Cooking Together Korean Recipes – Ssam Wraps; Kimchi Slaw; Korean Fried Chicken; Kimchi

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Cooking Together Korean Recipes – Ssam Wraps; Kimchi Slaw; Korean Fried Chicken; Kimchi

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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 Cooked:

Ssam Lettuce Wraps – Starter

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 – Starter

 For a vegan or vegetarian option use King Oyster Mushrooms, the method is the same as beef

Ingredients – Serves 2

  • 160g of lean beef such as trimmed topside, rump or ribeye, fat removed and cut into strips. 
  • 1 white onion, sliced
  • 1/2 red pepper, sliced
  • 1/2 small carrot, peeled and thinly sliced
  • 1tbsp of toasted sesame oil
  • 3 tbsp of light soy sauce
  • 1tbsp of brown sugar
  • 1tbsp of mirin
  • 2 cloves of garlic
  • 2cm piece of ginger, grated
  • salt and pepper to taste
  • kimchi to serve

Method:

  • Place a wok over high heat and add splash of sesame oil.
  • Sauté onion and garlic until caramelised, followed by the meat or tofu if using
  • Cook for 30 seconds and add all the rest of the ingredients. 
  • Cook for a further minute, take off the heat and serve with kimchi wrapped into ssam lettuce wrap which we prepared before. 

Korean Fried Chicken – Main

Ingredients – Serves 2:

For a vegan or vegetarian use 250g of firm tofu  – timings and quantities same, cook until golden brown both sides. 

For the Chicken/Tofu:

  • 2 chicken thighs (240g), skinless and boneless, cut thinly. Or 250g firm Tofu
  • 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.

Kimchi-Fried Rice

Ingredients – Serves 4:

  • 1tbsp of good quality oil
  • 3 cups of cooked sticky rice (short-grained rice/glutinous rice/sushi rice)
  • 2 cloves of chopped garlic
  • 1 sliced red onion
  • 2 chopped spring onions
  • 1cup of kimchi
  • Handful of chopped coriander
  • 1tbps soy sauce
  • Tender stem broccoli and any other veg you like

Method:

  1. Heat wok and add oil, onion and garlic, fry for 2 minutes.
  2. Throw in kimchi, spring onion, broccoli, soy sauce and warm up.
  3. Add rice, toss around, and mix well with the rest of the ingredients-push on one side of the pan.
  4. Mix with the rice and finish with chopped coriander.

GF Alternative Amazu-an Sauce

Ingredients – Serves 2:

  • 1x shallot, diced
  • 2 cloves of garlic, minced
  • 2cm of ginger, grated
  • ¼ of pineapple, diced – Optional
  • 1tsp of dark brown sugar
  • 1tsp of rice vinegar
  • 1x red chilli, chopped
  • 2tbsp of banana ketchup (or regular)
  • 1tbs of tamari
  • 1tbsp of sticky teriyaki
  • Splash of water
  • Vegetable oil for cooking
  • Salt and pepper to taste
    Chopped coriander
  • Mixed sesame seeds to garnish

Method:

  1. Get a wok on high heat with a splash of oil, sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients, apart from the last 3.
  2. Bring to simmer and cook for 10 minutes on low heat until thickened.
  3. Serve with teriyaki pork and udon noodles.
  4. Garnish with sesame seeds and chopped coriander.

How to Cook Sticky Rice

Method:

  1. Use good quality short grained rice. (we prefer nishiki or koshi: Yutaka brand)
  2. 1 portion is about 100g of uncooked rice.
  3. You can soak rice before rinsing for 20 minutes for more tender grains.
  4. Rinse at least 3-4 times under running cold water, until it runs clear.
  5. Rice to water ratio: 250g of rice: 330g of water.
  6. Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
  7. After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
  8. Turn off the heat and let rest for 20 minutes, do not remove the lid.
  9. Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)

Korean Sticky Chicken – Additional Recipe

Ingredients:

  • 453 grams skinless and boneless chicken breasts or thighs, sliced into large chunks
  • 2 tablespoon gochugaru (Korean red chili flakes)
  • 1 tablespoon grapeseed oil, vegetable oil, or other neutral oil
  • 2 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoon honey
  • 1 tablespoon sesame seeds
  • 2 stalks scallions, chopped

Method:

  1. Spice the chicken: Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flakes on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.
  2. Pan fry the chicken: In a large skillet over medium to medium-high heat, add the oil and swirl it around to coat the bottom surface of the skillet. When the oil is hot, add the chicken. Cook on each side for 2 to 3 minutes or until the chicken is cooked through. Transfer to a plate and set aside.
  3. Heat the sauce: In the same pan over medium heat, add the soy sauce, rice vinegar, and honey, and let the sauce bubble for 1 minute, until it thickens a little.
  4. Sauce the chicken: Return the chicken to the pan and cook for about 1 minute, until the chicken is coated evenly. Turn the heat off. 
  5. Garnish and serve: Sprinkle the sesame seeds on top. Toss the chicken on last time and transfer it to a serving plate. Top with chopped scallions a serve immediately.
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