The sauce files, episode 4: Pork bulgogi marinade

What: Chung Jung One's pork bulgogi marinade Main ingredients: Korean hot pepper paste, sugar, pureed apple, pear, kiwi and pineapple, soy sauce Appearance: Doesn't look like much - it's runny and reddish brown Flavour: Packs a punch - the first taste is salt, fruitiness and hint of ground rice, then the chillies punch you in the face about 1/2 a second after it hits your taste buds. Finally, the sweetness starts to build. A little goes a long way Would go well with: Designed as a marinade, rather than a dipping sauce, this dark horse is a great addition to perk up a dull soup or noodle dish. It also, and keep this between us, tastes absolutely fantastic on cheesy natchos Marks out of 10: 8.5

Kimchi fried rice

When I was travelling in Asia, I got used to the idea of rice or noodles for breakfast. A fried egg on top was the closest I usually got to a "Western-style" breakfast. And once I got used to the idea, I realised that I enjoyed having a much wider variety of flavours to choose from in the morning. This recipe, adapted from one on the redoubtable Korean Bapsang, is a tasty and quick way to use up leftovers from the night before's Korean meal.

Give it a try - you'll never look at toast and eggs the same way again.

Beoseot Jeongol (mushroom hotpot)

	Korean food has a reputation of being fiery, classic kimchee being a well-known example. But plenty of Korean dishes are subtle and mild, suitable for even delicate stomachs. This recipe, adapted from a vegetarian version on the excellent Korean Bapsang recipe site, is a prime example of this style of simple and comforting cooking.

Almost dolsot bibimbap

Dolsot bibimbap is the first dish I ever ate in a Korean restaurant: a heated stone bowl (called a dolsot), filled with rice and vegetables. The hot stone causes the rice to go brown and crispy on the bottom. A raw egg is traditionally broken on top of the dish, to mix in at the table, and spicy-sweet red chili paste is added to taste. It's comforting, it's simple, and it warms you up on a cold day. I call this almost bibimbap because I've simplified the recipe to make use of what I had in the house, mid-week. I also use a cast iron skillet in place of the dolsot. So, all in all, it's almost bibimbap.