Su Scott

Su Scott · Rice Table

Chicken skewers have long been one of the most popular Korean street foods. Perfectly bite-sized strips of dark meat (usually leg meat) are grilled over charcoal, then brushed with a lick of sauce, the recipe for which is the owners’ well-kept secret. Chefs get quite theatrical blow-torching the top of the skewers while the undersides grill slowly over the charcoal heat to create what literally translates as ‘fire taste’ (bul mat). The glaze I use here isn’t spicy, rather it is balanced with sweet and umami saltiness that eats pleasantly. If you want to get ahead, it can be made in advance and will keep for a few days in the fridge. Crispy chicken skin crumbs make exceptionally good seasoning salt; the trouble is, they are actually just as good straight from the oven, which makes it hard to resist nibbling on them while waiting for the skewers to cook.

Su Scott · Pocha: Simple Korean Food from the Streets of Seoul

Su Scott's Smoked Salmon Bibimbap is a light, fresh and flavourful Korean rice bowl recipe that's perfect for summer evenings.

Su Scott · Pocha: Simple Korean Food from the Streets of Seoul

Looking for an authentic recipe for Korean fried chicken wings? Look no further than this ultimate recipe from Su Scott, finished with a punchy soy sauce.

Su Scott · Pocha: Simple Korean Food from the Streets of Seoul

Kimchi is such a versatile ingredient that can really add impact to a dish with hardly any effort. Besides, Korean homes are never without kimchi in various stages of fermentation. Over-ripe, sour-tasting kimchi is best suited to this dish; when softened in butter, its sharp, pungent edge mellows and as the cabbage cooks down, its floppy texture becomes more livened with a pleasant bite. The flavours of kimchi carried by lip-glossing fat are rich and luscious, kissing the bouncy noodles beautifully. Sprinkled greedily here are flakes of crunchy, salty-sweet seaweed that disappear into the depths of the tangy kimchi; the softness of the seaweed crumbs remain in the back palate, humming with notes of the gentle ocean. It is a deliciously self-caring lunch for one, which can easily be multiplied for a larger crowd.

Su Scott · Pocha: Simple Korean Food from the Streets of Seoul

In this authentic Korean recipe, udon noodles are stir fried with butter and kimchi and topped with a soft egg for the perfect quick midweek meal.