• Thu
  • Aug 28, 2014
  • Updated: 6:10am

Bulgogi

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.

Sunday, 4 December, 2011, 12:00am

Cicada

4 Shelley Street, SoHo

Tel: 2521 8188

Open: noon-2am (Saturday and Sunday from 11am)

Cuisine: Asian tapas.

Price: About HK$270 per person without drinks and before adding the service charge.

19 Mar 2009 - 12:00am

Culinary adventures

Visit Seoul and you'll soon realise that the menus of Korean restaurants in Hong Kong feature only a small fraction of what Korean cuisine has to offer. If you're in the market for a wide range of Korean dishes, chances are you won't find it all in one restaurant.

16 Oct 2008 - 12:00am

Barbecues and garlic add zest to country's hearty fare

THOUGH Korean food cannot compete with the range of Chinese cuisine or the visual appeal of Japanese dishes, it is unique, hearty and always full of robust flavour.

The core of most informal Korean meals is the barbecue.

Aside from beef, the favourite ingredients are chicken, pork, mutton, or squid.

3 Oct 1993 - 12:00am