Korean Cooking Master Class

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Otao kitchen

Korean Cooking Master Class

Kimchi- Fermented Cabbage 
Korean Style Spicy Chicken 
Haejanggguk - Beef, Cabbage and Spice Paste Stew
Kimchi Pa-jeon- Seafood Pancake 
Cho-Gochujang- Spicy Dipping Sauce 

Korean Master Class II

🌶Kimchi- Fermented Cabbage

🥘Kimchi pa-jeon - Cabbage, Seafood pancake

🥢Cho-gochujang Sweet and Spicy Bean Sauce

🐔 Dakgangjeong- Fried Chicken

🐟 Myeolchi Yuksu- Anchovy Broth 

🌶Yangbaechu, Oi Kimchi -Fermented Cabbage and Quick Cucumber Kimchi 

Kimchi is a method of preserving vegetables through fermentation. Here, we make a seasoning paste to ferment with cabbage, but this flavourful paste can be mixed and fermented with so many different kinds of vegetables: cucumber, radish, cauliflower, asparagus, etc. 

Serves: 2

Preparation Time: 15 minutes 

Execution Time: 15 minutes

INGREDIENTS

For the cabbage kimchi:

• 250g wombok (Chinese cabbage), rinsed and sliced into 4x4cm squares

• 10 garlic chives, sliced into 3cm batons 

• 1 tsp salt 

For the cucumber kimchi: 

• 200g Lebanese cucumber, seeded, cut into 4cm batons

• 10 garlic chives, sliced into 3cm batons 

• ½ tsp salt I

• ½ tsp sugar 

• 1 tsp rice vinegar 

For the seasoning paste:

• 40g carrot, grated

• ⅓ (100g) nashi (Korean pear), grated

• ¼ (45g) white onion, grated

• 1 tsp fish sauce

• 4 cloves garlic (15g), minced finely

• 4x4x4cm (10g) ginger, minced finely

• 4 tbsp kochukaru

• 1 tbsp saeu-jeot (salted baby prawns, optional) 

• 2 tbsp leftover cooked rice blended with 1 tbsp water 

• L 2 tsp old kimchi (from a previous batch as a starter) 

METHOD

1. For the seasoning paste: combine all of the ingredients together in a mixing bowl and stir well to combine. Add in 2 tbsp of old kimchi as a starter. I

2. For the cabbage kimchi: Salt the cabbage and mix well. 

3. Mix the cabbage periodically over the course of an hour or two, until the cabbage is wilted and it begins to exude a little water. 

4. Mix the rest of the ingredients together in a bowl, then incorporate half of the seasoning paste in with the cabbage. 

5. Press the kimchi into a vessel, until the surface is flat, and rest it at room temperature for 6-7 days, occasionally pushing down the kimchi to keep the surface flat and to reduce the amount of air pockets in the kimchi. 

6. After 2-3 days, you should begin to see a few air bubbles forming inside of the kimchi, this is a sign that the fermentation is going well. 

7. Allow to ferment further in the fridge for an additional 6-7 days. 

8. Taste the kimchi everyday until it reaches your desired level of sourness. 

9. Ferment in the fridge for up to a month, the cabbage will become more sour and soft over time.

10. For the cucumber kimchi: Add the salt, sugar and cucumber to a mixing bowl and mix well to combine. Mix the cucumber periodically over the course of an hour or two, until it softens a little. Mix half of the chilli paste with the cucumbers. The mixture can last up to 5 days, or until the cucumbers lose their crunch. 

🍄 Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables 

These bouncy and spicy rice cakes have a deep umami flavour and a complex and rich flavour. 

Preparation Time: 15

Active time: 15 

Serves: 2

INGREDIENTS 

• 250g Korean rice cakes  

• 400ml mushroom kombu stock 

• 70g thinly sliced pork belly 

• 1 sheet (60g) flat fish cakes 

• 1/2 king oyster mushroom, sliced 

• ½ brown onion, thinly sliced 

• 2 leaves wombok (Chinese cabbage), sliced 

• 1 tsp oil 

Seasonings: 

• 1 tbsp gochujang 

• 1 tbsp kochukaru 

• 1 tbsp soy sauce 

• 1 tsp sugar 

To garnish: 

• 2 spring onions, thinly sliced 

METHOD 

1. Preheat a skillet over low heat. Add in the vegetable oil. Add in the pork belly and cook for 1-2 minutes or until some of the fat begins to render. 

2. Add in the sliced onion and cook for 1-2 minutes or until the onions soften a little. Add in the garlic and cook for 30 seconds until fragrant. 

3. Place the stock into the pan and bring it to a simmer over medium-low heat. Add in the king oyster mushrooms, and fried tofu and simmer it for 2-3 minutes or until the onions begin to soften. 

4. Add in the wombok and the seasonings, being sure to mix the gochujang into the liquid until it has completely dispersed. 

5. Add in the rice cakes and simmer for an additional 15-20 minutes until the rice cakes have softened, grown and the liquid has reduced to a creamy consistency. Adjust the taste with some additional soy sauce if necessary. 

6. To serve, ladle the rice cakes into some noodle bowls. Garnish with spring onions and a sprinkling of sesame seeds. 

🥢Gochujang - Sweet and Spicy Bean Paste Sauce

This sauce is an excellent dressing for fried chicken and other casual Korean snacks. 

Makes: 475ml 

Preparation time: 15 minutes 

Execution time: 20 minutes 

INGREDIENTS

• 150g tomato sauce 

• 125g sweet chilli sauce

• 50g gochujang 

• 50g sugar 

• 50g water 

• 35g soy sauce 

• 15g minced garlic 

METHOD

1. Simmer in a pot for 10 minutes. 

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🐔 Yangnyeom - KFC Korean Fried Chicken 

KFC- Korean fried chicken makes for a delicious, casual snack. It is the synthesis of two great culinary traditions. Black soldiers brought Southern fried chicken recipes with them, and taught them to Korean chefs during the Korean War. The Koreans added sesame seeds, a sauce made from gochujang and voila, a culinary masterpiece was born. This recipe fries the chicken twice to give it an ultra crispy texture. 

Serves: 2
Preparation Time: 15 minutes

Execution Time: 20 minutes

INGREDIENTS

• 250g chicken thigh, cut into 3x3cm cubes

• 3 tbsp korean fried chicken flour mix 

• 1 clove garlic, crushed 

• ½ tsp salt 

• ¼ tsp pepper 

• For the dry dredge: 

• 4 tbsp korean flour mixture 

To serve:

• 50ml chicken gochujang 

• 1 tbsp toasted white sesame seeds 

• 1 tbsp black sesame seeds 

• 1 spring onion, minced 

• 100g steamed Korean rice (optional) 

• 50g kimchi 

• Cucumber kimchi 

Chicken-Mu - Pickled Daikon Radish

• 150g daikon radish, peeled and cut into squares 

• 1 tbsp rice wine vinegar 

• 1 tbsp water 

• 1 tbsp sugar

METHOD

1. For the chicken-mu: Place all the ingredients in a mixing bowl and mix thoroughly to combine. Allow the vegetables to marinate in the pickling liquid for at least an hour. 

2. Mix the garlic, sake, soy sauce, beaten egg and ginger with the chicken and allow to marinate for an hour or overnight. 

3. Heat a pot of oil until it reaches 150C.

4. In a mixing bowl, mix together the plain flour, salt, garlic powder, kochukaru, curry powder, baking powder and the potato starch.

5. Add the chicken and toss until they are evenly coated. 

6. Place the chicken in the oil and cook for 2-3 minutes or until the starch begins to set and it looks a very light golden brown. 

7. Remove from the heat and drain on a paper towel. Increase the oil temperature to 175C and add the chicken. Fry until they’re a rich golden brown, for about 1-2 minutes. Drain directly onto a paper towel and season with a pinch of salt. 

8. Serve half of the chicken with a lemon wedge, and a little bit of kewpie mayonnaise on the side. 

9. For the other half of the chicken: 

10. Add 2 tbsp of cho-gochujang to a mixing bowl and toss with the chicken until evenly coated.

11. Garnish with the sesame seeds and sliced spring onions. Serve with lettuces. 

12. To eat, grab a lettuce leaf. Place a little bit of rice, kimchi, cucumber kimchi, mayo, rice and the fried chicken inside. 

🍲Haejanggguk- Hangover Stew 

This stew is said to be so chock-full of hearty and nutritious ingredients, it could revive anyone from even the most extreme hangover. 

Serves: 2

Preparation Time: 15

Execution Time: 20

INGREDIENTS 

• 300g beef chuck, simmered for 2.5 hours until tender 

• 200ml mushroom-kombu stock 

• 120ml reserved beef stock*

• 1/8 (80g) daikon radish, sliced into half-moons, boiled for 10 minutes 

• 1 leaf wombok cabbage, cut into large chunks

• 100g kimchi

• 24g shimeji mushrooms, separated

• tofu, sliced into large chunks 

• 1 tsp canola oil

• 1 clove of garlic, minced 

• 1 spring onions, cut into 3cm batons

• 20g bean sprouts

Seasoning Paste:

• 1 tbsp doenjang (soybean paste)

• 1 tbsp kochukaru (Korean chilli flakes optional)

To Serve: 

2 tbsp of sliced spring onions 

200g steamed Korean rice. 

METHOD 

1. Heat a small saucepan over medium heat. 

2. Add 1 tsp sesame oil and add the daikon radish and saute for a minute.

3. Add in the fried tofu, the cabbage, the shimeji mushrooms, kimchi, and saute for another minute.

4. Add in the stock, and the seasoning paste to taste. 

5. Allow it to simmer for another 5 minutes or until the daikon radish begins to soften. 

6. Adjust the seasoning if necessary, adding more doenjang for salt and mirin for sweetness. 

7. Garnish with thinly sliced spring onions. Serve with a bowl of steamed rice. 

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Printed From otaokitchen.com.au 12/21/2024