Get creative in the kitchen with street food traders Busan BBQ‘s new book K FOOD: Korean Home Cooking and Street Food. We discover more from founders Da-Hae and Gareth West about the AmeriKorean flavours, their street food loves, and their twist on a Sunday roast. Plus, read on to win a signed copy of the book…
Describe Korean cooking in three words…
Earthy, punchy, spicy.
How did Busan BBQ come about.
We had our first taste of a bulgogi burger at a fast-food restaurant in Korea and thought that the combination of Korean flavours with Western food would be a real hit in the UK.
Busan BBQ is described as AmeriKorean. What dishes do you serve that sum this up?
Our Busan Burger is based on a few essentials from Korean BBQ: Crisp lettuce, great beef, sweet salty soy marinade and an earthy sauce made from ssamjang (Korean BBQ dipping sauce) – it’s our most popular dish. We also sell: Bulgogi Philly Cheese, Prawn Po Boy with Yuja (yuzu) mayo and Korean Fried Chicken with a garlicky sweet chilli sauce.
What’s the first dish we should make from the book?
The crispy spring onion and seafood pancake (haemul pajeon) is really easy to make and is a great sharing dish, especially with a few cold glasses of beer (or makgeolli, Korean rice beer).
Do you have any favourite British twists on Korean cooking when you’re in the kitchen?
We’ve got a recipe for a sticky ginger roast chicken that uses gochujang (Korean chilli paste) and ginger beer. It makes a fiery red, burnished, sweet, spicy chicken that makes a great alternative to a usual roast.
Any tips for cooking Korean dishes?
Always think about balance when you’re cooking Korean food. The heat from spicy food is usually rounded out with an element of sweetness. Fatty meats are usually served alongside tangy pickles or kimchi – so that no one element of the meal is overpowering.
Tell us a favourite food memory…
When we started Busan BBQ we spent some time researching the type of street food available in London. On one particular Saturday, we visited five to six different markets and feasted on 12 different dishes from a variety of traders including Cajun frogslegs (Geaux Cajun) to Chilli Dogs (Dogtown) – it was a really inspiring and delicious way to spend the weekend, and just goes to show the variety of food that London has to offer.
Your favourite three street food London #LocalLoves?
Rotli Crew, Smokestak, White Men Can’t Jerk
And finally… Where can we find you over summer?
At Venn St Market every other Saturday and Dead Dolls House in Islington every Thursday throughout May.
For your chance to win a signed copy of K FOOD and bring Korean flavours to your kitchen, simply enter your details below to be entered into our prize draw.
This competition is now closed.
Terms and conditions
Closing date 11.59am Thursday 19 May 2016. No cash alternative. Winners will be picked at random. All entrants will be first to hear food and drink news, recipes and recommendations from Street Eats London’s regular newsletter.
K FOOD by Da-Hae & Gareth West, is published by Mitchell Beazley, £20 www.octopusbooks.co.uk | Out 5 May
Click here for a sneak peek recipe preview from K Food..