Chef Wook Kang from Kendall College Culinary School at National Louis University shares corned beef, colcannon empanada recipe [Video]

CHICAGO (WLS) — ABC7 Chicago’s Tracy Butler Cooked up a Storm Thursday with a chef, who has taught hundreds of aspiring cooks a thing or two in the kitchen.

The Kendall College Culinary School is gearing up for St. Patrick’s Day.

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Students are learning how to make corned beef and colcannon empanadas with pub curry sauce.

SEE ALSO: Cooking up a Storm with new west suburban steakhouse Hinsdale Prime

Wook Kang is an associate dean at Kendall College at National Louis University.

Recipe

Yield: 4 portions

Empanada Filling

Yukon Gold potatoes, peeled: 2 cups

Cold water: As needed

Kosher salt: 1 tsp.

Unsalted butter: 1 Tbsp.

Heavy cream: 1/2 cup

Corned beef, cooked, shredded: 1 cup

Boiled cabbage leaves, thinly sliced: 1/2 cup

Scallions: 4 Tbsp.

Kosher salt: 1 tsp.

Ground black pepper: 1 tsp.

Empanada skins: 4 each

Preparation:

1. In a medium size pot, add the Yukon gold potatoes and …