Chinese Korean Fusion

When you have a crowd coming over and want to serve a lot of dishes for different options, it’s easy to go to a takeaway menu. This collection provides an option to give the same experience with homemade food.

Now, to make all of these dishes in one go, it is possible but I have to say that you need a decent sized kitchen, a fair amount of planning and juggling and a lot of stamina. However, it’s easy to pick a couple depending on your preferences and favourites to achieve the same effect.

Below I’ve included some tips to make these dishes easier to make together and serve simultaneously:

• Wonton Soup: make the morning of and leave in a pot on the stove or transfer to a crock pot to heat back through when you’re ready to serve.
• Peking Duck: make the sauce and prep the veg in advance and just give yourself a break and buy the pancakes from an Asian shop.
• Korean Chicken: make the sauce in advance don’t fully cook the chicken when frying. Place on a rack in the oven once crispy before you toss in the sauce. Pop on to finish cooking at 190C approx 20 minutes before you want to eat (cooked chicken should be 74C with a meat thermometer). Make the Bao the morning of or skip it and serve on its own.
• Japchae: prep the veg and cook the beef in advance. Pop back into a pan to reheat through while you’re cooking your glass noodles. You can also make the full dish in advance and move to a slow cooker to warm back up on a low heat before serving.
• Pork Fried Rice: cook the veg, pork and eggs in advance. Place to the side and then add back in to warm up when you fry your rice.

Easy veg additions to this menu are air fried Pak Choi drizzled with sesame oil or a simple veggie stir fry - I make mine with a quick sauce using 100ml veg stock, 1 tbsp soy sauce and 1 tbsp oyster sauce (scale to match quantity).