To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
In a saucepan place bean shoots with ⅛ tbsp garlic, 1 tbsp sesame oil and 2 tbsp water. Cook for about 5 mins until cooked. Drain and add ½ tbsp spring onions and ¼ tsp Korean chilli powder. Season with salt.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
Heat oil in a pan, pan-fry the chicken pieces with the capsicums.
In a bowl, place 1 cup of cooked rice. Arrange vegetables, chicken and egg on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.
Vegetables
Korean Chicken Noodle Soup
To Cook
Place the chicken in a stockpot large enough to hold the chicken and 10-12 cups of water.
Bring it to a boil over medium high heat. Skim off any foam on top. Reduce the heat to medium low and simmer, covered, for about 40 mins.
Add the soy sauce, fish sauce, garlic and onion. Season with salt and pepper, simmer for about 15 mins. Add spring onions towards the end of cooking time.
Remove chicken and shred.
To Serve
Place noodles in serving bowls, top with carrots, zucchini, enoki mushrooms and shredded chicken. Ladle in hot soup, garnish with crown daisy and chilli. Serve with seasoning sauce.
Korean Spicy Pork Backbone Hotpot with Potatoes (Gamjatang)
To Prep
Soak the bones for about 1 hr in cold water and then drain in a colander.
To Cook
Bring a pot of water to a boil and add bones. Cook about 6-8 mins to bring to boil again.
Drain the bones into a colander and wash the bones under running water. Clean the pot.
Return the bones to the pot, add 8-10 cups of water and bring it to boil. Skim off scum that floats to the top and add the onion, garlic and ginger. Bring it to a boil again and continue to boil uncovered over medium heat for another 5-10 mins.
Lower the heat to simmer for about 1½-2 hrs or until the soup is getting milky and the meat is falling off the bones.
Discard the onion, ginger and garlic, there should be pork bones and about 5 cups of pork broth. Add the seasonings, potatoes and seasoned cabbage to the pot. Bring it to a boil and then simmer for about 5-10 mins.
Add perilla leaves, ground perilla seeds and soybean powder just before serving.
Korean Raw Beef Bibimbap
To Prep
Cut the beef into strips and mix well with the seasoning sauce. Set aside.
To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
In a bowl, ladle 1 cup of cooked rice. Arrange vegetables, seasoned raw beef and egg on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.
Korean Vegetarian Bibimbap
To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
In a saucepan place bean shoots with ⅛ tbsp garlic, 1 tbsp sesame oil and 2 tbsp water. Cook for about 5 mins until cooked. Drain and add ½ tbsp spring onions and ¼ tsp Korean chilli powder. Season with salt.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
In a bowl, place 1 cup of cooked rice. Arrange vegetables and egg on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.
Korean Soy Chicken
To Cook
Boil 8 cups of water in a pot and blanch the chicken for about 2-3 mins. Drain well.
Add chicken and all the Sauce ingredients to a saucepan. Bring to boil and simmer for 10-15 mins.
Add the potatoes, carrot and onions, simmer for another 15-20 mins or until chicken pieces and potatoes are tender. Add more water and mirin if necessary.
Add the dried chillies, spring onions, pepper and simmer for another 5 mins. Season with salt if necessary. Remove from heat and garnish with spring onions and sesame seeds. Serve.
Korean Stir Fried Spicy Blood Sausage
To Prep
Mix all the sauce ingredients in a small bowl, except for ground perilla seeds and sesame seeds.
To Cook
In a preheated frying pan, add oil and quickly sauté carrot for about 1 min, set aside. Repeat with cabbage and onion, sautéing separately.
Place the cooked vegetables, spring onions and chillies into the same frying pan.
Then add in the sausages and the prepared sauce. Briefly stir fry the ingredients together with the sauce, about 1 min.
Add in the noodles and stir for 4 mins.
Add in the perilla leaves, ground perilla seeds and sesame seeds, mix through the stir fry just prior to serving.
Garnish with lettuce, spring onion and sesame seeds.
Korean Tofu Bibimbap
To Cook
Set aside each type of vegetables on a big plate after cooking.
Heat oil in pan, pan-fry the tofu slices until crisp.
Heat pan and ½ tbsp oil. Add carrot and cook briefly for about 20 secs. Season lightly with salt.
Sauté zucchini as above but add ⅛ tbsp garlic and ½ tbsp green onions.
Sauté shiitake mushrooms as above but season lightly with soy sauce.
Mix spinach with ⅛ tbsp garlic, ½ tbsp green onions and 1½ tbsp sesame oil.
Heat oil in a pan, fry the beaten eggs to make a thin omelette. Remove and slice thinly.
In a bowl, ladle 1 cup of cooked rice. Arrange vegetables and tofu on top. Drizzle some sesame oil and garnish with sesame seeds. Serve with gochujang for individual taste. Repeat for another 3 servings. Mix gochujang with rice and topping before eating.
Korean Vegetarian Kimbap
To Cook
Mix rice with 2 tbsp sesame oil and ½-1 tsp salt in a bowl and set aside. Also set aside tofu and radish.
Pour ½-1 tbsp oil to a heated pan and pour in eggs to make a thin omelette over medium heat. The omelette should be pale in colour. Cut into thin strips when cooled and set aside.
Pour ½ -1 tbsp oil to a heated pan and quickly sauté carrots for about 30 secs and season with salt and set aside.
Mix cucumber with ½ tbsp sesame oil, minced garlic and 2 pinches of salt in a bowl and set aside.
Place sushi mat on a board with a nori sheet on top. Spread ⅓-½ cup of rice over the nori sheet, covering about 2/3 of the sheet. Place each of the ingredients on top of the rice, lining them up horizontally and close together. Roll the nori sheet using your mat until you have a cylinder shape. Squeeze the roll inside the mat gently so that the kimbap is not too loose.
Repeat for the remaining ingredients until you have a desired number of kimbap rolls. Cut kimbap into bite sized pieces, usually 8-10. Garnish with sesame seeds.
Korean Spicy Cold Noodle (Bibim Naengmyeon)
To Prep
Mix all the Sauce ingredients together in a bowl. Set aside.
To Cook
Cook sweet potato noodles in boiling water for about 2-3 mins or according to packet instructions. When it is al dente, drain noodles in a colander and rinse with cold water until the noodles have completely cooled. Drain well.
In a serving bowl, place the noodles, top with sauce, sliced cucumber, pickled radish, lettuce/cabbage and hard-boiled egg. Garnish with sesame seeds and serve.
Thai Style Deep Fried Whole Fish with Cashew Nuts and Green Apple Salad
To Prep
Rub salt and pepper generously on fish, then dredge with tapioca starch.
To Cook
Heat cooking oil in a wok over high heat. When oil starts to smoke, slide the fish in.
Fry for 4 mins on each side or until browned and crisp. Remove from wok and lay on a serving plate. Reserve about 2 tbsp of the oil and discard the rests.
Add in the lemon juice, garlic, chillies, fish sauce and bring to a simmer. Turn off the heat.
Toss in onions, cashews, apple and carrot and lightly coat with sauce.
Pour over the fish and garnish with mint leaves. Serve.
Stuffed Bitter Gourd Pork Soup (Kang-Jued Mara Moo-Sub Yudsai)
To Prep
Place the glass noodles in to a bowl of water for 10 mins to soften. Once they have started to become transparent, remove them from the water and cut into smaller sections for the filling.
Wash the bitter gourd and cut off both of the ends. Cut the bitter gourd in to smaller section about 4cm long. Use a teaspoon to remove the seeds and core of the bitter gourds before coating them in salt for 15 mins to help reduce the bitterness.
In a large mixing bowl, combine the pork mince, coriander roots, garlic, fish sauce, soy sauce, oyster sauce, sugar and black pepper and mix well before adding the glass noodle sections. Let the filling marinate for 10 mins.
Rinse the bitter gourds to get rid of the excess salt and stuff with the pork filling. Ensure that each section is entirely filled to ensure that the filling pork doesn’t fall out.
To Cook
Boil the vegetable stock in a pot and add the coriander. Add the bitter gourds, carrots and mushrooms before closing the lid and simmering for 20-30 mins depending on how soft you want the bitter gourds to be.