Korean bento boxes your team craves.

Well-aged kimchi folded through a thin batter and shallow-fried until the edges turn lacy and golden. Tangy, savoury and best torn apart while it's still crackling.

Silky slices of aubergine in a light, shatter-crisp batter, brushed with a glossy, nutty miso glaze. Soft in the middle, crackly at the edges.

Creamy, gently sweet pumpkin rolled in fine breadcrumbs and fried to a deep gold. A crunchy shell giving way to a pillowy, comforting centre.

Plump dumplings stuffed with seasoned chicken and vegetables, fried until the skins blister and crackle. Four to a plate, made for dunking.

Crisp rice-paper rolls packed with crunchy vegetables and fried light and shattery. Six to a plate, ready for the dipping sauce.

Thinly sliced beef steeped overnight in a sweet soy-and-pear marinade, then grilled hard and fast so the edges catch and caramelise. Piled over rice with crisp vegetables.

Pork shoulder stir-fried over a fierce heat in a deep gochujang marinade with sweet onion and scallion. Smoky, sticky and properly, unapologetically spicy.

A chicken cutlet in a golden panko crust, fried shatteringly crisp and finished with our house katsu sauce — deep, fruity and just a little tangy.

Craggy nuggets of double-fried chicken tossed in a glossy yangnyeom glaze — sweet, garlicky and warm with a whisper of chilli. Somehow still crunchy to the very last piece.

Cubes of tofu fried until the outsides turn crisp and craggy, then glazed in a glossy house teriyaki. Savoury-sweet, sticky and surprisingly meaty.

Fillets of eel grilled until the edges caramelise, laid over seasoned rice and finished with a glossy sweet soy glaze. Rich, smoky and quietly luxurious.

Pork ribs braised low and slow in a sweet soy marinade until the meat gives way at the touch of a fork. Deep, glossy and gently sweet.

The same fall-apart braised ribs, finished in a Korean chilli sauce that builds a warm, layered heat without losing the sweetness underneath.

Our house kimchi — napa cabbage fermented with chilli, garlic and ginger until it's deeply savoury, mouth-puckering sour and full of crunch.

Fluffy short-grain rice steamed with a blend of black rice that turns it a glossy violet, with a gentle, nutty bite.

A warming bowl of savoury fermented-soybean broth with soft ribbons of seaweed and a scatter of fresh spring onion.