Korean Food

Korean Food

Header product — groups all Korean dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Korean fried chicken

Double-fried crispy chicken — glazed with soy garlic, spicy gochujang, or honey butter. Served with pickled radish.

Bibimbap

Mixed rice bowl with seasoned vegetables, gochujang, sesame oil, and choice of protein. Served in a bowl.

Tteokbokki

Chewy rice cakes in spicy gochujang sauce with fish cakes and spring onion. Contains gluten and fish.

Korean corn dog

Battered and fried sausage or mozzarella on a stick — rolled in panko or sugar. Contains gluten and dairy.

Korean BBQ bowl

Bulgogi beef or spicy pork on steamed rice with pickled vegetables and sesame.

Japchae (glass noodles)

Stir-fried sweet potato glass noodles with vegetables and sesame oil. Naturally gluten-free if using tamari.

Korean iced barley tea (boricha)

Roasted barley tea served cold — naturally caffeine-free.

Chicken wings and drumettes

For Korean fried chicken.

Chicken thigh fillets (boneless)

For Korean fried chicken pieces.

Beef (thinly sliced ribeye or scotch fillet)

For bulgogi — marinate in soy, pear, garlic, sesame.

Pork shoulder (thinly sliced)

For spicy pork bulgogi.

Fish cakes (eomuk)

For tteokbokki — contains fish allergen.

Mozzarella cheese (block)

For Korean corn dog — dairy allergen.

Sausages (hot dog style)

For Korean corn dog.

Steamed jasmine rice

Cook fresh — keep in rice cooker.

Tteok (Korean rice cakes)

Chewy cylindrical rice cakes for tteokbokki. Refrigerate or freeze.

Sweet potato glass noodles (dangmyeon)

For japchae — gluten-free.

Panko breadcrumbs

For Korean corn dog coating — contains gluten.

Gochujang (fermented chilli paste)

Contains gluten — must declare. Core Korean flavour.

Gochugaru (Korean chilli flakes)

For marinades and sauces.

Soy sauce

Contains gluten — must declare.

Tamari (gluten-free soy sauce)

For gluten-free options.

Sesame oil

Sesame allergen — must declare.

Sesame seeds

Sesame allergen — must declare.

Korean pear or apple (for marinade)

Enzymes tenderise meat naturally.

Garlic

Fresh ginger

Spring onions

Sugar

Honey

For honey butter glaze.

Butter (for honey butter glaze)

Dairy allergen.

Rice wine (mirin or sake)

For marinades.

Oyster sauce

Contains gluten and molluscs.

Pickled daikon radish (danmuji)

Yellow pickled radish — essential with Korean fried chicken.

Kimchi (bought)

Fermented cabbage — optional side or topping. Contains fish sauce in most commercial versions.

Shredded carrots

For bibimbap.

Spinach (blanched and seasoned)

Bean sprouts (blanched)

Cucumber (julienned)

Vegetable oil (for frying)

High smoke point — for double-frying chicken and corn dogs.

Potato starch

For Korean fried chicken coating — gives extra crunch.

Corn batter mix

For Korean corn dog.

Commercial deep fryer (dual basket)

Dual basket essential for double-fry technique — first fry at 160°C, second at 180°C.

LPG burner and large wok or pan

For tteokbokki, bibimbap toppings, and bulgogi.

LPG bottles and regulator

Rice cooker (large commercial)

Keep rice fresh and hot throughout service.

Bain-marie / food warmer

Keep sauces and proteins above 60°C.

Flat top grill

For bulgogi beef and pork.

Oil thermometer

Critical for double-fry — first fry 160°C, second fry 180°C.

Tongs, spider strainer, and slotted spoon

Corn dog skewer station

Sticks, batter container, and coating tray.

Prep table and cutting boards

Colour-coded — separate raw meat from vegetables.

Small bar fridge

For marinating meats and keeping dairy below 5°C.

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power.

Fire extinguisher (Class F — cooking oil)

Mandatory for deep frying.

Cash float/till

Oil disposal container

Korean food stall

Bibimbap bowls with lids

Deep bowls — must hold rice, toppings, and sauce.

Tteokbokki trays / boats

Chicken boxes or trays

For Korean fried chicken.

Corn dog paper sleeves / wrappers

Sauce cups with lids

For gochujang, soy garlic glaze.

Wooden chopsticks and forks

Napkins

Takeaway bags

Allergen information card

Soy, sesame, gluten, fish, dairy — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

Cylinders secured, regulator checked, Class F extinguisher on site.

Deep frying safety compliance

Class F fire extinguisher mandatory. Oil temperature monitored at all times.

Temperature control compliance

Hot food above 60°C, marinated meats below 5°C.

Soy allergen declaration

Soy sauce used throughout — must be declared on all affected products.

Sesame allergen declaration

Sesame oil and seeds used throughout — must be declared.

Gluten allergen declaration

Gochujang, soy sauce, panko, and corn dog batter contain gluten — must declare.

Fish allergen declaration

Fish cakes in tteokbokki and fish sauce in kimchi — must declare.

Dairy allergen declaration

Mozzarella in corn dog, butter in honey butter glaze — must declare.

Allergen labelling compliance

Soy, sesame, gluten, fish, and dairy all present across menu.

Oil disposal compliance

Used cooking oil collected and disposed via licensed waste oil service.

Electrical safety compliance

If using generator or electric fryer.

Market stall fee

Fuel — travel

LPG/gas

Generator fuel

If no mains power.

Cooking oil

High volume for double-fry — budget carefully.

Oil disposal service

Ice

For keeping marinated meats cold during transport.