Cooking Together Korean Recipes – Bibimbap; Korean Fried Chicken;
Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
You Cooked:
Starter: Bibimbap with Kimchi Slaw;
Main: Korean Fried Chicken with Kimchi Fried Rice & Oi Muchin Spicy Cucumber Salad;
Dessert: Chocolate Brownies;
Bibimbap
Ingredients – Serves 2:
- – Carrot, Broccoli, Green Beans, Red Pepper, Cabbage, Cauliflower etc
- – Sesame oil
- – Soy Sauce to Marinade the pork or tofu
- – Rice 60g per person uncooked
- – Spring onions
- – 2 eggs
Method:
- Slice all your vegetables into thin strips or similar, you want to line these up in your bowl. The slower cooking veg, like carrots, should be sliced thinner. Set aside.
- Boil your rice as per instructions but add some sliced spring onion and black sesame seeds into the uncooked rice. Once cooked, drain, and keep warm.
- In medium frying pan, heat teaspoon of sesame oil, then cook first your pork, it will only take a couple of minutes – set aside; then carefully cook your vegetables picking the slowest cooking first. Keep separate in the pan, and once cooked, set aside.
- Finally fry two eggs – you should be able to use the same pan throughout – add a little extra oil if it is drying out.
To Serve: Half fill bowls with the rice, then position the cooked meat and vegetables around it. Finally place egg on top, sprinkle with any garnishes – chilli flakes, spring onion etc
Drizzle your bibimbap sauce (see below) on top and enjoy smashing the runny yolk into all the ingredients with the fiery sauce bringing all together.
Serve with pickled vegetable salad.
Bibimbap Sauce
Ingredients – Serves 2:
- – 1 tablespoon gochujang paste – if you can’t find this, use miso paste and siracha spicy sauce
- – 1 tsp toasted sesame seeds
- – 1 tablespoon apple vinegar or any oriental vinegar
- – 2 tsp soy sauce
Method:
- Mix all ingredients in a small bowl, set aside. Check the spice, if you want it a bit fiercer, add more paste or some chilli flakes
Kimchi Slaw
Ingredients – Serves 4:
- – 4 spring onions shredded
- – 2 red chillies, seeds removed
- – 2 limes: juice and zest
- – Small head of napa cabbage (or regular white cabbage), shredded
- – 1 grated carrot
- – 1 tbsp toasted sesame oil
- – Black sesame seeds
- – 1 tsp of sea salt
- – 1 tbsp tomato paste
- – 1 tsp of honey (optional)
- – 1 tsp tahini (optional)
- – Handful of chopped coriander
Method:
- Place shredded cabbage, grated carrots and chopped chillies in a bowl and sprinkle with salt.
- Leave on a side for 10 minutes then squash it with your hands, you can be quite vigorous. Stop when cabbage is slightly softer and resembles cooked cabbage rather than raw.
- Add the other ingredients, mix well and chill for at least 15 minutes before serving.
Korean Fried Chicken
Ingredients – Serves 2:
For the chicken:
- – 2x chicken breast, sliced
- – Large chunk of ginger, finely grated
- – 2 cloves of garlic, grated
- – 50g cornflour
- – Vegetable oil, for frying
- – Sesame seeds and sliced spring onion, to serve
For the sauce:
- – 2x piece of palm sugar
- – 3x tbsp of rice vinegar
- – 2 tbsp gochujang (Korean chilli paste)
- – 2 tbsp soy sauce
- – 2 large garlic cloves, crushed
- – Small piece ginger, grated
- – 2 tsp sesame oil
- – 1x shallot, diced
- – 1tsp of oil
Method:
- Heat a medium saucepan, add oil, sauté onion for 2 minutes, follow by garlic.
- 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 wings with salt, pepper, and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a largepan over a medium/high heat. Fry the chicken until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
- Reheat the sauce and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
Kimchi Fried Rice
Ingredients – Serves 4:
- – 1tbsp of good quality oil
- – 3 cups of cooked basmati rice
- – 2 cloves of chopped garlic
- – 1 sliced red onion
- – 2 chopped spring onions
- – 1cup of kimchi
- – Handful of chopped coriander
- – 3 eggs, beaten
- – 1tbps soy sauce
- – 1tsp fish sauce
Method:
- Heat wok and add oil, onion and garlic, fry for 2 minutes. Throw in kimchi, spring onion, soy sauce and fish sauce and warm up.
- Add rice, toss around, mix well with the rest of the ingredients-push on the one side of the pan.
- Scramble the eggs on the second half of the wok, until medium-cooked. Mix with the rice and finish with copped coriander.
Oi Muchin Spicy Cucumber Salad
Ingredients – Serves 6:
- – 1 Cucumber, Washed and Sliced
- – 1 carrot, cut into small battons
- – 1 spring onion, Sliced
- – 2 cloves Garlic, Minced
- – 2 Tablespoons Soy Sauce
- – 1 Tablespoon Gochugaru (Korean Red Pepper Flakes)
- – 2 teaspoons Toasted Sesame Oil
- – 1 teaspoon Cane Sugar
- – 2 tsp of rice vinegar
- – 2 teaspoons Toasted Sesame Seeds
Method:
- Place all ingredients in a bowl and mix very well so that the gochugaru is evenly distributed. Store in the refrigerator for at least 1 hour up to 2 days.
Food Sorcery brownies
Ingredients: makes 18
- – ¾ cup (180g) of unsalted butter
- – 8oz (250g) dark chocolate, coarsely chopped
- – 4 large eggs
- – 1 ¼ cups (250g) granulated sugar
- – ½ cup (100g) light brown sugar
- – ¼ tsp salt
- – 1 ½ tsp vanilla essence
- – 1 cup (150g) plain flour
- – 8 oz (250g) milk chocolate, coarsely chopped.
Method:
- Preheat the oven to 180C, gas 4
- Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
- Line with foil leaving pieces to foil overhanging the sides.
- Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
- Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
- Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
- Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
- Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
- Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.
We hope you enjoyed the class!
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