Food

Learn Korean dishes from Ido Fishman cooking classes

Preparing Korean dishes can be difficult at first glance as there are so many ingredients required in making the soups and the stews to the pickled food items. Many of the side dishes need advance preparation. But some Korean dishes are quite easy to make. You can prepare those delicious meals as dinner, so don’t panic that all Korean meals need several hours of preparation. These dishes are taught at the Ido Fishman cooking classes.

You don’t have to cook ten side dishes to serve a complete Korean meal like you might see in a restaurant. But ordinarily Korean people prefer two or three dishes including rice, stew, main course, kimchi to complete their meal. Here we will provide a few easy to cook Korean dishes which you can prepare all by yourself being a beginner and impress any Korean foodie.

 

  • Kimchi Fried Rice (Kimchi Bokumbap)

 

If you have some leftover rice, then kimchi fried rice will be a great item for your dinner. You can add some Canadian bacon or sliced pork, beef, ham, or even Spam. Vegetarians prefer using tofu to supplement protein.

 

Directions:

Take a nonstick sauté pan or any cast-iron skillet and add some butter to it over medium-low heat. Then add some chopped onions and keep stirring it for about 2 minutes. Add some kimchi and kimchi juice. Let it boil for about 3 minutes. At this moment you can add your preferred meat and cook until the sauce is almost dried out.


Add some rice to it and stir it well on a medium flame so that the juices are nicely coated to the rice. Now add a little soy sauce along with some sesame oil. Turn the flame down but keep stirring it until it becomes slightly brown. In a nonstick pan add vegetable oil to prepare fried eggs. Once done season it with salt. Serve the kimchi fried rice topped with fried eggs and sprinkle some sesame seeds for garnishing.

2) Korean Pan-Fried Fish (Saeng Sun Jun)

Korean pan-fried fish is another popular yet simple dish nicely taught by the chef at the Ido Fishman cooking classes. To cook this traditional recipe you need a fresh white fish along with very few ingredients. 

Directions:

  1. Cut the fish diagonally with each piece around 1 1/2 inch thick. Rub salt and pepper on all sides of the fish.
  2. Beat eggs with some salt and keep it aside. Then take some flour in a shallow bowl and place it next to the beaten egg.
  3. Heat up a pan and add a teaspoon of oil to fry the fish.
  4. Coat each fish piece with flour and then dip it into egg mixture and start frying it.
  5. Fry 2 to 3 minutes on each side until it turns light yellow. Don’t overcook it and remove to paper towels to drain excess oil. Serve hot.

3) Korean BBQ Chicken Wings (Tong Dak)

These Korean oven-roasted barbecue chicken wings are very much popular as an appetizer, main dish, or as a drinking snack (anju). 

To prepare this dish you need some fresh ginger, sesame oil, soy sauce, honey, some minced garlic, small opinion, red pepper paste and most importantly chicken wings and drumettes.

Directions:

First you will need to mix all ingredients to prepare the sauce.

Marinate the chicken wings and drumettes for more than an hour in the sauce.

Preheat the oven to 400 F.

Meanwhile, heat up a pan on the stove and fry the sides of the chicken until it gets brown. Reserve the marinade for later.

Transfer the chicken to a shallow roasting pan, and cover each piece with the sauce to start roasting the chicken into the preheated oven.

Cook it in the oven for 40 to 50 minutes. Turn each side during cooking and cover them with more sauce if needed.

Serve hot.

4) Instant Pot Korean Beef

As per the chef of the Ido Fishman cooking classes this recipe is not a traditional Korean preparation, but it has all of the traditional tastes combined together which we find in a Korean beef dish. This recipe includes gochujang chili paste, green onions, soy sauce, Beef along with garlic and brown sugar. It is very easy to cook and takes just 25 minutes in the pressure cooker to prepare.

Directions:

Take a large bowl and mic beef broth, brown sugar, soy sauce, garlic, ginger, onion powder, sesame oil, vinegar rice wine, Sriracha and white pepper.

Whisk them together to mix it well.

Place chuck roast into an Instant Pot. Pour the beef broth mixture onto it and coat it nicely.

Adjust the pressure cooker setting manually, set the pressure to high, and cook it for 15 minutes. When it is done, release the pressure quickly.

Mix some cornstarch in 3 tablespoons of water. Now it’s time to saute it at a high sauté setting. Add the cornstarch mixture to the meat and cook, keep stirring it frequently, until the sauce becomes thick. It will take 2-3 minutes to get desired consistency.

The dish should be served immediately. Garnish the Korean beef preparation with green onions and sesame seeds.

5) Kimchi Jjigae ( Kimchi Stew)

This is a much favorite dish of every Korean household can be prepared in just 35 minutes. You can use aged kimchi to prepare this dish besides kimchi fried rice. You can add plenty of variations to this dish. Some prefer adding canned tuna as well as beef, pork alongside other vegetables like zucchini, potatoes and mushrooms. Ido Fishman cooking classes can give you proper training on this.

Directions:

Take a stove-top casserole dish and add some sesame oil. Heat this up. Once the oil is hot add some pork and fry it for 2 to 3 minutes. Then add sliced onion and stir fry for one minute.

Add garlic, gochujang, pepper flakes, and fermented napa cabbage kimchi. Continue to stir fry for 3 minutes.

Add some kimchi juice along with 1½ cups water. Once the liquid starts boiling, reduce the heat and cover it. Let it cook at a slow temperature for 15 minutes.

Place some sliced tofu onto it and cook for another few minutes.

Turn off the stove and top it with sliced green onions. Now Kimchi Jjigae is ready to be served.


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