Cooking Together Korean With Midori Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
We Cooked:
- Starter – Chicken, Pork or Tofu Mandu dumplings
- Main – Japchae sweet potato noodle stir-fryÂ
Korean Pork Mandu
For a vegan or vegetarian option use roasted sweet potato with diced tofu or puy lentils. Pre roast sweet potato 180 for about 1.5 hours until skin easily peels off.
Serves: People
Ingredients
- 10 Dumpling wrappers
- 2 tbsp Water To help seal the wrapper and cook
Dumpling Filling
- 130 g Pork mince or Sweet potato with diced tofu or puy lentils
- 1 Spring onion Sliced
- 1 tbsp Garlic chives Finely chopped, optional
- 2 clove Garlic Mashed or grated
- 2 tsp Fresh ginger Grated
- 1 tbsp Fish sauce We use squid brand
- 1/2 tbsp Soy sauce
- 1 tsp Sea salt to taste
- 1 tsp Sesame oil
- 1 tsp Gochugaru Korean chilli flakes Gochugaru
For the Optional Crispy Lattice
- 1 tsp Cornflour
- 4 tbsp Water
Method
- Combine and mix the filling ingredients in a mixing bowl.
- Once fully incorporated, mix the filling vigorously in one direction until it reaches the consistency of a sticky paste. If using meats like chicken or pork, you will start to notice white streaks along the sides of the mixing bowl (this is the fats breaking down and will result in a much more tender and juicy bite).
Folding the Mandu
- Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Pinch the wrapper in the middle and crimp the edges on one side, repeat on the other. Seal the wrapper then place it on a non-stick flat surface. Repeat to make all your dumplings.
Pan Fried Potsticker Method:
- In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the mandu is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low.
- Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your mandu should be ready to eat when most of the water disappears in the pan (in about 5 mins).
Steamed Method:
- Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the mandu on it. Make sure the mandu are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook the gyoza for 6-12 minutes on medium-low heat.
- When cooked the mandu should look slightly translucent Serve immediately.
Optional - Add a Crispy Lattice
- Make a cornstarch slurry by mixing cornflour and water together.
- Add the slurry around the dumplings, not directly over the top. Immediately cover with a lid. Steam for 4-5 minutes. Remove the lid and serve.
Serve the mandu while hot and with Korean dipping sauce or soy sauce.
Dipping Sauce for Dumplings
This was pre made for you by chef.
Serves: People
Ingredients
- 1 tbsp Soy sauce
- 1 tbsp Ponzu
- 1 tsp Black vinegar
- 1 tsp Water
- 1 tbsp Honey
- 1 clove Garlic Mashed or Grated
- 1 tsp Fresh ginger Grated
For Korean Dipping Sauce
- 1/2 tsp Gochugaru Korean chilli flakes
To Garnish
- 1 tbsp Spring onion sliced, optional
Method
- Mix all the ingredients in a bowl and refrigerate until needed.
Japchae (Korean Sweet Potato Noodle Stir-fry)
Serves: people
Ingredients
For the Stir-fry
- 200 g Beef rump thinly sliced, OR 2 King oyster mushroom, cut lengthways
- 1 tbsp Cornflour
- 2 clove Garlic minced or grated
- ½ White onion diced, OR 1 Banana shallot, sliced
- 4 Dried shiitake mushrooms soaked and sliced
- ½ Carrot cut into matchsticks
- ½ Red pepper cut into matchsticks
- 2 Spring onion sliced
- 100 g Sweet potato starch noodles
- 1 Medium Egg
- 1 tbsp Sesame seeds
- 1 tbsp Vegetable oil
- Sea salt to taste
- Cracked black pepper to taste
For the Sauce
- 1 tbsp Ssamjang paste
- 10 ml Water Hot
- 1 tsp Sesame oil
Method
Method
For the Sauce
- Mix the Ssamjang paste, Hot water and Toasted sesame oil in a small bowl until smooth. Set aside.
For the Stir-fry
- Soak the Dried shiitake mushroom in hot water until softened, then drain and slice.
- Cook the Sweet potato starch noodles according to the packet instructions. Drain well and set aside.
- Cut the Beef into thin strips.
- Cut the Carrot and Red pepper into matchsticks and prepare the White onion, Garlic and Spring onion.
- Beat the Egg in a small bowl.
- Heat a non-stick pan over medium heat and cook the Egg into a thin omelette. Allow to cool, roll tightly and slice into thin strips.
- Heat the Vegetable oil in a wok or large pan over high heat.
- Add the Beef and cook for 1 minute.
- Add the Garlic, White onion, Carrot, Red pepper and Dried shiitake mushroom. Stir-fry for 2–3 minutes until just tender.
- Add the Sweet potato starch noodles and the Sauce. Toss well until evenly coated.
- Fold through the Egg strips.
To Serve
- Divide between serving bowls.
- Garnish with the Spring onion and Toasted sesame seeds.
Midori’s Favourite brands to Use
Available in Asian supermarkets such as Hang Won Hong, W.H.Lungs or Wing Yip
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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