Seafood kalguksu with fresh kimchi

The Korean dish 'kalguksu' translates to English as knife-cut noodles, which are the star of this aromatic seafood soup. Joo recommends the kimchi side salad is best when eaten fresh, but if you want to make a fermented kimchi, remove the corn syrup from the recipe and leave to ferment at room temperature for anywhere between 1 week and 6 months.

Find out the recipe here