Parent & Teen Korean Recipes
We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
- Main & Side: Korean fried chicken, Bibimbap, Kimchi Slaw
- Dessert: Chocolate Fondant
Korean Fried Chicken
Ingredients – Serves 2:
For the chicken:
- 4 chicken thighs, skinless and boneless, cut thinly
- 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
- 2x pieces of palm 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
- 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.
- Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- Season the chicken wings with salt, pepper, and grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a largepan 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).
- Reheat the sauce and toss the crispy chicken in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
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
- 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.
- 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.
- 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.
- 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.
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
- Place shredded cabbage, grated carrots and chopped chillies in a bowl and sprinkle with salt.
- 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.
- Add the other ingredients, mix well and chill for at least 15 minutes before serving.
Food Sorcery Chocolate Fondant
Who can resist the scrumptious taste of chocolate, chef showed us how to make the perfect melt in the middle pudding.
Ingredients – Makes 4:
- 100g butter, plus extra for greasing
- 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks or you can use Milk Chocolate
- 100g plain flour
- 100g caster sugar
- 25g cocoa powder
- 25g melted butter
- 2 medium eggs
- 2 medium egg yolks
- Vanilla ice cream, crème fraiche, mint & berries
- Preheat the oven to 190˚C/170˚C fan/Gas 5
- Grease 4 ramekins with butter.
- Dust inside of ramekins with cocoa powder
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally
- Remove from the heat, sift over the flour and then whisk it in
- In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20minutes but can be overnight
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.