Key Points
- Amina Elshafei’s culinary journey blends Korean and Egyptian influences.
- Her family dinners growing up often featured a mix of non-Korean mains alongside kimchi.
- As the festive season approaches, she suggests exploring Korean seafood dishes.
Amina Elshafei’s culinary journey is deeply rooted in her childhood experiences.
Her Egyptian father, an accountant, and her Korean mother, a nurse, met in Saudi Arabia before migrating to Australia in 1989.
The Sydney-based chef and author rose to prominence in 2012 when she appeared on MasterChef Australia, the TV show which sees amateur cooks take on one another.
To the initial surprise of some viewers, the hijab-wearing contestant showcased a deep knowledge of Korean cuisine.
Amina Elsahfei Source: Supplied / Amina Elshafei
Growing up in a cultural 'milkshake'
Ms Elshafei fondly recalls her childhood home as a “milkshake” of cultures.
As one of the few Muslims in the Korean community in Australia, Ms. Injong Kang, appeared on the SBS Korean program a decade ago, aiming to foster understanding during Ramadan.
And yet she says her family also felt a sense of disconnection.
“I didn't have any extended family in Australia when we were young. I didn't have anyone from either of my parents’ sides around," she said.
“It was quite hard for my parents, so I think they instilled culture for us at home through food."
She visited South Korea in the past and was inspired by the cuisine. Source: Supplied / Amina Elshafei
"It was always a mix, and quite occasionally, we might have a non-Korean main meal, but we'd also have kimchi (Korean-style fermented vegetables) on the table," she said.
This practice of eating kimchi along with Western foods such as pizza, pasta and steaks is widespread in South Korea.
Amina Elshafei celebrating her second birthday by wearing hanbok, a traditional Korean dress. Source: Supplied / Amina Elshafei
From experimentation to expertise
Ms Elshafei's culinary skills were honed by both parents. Since her nurse mother often had to work weekends, her father also played a big part in cooking.
"We were quite hands-on in the kitchen, so my parents would give us little odd jobs to do while they were cooking, and you know, part of that is also learning about ingredients and cooking techniques,” she said.
She said she started to cook from early high-school age, initially for herself, but eventually for the whole family.
“It was always an experiment. Some days were good, some days were bad, but that's how it all started for me, and obviously over the years my cooking's gotten better,” she said.
Of the Korean foods introduced by her mother, Ms Elshafei expressed a particular fondness for noodle dishes.
“I love jjajangmyeon (noodles with black bean source). I love jjambbong (Korean seafood spicy noodles). They are some of my favourites. I love, especially in summer, a really cold naengmyeon (cold noodles in chilled broth), or a really spicy bibimguksu (spicy mixed noodles),” she said.
A non-spicy Korean noodle dish prepared by Amina Elshafei. Source: Supplied / Amina Elshafei
“Egyptian food stems a lot from Middle Eastern cooking, but I guess the uniqueness of Egyptian cooking is that it also takes on the cooking techniques of African food,” she explained.
She said she enthusiastically considered molokhiyah, a vibrant green soup crafted from the leafy Jute mallow plant, as one of Egypt's signature dishes.
It holds a special place in her heart alongside other favourites like foul medames, a breakfast essential made from stewed fava beans, and koshari, a distinctive vegan delight layered with soft lentils, buttery rice, pasta, all brought together with a tantalising garlicky coriander vinaigrette and a zesty, spicy tomato sauce.
Amina’s dinner table
Now a mother of two young children, Aya, 4, and Zayd, 2, with her Lebanese husband, Ms Elshafei has observed a further transformation in her dinner table offerings.
“Now we've got kids, who are a quarter Korean, a quarter Egyptian and half Lebanese, so obviously the Middle Eastern side is the dominant factor in their diets. But, in saying that, I'm doing well because I'm starting to introduce them to kimchi,” she said.
She said she was introducing her children to other Korean cuisine such as kimchi fried rice, bibimguksu, and doenjang jjigae (fermented soybean paste stew), preparing them in a mild, non-spicy version - an ideal introduction to Korean food for beginners, especially for children.
Amina Elshafei holds her daughter, Aya. Credit: Supplied / Amina Elshafei
“Back then, there was only one Asian grocer that sold very basic Korean ingredients in Campsie," she said.
"Go there now and there's like three Korean grocers. You can go to Strathfield and Eastwood (popular Korean enclaves), or even walk through Woollies and Coles and you see on the shelves gochujang (Korean chili paste), and all different types of ramyen (instant noodles). It's fantastic to see this exposure.”
Korean seafood recipes for Christmas?
As the festive season approaches, Ms Elshafei said it was an opportunity to try new things – including Korean recipes.
Despite the prevailing love for Korean barbecue and meat dishes in Australia, she advocated shifting the focus to seafood.
Amina Elshafei says a Korean seafood stew can be a great option for the festive period. Source: Supplied / Amina Elshafei
“I know my mum, when we were growing up, used to get squid or octopus and boil it in hot water, slice it up and we would have it with a really nice tangy gochujang source. It's delicious," she said.
“If you have people coming over for Christmas or New Year’s and you make haemultang (Korean spicy seafood stew), everyone's sitting around it, you know, it's so lovely. Everyone just digs into this one beautiful stew of seafood. It's fantastic.“
