Cook a Jamboree Korean barbecue

시작하기 전에 (Before start)

• Remember to check for allergies, eating problems or dietary requirements and adjust the recipe as needed. Make sure you've checked everyone's dietary requirements and allergies then adapted the recipe as appropriate. This may include ensuring no cross-contamination during food storage, preparation and serving, too. 
• Check if there are any items of food (or packaging) that people can’t touch or be near to or if there are items that people might not be comfortable using in the activity. 
• Be conscious about who may be fasting when providing snacks, eating and drinking – you may want to plan this activity for when everyone can get involved or leave out the eating and drinking part.

조리 공간 준비 (Preparing the cooking area)

1. Everyone should start by washing their hands. Everyone needs to wash their hands thoroughly throughout this activity and before handling any food or taking part in any cooking task.
2. Everyone then needs to be split into groups of four to six people
3. Groups need to get their food chopping areas set up. Each group needs two bowls, a chopping board and knife. Each group could use two chopping boards, or they need access to a sink and washing up liquid to clean the board and knife between ingredients.
4. Take time to teach your young people how to use sharp objects safely and supervise them appropriately throughout. Remember to store all sharp objects securely, out of the reach of young people.
5. Divide all the ingredients up between the groups. There needs to be enough food for between four and six people per group.

음식 준비 (Food preparation)

1. Using a separate chopping board and knife to cut the raw meat or meat substitute into thin strips, around 1-2 inches wide, then set aside for cooking. Wash your hands, knife and chopping board thoroughly with soap and water between steps.
2. Using a different chopping board and a clean or different knife, finely chop the red onion and garlic before setting these aside in a bowl.
3. Finely chop the spring onion, putting the white part in with the red onion and garlic. Keep the green part in its own bowl to use later.
4. Grate or chop the ginger, and add this into your bowl with the red onion, garlic and white spring onions.
5. Once all of your ingredients have been chopped, add the soy sauce, honey, mirin, and gochujang to the bowl. Give it a stir and you have now created your marinade.
6. Add the meat or substitute to your marinade, and stir it so that all the meat is fully covered.
   

요리 시작 (Start the cooking)

1. Set up your hob or stove and pans ready for cooking. This is where you could teach young people how to use cooking equipment safely and supervise them appropriately throughout.
2. Make sure anyone using the stoves is doing so safely. Check that the equipment and cooking area are suitable with plenty of ventilation. Follow the gas safety guidance and have a safe way to extinguish the fire in an emergency.
3. Preheat a frying pan or grill on a high heat with the teaspoon of oil.
4. Fry or grill the marinated meat or substitute for 2 to 3 minutes per side, depending on thickness. Check that the meat is fully cooked before moving onto the next step. A meat thermometer could be used to measure this.
5. When the meat is fully cooked, place it onto a plate or bowl. Next, add the green parts of the spring onions and sesame seeds over the top.

즐겨 (Enjoy It)

1. Serve up a portion of the food for everyone. Remember, the food and pan will be hot, so wait for the food to cool down. When it’s ready, try it and enjoy!