Gochu is part of a wave of exciting new Auckland restaurants, opening in Commercial Bay in June. Described as 'new Korean', it promises authentic, no fuss food made with seasonal ingredients - and co-owner and chef Jason Kim's famous fried chicken. He has a long and respected career in the local hospitality scene, having been head chef at fine dining restaurant Sidart and a sous chef at Cassia.

But what does he like to eat at home? We asked him to share a few pantry essentials - and what he likes to make with said ingredients.

"There are a few ingredients that are always in my pantry, and these go a long way in making my home cooking very, very yum:

1. Ramyun (packet instant noodles)

2. Soy sauce

3. Gochugaru (Korean chilli flakes)

4. Gochujang (Korean chilli paste)

5. Perilla seeds and leaves

The best place to find them would be Wang Mart, a Korean grocery store with various locations across Auckland.

My go-to with these ingredients is an army stew. It’s basically an instant noodle soup, with cheerios, Spam, tofu, kimchi, and anything else you want, plus flavours with all of that good good from my pantry. I love it, my wife loves it, and my kids love it.

All you do is throw all the ingredients in a pot, cook it up, flavour and spice to your taste and boom! Done."