Korean – Korean Fried Chicken; Bibimbap; Spicy Cucumber Salad;
We hoped you enjoyed your Korean cookery class. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.
You Cooked:
- – Korean Fried Chicken
- – Kimchi Coleslaw
- – Bibimbap
- – Spicy Cucumber Salad
Korean Fried Chicken
Ingredients – Serves 2:
For the Chicken
- – 500g chicken wings
- – Large chunk of ginger, finely grated
- – 50g cornflour
- – Vegetable oil, for frying
- – Sesame seeds and sliced spring onion, to serve
For the Sauce:
- – 6 tbsp dark brown sugar or palm sugar
- – 2 tbsp gochujang (Korean chilli paste)
- – 3tbsp of cider vinegar
- – 2 tbsp soy sauce
- – 2 large garlic cloves, crushed
- – Small piece ginger, grated
- – 2 tsp sesame oil
Method:
- 1. To make the sauce, put all the ingredients into a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- 2. Season the chicken wings with salt, pepper, and the grated ginger. Toss the chicken with the cornflour until completely coated.
- 3. Heat about 2cm of vegetable oil in a largepan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
- 4. Reheat the sauce and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
Kimchi Coleslaw
Ingredients – Serves 4:
- – 4 spring onions shredded
- – 2 red chillies, seeds removed
- – 2 limes: juice and zest
- – Small head of napa cabbage (or regular white cabbage), shredded
- – 1 grated carrot
- – 1 tbsp toasted sesame oil
- – Black sesame seeds
- – 1 tsp of sea salt
- – 1 tbsp tomato paste
- – 1 tsp of honey (optional)
- – 1 tsp tahini (optional)
- – Handful of chopped coriander
Method:
- 1. Place shredded cabbage, grated carrots and chopped chillies in a bowl and sprinkle with salt.
- 2. Leave on a side for 10 minutes then squash it with your hands, you can be quite vigorous. Stop when cabbage is slightly softer and resembles cooked cabbage rather than raw.
- 3. Add the other ingredients, mix well and chill for at least 15 minutes before serving.
Bibimbap
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.
Ingredients – Serves 2:
- – Carrot, Broccoli, Green Beans, Red Pepper, Cabbage, Cauliflower etc
- – Sesame oil
- – Soy Sauce to Marinade the pork or tofu
- – Rice 60g per person uncooked
- – Spring onions
- – 2 eggs
Method:
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
Bibimbap Sauce
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
Method:
- 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
Spicy Cucumber Salad
Ingredients – Serves 6:
- – English Cucumber, Washed and Sliced
- – 1 Green Onion, Sliced
- – 2 cloves Garlic, Minced
- – 2 Tablespoons Soy Sauce
- – 1 Tablespoon Gochugaru (Korean Red Pepper Flakes)
- – 2 teaspoons Toasted Sesame Oil
- – 1 teaspoon Cane Sugar
- – 2 teaspoons Toasted Sesame Seeds
Method:
- 1. Place all ingredients in a bowl and mix very well so that the gochugaru is evenly distributed. Store in the refrigerator for up to 1 week.
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.
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