Social Cooking Party | Korean

• 
• Servings
  2
• Prep
  10 m
• Cook
  10 m

Recipe By: Chef Dylan Vickers

Social Cooking Party Korean

🐔 Yangnyeom - KFC Korean Fried Chicken 

🍲Bulgogi - Simmered Beef Slices 

🌶Banchan- Assorted Pickles and Kimchis 

🌶Banchan- Assorted Pickles and Kimchis 

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: 4

Preparation Time: 15 minutes 

Execution Time: 15 minutes

INGREDIENTS

Kimchi 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 tsp old kimchi (from a previous batch as a starter) 

For the Cucumber (Oi) Kimchi: 

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

• 10 garlic chives, sliced into 3cm batons 

• 80g kimchi paste

• ½ tsp salt 

• ½ tsp sugar 

• 1 tsp rice vinegar 

Sigeumchi Namul - Blanched Spinach 

• 250g English spinach, washed 

• 1 spring onion (10g), minced

• 1 clove of garlic, minced 

• 1 tbsp sesame oil

• 1 tsp soy sauce 

• ½ sugar 

• ¼ tsp salt 

Komgnamul Muchim- Blanched Mung Beans 

• 250g bean shoots

• 1 spring onion (10g), minced

• 1 clove of garlic, minced 

• 1 tsp fish sauce 

• 1 tbsp sesame oil

• 1 tbsp sesame seed

• ½ tsp kochukaru 

• ¼ tsp salt 

Chicken-Mu - Pickled Daikon Radish

• 150g daikon radish, peeled and cut into squares 

• 1 tbsp rice wine vinegar 

• 1 tbsp sugar

• ¼ tsp salt 

To serve: 

50g prepared kimchi 

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. 

2. 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. 

3. For the spinach: Prepare a steamer and ice bath. Steam the spinach for 1-2 minutes or until it wilts. Cool it down immediately in an ice bath. When the spinach is cool, drain it onto a dish towel. Wring the towel to squeeze out as much water as you can. 

4. Place the spinach in a mixing bowl and season it with the minced garlic, spring onion, sesame oil, soy sauce, and salt. Adjust the seasoning to taste. 

5. For the bean shoots: Prepare a steamer and ice bath. Steam the bean shoots for 1-2 minutes or until it wilts. Cool it down immediately in an ice bath. When the bean shoots are cool, drain it onto a dish towel. Wring the towel to squeeze out as much water as you can.

6. Place the bean shoots in a mixing bowl and season it with the minced garlic, spring onion, kochukaru, sesame oil, fish sauce, and salt. Adjust the seasoning to taste. 

7. 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. 

🍲Bulgogi - Simmered Beef Slices 

Serves: 2

Preparation Time: 15

Execution Time: 20

INGREDIENTS 

• 250g beef sirloin, thinly sliced, simmered for 2.5 hours until tender 

• 1 tbsp vegetable oil 

Marinade:

• 1 spring onion (10g), minced finely 

• 2 cloves garlic (6g), minced finely 

• 1.5 tbsp soy sauce (18g)

• 1.5 tbsp sugar (18g) 

• 1 tsp tamari 

To Garnish: 

• 1 spring onion, sliced and rinsed 
• 1 tsp toasted sesame seeds 

To Serve: 

• 200g steamed Korean rice
• 50g kimchi 
• banchan
• 2 leaves cos lettuce 
• 2 leaves iceberg lettuce 
• 1 stalk shiso

METHOD 

1. Place the beef in a mixing bowl along with all of the marinade ingredients and stir gently until everything is well combined let the beef rest for 1 hour minimum or until overnight.

2. To cook the beef, preheat a skillet over medium heat. Place a slice of beef into the pan making sure it is spread thinly over the base of the pan. Cook the beef on each side for 45 seconds to a minute and then flip and cook it for another 45 seconds to a minute. 

3. Place the beef into a serving bowl and garnish with toasted sesame seeds, and sliced spring onions. 

4. Serve the bulgogi with lettuce, steamed rice, cos lettuce, shiso, iceberg lettuce, and kimchi. 

🐔 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

• 1 tbsp rice wine (sake) 

• 1 tbsp soy sauce 

• 1 tbsp beaten egg

• 1 clove of garlic minced

• 2x2 cm ginger, crushed 

For the dry dredge: 

• 3 tbsp plain flour

• 3 tbsp potato starch

• 1 tsp msg (optional) 

• ½ tsp Asian curry powder (S&B)

• ½ tsp garlic powder

• ½ kochukaru 

• ½ tsp salt 

• ¼ tsp baking powder

To serve:

• 70ml cho-gochujang 

• 1 tbsp toasted white sesame seeds 

• 1 tbsp black sesame seeds 

• 1 spring onion, minced 

• 100g steamed Korean rice (optional) 

• Kewpie mayonnaise

• Lemon wedge

• 50g kimchi 

• Cucumber kimchi 

Assorted lettuce: 

• 150g iceberg lettuce, 150g cos lettuce, 1 stalk perilla leaves 

METHOD

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

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

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

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

5. 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. 

6. 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. 

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

8. For the other half of the chicken: 

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

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

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

Social Cooking Party Korean 🐔 Yangnyeom - KFC Korean Fried Chicken  🍲Bulgogi - Simmered Beef Slices  🌶Banchan- Assorted Pickles and Kimchis

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