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Parent & Teen Cooking Together – Korean

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You Cooked:

  • – Korean Fried Chicken
  • – Vegetable Bibimbap with Smoked Tofu

Korean Fried Chicken

Ingredients – 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
  • .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


  1. 1. To make the sauce, put all the ingredients into saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  2. 2. Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
  3. 3. Heat about 2cm of vegetable oil in a large frying pan 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. 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.


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
  • . Sesame oil
  • . Soy Sauce to Marinade the pork or tofu
  • . Rice 60g per person uncooked
  • . Spring onions
  • . 2 eggs


  1. 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. 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. 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. 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

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. 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

Crème Brulee with Black Pepper Strawberry Compote

Crème Brulee


  • . 2 cartons double cream, 1 large (284ml) plus 1 small (142ml)
  • . 100ml whole milk
  • . 1 vanilla pod
  • . 5 large egg yolks
  • . 50g golden caster sugar, plus extra for the topping


  1. 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


  1. 1. Heat the oven to 150c. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.
  2. 2. Pour the large and small cartons of double cream into a medium pan with the milk.
  3. 3. Lay the vanilla pod on a board and slice lengthways through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.
  4. 4. Put the egg yolks and sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.
  5. 5. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.
  6. 6. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.
  7. 7. Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.
  8. 8. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.
  9. 9. Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit.
  10. 10. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.
  11. 11. Bake for 40-45 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.
  12. 12. Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
  13. 13. When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
  14. 14. Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

Black Pepper Strawberry Compote


  • . 2 pints (1lb) Ripe strawberries, rinsed and patted dry
  • . 3 tbsp Sugar
  • . 1 tsp freshly ground black pepper


  1. 1. Cut the tops off the strawberries and slice them into halves or quarters (depending on their size).
  2. 2. In a medium bowl, mix the berries with the sugar and pepper.
  3. 3. Set aside to macerate for 30 minutes. – then in a pan on medium heat until reduced and strawberries softened.

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