A selection of Korean dishes

Jay Choi, OGAM Korean

Two dishes at each demo.

1. Korean Spicy Chicken Stir-Fry with Cheese (Dakgalbi)

Ingredients

  • 800 g boneless chicken thighs, cut into bite-sized pieces
  • ¼ white cabbage, sliced
  • 1 sweet potato, thinly sliced
  • 1 onion, sliced
  • 1 carrot, sliced
  • 80–100 g OGAM Korean Spicy Gochujang Sauce (adjust to your preferred spice level)
  • Grated mozzarella cheese, for topping
  • 1–2 tbsp vegetable oil
  • A little water, if needed

Method

  1. Cut the chicken and vegetables into bite-sized pieces.
  2. Heat the vegetable oil in a large frying pan.
  3. Add the cabbage, onion, sweet potato, carrot, and chicken.
  4. Drizzle the OGAM Korean Spicy Gochujang Sauce.
  5. Cover and cook for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and the vegetables are tender. Add a little water if needed.
  6. Sprinkle mozzarella cheese over the top, cover, and cook for another 2–3 minutes until the cheese melts.
  7. Serve hot with steamed rice and enjoy!

2. Korean Bulgogi Beef Rice Bowl

Ingredients

  • 400 g minced beef
  • OGAM Original Bulgogi Sauce
  • ½ cucumber, thinly sliced
  • 1 tbsp vegetable oil
  • Steamed rice, to serve

Method

  1. Heat a frying pan over medium-high heat and add the vegetable oil.
  2. Add the minced beef and cook for 2–3 minutes, breaking it up with a spoon.
  3. Drizzle the OGAM Original Bulgogi Sauce over the beef and mix well.
  4. Cook for another 3–5 minutes, until the beef is fully cooked and well coated in the sauce.
  5. Serve with steamed rice and sliced cucumber. Enjoy!

3. Bibimbap

Ingredients

  • 400 g minced beef
  • OGAM Original Bulgogi Sauce
  • 1 carrot, cut into thin strips
  • 1 courgette, cut into thin strips
  • A handful of spinach
  • A handful of bean sprouts
  • 1 tbsp vegetable oil
  • A little salt, to taste
  • 1 fried egg per serving
  • Sesame seeds, for garnish (optional)
  • OGAM Spicy Gochujang Sauce, to serve
  • Steamed rice, to serve

Method

  1. Heat the vegetable oil in a frying pan over medium-high heat.
  2. Add the minced beef and cook for 2–3 minutes, breaking it up with a spoon.
  3. Add the OGAM Original Bulgogi Sauce and mix well. Cook for another 3–5 minutes until the beef is fully cooked and coated in the sauce.
  4. Stir-fry the carrot, courgette, spinach and bean sprouts until tender. Season with a little salt. Fry the eggs to your preference.
  5. Serve the beef and vegetables over steamed rice. Top each bowl with a fried egg.
  6. Drizzle with OGAM Spicy Gochujang Sauce and sprinkle with sesame seeds, if desired. Mix well and enjoy!

4. Korean Carrot Salad

Ingredients

  • 3 carrots, thinly sliced
  • OGAM Korean BBQ Spicy Gochujang Sauce (adjust to taste)
  • White vinegar (to taste)
  • Sesame seeds
  • Sesame oil

Method

  1. Thinly slice the carrot.
  2. Add the OGAM Korean BBQ Spicy Gochujang Sauce, white vinegar, sesame seeds, and sesame oil.
  3. Mix everything together until the vegetables are well coated.
  4. Serve fresh and enjoy!

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