If there was ever a prize for the technique of slicing, it would go to the Korean chefs for their skilful way of slivering ingredients so perfectly. I am very partial to Asian dishes and recently have begun playing with Korean ingredients in some dishes.

The key players to make up some fiery flavours are gochujang (a red pepper paste that comes in tubs and also in a powder or oil, made from chilli rather than sweet mild pepper), dwen jang (a soya bean paste) and mijakn (dried seaweed). The seaweed is delicious if brushed with sesame seed oil and sprinkled with salt and then wafted over a gas flame to toast slightly.

Fermented fishy condiments like fish sauce and tiny fish (either dried or pickled in brine) are used for seasoning, and my favourite, kimchi (pickled cabbage) –which I made and bottled at the weekend, so it should be the real deal next week ¬– is comprised of shredded cabbage, red pepper paste, ginger, garlic, soya, fish sauce and dashi all mixed together.

I'll have some of that with cubes of chargrilled rump (great if done on the braai) that’s been marinated in bean paste, rice wine and dried chilli powder, called bulgogi. This I’ll serve with steamed rice that’s rolled into balls and wrapped in the toasted seaweed. Something a bit different to try out this festive season.

Happy eating!

Abigail

Photograph: Camera on autopilot