Korean Cuisine

INGREDIENTS FOR BIBIMBAP (SERVES 3 TO 4)

MEAT AND MEAT SAUCE

• 100g / 3.5 ounces beef mince (or other cuts)

• 1 Tbsp soy sauce

• 1 Tbsp sesame oil

• 1 tsp brown sugar

• 1/4 tsp minced garlic

VEGETABLES AND OTHERS

• 250g (0.6 pounds) seasoned spinach

• 350g (0.8 pounds) seasoned bean sprouts – (You don’t have to use them up if you think it’s too
much but I love having lots of vegetables on my bibimbap!)

• 100g (3.5 ounces) shiitake mushroom

• 120g (4.2 ounces) carrots (1 small)

• 1/2 tsp fine sea salt (1/4 tsp each will be used when cooking shiitake mushroom and carrots)

• 3 to 4 serving portions of steamed rice

• 3 or 4 eggs (depending on the serving portion)

• Some cooking oil to cook the meat, mushroom, carrots and eggs – I used rice bran oil.

• Some toasted seasoned seaweed, shredded (long thin cut)

BIBIMBAP SAUCE
2 Tbsp gochujang

1 Tbsp sesame oil

1 Tbsp sugar – I used raw sugar

1 Tbsp water

1 Tbsp roasted sesame seeds

1 tsp vinegar – I used apple vinegar

1 tsp minced garlic

HOW TO MAKE BIBIMBAP
1. Prepare and cook ingredients as below.

– For meat, mix the beef mince with the meat sauce listed above. Marinate the meat for about 30 mins
while you are working on other ingredients to enhance the flavour. Add some cooking oil into a wok and
cook the meat on medium high to high heat. It takes about 3 to 5 mins to thoroughly cook it.

– Mix the bibimbap sauce ingredients in a bowl.

– Cook spinach and bean sprouts per linked recipe

– Rinse, peel and julienne the carrots. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and
cook the carrots on medium high to high heat for 2 to 3 mins.

– Make fried eggs. (While sunny side up is common, you can make them per your preference.)

2. Put the rice into a bowl and add the meat, assorted vegetables, seasoned seaweed, bibimbap sauce,
and the egg on top of the rice. Serve.

3. To eat, mix the ingredients in the bowl, and enjoy!

BAKED KOREAN CHICKEN WINGS

Ingredients

Main

▢1 kg chicken wings (2.2 pounds), drumettes & wingettes – these are also known as “chicken nibbles”
at an Australian supermarket

▢1 cup milk (250ml)

▢1/4 tsp fine sea salt

▢1/4 tsp ground black pepper

▢1/2 Tbsp dried rosemary leaves

▢toasted sesame seeds (optional), to garnish

▢green onions (optional), thinly sliced, to garnish

Marinating sauce (mix these together in a bowl)

▢1.5 Tbsp Korean chili flakes (gochugaru)

▢3 Tbsp Korean chili paste (gochujang)

▢2 Tbsp brown sugar

▢2 Tbsp honey

▢2 Tbsp soy sauce

▢1 Tbsp oyster sauce

▢1 Tbsp tonkatsu sauce

▢1 Tbsp rice wine

▢1 tsp minced garlic

▢1-2 bird's eye chili , seeded and minced

Instructions

Rinse the chicken in cold water, drain well, and put it into a bowl. Add the milk, salt, black pepper, and
rosemary leaves, and mix them well. Cover the bowl with cling wrap and leave it in the fridge for about
20 minutes. Drain the milk for about 5 minutes. (Leave any rosemary residue on the chicken as it is; it
will add a nice aroma once baked.)

Put the chicken in a large zipper lock bag (27cm x 33 cm / 10.6 inch x 13 inch) and add the sauce,
reserving 1/3 cup worth of sauce for later use. Seal the bag and vigorously shake the bag and massage
the chicken so that the sauce smears well into the chicken. Marinate it for at least 4 hrs in the fridge.

Preheat the oven at 220 degree Celsius (428 degree Fahrenheit) for 20 minutes. Take the chicken out
from the fridge. Lay down some baking paper on top of the baking tray and line up the chicken. Make
sure they are not stacked up on top of each other.

Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put
it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on
another baking tray. This step is only required if the chicken wings are saturated with much liquid (their
own juice).

Transfer the chicken wings to a new tray. Coat the chicken wings with the remainder of the sauce (from
step 2) using a basting brush. Switch the oven to broil (grill in Australia) and cook for 2 minutes or until
the skin is charred. Flip the wings and coat with the sauce, broil for 2 minutes or until the skin is charred.

Garnish with some sesame seeds and/or green onion (optional). Serve.