http://cuisine.com.au/recipe-finder/korean-recipes A variety of Korean recipes from kimchi through to BBQ pork ribs and crab stew... en-au http://cuisine.com.au/recipe/wasabi-pickled-salmon You can use ocean trout, tuna, bonito or kingfish in place of the salmon. If you can get hold of fresh wasabi leaves, they grow in Tasmania then shred a few finely and add to the pickle for an added peppery kick. The wasabi powder and oil, shiso leaves and bonito flakes are available from Asian food stores. http://cuisine.com.au/recipe/kimchi-korean-chilli-pickled-cabbage A Japanese or Korean table is simply not complete without some kind of pickle: every conceivable vegetable is sliced and pickled, to serve with steaming rice or as a condiment, and to add to soups, noodles and hotpots. Imagine sashimi or sushi without a small bowl of ginger pickled in ume, sour plum vinegar. http://cuisine.com.au/recipe/korean-sticky-pork-spare-ribs And if you've never tried the ribs, take it from me, they are one of the tastiest morsels of meat on the pig, especially when they're all caramelised with a sweet, spicy and sticky sauce.