If you're not watching Korean dramas, better known as K-dramas, then you're missing out big time! K-dramas and K-movies have become a worldwide phenomenon, and if you're going to be a pop culture aficionado then you need to be versed in all things K-drama. And then there's the more important reason to watch K-dramas: the amazing food that they showcase they look delicious, addictive and amazing. Korean cuisine is much more than Korean fried chicken and you'll thank yourself for adding theses dishes to your pop-culture loving diet.Kimchi PancakesThis dish is what favourites are made of kimchi and pancakes, whats not to love? The spice and tanginess of the kimchi is perfect with these pancakes. Kimchi pancakes or Kimchi-jeon is basically made with kimchi and onions as baseits thinner than an onion pancake but packed with so much more flavour! Enjoy with a sweet and spicy dipping sauce.Makes: 4-6 pancakesCook Time: 25 minutesIngredients: 1 cup all-purpose flour 2 tablespoons corn-starch 1 tsp salt 1 cup chopped kimchi cup room temperature water , add more as needed cup kimchi juice, squeeze the kimchi well to get lots of liquid cup chopped spring onions 3 tablespoons cooking oilMaking the pancakes Mix the kimchi liquid and water together. Keep aside. In a mixing bowl, add in flour, corn-starch, and salt. Mix well. Gradually add the liquid mixture to the dry mixture ingredients while mixing with a whisk. Whisk until youve reached a batter consistency, and there are no lumps. Fold in the sliced kimchi and spring onions with a spatula. Mix until well incorporated. Heat a medium-sized non-stick pan over medium high heat. Add generous amount of oil. Using a medium-sized serving spoon pour in the batter and evenly spread out the batter until you have a pancake that should be around be around -inch thick. Cook the pancake for 3-4 minutes on medium heat. Once the sides start to dry up, carefully scrape the sides with a spatula to ensure it hasnt stuck to the pan. Once the pancake is crispy and has some brown spots underneath, carefully flip the pancake with a spatula. Cook the other side until brown and crisp. Repeat this for the rest of the batter. This is best enjoyed with a sweet, sour and spicy dipping sauceNote: If your batter is a little too thick, feel free to add a splash of water and then season with a bit of salt if needed. You'll want a batter that's not too thick and easy to spread to be able to make thin and crisp pancakes.Vegetarian Korean Bibimbap BowlsA colourful rice bowl topped with seasoned vegetables, a fried egg, and a flavourful sauce, a traditional bibimbap bowl typically also contains sliced meat, but not this one! You dont have to be a vegetarian to enjoy this recipe!Serves: 4Cook Time: 1 hourIngredients:For The Pickled Vegetables 1 cup cabbage, finely slices 1 cup carrot, finely sliced teaspoon salt 1 teaspoon sugar cup rice vinegar cup warm waterFor The Tofu 2 packets of extra firm tofu, sliced into bite-sized pieces 3 tablespoons soy sauce 2 teaspoons corn-starch 2 tablespoons vegetable oil - dividedFor The Cucumbers 1 cup thinly sliced cucumber 1 teaspoon sesame oil teaspoon toasted sesame seedsFor The Mushrooms 2 packets mushrooms, thinly sliced 1 tablespoon vegetable oilFor The Spinach 5 cups baby spinach leaves 2 teaspoons vegetable oil teaspoon finely minced garlic 1 teaspoon sesame oil 1 teaspoon toasted sesame seeds 1 onion, finely mincedFor The Bibimbap Sauce 2 tablespoons gochujang 2 teaspoons honey 2 teaspoons sesame oil 2 teaspoons water 2 teaspoons rice vinegar 1 teaspoon toasted sesame seedsFor The Bibimbap Bowls 4 cups cooked jasmine rice 4 eggs - fried 1 cup bean sproutsPrepping For the Bibimbap:Pickled Vegetables: Prepare the pickled vegetables by combining the cabbage, carrot, salt, sugar, vinegar, and warm water in a large glass container with lid. Shake well to dissolve the salt and sugar. Set aside to pickle for 15 minutes.Tofu: Use a fresh paper towel to pat the exterior of the tofu dry. Combine the soy sauce and corn-starch in a small bowl and whisk until combined. Heat one tablespoon of vegetable oil in a large non-stick pan over medium heat. Toss half of the tofu pieces in the soy sauce and corn-starch mixture, then immediately transfer to the hot pan and fry for 1-2 minutes per side, or until golden brown. Transfer to a paper-towel lined plate to drain. Repeat with remaining tablespoon of oil and second half of tofu.Cucumbers: Squeeze the excess moisture out of the cucumbers using a paper towel. Toss the cucumbers with the sesame oil and toasted sesame seeds. Set aside.Mushrooms: Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook in a single layer until golden brown, about 2-3 minutes per side. Set aside.Spinach: Heat 2 teaspoons of oil in a large skillet over medium-heat. Add the spinach leaves and saut for 1-2 minutes. Immediately rinse the spinach with cool water. Use your hands to squeeze out excess liquid, until the spinach feels dry. Toss the spinach with the minced garlic, sesame oil, sesame seeds, and onions.Bibimbap Sauce: Prepare the sauce by whisking together the gochujang, honey, sesame oil, water, rice vinegar, and sesame seeds in a small bowl. Set asideMaking The Bibimbap Bowls: Place 1 cup rice into four separate serving bowls. Top with quarter of the fried tofu and one fried egg each. Serve with prepared toppings pickled vegetables, cucumber, mushrooms, spinach, and sauce. Build your own bowls to your liking.