Ramen Ingredients
Serves 2

• 2 pack ramen noodles
• 550 ml of chicken or vegetable stock
• ½ cup cabbage kimchi, chopped
• ¼ cup kimchi juice
• 5 shiitake mushrooms, thinly sliced
• 1 teaspoon sesame oil
• 2 eggs
• ½ scallion, green part only, thinly sliced (optional)

Preparation

1. Bring 550 ml of stock into the pot and turn the knob to high (For Hot Pot/Deep Fry Pot).

2. Add the kimchi juice, kimchi, shiitake mushrooms and sesame oil. Bring to a boil and simmer for 5 minutes.

3. Add the noodles and cook for 2 minutes. Add the eggs let it simmer for a bit longer and garnish with the scallions if desired. Serve immediately.

Bulgogi Chicken Ingredients
Serves 2

• 300g chicken thighs, skin removed, and sliced
• 2 tablespoons korean bbq sauce marinade
• ½ scallion, green part only, finely chopped
• 1 teaspoon toasted sesame seeds
• Ground black pepper
• Olive oil

Preparation

1. Marinate chicken with korean bbq sauce and set aside in the fridge for 2 hours. You can marinate it for a shorter time, but the chicken will be less flavorful.

2. Turn the knob (For Fry/Roast) to high. Brush the hot grill with olive oil and lay the chicken on top. Grill for 3-4 minutes each side.

3. When chicken is cooked through, add black pepper.

4. Serve immediately and garnish with toasted sesame seeds and scallions.

Gyoza Ingredients

50 dumplings

Gyoza filling:

• 400g lean ground pork or chicken
• ⅛ head of cabbage, diced
• 4 dried shiitake mushrooms, soaked in hot water, finely chopped
• 1 clove garlic, peeled and grated
• 1 thumb-sized ginger, peeled and grated
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons sesame oil 
• 2 teaspoons soy sauce
• ½ scallion, finely chopped

Dipping Sauce:

• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice wine vinegar
• ½ teaspoon minced garlic
  
  

Preparation

1. Combine the ground meat, cabbage, shiitake mushrooms, salt, black pepper, sesame oil, soya sauce, garlic, ginger in a large bowl and mix well.

2. Place a gyoza wrapper on the palm and put 1 teaspoon filling in the center of the wrapper. Brush the edge of half the wrapper with cold water. Fold the wrapper into half and start making a pleat together with your fingers. Repeat folding for the remaining wrappers.

3. Turn the knob for (For Fry/Roast) to high, add 1 tablespoon of olive oil and arrange 5-6 gyoza in the oven tray. Cook the bottom of the gyoza until it turns golden brown for 3 minutes. Add 100 ml water to cover bottom of oven tray cover with lid and cook on medium heat for 6-7 minutes or until most of the water evaporates.

4. Transfer to a plate and serve it with the dipping sauce.