For this cooking class we made bibimbap, a traditional Korean dish. The word literally translates into "mixed rice." Traditionally, it is served warm as a bowl of white rice with namul (sauteed and seasoned vegetables) and gochujang (chil pepper paste), soy sauce, or doenjang, and often with bulgogi (sliced meat). Often a fried egg is served on top. For our rendition of bibimbap, we used seasoned spinach, bean sprouts, julienned carrots, shiitake mushrooms, english cucumber, red pepper, bulgogi, and tofu bulgogi as the toppings. For dessert we made hotteok, a Korean filled pancake. It is a popular street food in Korea.
Bibimbap Sauce
(Serves 5)
Ingredients:
2 Tbsp gochujang
1 Tbsp sesame oil
1 Tbsp sugar
1 Tbsp water
1 Tbsp roasted sesame seeds
1 tsp apple vinegar or regular
1 tsp minced garlic
Steps:
Mix all ingredients in a bowl.
Equipment:
Bowl
Whisk
Teaspoon
Tablespoon
Est. Time Required:
10 min
Seasoned Spinach
(Serves 8)
Ingredients:
.6 lbs Baby Spinach
1 tsp salt
6 cups of water
1 tsp green onion
½ tsp minced garlic
1 tsp roasted sesame seeds
1 Tbsp sesame oil
Steps:
Trim the spinach roots if any and wash the spinach in cold water.
Boil the water for 5 to 7 minutes and then add salt.
Once boiling again plunge the spinach into the pot and leave for 30 seconds.
Drain the water and run cold water on spinach for 1 to 2 minutes.
Squeeze excess water from spinach.
Add the rest of the remaining ingredients to the spinach and mix.
Equipment:
Pot
Colander
Bowl
Est. Time Required:
30 min
Bean Sprouts
(Serves 8)
Ingredients:
.8 lbs Fresh Mung Bean Sprouts
1 tsp salt
6 cups of water
1 tsp scallion
½ tsp salt
1 tsp roasted sesame seeds
1 Tbsp sesame oil
Steps:
Rinse the sprouts in cold water and discard beans if any.
Boil the water for 5 to 7 minutes and then add salt.
Once boiling again plunge the sprouts into the pot and leave for 1-2 minutes.
Drain the water and run cold water on sprouts for 1 to 2 minutes.
Squeeze excess water from sprouts.
Add the rest of the remaining ingredients to the sprouts and mix.
Equipment:
Pot
Colander
Bowl
Est. Time Required:
30 min
Julienned Carrots
(Serves 10)
Ingredients:
1 lb Carrots
Vegetable Oil
Salt
Steps:
Wash, peel, and julienne cut the carrots.
Saute the carrots on medium to high heat for about 5 minutes.
Salt once removed from oil and heat.
Equipment:
Pan
Spatula
Knife
Est. Time Required:
30 min
Shiitake Mushrooms
(Serves 10)
Ingredients:
1 lb of shiitake Mushrooms
Salt
Vegetable Oil
Steps:
Clean the shiitake mushrooms and slice thinly.
In a pan add oil and cook the mushrooms until they are fully cooked (about 5 min).
Salt when removed from heat and oil.
Equipment:
Pan
Knife
Spatula
Est. Time Required:
30 min
English Cucumber
(Serves 12)
Ingredients:
3 large English Cucumbers
Salt
Vegetable oil
Sesame Oil
Steps:
Wash and slice the cucumbers in half lengthwise.
Then slice each half very thinly.
Pat cucumber dry to remove excess liquid.
Saute the cucumber on medium to high heat for about 5 minutes. Add some sesame oil for taste.
Salt once removed from oil and heat.
Equipment:
Pan
Spatula
Knife
Est. Time Required:
30 min
Red Pepper
(Serves 12)
Ingredients:
3 large red peppers
Vegetable Oil
Salt
Steps:
Wash and Julienne the red peppers.
In a pan add oil over medium high heat and cook red peppers for about 5 minutes.
Salt after removed from heat and oil.
Equipment:
Pan
Spatula
Knife
Est. Time Required:
30 min
Bulgogi
(Serves 10)
Ingredients:
1.75 lbs of thinly sliced sirloin or rib eye or tofu
1 medium carrot, peeled
1 large yellow onion
2 stalks of green onion
1 Tbsp sesame oil
1 Tbsp sesame seeds
Vegetable oil
6 Tbsp Soy Sauce
3 Tbsp Brown Sugar
2 Tbsp Mirin
½ yellow onion, grated (need 2 Tbsp)
1 medium red apple, grated (need 5 Tbsp)
1 Tbsp mince garlic
1 tsp minced ginger
â…› tsp black pepper
Steps:
Remove blood from meat by using paper towels.
In a bowl add the soy sauce, brown sugar, mirin, grated onion, apple, garlic, ginger, and black pepper. Mix.
Add the meat to the mixture.
Add sesame oil to meat and marinade and gently mix in.
Marinate overnight.
Slice the carrots, yellow onion, and green onion very thinly.
Heat a skillet on medium high heat.
Once heated add oil and spread.
Add the meat and veggies and cook until cooked thoroughly. Add sesame seeds right before moving from heat and stir in fast then turn off heat.
Equipment:
Pan
Spautla
Knife
Est. Time Required:
45 min
Tofu Bulgogi
(Serves 10)
Ingredients:
1.75 lbs of thinly sliced tofu
1 medium carrot, peeled
1 large yellow onion
2 stalks of green onion
1 Tbsp sesame oil
1 Tbsp sesame seeds
Vegetable oil
6 Tbsp Soy Sauce
3 Tbsp Brown Sugar
2 Tbsp Mirin
½ yellow onion, grated (need 2 Tbsp)
1 medium red apple, grated (need 5 Tbsp)
1 Tbsp mince garlic
1 tsp minced ginger
â…› tsp black pepper
Steps:
In a bowl add the soy sauce, brown sugar, mirin, grated onion, apple, garlic, ginger, and black pepper. Mix.
Add the tofu to the mixture.
Add sesame oil to tofu and marinade and gently mix in.
Marinate overnight.
Slice the carrots, yellow onion, and green onion very thinly.
Heat a skillet on medium high heat.
Once heated add oil and spread.
Add the tofu and veggies and cook until cooked thoroughly. Add sesame seeds right before moving from heat and stir in fast then turn off heat.
Equipment:
Pan
Spautla
Knife
Est. Time Required:
45 min
Hotteok
(Serves 6)
Ingredients:
1 ¼ cup of flour
½ tsp salt
1 tsp sugar
1 tsp instant dry yeast
½ cup lukewarm milk
Vegetable oil
¼ cup dark brown sugar
¼ tsp cinnamon powder
2 Tbsp crushed nuts
Steps:
Mix yeast into lukewarm milk.
In a bowl mix flour, salt, sugar, and yeast and milk mixture
Cover and place in a fairly warm area until it doubles in size.
Once doubled in size, punch with your hands a couple times to release gases. Cover and let sit for 20 min.
Mix the dark brown sugar, cinnamon, and nuts in a bowl. Set aside, this is your filling.
Once dough is ready put cooking oil on hands so it doesn’t stick to your hands. Separate dough into equal sizes to allow for about 6 medium sized pancakes.
Flatten one of the pieces of dough with your hand to add 1 Tbsp of filling onto it. Then seal the dough.
Repeat for the remainder of the dough.
In a frying pan on medium high heat, add some cooking oil.
Fry the pancakes so each side is golden brown.
If time lower heat and cover pan so inside melts more. (can also put in oven on a low heat).
Equipment:
Pan
Spatula
Bowl
Est. Time Required:
1 ½ hours
Kimchi
Ingredients:
2 medium size napa cabbages (about 8 pounds)
1-¼ cups coarse sea salt (less if using finer salt)
6 cups water
1 Korean radish (mu)
1 tablespoon coarse sea salt
5-7 scallions
For seasoning:
1 cup gochugaru (Korean red chili pepper flakes)
â…“ cup saeujeot (salted shrimp), finely minced
4 tablespoons myulchiaekjeot (fish sauce)
¼ cup minced garlic
2 teaspoons finely grated ginger
1 tablespoon sugar
Steps:
Cut the cabbage heads into quarters and remove the core from each quarter. Cut each quarter crosswise into bite sizes (about 1-1/2-inches).
Place the cabbage pieces in a large bowl(s). In a smaller bowl, dissolve 1-1/4 cups of salt in 6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand until the white parts are bendable, about 2 hours, turning the cabbage pieces over occasionally.
Cut the radish into bite sizes (about 1-1/2-inch square, about 1/4-inch thick). Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 30 minutes. Drain. Do not wash.
Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.
Rinse the salted cabbage three times and drain to remove excess water.
In a large bowl, add the radish, scallions and seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix. Place the the kimchi in a jar(s).
Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi.
Leave the kimchi out at room temperature for half a day to a day, depending on how quickly you want your kimchi to ferment. Then, refrigerate.
Equipment:
Large bowls that can hold at least 7-8 quarts
Large colander
Kitchen gloves
1 - ½ gallons jar
Est. Time Required:
2 ½ hours