right.