Korean · Side

Crispy Halloumi with soy and sesame

The kind of Korean plate you make on repeat. soy and sesame, a proper crisp, and a finish of fresh herbs.

4.7 from 29 cooks

Prep20 min

Cook12 min

Serves6

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the soy and sesame elements, and pat the halloumi dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean Members

Korean

A gochujang-glazed take on Salmon Scramble, built on kimchi and finished the way we like it....

1 hr 10 min · Medium

Korean

This Korean Broth leans on soy and sesame to do the heavy lifting. We sear the Paneer for real...

45 min · Easy

Korean

This Korean Skillet leans on gochujang and honey to do the heavy lifting. We slow-cook the...

1 hr · Medium

Korean

A fermented take on Prawn Tabbouleh, built on kimchi and finished the way we like it. Ready in...

2 hr 25 min · Advanced