ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
• Zoom link for private and corporate class may be different. We will send you a link if required or use your own corporate account. 

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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 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.
• 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 flour with gluten free flour 
• Dairy-free - Most cases, the recipes doesn't include dairy.
• Low sodium. Use less fish sauce or salt
• No nuts. We don't include any nuts in our meals. 

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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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THE MENU

• Tteokbokki- Spicy Rice Cakes with Seasonal Vegetables 
• Chaseo-Gamul - Shiitake and Kombu Stock 
• Mul-Naeng Myeon- Cold Buckwheat Noodles with Broth 

🍄 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  

• 500ml chaseo-gamul (shiitake mushroom stock)

• 1/2 king oyster mushrooms (or substitute button mushrooms), sliced 

• ½ brown onion, thinly sliced 

• 2 leaves wombok (Chinese cabbage) or substitute regular cabbage, sliced 

• 1 sheet fried tofu (abura-age), sliced thinly

• 2 cloves garlic, minced 

Seasonings: 

• 2-3 tbsp gochujang (Korean spicy bean paste) 

• 1 tbsp kochukaru (Korean chilli flakes) 

• 1 tbsp toasted sesame seed

• 1 tbsp soy sauce 

• 1 tsp sugar 

• 1 tsp sesame oil 

To garnish: 

• 2 spring onions, thinly sliced 

• 2 tsp toasted sesame seeds 

METHOD 

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

2. Add in the wombok and the seasoning ingredients, being sure to mix the gochujang into the liquid until it has completely dispersed. 

3. Add in the rice cakes and simmer for and additional 15-20 minutes until the rice cakes have softened, grown and the liquid as reduced to a creamy consistency. 

4. Garnish with spring onions and a sprinkling of sesame seeds. 

 Chaeso-Gumul- Kombu and Shiitake Mushroom Stock 

This stock is a foundational element of Korean Buddhist cuisine. This is the simplest version of the stock, but it sometimes also contains other ingredients like dried or fresh daikon radish or dried eggplant. Compounds contained within shiitake mushrooms are known to boost immunity, fight cancer, and improve heart health. Kombu Kelp is a nutrient-dense food that contains lots of magnesium and numerous anti-oxidants.

Active time - 5 minutes

Total time - 1 hour or overnight

Serves - Makes scant 1L 

Ingredients

• 1L cold water
• 15g dried shiitake mushrooms
• 10g kombu 

Method

1. Place all the ingredients in a container and refrigerate overnight.
2. The next day, discard the kombu, and squeeze out the mushrooms to yield as much stock as possible. The mushrooms can be reserved for another use. 

 OR

1. Place the water, kombu & mushrooms in a saucepan and bring the water to approximately 70C.
2. Infuse the ingredients for 1 hour, trying to maintain a constant warm temperature.
3. Discard the kombu, and squeeze out the mushrooms to yield as much stock as possible. The mushrooms can be reserved for another use.

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Mul-Naeng Myeon - Buckwheat Noodles with Broth

In Korean traditional medicine, buckwheat is said to have a cooling effect on the body. Buckwheat is not actually a grain, but the fruiting body of a berry plant. Unlike other ‘grains’ it measures low on the glycemic index, it is a high source of insoluble fibre, contains many prebiotics, and is a high source of protein and manganese. Traditionally, these noodles can either be served hot or cold (in the summer).

Serves - 2

Active time - 30 minutes

Total time - 1 hour 

Ingredients

Noodles 

• 80g plain flour 
• 55g buckwheat flour
• 1/4 tsp perilla or sesame oil 
• 1/4 tsp vegetable oil
• 65ml cold water
• 10 leaves of purple shiso/perilla leaf, or Thai basil leaves minced finely 
• potato starch or buckwheat flour for dusting

Soup

• 400ml chase-gukmul - vegetable stock* (recipe in previous lesson)
• 2 TBL doenjang
• 1/2 tsp sugar 
• ½ zucchini, julienned thinly
• ½ daikon radish, julienned thinly
• 1 tsp perilla or sesame oil 

Method

1. Using a stick blender, puree the shiso leaves with the cold water and set aside. 
2. Place both flours in a large mixing bowl and make a well in the centre.
3. Pour the water, minced Shiso vegetable and sesame oil into the centre of the well and mix with your hands until a dough begins to form.
4. Turn the dough out onto a work surface and knead for 6-7 minutes until it becomes smooth and pliable. Cover the dough and rest for 20 minutes.
5. Dust the dough and work surface with a little buckwheat flour and potato starch.
6. Roll the dough out flat until it is about 2-3mm thin.
7. Roll the flattened dough up into a cylinder and thinly slice the into noodles using a sharp knife. Dust with extra potato starch to prevent them sticking together.
8. Bring a pot of water to the boil.
9. Boil the noodles for 90 seconds and rinse in the iced water to remove any excess starch.
10. Drain the noodles really well and (if you’re not going to serve them right away) dress them in a little bit of sesame oil so they don’t stick together. 
11. In a small saucepan bring the chase-gukmul* stock to a simmer and season with soy sauce and salt. You can either simmer the daikon and zucchini for 1-2 minutes or use them raw to garnish the noodles.
12. Divide the cooked noodles into 4 bowls and top with the hot broth and julienned vegetables. Garnish with a little perilla seed or sesame oil.