Cooking Together – Korean Recipes – Bulgogi, Bibimbap
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 at home.
We Cooked:
- Starter: Ssam wraps with beef bulgogi
- Main: Bibimbap with Korean fried chicken
- Dessert: Click here for a link to the Food Sorcery favourites
Ssam Lettuce Wraps
Ingredients – Serves 2:
- 6 leaves of crispy lettuce such as baby gem
- 6 perilla leaves or shiso leaves (this can be replaced with mint)
- 2 spring onions, thinly sliced
- 1tsp of gochugaru flakes
- 1tsp of sesame oil
- 1tbsp of soy sauce
- 1/2 tsp of brown sugar
- 1tsp of sesame seeds
Method:
- Separate all of the lettuce leaves and set aside alongside the perilla leaves.
- Add all the rest of the ingredients into a mixing bowl and combine well.
- You can place all of this prep into a refrigerator until needed.
Bulgogi
Ingredients – Serves 4:
- 800 grams rib eye beef or sirloin thinly sliced
- 1 onion 130 grams thinly sliced
- 2 stalks spring onion approx. 55 grams
- ½ medium carrot again 55 grams
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon cooking oil
Bulgogi Marinade:
- 6 tablespoon soy sauce
- 3 tablespoon brown sugar
- 2 tablespoon rice wine
- 1 red apple or Asian pear 155 grams
- ½ onion 80 grams
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1/8 teaspoon ground black pepper
Method:
- Blend all marinade ingredients until smooth.
- Place the thinly sliced meat in a bowl and pour over the marinade mix well gently massaging into the meat.
- Add the sesame oil only now and mix some more into the meat.
- Cover the bowl with cling film or cover with a lid if there is one stand for 4 hours in the fridge or overnight is ideal.
- Pre-heat a skillet or grill on medium heat add the cooking oil spread it well over the surface then quickly add the meat and any optional vegetables. cook 3 to 5 minutes or till everything is cooked to your desired doneness.
- Toss in the sesame seeds and stir them in well.
- Serve with steamed rice.
Bibimbap
Ingredients – Serves 4:
- 3 cups cooked short grain rice
For the Meat:
- 8 ounces 220 grams thinly sliced tender rib eye beef
- 1.5 tablespoons soy sauce
- 2 teaspoons sugar
- 2 teaspoon sesame oil
- 2 teaspoon rice wine
- 1 teaspoon minced garlic you will need 2 ½ teaspoons in total
- 1 tablespoon chopped spring onion
- pepper to taste.
For the Vegetables:
- 4 ounces of mushroom thinly sliced
- 2 medium carrots julienned
- 8 ounces of spinach
- 1 Cucumber
- 1 tbsp spring onion
- 1.5 teaspoon minced garlic
- sesame oil
- sesame seeds
- salt
- 4 Fried eggs – optional
- cooking oil
For the Bibimbap sauce:
- 4 tablespoon gochujang
- 2 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon water
Method:
For the Meat:
- Mix ingredients in a bowl and marinade the meat for 10-15 minutes.
- Cook the beef on a lightly oiled skillet or frying pan over high heat 2-3 minutes.
For the Vegetables:
- These you will sauté the carrots on a skillet for 1-2 minutes over medium high heat sprinkled with salt.
- Bring 2 cups of water to the boil add the spinach and par boil for 2-3 minutes, drain and rinse in cold water drain again then toss with ½ teaspoon minced garlic 1 teaspoon sesame oil ½ teaspoon sesame seed and ½ teaspoon salt
- 1 cucumber slice the cucumber down the middle and cross sliced stepped in salt then excess moisture squeezed out
- toss with 1 tablespoon of chopped spring onion and minced garlic, teaspoon of sesame oil and ½ teaspoon of sesame seed.
For the Bibimbap Sauce:
- Combine all the sauce ingredients in a bowl mix well.
Assembly:
- In a serving bowl place enough rice for 1 person assemble the cooked carrot and mushroom
- add the spinach and cucumber lastly place a fried egg on top of each persons bowl to finish the dish
- Serve with the bibimbap sauce.
Korean Fried Chicken
Ingredients – Serves 2:
If you don’t eat chicken, replace it with a firm tofu – timings and quantities similar. You can also try cauliflower, as cauliflower has a lot of moisture, you can pre-roast to get some of the moisture out or fry twice to get the extra crunch
For the chicken:
- 330g chicken thighs, skinless and boneless, cut thinly
- A large chunk of ginger, finely grated
- 2tsp of garlic powder
- 50g cornflour
- Vegetable oil, for frying
- Sesame seeds and sliced spring onion to serve
For the sauce
- 50g palm sugar (or 2 tablespoons brown sugar)
- 3x tbsp of rice vinegar
- 2 tbsp gochujang (Korean chilli paste)
- 2 tbsp soy sauce
- 2 large garlic cloves, crushed
- Small piece of ginger, grated
- A handful of cherry tomatoes halved
- 1x red pepper, sliced
- .2 tsp sesame oil
- 1x shallot, diced
- 1tsp of oil
Method:
- Heat a medium saucepan, add oil, and sauté onion for 2 minutes, followed by garlic. Cook for 1 more minute and add the pepper, sauté for 2 more minutes.
- 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 with salt, pepper, and grated ginger. 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, 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.
- Take care disposing of your cooking oil. Allow to cool completely and add to your food waste or general waste…do not pour down the drain.
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We Hope You Enjoyed The Class
If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk
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