Parent & Teen Korean Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Main & Side: Korean fried chicken, Bibimbap, Kimchi Slaw
Dessert: Hotteok (Korean Sweet Pancakes)
Korean Fried Chicken
For vegan or vegetarian use firm tofu - timings and quantities are the same, cook until golden brown on both sides.
Servings: 2 People
Ingredients
For the Chicken/Tofu:
- 330 g Chicken thighs skinless and boneless Or 250g firm Tofu
- 2 tsp Fresh ginger Finely grated
- 2 cloves Garlic Minced or grated
- 50 g Cornflour
- 4 tbsp Vegetable oil for shallow frying
- 1 tsp Sesame seeds to Garnish
- 1 Spring onion sliced, to Garnish
For the Sauce
- 50 g Palm sugar or 2 tbsp of brown sugar
- 2 tbsp Rice vinegar
- 1 tbsp Gochujang paste Korean chilli paste
- 6 Cherry tomatoes
- 2 tbsp Soy sauce
- 2 Cloves Garlic Minced or grated
- 1 tsp Fresh ginger Grated
- 2 tsp Sesame oil
- 1 Banana Shallot Diced
- 1/2 tbsp Vegetable oil
Method
- Start with the sauce; Heat a medium saucepan, add oil, and sauté onion for 2 minutes, followed by garlic. Cook for one more minute
- Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- Season the chicken or tofu with salt, pepper, and grated ginger and garlic. Toss with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large pan over medium/high heat. Fry the chicken until crisp and golden, turning halfway. Remove from the oil and place on kitchen paper.
- Reheat the sauce and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions
Bibimbap
Servings: 2 people
Ingredients
- 120 g Sushi rice
- 2 tbsp Vegetable oil
- 1 Carrot cut into matchsticks
- 75 g Shiitake mushrooms
- 50 g Beansprouts
- 2 Egg
- 1 tsp Sesame seeds
- 1 tbsp Fresh ginger grated
- Sea salt to taste
- Cracked black pepper to taste
- 1 Spring onion
Method
- Cook the sticky rice according to the packet instructions until tender, then keep warm.
- Heat a wok or frying pan over a medium heat. Add half of the vegetable oil, then cook the carrot, mushrooms and fresh ginger for 2–3 minutes until softened. Add the beansprouts for the final 30 seconds. Season with sea salt and cracked black pepper, then set aside.
- Heat the remaining vegetable oil in the pan and fry the eggs to your liking.
- Divide the rice between bowls. Arrange the carrot, ginger and beansprouts over the rice.
- Top with Korean fried chicken and gochujang sauce.
- Add the eggs, sprinkle with sesame seeds and shredded spring onion.
Kimchi Slaw
Servings: 2 people
Ingredients
- 2 Spring onion shredded
- 1 Red chilli seeds removed, finely sliced
- 1 Lime juice and zest
- 1/8 Chinese nappa cabbage shredded
- 1/2 Carrot grated
- 1/2 tsp Sesame oil
- 1/4 tsp Sea salt
- 1 tsp Tomato puree
- 1/2 tsp Honey
- 1 tsp Tahini
- 1 tbsp Fresh coriander chopped
- 1/4 tsp Sesame seeds
Method
- Shred the cabbage, carrot and spring onion. Place in a bowl with chopped chilli and season with the salt.
- Using your hands, give the veg a good squeeze until the cabbage softens and begins to release moisture.
- Add the lime juice and zest, sesame oil, tomato puree, honey and tahini. Mix well until evenly coated.
- Fold through the fresh coriander and sesame seeds.
- Taste to check seasoning and spice levels. before serving.
Hotteok – Sweet Pancakes
Ingredients
For the dough
- 160 g Plain flour
- ½ tsp Sea salt
- 1 tsp Caster sugar
- 1 tsp Fast action yeast
- 125 ml Milk lukewarm
- 2 tbsp Vegetable oil
For the filling
- 2 tbsp Caster sugar
- 1 tsp Cinnamon powder
- 80 g Blueberries
for the chocolate sauce
- 50 g milk chocolate melted
- 10 g Butter
- 50 ml Double cream
Method
- Place the plain flour, sea salt, sugar and dried yeast into a bowl and mix well. Pour in the lukewarm milk and mix until a soft dough forms. Cover and leave to prove at room temperature for 1 hour, or until doubled in size.
- After one hour, knock back the dough gently, cover again and leave to rest for 20 minutes.
- Mix the sugar and cinnamon powder together.
- Lightly oil your hands with vegetable oil, then divide the dough into 6 equal portions.
- Flatten each piece of dough in your hand. Add a spoonful of blueberries to the centre, then gather the edges and seal.
- Heat a pan over a medium heat and add a thin layer of vegetable oil.
- Place the dough balls into the pan and cook for 1 minute until lightly golden underneath.
- Turn over and gently flatten with a spatula. Cook for another 1 minute until golden brown.
- Turn once more, reduce the heat to low, cover with a lid and cook for 1 minute.
- Remove to a tray and dust generously with cinnamon sugar.
- Bring a small saucepan of water to a simmer. Place a heat-proof bowl on top and add chocolate, cream and butter to teh bowl. Stir until melted, then drizzle over the pancakes and serve.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
Spread the word! let other know about your experience on TripAdvisor Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
