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Parent & Teen – Korean Theme

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 meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

Chef’s Tip – If you can’t find Gochujang Sauce – make your own, combining Miso Paste with Siracha Sauce.

You Cooked:

Main: Spiced Chicken Bibimbap with Kimchi Slaw & Spicy Cucumber Salad;

Dessert: Pineapple Fritters with burnt white chocolate crumb


Ingredients – Serves 2:

  • – Carrot, Broccoli, Green Beans, Red Pepper, Cabbage, Cauliflower etc
  • – Sesame oil
  • – Soy Sauce to Marinade Meat – this works with Chicken Thigh, Prawns, Pork Loin or Tofu
  • – Rice 60g per person uncooked
  • – Spring onions
  • – 2 eggs


  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.
  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.
  5. In medium frying pan, heat teaspoon of sesame oil, then cook first your meat, 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.
  7. 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 (you can use 50-50 gochujang-ketchup if the paste is too spicy on its own)
  • – 1 tsp toasted sesame seeds
  • – 1 tablespoon apple vinegar or any oriental vinegar
  • – 2 tsp soy sauce
  • – 2tbsp of water


  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

Kimchi Slaw

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


  1. Place shredded cabbage, grated carrots and chopped chillies in a bowl and sprinkle with salt.
  3. 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.
  5. Add the other ingredients, mix well and chill for at least 15 minutes before serving.

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


  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.

Pineapple Fritters with a burnt chocolate crumb


For the Fritters:

  • – Tin of whole pineapple rings
  • – Corn flour
  • – Mint or chilli to serve

For the Burnt Chocolate:

  • – White chocolate


For the Fritters:

  1. Put the remaining cornflour on the dish/ saucer and take your remaining pineapple rings, coat in the flour.
  3. In a small pan, heat 2mm oil, till hot and then fry your fritters for 2 minutes each side – you should get some colour.
  5. Serve with ice cream and we really like a bit of diced chilli or finely shredded mint.

For the Burnt Chocolate:

  1. In small non stick pan, melt chocolate, let it bubble and burn for about 2 minutes. It will darken!
  3. Allow to cool – then grate over your dish…tastes like caramac!

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch

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