Lucy Nunes shares her take on the classic Korean dish.

“For best results with fried rice, cook the rice the day before and refrigerate it overnight to dry out” - Colin Fassnidge.

Showcasing one of Australia’s standout ingredients, MasterChef winner Diana Chan gives Moreton Bay bugs – a longtime favourite – a Korean kick. For those not familiar with gochujang, it’s a thick, sticky Korean hot pepper paste. Heat levels vary – be sure to check the packet – and the flavour is very concentrated, so a light hand is definitely the way to go.

Show a little Aussie pride with these green and gold rice bowls from Matt Preston.

Summer flavours combine with gut-loving kombucha in this moreish dish. Recipe by Charlotte Binns-McDonald, and Jaimee Edwards from Sydney's Cornersmith Cafe and Picklery.

This korean inspired recipe is bursting with flavour whilst the cucumber kimchi provides an amazing fresh kick. Recipe from Nopi by Yotam Ottolenghi and Ramael Scully, Ebury Press.

The chilli chicken soul bowl that's good for your health and good for the soul.

These fusion tacos are inspired by pioneering Korean-American chef Roy Choi’s inventive combos at LA food truck Kogi BBQ.

Matt Preston loves street food. Here, he combines Korean kimchi with a timeless western classic: the humble burger. The result? A unique fusion of flavour.

Korean fried dumplings known as mandu are perfect with a fiery hot sauce. Store Bloody Mary hot sauce in the fridge for up to 3 months.

It doesn’t get more New York than a bagel with lox and schmear. This version subs in yeoneo gui, Korean grilled salmon, and pickled turnips for a salty-sweet twist.

Gochujang is a fermented chilli paste which is giving that trademark Korean lip-smacking savouriness to dishes all around town.