Cooking Together Korean – with Midori

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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 class and are ready to recreate the dishes again.

We Cooked:

KIMCHIJEON Kimchi Pancake – Starter

Ingredients: Serves 2

  • 2 tablespoons vegetable oil 
  • 200g Kimchi, plus 2 tablespoons of the brine 
  • 2 x stalks of spring onion, chopped. plus green slices to garnish
  • 1 tspn sugar 
  • 100g plain flour 
  • 40g cornflour 
  • 80ml water – add a bit at a time to get consistency 

Sauce: 

  • 1 heaped teaspoon gochujang 
  • 1 heaped teaspoon honey or maple syrup for vegan version 
  • 1 tablespoon hot water to loosen 
  • 5g sesame seeds

Method:

  1. Prepare the garnish: thinly slice 1 stalk of the green part of a spring onion lengthways and shock in an ice bath for 5 minutes whilst you prepare the  

Pancake Batter:

  1. In a bowl, combine the kimchi, brine, spring onions (chopped), sugar, flour, cornstarch and water. Mix well. The mixture should be thick and have a gloopy texture where everything sticks together.
  2. Heat a nonstick pan over medium heat then swirl oil to coat the pan.
  3. Pour the batter into the pan and spread it with the back of a spoon or a spatula to make it circular and flat ensuring full surface area contact with the pan.
  4. Cook for 3-5 minutes until the bottom is crispy.
  5. While waiting for the pancake to crisp up, combine the sauce ingredients and mix well.
  6. Flip the pancake and drizzle more vegetable oil around the sides so it drips down and underneath. Cook for another 2-3 minutes.
  7. Run a spatula around the perimeters and tilt onto serving plate.
  8. Drizzle sauce over the pancake and garnish with curled spring onions and a drizzle of the sauce.

Kongnamul Muchim – Starter (seasoned bean sprouts) 

Ingredients: 2 people

  • 60g soybean sprouts or Brussel Sprouts for a seaonal twist 
  • 1 x stalk spring onion 
  • 1 x clove garlic 
  • 1 x tbsp vegetable oil 
  • ¼ tsp sesame oil 
  • 5g sesame seeds 
  • Sprinkle of salt to taste

Method

  1. Heat vegetable oil until just before smoking point. Finely dice garlic and chop spring onion greens diagonally – add them to a heatproof dish. Pour hot oil over aromatics (it should sizzle and make the spring onions more vibrant in colour.) 
  2. Pour to flavoured oil over the raw bean sprouts, mixing to dress them well. 
  3. Plate and garnish with sesame oil, sesame seeds and a sprinkle of salt. 

Japchae – Sweet potato noodle dish

For a vegetarian option use one King Oyster Mushroom per person, cut lengthways. Coat in cornflour to make it crispy and then pan fry for a minute or two each side.

Ingredients: Serves 2

  • 60g beef (shoulder tender, skirt or rump)  or King Oyster Mushroom
  • 2 cloves garlic 
  • Half white onion or banana shallot 
  • 4 dried shiitake mushrooms – pre-soaked in hot water 
  • ½ carrot  
  • ½ bell pepper  
  • 2 x stalks spring onions 
  • 100g dangmyeon (sweet potato starch noodles) 
  • 1 x large egg 
  • 1 tbsp toasted sesame seeds 
  • Salt and pepper to taste 
  • Sauce: 
  • 1 heaped tbsp of ssamjang paste 
  • 10ml hot water to loosen 
  • 1 tsp toasted sesame oil 

Method:

  1. Cover & soak the dried shiitake mushrooms in hot water until softened to the core. Cut into slices. 
  2. Bring a pot of water to the boil and cook the noodles for 8 minutes. Drain well using a sieve. 
  3. Prepare the beef and vegetables – cut the beef into thin, even strips. Chop the onion, carrot, bell pepper into matchsticks. 
  4. In a small mixing bowl, crack and beat an egg. Pour it into a hot non-stick pan and swirl to ensure a thin even layer. Cook for about 40 seconds and place on a chopping board. Once cooled down, roll the egg into a cigar and finely slice. 
  5. Meanwhile, whisk together all the sauce ingredients in a bowl. 
  6. Pour about a teaspoon on vegetable oil into a wok or pan and cook the thin beef strips for 1 minute.  
  7. Add grated garlic and all vegetables (except spring onions and egg). Cook for 2-3 minutes until softened. 
  8. Add the noodles and mix everything together. Add the egg strips.  
  9. Pour the sauce over the noodles and mix until fully combined. 

Plate the stir-fry and garnish with toasted sesame seeds and spring onions. 

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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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