Korean Cooking Online

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

Recipe By: Otao kitchen

 Zoom link

• Zoom link on the day https://zoom.us/j/8697696969
• Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 
• If you want to learn more about how to join Zoom meeting here

HOW WE RUN THE CLASS?

• Learning by doing! You can start cooking at your own pace before and after actual zoom class because we email you ingredient list, recipes and video.
• We will answer your question pre and post-class by email or telephone.
• We recommend you to watch the pre-recorded the video below to understand the recipe before you start making and cooking. We know it might be not easy to find ingredients, and it is better to build up the pantry slowly.
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and enjoy your beverages at the end of class.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

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SPECIAL DIET NOTES 

• Gluten-free - replace soy 
• Vegetarian/ Vegan - you can replace all our meats with tofu, mushroom or seitan meal. 
• Dairy-free - This menu has no dairy product
• Low sodium. Use less salt, fish sauce and soy
• Kosher. You can use the recipes as a base but use your own version of meats beef or chicken
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. This has peanut and candle nut. 

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EQUIPMENT

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organizing your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• Measuring cups, measuring spoons, and a digital scale

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KOREAN COOKING MENU 

Samgyeopsal - Grilled Pork Belly Lettuce Wraps
Japchae - Sweet Potato Noodle Stir-Fry

Samgyeopsal - Grilled Pork Belly Lettuce Wraps

This is a great dish to serve at a dinner party as it's such a fun and interactive way to serve a meal! In this version we use grilled pork belly, but you can substitute any number of condiments or proteins into this format. Try serving it with grilled squid, chicken, steak or fish. Gochujang can be substituted with equal parts hot sauce & miso and doenjang can be replaced with miso.

Serves - 2

Total time - 40 minutes

Active time - 40 minutes

Ingredients

• 300g pork belly, cut into 2cm strips
• cos or iceberg lettuce for serving

Korean Barbecue Sauce (Ssamjang)

• 1 garlic clove, minced
• 2 spring onions, minced
• 40g doenjang (Korean soy bean paste)
• 50 gochujang (Korean chilli bean paste) 
• 2 tsp honey
• 2 TBL sesame oil
• 2 TBL sesame seeds

Optional Fillings & Garnishes

• perilla leaves
• sliced spring onions
• steamed short grain rice
• kimchi
• cucumber slices
• shredded carrot
• sesame seeds

Method

1. To make the ssamjang, combine all the barbecue sauce ingredients together in a bowl and set aside.
2. Marinate the pork with 3 tbsps of the ssamjang
3. Heat a grill or cast iron pan to medium-high and sear the pork belly for 2-3 minutes on each side or until a golden crust forms. Remove and arrange in a bowl or plate.
4. On a large table lay out all of your chosen garnishes, fillings, lettuce and pork in accessible bowls or plates.
5. To make a wrap, take a piece of lettuce or herb and fill it with a little rice, a slice of pork and top with a spoon of ssamjang. Have fun and mix and match whatever garnishes or fillings you have prepared.

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Japchae - Sweet Potato Noodle Stir-Fry

Originally designed for the royal Korean court, this dish boasts a variety of colours and textures. This recipe is really flexible with choice of vegetables, however the concept is to cut everything into even strips. If you cannot find garlic chives, substitute thinly sliced spring onion or regular chives.

Serves - 3-4 

Total time - 30 minutes

Active time - 30 minutes

Ingredients

• 180g cooked dangmyeon (sweet potato glass noodles), boiled in water for 6-8 minutes until soft 
• 1-2 TBL vegetable oil
• 2 tsp sesame oil
• 1/2 brown onion, sliced
• 1/2 carrot, julienned
• 2 dried shiitake mushrooms, rehydrated & sliced
• 1/2 capsicum, julienned
• 3 tsp sugar
• 3 TBL soy sauce
• 1 TBL toasted sesame seeds, plus extra for garnish
• 1/4 bunch enoki mushrooms, base removed & cut in half
• small bunch garlic chives, cut into 3cm batons
• 40g bean sprouts, rinsed

Method

1. Cook the noodles for 10-15 minutes in a large pot of boiling water, stirring occasionally to prevent clumping together. Remove the noodles from the pot and rinse in cold water, they should be soft but not mushy. Drain well and set aside. 
2. Heat a large frypan over medium heat and pour in the sesame and vegetable oil. When the oil is hot, add the sliced onion and stir-fry for 1-2 minutes or until it begins to soften.
3. Add the carrot and shiitake mushrooms and fry for 1 minute, followed by the capsicum for another 30 seconds. Stir continuously. 
4. Add the cooked noodles to the pan and combine with the vegetables.
5. Mix in the sugar, soy sauce, sesame seeds and stir-fry until all the liquid has evaporated. 
6. Finally, add in the chives, enoki mushrooms and bean sprouts. Turn off the stove and toss together, allowing the residual heat to wilt the vegetables. 
7. Serve and garnish with a pinch of toasted sesame seeds.

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Printed From otaokitchen.com.au 11/21/2024