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Cooking together Korean BBQ Seoul Food – Recipes

Cooking Together Korean Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the dishes again.

We Cooked:

  1. Starter: Gochujang and Honey Chicken, Jun Pancake, Oi Muchin Cucumber Salad
  2. Main: Pork Bulgogi , Kimchi-fried Rice with Smoked Bacon, Sticky Korean BBQ Sauce
  3. Dessert: Click here for a link to the Food Sorcery favourites

Gochujang and Honey Chicken

Ingredients – Serves 2:

  • 2 chicken thighs
  • 1 clove of garlic, crushed
  • 1tbsp of light soy sauce
  • 1tsp of honey
  • 1tsp of gochujang
  • 1tsp of sesame oil
  • 1tsp of rice wine
  • 2cm of grated fresh ginger
  • Garnishes: sliced spring onions, sesame seeds, Korean BBQ sauce or sticky teriyaki

Method:

  • Preheat the oven to 190C.
  • Place the chicken in a bowl and mix with all the remaining ingredients (ideally marinating overnight).
  • Line a baking tray with a sheet of parchment paper as the marinate is sticky and would burn the tray.
  • Bake in the oven for 20 minutes but double check the chicken is cooked thoroughly (add a few more minutes if you have bigger thighs).

OI MUCHIM – Cucumber salad

Ingredients – Serves 2:

  • 1/2 cucumber, battered gently with a rolling pin and sliced
  • 4 radishes, sliced
  • 1x spring onion, sliced
  • 1tbsp of rice vinegar
  • 1tsp of sugar
  • 1tsp of sesame oil
  • 1/2tsp of gochugaru flakes
  • 1tsp of mixed sesame seeds

Method:

  • Place the cucumber, sliced radishes, spring onions and sesame seeds in a mixing bowl
  • Place the vinegar, sugar, sesame oil and gochugaru flakes in a separate, smaller, bowl and mix until the sugar has dissolved
  • Combine the liquid and prepared veg together, toss well and place in the fridge until needed. (allow at least 15 minutes to marinade but no more than 2 hours as the cucumber would become too mushy).

Kimchi Jun Pancakes

Ingredients – Serves 2:

  • 2tbsp of kimchi, drained and chopped
  • 2tbsp of kimchi brine
  • 1/2 cup of plain flour
  • 1 egg
  • 1 spring onion, thinly sliced
  • 2tsp of soy sauce
  • 1/2 tsp of sesame oil
  • 1/2 tsp of sesame seeds
  • oil for frying ( we used vegetable)
  • salt and pepper to taste

Method: 

  • It is important to separate kimchi from its brine first, roughly chop the veg and mix it back together, the pancakes will be too chunky and might fall apart otherwise. Place both in a mixing bowl.
  • Add flour, beaten egg, spring onions, soy, sesame oil, sesame seeds and season well.
  • Fold together, until the mixture forms thick batter.
  • Place a non-stick pan over medium heat, add a splash of vegetable oil
  • Using a tablespoon start adding dollops of batter into the pan and keep flattening them down…
  • Fry on each side until golden brown.
  • Serve immediately or refrigerate. 

Pork Bulgogi

Ingredients – Serves 2:

  • 2x pork loin
  • 2x clove of garlic, minced
  • 1tsp of fresh ginger, grated
  • 1tbsp of soy sauce
  • 1tsp of gochugaru flakes
  • 1x small red apple, diced
  • 1 red chilli, diced
  • 1tsp of sugar
  • 1x white onion, sliced
  • 1tbsp of mirin
  • 1tsp of rice vinegar
  • Vegetable oil 
  • Salt and pepper
  •  
  • Method:
  •  
  • Place a large frying pan or a wok over high heat, add a splash of oil and fry pork loins until crispy and golden brown on both sides.
  • Remove from the pan and leave on the side to rest.
  • Add another bit of oil to the same pan, turn the heat to medium-low and sauté sliced onion with garlic, chilli and ginger.
  • Add gochugaru flakes, diced apple, soy sauce and mirin.
  • Simmer until the apple has soften, add the pork to the sauce and heat up properly.

Kimchi-Fried Rice with Smoked Bacon

Ingredients – Serves 2:

  • 300g of cooked sticky rice
  • 70g of diced smoked pork belly or smoked bacon
  • 2tbsp of kimchi
  • Vegetable oil
  • 2tbsp of light sauce
  • a handful of tender-stem broccoli
  • 1x red onion, sliced
  • 1x clove of garlic, chopped
  • 2tbsp of soy sauce

Method: 

  • Place a nonstick wok or a large frying pan on medium heat and add a splash of oil, heat up well.
  • Add the bacon and cook until crispy
  • Add onion and garlic, cook for 2 minutes longer.
  • Add broccoli, kimchi and soy sauce and place the rice on top to steam. Wait for the most of the liquid to evaporate before you fold the rice through and crisper it up a little.
  • Serve immediately with chopped coriander and sesame seeds.

Korean BBQ Sauce

Ingredients – Serves 2:

  • 1/2 cup of soy sauce
  • 1/4 cup of dark sugar
  • 1tbsp of rice vinegar
  • 1/2 tsp of sriracha
  • 1tsp of grated ginger
  • 1/2 tsp of sesame oil
  • 2tsp of cornflour
  • 4tsp of water
  •  
  • Method: 
  • Place all the ingredients apart from the last two in a small saucepan and bring it to a simmer.
  • Mix water and cornflour in a small bowl and whisk through the sauce to thicken.
  • Take off the heat and cool down.
  • Refrigerate until needed.

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