There is a reason why kimchi is synonymous with Korean food. "We have it at every meal," says chef Boo Kwang Kim, an expert in the cuisine. But there's of course a lot more to it, and Kim will reveal his tips at a workshop this weekend, where he will teach participants three dishes — kimchi fried rice, mushroom bulgogi, and doenjang jjigae.

He tells us ahead of the event that some of the staples you need in your kitchen for Korean food include soy, sesame, gojuchujang (fermented chilli paste) and doenjang (soybean paste).