Sesame Latch

Bite-sized chicken thighs tossed in a sweet-hot gochujang marinade, coated in starch and fried until the crust shatters. A house starter for the middle of the table, with green onion and sesame on top.

Three small plates for the centre of the table: sesame-dressed spinach, cold spicy cucumber and a quick sweet-sour radish. Make them ahead and set them out before anything from the grill.

Crisp-edged pancakes packed with chopped napa kimchi and a shower of green onion, fried in a slick of oil and cut into wedges. A sharp soy-vinegar dip sits on the side.

Thinly shaved beef marinated with grated Asian pear, soy, garlic and sesame, then seared hot and piled over short-grain rice. Sweet at the edges, savoury in the middle, and quick once the meat has sat.

Skin-on pork belly sliced thin, rendered until the edges crisp, then tossed with onion, gochujang and sesame. Sticky, spicy and rich, served over a bowl of short-grain rice.

Flanken-cut beef short ribs soaked in a pear, soy and garlic marinade, then broiled until the edges char and the meat is sweet and tender. A home version of the neighbourhood grill, with rice and green onion.

Chicken thighs simmered in a gochujang pan sauce with napa cabbage, sweet potato and onion until the sauce clings and the cabbage turns sweet. A one-skillet supper with rice on the side.

A bubbling pot of silken tofu, mushrooms and zucchini in a gochugaru broth, finished with an egg in each bowl. A vegetarian sundubu-style stew for a cold evening, with rice alongside.

Warm rice topped with seasoned spinach, carrot, zucchini, mushrooms and bean sprouts, a fried egg and a spoon of gochujang. Stir it together at the table so every bite gets a little of each.

Sweet-potato glass noodles tossed with spinach, carrot, pepper, onion and shiitake in a soy-sesame dressing. A vegetarian main that is just as good warm as it is at room temperature.

Bone-in chicken thighs fried in a thin starch crust, then half lacquered in a gochujang-honey glaze and half in a soy-garlic glaze. Two sauces, one platter, plenty of sesame.

A deeply savoury stew of fermented soybean paste, potato, zucchini and firm tofu in a light vegetable broth. Vegetarian, everyday, and meant to be eaten with a bowl of rice.

Skin-on mackerel fillets brushed with a soy, garlic and ginger glaze, then broiled until the skin blisters. Rich fish, bright lemon, and a bowl of rice to catch the juices.

Small yeasted pancakes stuffed with honey, brown sugar, cinnamon and sesame, pressed in a pan until the edges are golden and the centre melts. Tear them open while they are still hot.

Toasted black sesame ground into a paste and cooked with milk, honey and cornstarch into a soft, nutty pudding. Spooned into small cups and chilled until just set.