Hasty treat

I love to cook Korean food when I'm dining alone. This is partly because I always have the ingredients, including at least two types of banchan (side dishes) in the fridge, plus individual portions of raw meat and seafood in the freezer.

It takes longer to thaw the ingredients and make a pot of steamed rice than it does to cook the 'main' dish. Add the banchan and I can have a delicious and varied meal within 30 minutes.

Although I have a large collection of Korean cookbooks, I still look online for recipes. A search for soondae (blood sausage) led me to Easy Korean food (easykoreanfood.com). Unfortunately, the blogger only writes about soondae (also spelled sundae) as an ingredient and doesn't give a recipe (but after researching it elsewhere, it sounds like a messy process).

Although it's not the most comprehensive recipe blog, the writer, Luna, posts about Korean dishes such as bulgogi (marinated beef), Korean pancakes, rice cakes in spicy sauce, mul naengmyun (cold buckwheat noodles served in broth - although I'm wary of this recipe because she uses chicken stock cubes) and types of kimchi (above).