Do you ever get fed up of cooking the same ol’ classic dish when serving up your meat and two veg? We do.
And it’s this kind of boredom that can sometimes make me lazy, so since I like a challenge, out come the cookbooks and pinterest hunts for some new inspiration and ideas.
But funnily enough, I picked up yet another recipe book recently called K Food without knowing who the chef was. Then two days later, an invite by Simply Beef and Lamb landed in my email asking if I’d like to attend a Korean cooking class with Da-Hae West, (the author of K Food) So naturally I said yes.And to celebrate the Korean New Year (28th January), a handful of food bloggers and I were shown how to create three really quick and delicious meals using good quality beef and lamb. (Note: To ensure you’re cooking with farm assured quality meat that is responsibly produced from farm to fork, look out for the Red Tractor logo on the packets!)
Firstly, we whipped up a yummy plate of Korean Crispy Lamb (featured in the two photos below) with udon noodles. This tasted incredible! Those who watch my YouTube channel will know that I’ve recently got a spiralizer, so think this recipe is definitely on the cards for a Slimming World adaptation. It’s also a great dish for slipping in extra veggies.
Next, we made some divine Beef Bulgogi Lettuce Wraps using a marinade of soy sauce, caster sugar, garlic, ginger, sesame oil, spring onions and apple juice. Again, I’ll try and adapt this for you soon too, as I am sure you’ll love it.
To make them, we sliced up some tender sirloin steak and left it in the marinade before taking the beef out to frying for 2-3 minutes. And once we’d washed and stuffed our lettuce leaves with cooked rice, we added the beef strips, topped with a touch of kimchi (fermented cabbage similar to sauerkraut) and sprinkled with sesame seeds from the handles of our forks.
These were so versatile as either party finger food or an evening meal.But what I had the most fun making, were these adorably delicate mandu dumplings filled with a rich Beef Brisket (a perfect slow cooker meat I think by the way) and only took two minutes to cook!
We didn’t just watch Da-Hae make them, we learnt how to fill and wrap them ourselves too. It’s a dish that looks incredibly hard, but after failing my first one (the trick is to not overfill them), the rest were easy-peasy.
We cooked them in a bamboo steamer (any steamer would do), lined with baking paper and a little oil and ate them after dipping them in to a sweet, intense soy sauce with sesame seeds. Party-in-my-mouth! They were magical and I certainly won’t overlook meat leftovers from our roast dinners again. All the meals we cooked were so quick to make too, without compromising on flavour, so it’s easy to see why Korean food is so popular and makes the perfect street food.
The recipes we tried really gave classic meat cuts a whole new dimension with new and exciting flavour and versatility. I doubt you’ll be disappointed by Simply Beef and Lamb’s Korean recipes.And once we’d finished cooking, we all sat down for a feast and any leftovers went home with us. Even our sheepdog, Hans didn’t need much convincing. He’s a sucker for beef and lamb!
There’s just one thing extra I now want to buy now and that’s gochujang (Korean chilli sauce). I’m missing it already and I hope I can or have inspired you with some of these beautiful dishes. Let me know which one you like the look of most!
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Disclosure: This post was sponsored by Simply Beef and Lamb. All thoughts and opinions are truthful. This post contains affiliate links.