With the help of Rishi’s Eat Out To Help Out Scheme you enjoyed a cut down version of our regular cookery class & Meal using simple ingredients, full of flavour that make a lovely mid week dinner.
We really hope you enjoyed the class and that we see you at the cookery school again very soon.
Menu – Black Sesame & Spring Onion Rice, Bibimbap with pork, Pickled Veg
Note – Pork can be substituted for Tofu, Prawn or White Fish!
Variety is key here and consider the size of your bowl – when you serve the dish, you will half fill the bowl with rice and then arrange the different meat and vegetables almost in a clock face, around a fried egg positioned centrally.
- . Carrot, Broccoli, Green Beans, Red Pepper, Cabbage, Cauliflower etc
- . Pork Tenderloin – 100g, trimmed and thin sliced
- . Sesame oil
- . Soy Sauce to Marinade the pork or tofu
- . Rice 60g per person uncooked
- . Spring onions
- . 2 eggs
- 1. Thin Slice your pork, a leave to marinade in some soy sauce – you will want to leave it for at least 20 minutes, but can be longer (overnight in the fridge, but let it come back to room temperature before cooking)
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
Made to drizzle over your finished bowl, make as spicy as you wish.
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
- 1. 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
Pickled Vegetable Salad
Again you can choose your ingredients here, we went for cucumber, Chinese cabbage, Radish and Some Spring onion.
- . 100ml water
- . tablespoon of oriental vinegar
- . pinch of chilli flakes
- . portion of palm sugar (or tablespoon of brown sugar)
- 1. In a small pan, add the water and the vinegar, warm and add the sugar, making sure it dissolves. Add the ingredients – all sliced, thinly. Bring to the boil then simmer for 3-4 minutes. Taste and remove from heat.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
If you have the time it would be great if you could leave a review on Tripadvisor or google. If you have any feedback about the class please do let us know.
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Take a look at our classes online, booking is easy and you’ll be sent a confirmation email. Cookery gift vouchers are available and never expire.