Cooking Together – Korean Recipes – Bulgogi, Bibimbap

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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:

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:

  1. Separate all of the lettuce leaves and set aside alongside the perilla leaves.
  2. Add all the rest of the ingredients into a mixing bowl and combine well.
  3. 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:

  1. Blend all marinade ingredients until smooth.
  2. Place the thinly sliced meat in a bowl and pour over the marinade mix well gently massaging into the meat.
  3. Add the sesame oil only now and mix some more into the meat.
  4. 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.
  5. 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.
  6. Toss in the sesame seeds and stir them in well.
  7. 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:

  1. Mix ingredients in a bowl and marinade the meat for 10-15 minutes.
  2. Cook the beef on a lightly oiled skillet or frying pan over high heat 2-3 minutes.

For the Vegetables:

  1. These you will sauté the carrots on a skillet for 1-2 minutes over medium high heat sprinkled with salt.
  2. 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
  3. 1 cucumber slice the cucumber down the middle and cross sliced stepped in salt then excess moisture squeezed out
  4. 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:

  1. Combine all the sauce ingredients in a bowl mix well.

Assembly:

  1. In a serving bowl place enough rice for 1 person assemble the cooked carrot and mushroom
  2. add the spinach and cucumber lastly place a fried egg on top of each persons bowl to finish the dish
  3. 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:

  1. 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.
  2. Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  3. Season the chicken with salt, pepper, and grated ginger. Toss with the cornflour until completely coated.
  4. 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).
  5. Reheat the sauce and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
  6. 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.